Method for producing slowly digestible branched starch hydrolysates and uses thereof
AssigneeRoquette Freres
InventorsBernard PORA, Jovin HASJIM, Shiyao YU
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Abstract
The present invention relates to a composition comprising slowly digestible branched starch hydrolysates, methods for producing said compositions and uses thereof, in particular in the food industry.
Claims16
A method for preparing a composition comprising branched starch hydrolysate, comprising the step of incubating a composition comprising starch hydrolysate with a mixture of maltose-generating amylase and transglucosidase enzymes in enzyme activity unit ratio of 9:5 to 1:20, advantageously of 9:5 to 1:10, preferably 10:6 to 1:2, even more preferably around 3:2 to 1:1.
A composition comprising branched starch hydrolysate wherein said composition:
- a) has a DE value between 10 and 50, preferably between 12 and 30, even preferably between 15 and 25,
- b) has a percentage of α-1,6 linkages of at least 7, preferably of at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, preferably of at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25%, and even more preferably of at least 30%,
- c) comprises at least 30% by weight, preferably at least 35%, preferably at least 40% by weight, even more preferably at least 43% by weight of branches of the branched starch hydrolysate with a DP equal to or greater than 10.
Dependencies are inferred from the claim text.