Method of removing off-flavor components from hydroxypropyl starch hydrolyzate products
AssigneePenwest, Ltd.
InventorsJames M. Quarles, Duane Tackaberry
Life of this patent
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Abstract
A method of treating hydrolyzate products of hydroxypropylated starch to remove low molecular weight off-flavor compounds is disclosed along with improved bulking agents produced by removal of off-flavor compounds and incorporation of low molecular weight hydrolyzate products.
Claims17
A method of treating a hydrolyzate product of hydroxypropyl starch to produce a low calorie bulking agent with improved flavor comprising the steps of:
- (a) obtaining a hydrolyzate product of hydroxypropyl starch;
- and
- (b) removing low molecular weight off-flavor components characterized by molecular weights of from about 200 to about 350 daltons from said hydroxypropyl starch hydrolyzate product.
A method of treating a hydrolyzate product of hydroxypropyl starch to produce a low calorie bulking agent with improved flavor comprising the steps of:
- (a) obtaining a hydrolyzate product of hydroxypropyl starch;
- (b) removing low molecular weight off-flavor components characterized by molecular weights of from about 200 to about 350 daltons from said hydroxypropyl starch hydrolyzate product;
- and
- (c) adding low molecular weight starch hydrolyzate components to said hydrolyzate product such that the resulting product comprises greater than about 15% by weight DP 2-6 hydrolyzate polymers, is characterized by a DE value of from about 12 to about 45 and is characterized by a DP 1-3 content such that the sum of C.sub.1 +0.5(C.sub.2)+0.2(C.sub.3) is greater than about 5 wherein C.sub.1, C.sub.2 and C.sub.3 are the respective weight percent concentrations of DP 1 monomers, DP 2 polymers and DP 3 polymers in the final product.
A hydrolyzate product of hydroxypropyl starch which is substantially free of off-flavor components characterized by molecular weights of from about 200 to about 350 daltons.
Dependencies are inferred from the claim text.