NON-CARIOGENIC HYDROGENATED STARCH HYDROLYSATE, PROCESS FOR THE PREPARATION AND APPLICATIONS OF THIS HYDROLYSATE

The invention relates to a process for the preparation of a non-cariogenic hydrogenated starch hydrolysate comprising: less than 3% by weight of polyols of DP higher than 20, less than 60 % by weight of maltitol (DP 2), less than 19 % by weight of sorbitol (DP 1), the balance to 100 being constitute...

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Bibliographische Detailangaben
Hauptverfasser:	LELEU, JEAN-BERNARD, HUCHETTE, MICHEL, VERWAERDE, FRANCOISE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS CONFECTIONERY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGAR INDUSTRY THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a process for the preparation of a non-cariogenic hydrogenated starch hydrolysate comprising: less than 3% by weight of polyols of DP higher than 20, less than 60 % by weight of maltitol (DP 2), less than 19 % by weight of sorbitol (DP 1), the balance to 100 being constituted by polyols of DP 3 to 20, the said process comprising successively: subjecting the initial starch to acid or enzymatic hydrolysis to a DE of 10 to 35; subjecting the prehydrolysate thus obtained to enzymatic treatment comprising at least the action of one .beta.-amylase, the conditions of action of this enzyme being selected so that the DE of the hydrolysate is brought to a value of 45 to 53, and hydrogenating the hydrolysate of DE 45 to 53. The starch hydrolysate thus obtained can be used in food products as a sweetening non-cariogenic agent.