Composition suitable for the replacement of glucose-syrup
AssigneeCargill, Incorporated
InventorsYamam Can Saraclar, Burçak Taskin
Life of this patent
Estimating the term…
Abstract
The invention relates to a glucose(-containing) syrup replacement composition for use in food applications, such as in bakery, beverages, ice cream, confectionery and the like. The glucose(-containing) syrup replacement composition comprises at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20 and up to 20 wt % of sorbitol and glycerol. The invention also covers the use of the composition in a food product to replace at least partially or completely nutritive mono- and disaccharides having an energy density of 4 kcal/g, preferably to replace at least partially or completely glucose, sucrose and/or fructose, generally in the form of syrups.
Claims18
A composition comprising:
- i. at least 80 wt % of maltodextrin having a dextrose equivalence (DE) of from 15 to 20;
- ii. 0.1 to 5 wt % of sorbitol;
- and
- iii. 0.1 to 5 wt % of glycerol;
- wherein the weight percentages are determined on a dry weight basis.
Dependencies are inferred from the claim text.