40 results about "Dextrose equivalent" patented technology

The present invention relates to the field of confectionery, and more particularly to hard roll-coated coatings and confectionery products coated therewith. The present invention provides a hard roll-on confectionery coating composition comprising: (i) a filled sweetener; (ii) from 0.5% to 7% by weight of an enzyme-modified starch derivative having a dextrose equivalent (DE) equal to or less than 6, and wherein the starch derivative is produced by enzymatic treatment with an alpha-amylase (EC 3.2. 1.1) and / or an alpha-glucan branching enzyme (EC 2.4. 1.18); (iii) water; and (iv) optionally, gum arabic.

The present invention relates to a dry fermentation comprising, per kilogram of dry matter: 4.7 mol to 8.1 mol of a propionate salt; 1.2 mol to 3.0 mol of a calcium cation; 2.4 mol to 7.8 mol of an alkali metal cation selected from the group consisting of sodium, potassium, and combinations thereof; and. 1 g to 50 g of a glucose equivalent weight of hydrolyzed glucan; the calcium cation and the propionate are present in a molar ratio of 0.2 to 0.6 in the dry fermentation. The dried propionate leavening according to the present invention combines a very high propionate content with a light taste. The present invention also provides a method of preparing a dry ferment of the present invention, said method comprising an incubation step in which the pH is maintained in the range of 5.0 to 7.5 by adding an alkalizing agent comprising an alkaline water-soluble alkali metal salt and an alkaline water-soluble calcium salt.

[Problem] The present invention provides a gel-like starch partial decomposition product that is improved in heat resistance and suitable as a raw material for food to be cooked, and also provides a processed food. [Solution] The gel-like starch partial decomposition product has a gel-like form and is produced using a gelatinized starch partial decomposition product obtained by decomposing raw material starch with an enzyme. The gelatinized starch partial decomposition product has a dextrose equivalent of 1.4 to 3.5. The gel-like starch partial decomposition product has a weight average molecular weight of 200,000,000 to 520,000,000 and a number average molecular weight of 4,000 to 12,000, and has jelly strength of 900 g to 4,300 g as measured in accordance with JIS K 6503 (2001). The form of the gel-like starch partial decomposition product is changed from a gel-like form to a liquid form at a temperature higher than 70°C.

Described herein is a shelf stable crunchy snack food composition that has reduced sugar relative to similar snack foods. The snack food includes visible particulates bound together with a binder, where the binder includes a non-sugar carbohydrate having an average dextrose equivalent (DE) of 4 to 24 and / or a non-sugar carbohydrate having an average degree of polymerization (DP) of 3 to 10, and refined sugar, where the ratio of non-sugar carbohydrate to refined sugar is about 1:1.5 to about 1:7 by dry weight.

To provide technology that inhibits deterioration due to long-term freezing of bread dough and extends a period during which the bread dough can be frozen.SOLUTION: A deterioration inhibiting agent for frozen bread dough having, as an active ingredient, reduced starch syrup of (A) and / or (B) below: (A) reduced starch syrup with a sugar composition in which pentasaccharides or more are 50 mass% or more; and / or (B) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 to 35. According to the present invention, it is possible to inhibit deterioration of frozen bread dough. In detail, for example, it is possible to suppress deterioration in quality such as a reduction in volume or hardening in texture of bread made using the frozen dough.SELECTED DRAWING: Figure 1

An SPF booster is provided comprising a functionalized maltodextrin comprising a maltodextrin base polymer functionalized with —Si(R1)3 groups; wherein each R1 is independently a C1-10 linear or branched, saturated alkyl group; wherein the maltodextrin base polymer has a dextrose equivalent, DE, of 1 to 15; wherein the functionalized maltodextrin has a degree of substitution of —Si(R1)3 groups, DS, of 1.7 to 3; and wherein the functionalized maltodextrin is free of vinylic carbon. Also provided are suncare formulations containing same and methods of using same.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and / or residues, such as for biofuel production, using membrane filtration. In particular, a sugar / carbohydrate stream, which includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose (aka glucose) and / or has had removed therefrom an undesirable amount of unfermentable components, can be produced after saccharification and prior to fermentation (or other sugar conversion process) using membrane filtration, with such sugar stream being available for biofuel production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein, oil and / or fiber, prior to fermentation or other conversion systems. In other words, sugar stream production and / or grain component separation occurs on the front end of the system and method.

The present invention provides a dried fermentate that comprises, per kg of dry, matter: 4.7-8.1 mol of propionate; 1.2-3.0 mol of calcium cation; 2.4-7.8 mol of alkali metal cation selected from sodium, potassium and combinations thereof; and 1-50 grams glucose equivalent of hydrolysed glucan; calcium cation and propionate being present in the dried fermentate in a molar ratio of 0.2 to 0.6. Methods of producing the dried fermentate are also provided.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and / or residues, such as for biochemical production. In particular, after saccharification and prior to a sugar conversion process, a sugar / carbohydrate stream is removed from a saccharified stream. The sugar / carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with the such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and / or fiber. Sugar stream production occurs on the front end of the system and method.

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.

To provide a partially decomposed gelatinized starch that is improved in heat resistance and suitable as a raw material for food to be cooked, and also provide a processed food.SOLUTION: A partially decomposed gelatinized starch obtained by decomposing raw material starch, wherein the dextrose equivalent of the partially decomposed gelatinized starch is 1.4 to 3.5, and a partially decomposed gel-like starch prepared using the partially decomposed gelatinized starch has a weight average molecular weight of 200,000,000 to 520,000,000 and a number average molecular weight of 4,000 to 12,000, and changes in form from gel-like to liquid at a temperature higher than 70°C.SELECTED DRAWING: None

There is provided a skin care formulation comprising: a film-forming polymer wherein the film-forming polymer is a functionalized maltodextrin comprising a maltodextrin base polymer functionalized with a-Si (R1) 3 group; wherein each R1 is independently a C1-10 linear or branched saturated alkyl group; wherein the maltodextrin base polymer has a dextrose equivalent (DE) of from 1 to 24; wherein the functionalized maltodextrin has a degree of substitution, DS, of the-Si (R1) 3 group of 1.7 to 3; and wherein the functionalized maltodextrin is free of vinyl carbons.

The present invention provides a natto sauce that, when added to natto and stirred, can improve foaming ability and / or the amount of foam produced compared to conventional sauces. [Solution] A method for producing natto sauce, comprising the steps (1) and (2) below. (1) A step of preparing a composition that satisfies the following (i) and (ii). (i) Contains 0.1% by mass or more of starch hydrolysates with a dextrose equivalent value of 50 or less. (ii) The water activity is 0.98 or less. (2) A step of heating the composition of (1) to a maximum temperature of 70 to 130°C for one minute or more.

The invention relates to a glucose(-containing) syrup replacement composition for use in food applications, such as in bakery, beverages, ice cream, confectionery and the like. The glucose(-containing) syrup replacement composition comprises at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20 and up to 20 wt % of sorbitol and glycerol. The invention also covers the use of the composition in a food product to replace at least partially or completely nutritive mono- and disaccharides having an energy density of 4 kcal / g, preferably to replace at least partially or completely glucose, sucrose and / or fructose, generally in the form of syrups.

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.

According to the present invention there is provided a pharmaceutically acceptable composition in the form of a solid amorphous single particulate powder comprising a mixture of: (a) a pharmacologically effective dose of a small molecule CGRP receptor antagonist or a pharmaceutically acceptable salt thereof; and (b) a pharmaceutically acceptable carrier material comprising maltodextrin having a glucose equivalent (DE) of greater than 15. The compositions are suitable for, for example, transmucosal drug delivery, including transnasal delivery, which compositions are loadable into single use transnasal applicators by transnasal delivery. The composition is preferably made by spray drying, and may further include a disaccharide, such as lactose or trehalose, which may be spray dried in combination with the active ingredient and maltodextrin. The composition may further comprise one or more alkyl saccharides. Preferred alkyl saccharides include sucrose esters, such as sucrose monolaurate. Preferred CGRP receptor antagonists include a gezepam, such as ubugepam, atogepam, remegepam, and zalvigepam. Thus, the composition is particularly useful in the treatment of migraine-related conditions.

The invention discloses sugar-free transparent highland barley powder, a clear juice beverage and an integrated preparation method thereof, and belongs to the technical field of grain deep processing. According to the method, a process route of only liquefying and not saccharifying is adopted, the glucose equivalent value (DE value) of a liquefied product is controlled to be 3-8, and free sugar is prevented from being generated from the source; the method comprises the following steps: performing sequential enzymolysis on alpha-amylase, beta-glucanase, cellulase and neutral protease, and combining centrifugation, plate and frame filtration and ultrafiltration refining to obtain an ultrafiltration clear liquid; the ultrafiltration clear liquid can be subjected to flexible bifurcation treatment: the sugar-free transparent highland barley powder is prepared by spray drying, or the sugar-free transparent highland barley clear juice beverage is prepared by blending, homogenizing, sterilizing and filling. The total amount of monosaccharide and disaccharide in the product is less than or equal to 0.5 g / 100g, the light transmittance of a 10% aqueous solution is more than or equal to 85%, the product is clear and transparent, can be quickly dissolved in cold and hot, is stable for a long time and is not layered, the total yield is more than or equal to 80%, the process is stable, the reproducibility is good, and the industrial production feasibility is realized.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and / or residues, such as for biofuel production. In particular, a sugar / carbohydrate stream, which includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose (aka glucose) and / or has had removed therefrom an undesirable amount of unfermentable components, can be produced after saccharification and prior to fermentation (or other sugar conversion process), with such sugar stream being available for biofuel production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein, oil and / or fiber, prior to fermentation or other conversion systems. In other words, sugar stream production and / or grain component separation occurs on the front end of the system and method.

The present invention relates to a composition for coating a frozen confectionery and a method of making the same. The present invention relates to a composition for coating a frozen confectionery, the composition comprising from 10% to 50% by weight of a dry glucose syrup having a DE (dextrose equivalent) of less than 40, and having a total amount of monosaccharides and disaccharides of less than 10% by weight, and a water activity of less than 1.0, and from 35% to 70% by weight of fat. The invention also relates to a method for preparing said composition.

The invention discloses a maltose production process, which comprises the following steps of: accelerating germination of barley, namely sorting, cleaning, raising malt and crushing; glutinous rice cooking including soaking, rice steaming and cooling; the mixed processing comprises the steps of liquefying, saccharifying, filtering, boiling and concentrating, and the maltose with the glucose equivalent value of 2.5%-8.5% and the maltose content of 30%-80% is obtained on a dry basis. According to the method, the three amylases are mutually used, so that the saccharification efficiency is improved, and the variety of sugar is richer, thereby improving the flavor and texture of the maltose, further saving the energy consumption and reducing the influence of heat damage on the amylases.

The present invention addresses the problem of providing: a gel-like starch partial decomposition product which has improved heat resistance and is suitable as a raw material for a food to be cooked by heating; and a processed food. [Solution] A gelatinous starch partial decomposition product which is obtained by decomposing a starting material starch with an enzyme and which has a dextrose equivalent of 1.4-3.5, a weight-average molecular weight of 0.2-5.2 billion, a number-average molecular weight of 4000-12000, and an average molecular weight of 2,000-3,000, is used as a component of the gelatinous starch, said component of the gelatinous starch being obtained by decomposing the starting material starch with the enzyme, and the component of the gelatinous starch being a component of the gelatinous starch having a dextrose equivalent of 1.4-3.5. The gel strength measured according to JIS K 6503 (2001) is 900-4300 g, and the property changes from a gel state to a liquid state when the temperature exceeds 70 DEG C.

To provide a technique for improving the swelling property of choux pastry.SOLUTION: Provided is a composition for improving the swelling property of choux pastry that includes any one or more sugar alcohols selected from the following (A) to (E) as an active ingredient: (A) sorbitol; (B) reduced starch syrup having a saccharide composition of 30 to 50 mass% of monosaccharide, 20 to 55 mass% of disaccharide, and 40 mass% or less of trisaccharide or higher; (C) reduced starch syrup having a saccharide composition of less than 30 mass% of monosaccharide and less than 50 mass% of pentasaccharide or higher; (D) reduced starch syrup having a saccharide composition of 50 mass% or more of pentasaccharide or higher; and (E) reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of 10 or more and less than 100.SELECTED DRAWING: Figure 1

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.

A skincare formulation containing a film-forming polymer, wherein the film-forming polymer is -Si(R 1 )3 groups; [wherein, each R 1 Independently, C 1~10 A functionalized maltodextrin comprising a maltodextrin-based polymer functionalized with a linear or branched saturated alkyl group, wherein the maltodextrin-based polymer has 1 to 24 dextrose equivalents (DE), and the functionalized maltodextrin has 1.7 to 3 -Si(R) 1 Having three degree of substitution (DS), the functionalized maltodextrin is vinyl carbon-free and provides skincare formulations.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and / or residues, such as for biochemical production, with front end oil separation. Prior to or after saccharification, oil can be removed from a sugar / carbohydrate stream. After saccharification and prior to a sugar conversion process, the sugar / carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and / or fiber. In other words, oil separation and sugar stream production occurs on the front end of the system and method.

The present disclosure provides stable inoculant compositions and methods for enhancing the survival and / or stability of microorganisms in an inoculant composition. In some embodiments, the microorganisms in an inoculant compositions are stabilized by the presence of one or more maltodextrins having a dextrose equivalent value of about 15 to about 20.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and / or residues, such as for biofuel production. In particular, a sugar / carbohydrate stream, which includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose (aka glucose) and / or has had removed therefrom an undesirable amount of unfermentable components, can be produced after saccharification and prior to fermentation (or other sugar conversion process), with such sugar stream being available for biofuel production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein, oil and / or fiber, prior to fermentation or other conversion systems. In other words, sugar stream production and / or grain component separation occurs on the front end of the system and method.

Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02-2.0 g enzyme / g flour to form a reaction mixture, cooking the reaction mixture at a temperature ranging from 60-140 C until a dextrose equivalent of 5 to 18 is achieved, inactivating enzyme to obtain a soluble flour; and adjusting pH of the soluble flour to range from 4-5. The soluble flour obtained has a dextrose equivalent value ranging from 5 to 18, a solubility greater than 50% (at 5% solids), and a viscosity between 0.001 and 1.0 Pa*s at temperatures ranging from 20-50 C (at 10% solids).

Provided is a method for producing branched dextrin, the method comprising steps of: adding heat-resistant alpha-amylase to a starch suspension, heating the mixture at 85° C. to 115° C. to perform a liquefaction reaction, immediately heating the mixture at 125° C. to 145° C. to inactivate the heat-resistant alpha-amylase, and obtaining a liquefied starch solution including liquefied starch having a dextrose equivalent (DE) value of 2 to 10, and adding a branching enzyme to the liquefied starch solution in an amount of 0.6% (w / w) or more based on the dry weight of starch, proceeding with a branching reaction for 20 hour or more to generate branched dextrin, and then obtaining a solution with branched dextrin comprising branched dextrin having a dextrose equivalent (DE) value of 2 to 10 which stably controls the dextrose equivalent (DE) value of branched dextrin, and significantly suppresses the white turbidity that occurs during refrigeration.