Reduced malto-oligosaccharides

Details Reduced malto-oligosaccharides Reduced malto-oligosaccharides

C - Chemistry, Metallurgy

07

H

C07H 3/06 (2006.01) C08B 30/18 (2006.01) C08B 31/00 (2006.01)

Patent

CA 2350434

Disclosed are a method for the reduction of an oligosaccharide mixture and an oligosaccharide mixture prepared thereby. In accordance with the disclosed invention, a mixture of oligosaccharides having a given DP profile is reduced to a DE of essentially zero by catalytically hydrogenating the mixture under reaction conditions sufficient to preserve the DP profile of the mixture, which reaction conditions typically include a reaction temperature ranging from about 50° C to about 150° C and a reaction pressure of at least about 1500 psi. Surprisingly, when the mixture is a malto-oligosaccharide mixture, the reduced mixture will have a superior color-fastness and thermal stability as compared to a similar unreduced mixture of malto-oligosaccharides, and also low reactivity towards nitrogen-containing species.

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