Cereal products naturally sweetened with fructose

Details Cereal products naturally sweetened with fructose Cereal products naturally sweetened with fructose

A - Human Necessities

23

L

99/135

A23L 1/105 (2006.01) A23L 1/30 (2006.01) C12P 19/24 (2006.01) C13K 1/06 (2006.01) C13K 11/00 (2006.01) A23B 5/03 (2006.01)

Patent

CA 1337679

Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes. The naturally sweetened cereal products of the present invention may be in shredded, flaked, ground, or extruded form.

578546

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