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US 2013/0251850 A1Published application
Syrup comprising hydrolyzed whole grain
AssigneeNestec S.A.
InventorsStephen Mark, Laleh Loghavi, Anne-Sophie Wavreille, Pu-Sheng Cheng, Olivier Roger, Christelle Schaffer-Lequart
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Abstract
The present invention relates to syrups comprising a content of sweetening agent above 15% by weight of the syrup, a hydrolyzed whole grain composition and, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and wherein the syrup has a water activity above 0.6.
Claims15
A syrup comprising:
- sweetening agent comprising more than 15% by weight of the syrup;
- a hydrolyzed whole grain composition;
- an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state;
- and
- the syrup has a water activity above 0.6.
2 more elements
A process for preparing a syrup comprising:
- preparing a hydrolyzed whole grain composition, comprising the steps of:
- contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibers,
- allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate,
- providing the hydrolyzed whole grain composition by inactivating the enzymes when the hydrolysate has reached a viscosity comprised between 50 and 5000 mPa·s measured at 65° C.;
- and
- providing the syrup by mixing the hydrolyzed whole grain composition with more than 15% (w/w) sweetening agent so as to provide a water activity of 0.60 or above.
3 more elements
A composite food product comprising:
- a syrup comprising a sweetening agent comprising more than 15% by weight of the syrup, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and the syrup has a water activity above 0.6.
Dependencies are inferred from the claim text.