# US 10,479,812 B2 · Fiber-rich maltooligosaccharides having low glucose bioavailability, method of manufacture thereof and use thereof in human food and animal feed > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,479,812 B2 - Document ID: US10479812B2 - Status: Granted - Kind: B2 - Application number: 15/551,251 - Filed: 2016-02-16 - Published: 2018-02-08 - Granted: 2019-11-19 - Earliest claimed: 2015-02-16 - Assignees: Roquette Freres - Applicants: Roquette Freres - Inventors: Pierrick Duflot; Jean-Michel Roturier; Baptiste Boit; Pierre Lanos; Heike Jerosch - Web page: https://patentgrep.com/patent/US10479812B2 ## CPC - C07H 1/00: Processes for the preparation of sugar derivatives - A23K 20/163: Sugars; Polysaccharides - A23L 33/21: Addition of substantially indigestible substances, e.g. dietary fibres - C07H 3/00: Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms (preparation by hydrolysis of di-or polysaccharides C13; separation or purification of sucrose, glucose, fructose, lactose or maltose C13) - C07H 3/06: Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - C07H: SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS (derivatives of aldonic or saccharic acids C07C, C07D; aldonic acids, saccharic acids C07C59/105, C07C59/285; cyanohydrins C07C255/16; glycals C07D; compounds of unknown constitution C07G; polysaccharides, derivatives thereof C08B; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; sugar industry C13) - A23K: FODDER - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The present invention relates to maltooligosaccharides, the content of α-1,4-glycosidic bonds of which is between 70% and 80% of the total number of 1,4-type glycosidic bonds. The invention also relates to the method for manufacturing these maltooligosaccharides. Said maltooligosaccharides afford all the benefits of fiber-based foods, with an extremely low nutritional value. Such a compromise is particularly advantageous for use in healthy balanced diets, but also in the treatment and/or prevention of the pathology of diabetes. The invention also relates to the use of said maltooligosaccharides in the fields of human food and animal feed. ## Claims ### Claim 1 A method for manufacturing maltooligosaccharides having a content of α-1,4-bonds of between 65% and 83% of the total number of 1,4-glycosidic bonds a ratio of the total number of 1,4-glycosidic bonds to the total number of 1,6-glycosidic bonds of greater than 1 and lower to 2.50 and a content of α-1,6-bonds of between 35% and 58% of the total number of 1,6-glycosidic bonds, comprising the steps consisting of: a) providing an aqueous solution of at least two carbohydrates, characterized in that 40% to 95% of the dry weight of said solution consists of maltose, b) placing the aqueous solution resulting from step a) in contact with at least one polyol and at least one inorganic or organic acid, c) optionally increasing the solids content of the aqueous solution resulting from step b) up to at least 75% by weight of the total weight thereof, and d) carrying out a heat treatment on the aqueous solution resulting from step b) or optionally from step c), at a temperature of between 140° C. and 300° C. under a negative pressure of between 50 and 500 mbar. ### Claim 2 (depends on 1) The method as claimed in claim 1, characterized in that the aqueous solution resulting from step a) contains glucose. ### Claim 3 (depends on 1) The method as claimed in claim 1, characterized in that the aqueous solution resulting from step a) has a solids content of at least 50% by weight of the total weight thereof. ### Claim 4 (depends on 1) The method as claimed in claim 1, characterized in that the polyol is selected from glycerol, erythritol, xylitol, arabitol, ribitol, sorbitol, dulcitol, mannitol, maltitol, isomaltitol, lactitol and mixtures thereof. ### Claim 5 (depends on 1) The method as claimed in claim 1, characterized in that, when the acid is organic, it is selected from citric, sulfuric, fumaric, succinic, gluconic and hydrochloric acid and mixtures of these acids. ### Claim 6 (depends on 1) The method as claimed in claim 1, characterized in that step c) is carried out in the form of a heat treatment at a temperature of between 60° C. and 150° C. ### Claim 7 (depends on 6) The method as claimed in claim 6, characterized in that step c) is carried out under a negative pressure of between 50 mbar and 500 mbar. ### Claim 8 (depends on 1) The method as claimed in claim 1, characterized in that step d) is carried out at between 150° C. and 200° C. ### Claim 9 (depends on 8) The method as claimed in claim 8, characterized in that step d) is carried out at a pressure of between 50 mbar and 500 mbar. ### Claim 10 (depends on 1) Maltooligosaccharides obtained according to the method of claim 1. ### Claim 11 (depends on 10) The maltooligosaccharides as claimed in claim 10, characterized in that they have a fiber content of between 50% and 70%. ### Claim 12 (depends on 10) The maltooligosaccharides as claimed in claim 10, characterized in that they have an amount of glucose released or accessible after enzymatic digestion of between 1% and 12%. ### Claim 13 Maltooligosaccharides having a content of α-1,4-bonds of between 65% and 83% of the total number of 1,4-glycosidic bonds, a ratio of the total number of 1,4-glycosidic bonds to the total number of 1,6-glycosidic bonds of greater than 1 and lower than 2.50 and a content of α-1,6-bonds of between 35% and 58% of the total number of 1,6-glycosidic bonds. ### Claim 14 (depends on 13) The maltooligosaccharides as claimed in claim 13, characterized in that they have a content of α-1,6-bonds of between 38% and 52% of the total number of 1,6-glycosidic bonds. ### Claim 15 (depends on 13) The maltooligosaccharides as claimed in claim 13, characterized in that they have a fiber content of between 50% and 70%. ### Claim 16 (depends on 13) The maltooligosaccharides as claimed in claim 13, characterized in that they have an amount of glucose released or accessible after enzymatic digestion of between 1% and 12%. ### Claim 17 (depends on 10) A food composition comprising the maltooligosaccharides of claim 10. ### Claim 18 (depends on 17) The food composition of claim 17, wherein the food composition is a human food. ### Claim 19 (depends on 17) The food composition of claim 17, wherein the food composition is an animal feed. ### Claim 20 (depends on 10) The maltooligosaccharides as claimed in claim 10, characterized in that they have a content of α-1,4-bonds of between 70% and 80% of the total number of 1,4-glycosidic bonds. ### Claim 21 (depends on 13) The maltooligosaccharides as claimed in claim 13, characterized in that they have a content of α-1,4-bonds of between 70% and 80% of the total number of 1,4-glycosidic bonds.