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US 2017/0318850 A1Published application
Carbohydrate compositions
AssigneeCargill, Incorporated
InventorsLawrence E. FOSDICK, Scott HELSTAD, Yauching W. JASINSKI, Guo-hua ZHENG
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Abstract
The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.
Claims15
A carbohydrate composition comprising:
- a. no more than 25% total mono- and di-saccharides, on a dry weight basis;
- b. total oligosaccharides with a degree of polymerization from 3 to 4, on a dry weight basis, ranges from about 50% to about 75%;
- c. less than 10% of polymeric carbohydrates with degree of polymerization of at least 11;
- and
- d. a ratio of DP2/DP5 of at least 4.2,
- wherein the carbohydrate composition has a higher moisture retention during desorption at relative humidity of less than 90% at 25° C. and at ambient pressure, compared to a 36 DE or a 43 DE conventional syrup.
3 more elements
A carbohydrate composition comprising:
- a. no more than 25% total mono- and di-saccharides, on a dry weight basis;
- b. total oligosaccharides with a degree of polymerization from 3 to 4, on a dry weight basis, ranges from about 50% to about 75%;
- c. less than 10% of polymeric carbohydrates with degree of polymerization of at least 11;
- and
- d. a ratio of DP2/DP5 of at least 4.2,
- wherein the carbohydrate composition has a similar moisture retention during adsorption at relative humidity of more than 5% to 90% at 25° C. and at ambient pressure, compared to a conventional 36 DE syrup.
3 more elements
A carbohydrate composition comprising:
- a. no more than 25% total mono- and di-saccharides, on a dry weight basis;
- b. total oligosaccharides with a degree of polymerization from 3 to 4, on a dry weight basis, ranges from about 50% to about 75%;
- c. less than 10% of polymeric carbohydrates with degree of polymerization of at least 11;
- and
- d. a ratio of DP2/DP5 of at least 4.2,
- wherein the carbohydrate composition increases softness, or conversely decreases hardness, by at least 10% of foods containing about 10% to about 70% moisture (w/w) and less than about 50% total mono-and di-saccharides (w/w) when more than about 5% (w/w) of the carbohydrate compositions are incorporated into such foods.
3 more elements
Dependencies are inferred from the claim text.