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.
Claims16
A hydrolyzed waxy starch composition derived from waxy starch, wherein the hydrolyzed waxy starch has a dextrose equivalent (DE value) of greater than 0 to 3, a degree of polymerization (DP) between 126-6172 of >80%, an average molecular weight (mw) of <500 kDa, and wherein the composition forms a gel at 30% solids in aqueous medium;
- wherein the starch is corn starch, potato starch, tapioca starch, pea starch, or legume starch.
A hydrolyzed waxy starch composition derived from waxy starch, wherein the hydrolyzed waxy starch has a dextrose equivalent (DE value) of 11 to 14, a degree of polymerization (DP) between 25-45 of >29%, and an average molecular weight (mw) of <35 kDa.
A hydrolyzed waxy starch composition derived from waxy starch, wherein the hydrolyzed waxy starch has a dextrose equivalent (DE value) of 14 to 20, a degree of polymerization (DP) between 20-45 of >60%, and an average molecular weight (mw) of <10 kDa;
- wherein the starch is corn starch, potato starch, tapioca starch, pea starch, or legume starch.
Dependencies are inferred from the claim text.