Hydrolyzed starch compositions and their use in food applications
AssigneeCargill, Incorporated
InventorsFrank Derez, Baljit S. Ghotra, John R. Heigis, John Zupfer
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Abstract
Provided herein are common starch-based and waxy starch-based hydrolyzed starches. The hydrolyzed starches described herein demonstrate desirable properties over existing hydrolyzed starches for food applications, including but not limited to, dairy, ready-to-eat cereal coatings, clean-label confectionary products, nutritional and cereal bars, crumb chocolate, infant and/or elderly nutrition.
Claims6
A hydrolyzed starch composition derived from common starch, wherein the hydrolyzed starch has a dextrose equivalent (DE value) of about 1.5, a degree of polymerization (DP) between 1500-6172 of >40%, and an average molecular weight (mw) of <3500 kDa.
Dependencies are inferred from the claim text.