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...

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Bibliographische Detailangaben
Hauptverfasser:	FANG, Fenfen, CHEN, Loren
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS DERIVATIVES THEREOF METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES THEIR PREPARATION OR CHEMICAL WORKING-UP
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Beschreibung
Zusammenfassung:	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.