PROCESS FOR PREPARING HYDROLYSED STARCH WITH REDUCED SUGAR CONTENT

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydro...

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Bibliographische Detailangaben
Hauptverfasser:	PERRIN, JOSE DANIEL, MATEUS, MARIA-LUIZA, VAFEIADI, CHRISTINA, HARTMANN, LUKAS, RAMOS CARNASA, JORDI
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis. L'invention concerne un procédé de production d'un produit alimentaire contenant de l'amidon hydrolysé, ainsi que des produits pouvant être obtenus par ce procédé. Le procédé selon l'invention présente l'avantage de réduire la quantité de sucre (à savoir, de maltose) produit par l'hydrolyse, par rapport aux procédés classiques d'hydrolyse de l'amidon.