5 results about "Dextrose equivalent" patented technology

The purpose of the present invention is to provide novel means for suppressing flavor deterioration of a beverage. Provided is a beverage containing two or more dextrins each having a dextrose equivalent (DE) value in the range of 2-20, wherein the DE values of the dextrins differ from each other.

The present invention provides means for delaying the dissolution time of a composition containing sugars or sugar alcohols. [Solution] A composition containing (A) sugars or sugar alcohols, and (B) starch hydrolysate, wherein the solid content is 70% by mass or more, and the dextrose equivalent (DE) of the (B) starch hydrolysate is less than 6.

This technology provides a simple and versatile method for suppressing the shrinkage of food products such as meat and seafood. [Solution] A food muscle fiber and / or collagen shrinkage inhibitor comprising one or more sugar alcohols selected from (a) to (g) below as an active ingredient; (a) sorbitol, (b) reduced starch syrup having a sugar composition of 30-50% by mass of monosaccharides, 20-55% by mass of disaccharides, and 40% by mass or less of trisaccharides or more, (c) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 55 and less than 100, (d) reduced starch syrup having a sugar composition of less than 30% by mass of monosaccharides and less than 50% by mass of pentasaccharides or more, (e) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of more than 35 and less than 55, (f) reduced starch syrup having a sugar composition of 50% by mass or more of pentasaccharides or more, (g) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35.

The invention relates to a method for the production of complexes of iron (III) hydroxide with activated glucose syrup and pharmaceutical compositions containing the complexes, wherein the molecular weight of the complex ranges from 115 to 140 kDa, preferably 120 to 130 kDa, as measured by high-performance liquid chromatography (HPLC - GPC) which comprises the following steps: 1) providing an aqueous solution of glucose syrup, having a dextrose equivalent (DE) of at least 30 to at most 50, preferably between 30 and 40, 2) hydrogen peroxide and optionally an oxidation catalyst are added to the solution of step (1), then the solution is cooled, so as to obtain the activated glucose syrup, 3) the aforementioned activated glucose syrup is converted into a complex with iron (III) hydroxide, 4) a complex of iron (III) hydroxide and activated glucose syrup is obtained, having more than two -COOH groups per glucose molecule.

This invention belongs to the field of sugar alcohol preparation technology, and relates to a method for co-producing resistant dextrin and caramel color from corn starch. A complex enzyme is added to a corn starch emulsion, and the enzyme hydrolyzes a portion of the corn starch into glucose. The glucose is then processed through a staged reaction to produce caramel color and resistant dextrin. When the glucose equivalent (DE) value is high, the main reaction is adjusted to caramelization; when the DE value is low, the main reaction is adjusted to starch hydrolysis and dextrinization. This invention produces resistant dextrin and caramel color products in a one-pot process, improving the resource utilization rate of corn starch and significantly enhancing its comprehensive utilization value.