ES348349A1 - A procedure to prepare a starch hydrolysed. (Machine-translation by Google Translate, not legally binding) - Google Patents

A procedure to prepare a starch hydrolysed. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES348349A1
ES348349A1 ES348349A ES348349A ES348349A1 ES 348349 A1 ES348349 A1 ES 348349A1 ES 348349 A ES348349 A ES 348349A ES 348349 A ES348349 A ES 348349A ES 348349 A1 ES348349 A1 ES 348349A1
Authority
ES
Spain
Prior art keywords
translation
procedure
machine
legally binding
*** translate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES348349A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Bestfoods North America filed Critical Unilever Bestfoods North America
Publication of ES348349A1 publication Critical patent/ES348349A1/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A procedure for preparing a starch hydrolyzate having: (A) an E.D. (dextrose equivalent) between about 5 and about 25, and (B) a descriptive ratio greater than about 2.0 characterized by: (1) subjecting to a mixture of waxy starch and water, which has a solids content of less than about 50%, to the hydrolytic action of bacterial alpha-amylase, and (2) terminate the hydrolytic action of amylase, to thereby obtain the starch hydrolyzate. (Machine-translation by Google Translate, not legally binding)
ES348349A 1966-12-19 1967-12-16 A procedure to prepare a starch hydrolysed. (Machine-translation by Google Translate, not legally binding) Expired ES348349A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US60256366A 1966-12-19 1966-12-19

Publications (1)

Publication Number Publication Date
ES348349A1 true ES348349A1 (en) 1969-03-01

Family

ID=24411858

Family Applications (1)

Application Number Title Priority Date Filing Date
ES348349A Expired ES348349A1 (en) 1966-12-19 1967-12-16 A procedure to prepare a starch hydrolysed. (Machine-translation by Google Translate, not legally binding)

Country Status (4)

Country Link
CH (1) CH520201A (en)
ES (1) ES348349A1 (en)
NL (1) NL6717211A (en)
SE (1) SE357575B (en)

Also Published As

Publication number Publication date
SE357575B (en) 1973-07-02
CH520201A (en) 1972-03-15
NL6717211A (en) 1968-06-20

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