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US 11,987,828 B2Granted
Method for producing maltitol, with an increased yield
AssigneeRoquette Freres
InventorsAline Lecocq, Vincent Courbois
Life of this patent
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Abstract
A process for producing maltitol includes at least: producing a maltose syrup, by hydrolysis of a granular starch, in a first stage of liquefaction of granular starch to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to which an aqueous solution of beta-amylase has been added, to form the maltose syrup; hydrogenating the maltose syrup to form an aqueous maltitol composition; and recovering the maltitol composition. The aqueous solution of beta-amylase also includes potassium sorbate, glycerol, and sodium carbonate.
Claims15
A process for producing maltitol, comprising:
- (a) producing a maltose syrup, by hydrolysis of a granular starch, in a first stage of liquefaction of granular starch to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to which an aqueous solution of beta-amylase has been added, to form the maltose syrup A;
- (b) optionally subjecting the maltose syrup A to at least one of concentration, of dilution, of enrichment in maltose, and of mixing with another starch hydrolyzate syrup to form maltose syrup B;
- (c) hydrogenating one of the maltose syrup A and the maltose syrup B to form an aqueous maltitol composition C;
- (d) optionally subjecting the maltitol composition C to at least one of concentration, of dilution, of enrichment in maltitol, of mixing with an additional polyol syrup to form an aqueous maltitol composition D;
- (e) optionally forming maltitol powder from one of the maltitol composition C the maltitol composition D;
- (f) recovering one of the maltitol composition C, the maltitol composition D or the maltitol powder;
- wherein the aqueous solution of beta-amylase has a content by dry weight of beta-amylase of between 5 and 20%, and
- wherein the aqueous solution of beta-amylase also comprises:
- from 0.05 to 0.5% of potassium sorbate;
- from 30 to 50% of glycerol;
- and
- from 0.05 to 0.5% of sodium carbonate,
- these percentages being expressed as percentage by dry weight of each constituent relative to a total weight of said aqueous solution,
- wherein the saccharification stage is performed in an absence of any active alpha-amylase,
- and wherein the beta-amylase aqueous solution has been stored at room temperature for a time of 60 days up to 300 days before introduction into the liquefied starch.
12 more elements
A process for producing maltitol, comprising:
- saccharifying a liquefied starch in the presence of a stored stabilized aqueous solution of beta-amylase, to form maltose syrup A, said stabilized solution comprising potassium sorbate, glycerol, and sodium carbonate, said saccharification being performed in an absence of any active alpha-amylase;
- optionally subjecting the maltose syrup A to at least one of concentration, of dilution, of enrichment in maltose, and of mixing with another starch hydrolyzate syrup to form maltose syrup B,
- hydrogenating one of the maltose syrup A and the maltose syrup B to form an aqueous maltitol composition C;
- optionally subjecting the maltitol composition C to at least one of concentration, dilution, enrichment in maltitol, mixing with an additional polyol syrup to form an aqueous maltitol composition D;
- optionally forming maltitol powder from one of the maltitol composition C the maltitol composition D;
- recovering one of the maltitol composition C, the maltitol composition D and the maltitol powder;
- wherein the aqueous solution of beta-amylase has a content by dry weight of beta-amylase of between 5 and 20%, and
- wherein the aqueous solution of beta-amylase also comprises:
- from 0.05 to 0.5% of potassium sorbate;
- from 30 to 50% of glycerol;
- and
- from 0.05 to 0.5% of sodium carbonate,
- these percentages being expressed as percentage by dry weight of each constituent relative to a total weight of said aqueous solution, and wherein the beta-amylase aqueous solution has been stored at room temperature for a time of 60 days up to 300 days before introduction into the liquefied starch.
10 more elements
Dependencies are inferred from the claim text.