Non-hazing, low d.e. starch conversion syrups

Details Non-hazing, low d.e. starch conversion syrups Non-hazing, low d.e. starch conversion syrups

C - Chemistry, Metallurgy

08

B

260/220.2, 99/14

C08B 30/18 (2006.01)

Patent

CA 1282778

- 1 - Abstract Starch conversion syrups of low D.E. values, known as malto-dextrins, are obtained by acid hydrolysis of a starch slurry. The process includes the steps of pass- ing a starch slurry having a mildly acidic pH of about 2 to 4 through a confined tubular preheat zone and trans- ferring heat to the slurry whereby it passes through a gelation stage and forms into a hot free flowing liquid having a temperature of at least 100°C and immediately forcing said hot liquid through a restrictive opening and into a confined tubular reaction zone accompanied by a sudden decrease in pressure whereby the starch is made highly susceptible to cleavage and continuously moving this starch liquid under mild hydrolyzing conditions through the tubular reaction zone to cause cleavage of linkages in the starch molecule to form relatively large molecular weight polysaccharides, but little or no mono and disaccharides, whereby a non-hazing fluid starch product is obtained having very low sweetness.

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