Maltulose-containing syrups and process for making same

Details Maltulose-containing syrups and process for making same Maltulose-containing syrups and process for making same

C - Chemistry, Metallurgy

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K

195/138, 99/140

C13K 1/06 (2006.01) C12P 19/00 (2006.01) C13K 11/00 (2006.01) C13K 13/00 (2006.01)

Patent

CA 1119880

ABSTRACT OF THE DISCLOSURE Sweet, non crystallizing (at concentrations of 75% solids or above) syrups are prepared having the following saccharide compo- sition: dextrose, from 20% to 40%; levulose, from 20% to 40%; maltulose, from 10% to 60%; total ketose composition (principally levulose and maltulose), 40% to 80% (percentages by weight dry basis). Optionally, the syrups may contain up to 25% maltose and/or up to 20% higher saccharides (i.e. having degrees of polymerization of greater than 2). The syrups are prepared by first subjecting a starch hydrolyzate, containing at least 40% maltose and not more than 5% dextrose, to an alkaline isomerization treatment to isomerize a portion of the maltose to maltulose, the isomeri- zation being conducted until the resulting hydrolyzate contains between 10% and 60% maltulose. The resulting product is then treated with glucoamylase to saccharify at least a portion of the remaining maltose (as well as higher saccharides, if present) to dextrose. That hydrolyrate is finally subjected to an isomerization reaction to isomerize up to 50% of the dextrose to levulose. -23-

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