Processes for making novel inulin products
OwnerBarnard Stewart Silverinventor
Life of this patent
Estimating the term…
Abstract
The process for preparing the novel inulin products includes extracting inulin with water from subdivided plant materials, holding the inulin rich extraction water in a settling tank while maintaining the temperature from about 0° C. to 7° C. which causes higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, and separating the higher molecular weight inulin fructose fractions from the more water soluble lower molecular weight inulin fractions.
Claims21
A process for preparing products of inulin comprising:
- providing a liquid composition containing water and inulin;
- said inulin containing a high molecular weight inulin fraction and a low molecular weight inulin fraction;
- said liquid composition containing water in amounts sufficient to prevent the liquid composition from forming a thixotropic gelled phase upon standing without agitation;
- said high molecular weight inulin fraction comprising at least about 75% by weight of inulin polysaccacharides with molecular weights above about 2288;
- said low molecular weight inulin fraction comprising at least about 75% by weight of inulin polysaccacharides with molecular weights below about 2288;
- maintaining said liquid composition containing both said high and said low molecular weight inulin fractions at ambient temperatures and below for a time to and during at least a portion of the settling out of at least some of said high molecular weight inulin fraction;
- and
- separating at least some of the remainder of said liquid composition from at least some of said settled out high molecular weight inulin fraction.
A process for preparing a granular product of inulin characterized by reduced hygroscopicity, comprising:
- providing a liquid composition containing water and inulin;
- reducing the monosaccharides in said inulin to less than about 0.75% by weight of the inulin;
- and
- spray drying the liquid composition having inulin with said reduced amounts of monosaccharides.
A process for separating differing molecular weight polysaccharides of inulin comprising:
- providing a liquid composition containing water an inulin polysaccharides extracted from plant materials containing inulin;
- said inulin polysaccharides comprising high molecular weight inulin polysacharidees at temperatures below about 7° C. for a length of time until at least some of the high molecular weight inulin polysaccharides settle out;
- separating the at least some of the remainder of said liquid composition from at least some of said settled out high molecular weight inulin polysaccharides;
- drying the remainder of said liquid composition to a granular product.
A process for separating differing molecular weight polysaccharides of inulin comprising:
- providing a liquid composition containing water and inulin polysaccharides extracted from plant materials containing inulin;
- said inulin polysaccharides comprising high molecular weight inulin polysaccharides and low molecular weight inulin polysaccharides;
- maintaining said liquid composition containing said inulin polysaccharides at temperatures below about 7° C. for a length of time until at least some of the high molecular weight inulin polysaccharides settle out;
- separating the at least some of the remainder of said liquid composition from at least some of said settled out high molecular weight inulin polysaccharides;
- concentrating the remainder of said liquid composition to a syrup.
The process or removing unwanted flavors from high molecular weight inulin fractions comprising:
- providing a composition of high molecular weight inulin containing at least about 75% by weight of polysaccharides with molecular weights above about 2288;
- washing said composition at least once with chilled de-ionized or distilled water at temperatures between about 0° C. to about 3° C.;
- and
- continuing said washing until said chilled de-ionized or distilled water carries the unwanted flavors away.
The process of removing unwanted flavors from low molecular weight inulin fractions comprising:
- providing a liquid low molecular weight composition containing at least 75% by weight of inulin polysaccharides having molecular weight below about 2288;
- heating such liquid low molecular weight inulin composition to temperatures above ambient;
- pumping said heated liquid with low molecular weight inulin fractions through a series of carbon columns until the unwanted flavors disappear.
Dependencies are inferred from the claim text.