High purity maltose process and products
AssigneeGrain Processing Corporation
InventorsRichard L. Antrim, Clark P. Lee
Life of this patent
Estimating the term…
Abstract
Maltose products are prepared by hydrolyzing starch with an enzyme that consists essentially of a beta-amylase enzyme. The product thus prepared may be spray dried, or a high purity maltose product may be obtained therefrom via ultrafiltration. The high purity maltose product has a low content of glucose and saccharides in the DP 3-10 range.
Claims26
A method for preparing a high maltose product, comprising:
- treating a starch with an enzyme that consists essentially of a beta-amylase enzyme under conditions suitable to form a product mixture that includes maltose and at least one higher molecular weight carbohydrate;
- and
- recovering a maltose-rich fraction from said product mixture via ultrafiltration of said product mixture, thereby at least substantially separating maltose from said higher molecular weight carbohydrate.
A method for preparing a spray-dried maltose product, comprising:
- treating a starch with an enzyme that consists essentially of a beta-amylase enzyme under conditions suitable to form a product mixture that includes maltose and at least one high molecular weight carbohydrate;
- and
- spray-drying said product mixture.
A maltose product comprising:
- at least 70% maltose by weight by dry solids basis and at least 20% by weight by dry solids basis of a carbohydrate having a DP greater than 10, said maltose product being provided by a process comprising:
- treating a starch with an enzyme that consists essentially of a beta-amylase enzyme under conditions suitable to form a product mixture that includes at least 70% maltose by dry solids basis.
A maltose product comprising:
- at least 30% maltose by weight by dry solids basis and
- 0-10% by weight by dry solids basis combined glucose and oligosaccharides having DP ranging from 3-10, said maltose product being provided by a process comprising:
- treating a starch with an enzyme that consists essentially of a beta-amylase enzyme under conditions suitable to form a product mixture that includes at least 30% maltose by dry solids basis.
A method for preparing a maltose product, comprising:
- initiating treatment of a starch with an enzyme that consists essentially of a beta-amylase enzyme under conditions suitable to form a product mixture that includes maltose, and
- quenching said enzyme when the maltose content of said product has reached a desired level, said quenching occurring after a reaction time, said reaction time being determined based on a predetermined correlation between reaction times and maltose contents for said enzyme and said starch.
A method for preparing a maltose product, comprising
- providing an amylose-containing starch;
- liquefying said starch;
- and
- treating such starch with an enzyme that consists essentially of a beta-amylase enzyme under conditions suitable to form a product mixture that includes at least 30% maltose by dry solids basis,
- said liquefaction being performed under conditions suitable to render said starch at least substantially liquid at the temperature at which said starch is treated with said beta-amylase enzyme while resulting in a product mixture in which the combined content of glucose and oligosaccharides having a DP ranging from 3-10 is not greater than 10%.
Dependencies are inferred from the claim text.