MALTO-DEXTRIN COMPOSITION WITH LOW DE VALUE AND LOW VISCOSITY AND METHOD FOR MAKING THE SAME

A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.759...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	FANG, FENFEN, CHEN, LOREN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	FANG, FENFEN CHEN, LOREN
description	A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_TWI758056BB</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>TWI758056BB</sourcerecordid><originalsourceid>FETCH-epo_espacenet_TWI758056BB3</originalsourceid><addsrcrecordid>eNqNykEKwjAQQNFsXIh6h7lAQZCq27SZmsEmI820VRBKkbgSLdT7IxYP4OrD48_V1elSODF4loo85OxOHEiIPbQkFkpuwSA0uqwRtDcTNBTy73WZxKFYNlBwBU4fyR9ALELQDpdqdu8fY1z9ulBQoOQ2icOri-PQ3-IzvjtpaZfu1-k2yzZ_LB9bBTJG</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>MALTO-DEXTRIN COMPOSITION WITH LOW DE VALUE AND LOW VISCOSITY AND METHOD FOR MAKING THE SAME</title><source>esp@cenet</source><creator>FANG, FENFEN ; CHEN, LOREN</creator><creatorcontrib>FANG, FENFEN ; CHEN, LOREN</creatorcontrib><description>A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.</description><language>chi ; eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220311&DB=EPODOC&CC=TW&NR=I758056B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220311&DB=EPODOC&CC=TW&NR=I758056B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FANG, FENFEN</creatorcontrib><creatorcontrib>CHEN, LOREN</creatorcontrib><title>MALTO-DEXTRIN COMPOSITION WITH LOW DE VALUE AND LOW VISCOSITY AND METHOD FOR MAKING THE SAME</title><description>A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNykEKwjAQQNFsXIh6h7lAQZCq27SZmsEmI820VRBKkbgSLdT7IxYP4OrD48_V1elSODF4loo85OxOHEiIPbQkFkpuwSA0uqwRtDcTNBTy73WZxKFYNlBwBU4fyR9ALELQDpdqdu8fY1z9ulBQoOQ2icOri-PQ3-IzvjtpaZfu1-k2yzZ_LB9bBTJG</recordid><startdate>20220311</startdate><enddate>20220311</enddate><creator>FANG, FENFEN</creator><creator>CHEN, LOREN</creator><scope>EVB</scope></search><sort><creationdate>20220311</creationdate><title>MALTO-DEXTRIN COMPOSITION WITH LOW DE VALUE AND LOW VISCOSITY AND METHOD FOR MAKING THE SAME</title><author>FANG, FENFEN ; CHEN, LOREN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_TWI758056BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>FANG, FENFEN</creatorcontrib><creatorcontrib>CHEN, LOREN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FANG, FENFEN</au><au>CHEN, LOREN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MALTO-DEXTRIN COMPOSITION WITH LOW DE VALUE AND LOW VISCOSITY AND METHOD FOR MAKING THE SAME</title><date>2022-03-11</date><risdate>2022</risdate><abstract>A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	chi ; eng
recordid	cdi_epo_espacenet_TWI758056BB
source	esp@cenet
subjects	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
title	MALTO-DEXTRIN COMPOSITION WITH LOW DE VALUE AND LOW VISCOSITY AND METHOD FOR MAKING THE SAME
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-17T07%3A31%3A34IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=FANG,%20FENFEN&rft.date=2022-03-11&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ETWI758056BB%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true