Method for producing maltitol, with an increased yield

Patent metadata

Field	Value
Publication number	US-11987828-B2
Application number	US-201615742353-A
Country	US
Kind code	B2
Filing date	Jul 6, 2016
Priority date	Jul 6, 2015
Publication date	May 21, 2024
Grant date	May 21, 2024

Abstract

A process for producing maltitol includes at least: producing a maltose syrup, by hydrolysis of a granular starch, in a first stage of liquefaction of granular starch to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to which an aqueous solution of beta-amylase has been added, to form the maltose syrup; hydrogenating the maltose syrup to form an aqueous maltitol composition; and recovering the maltitol composition. The aqueous solution of beta-amylase also includes potassium sorbate, glycerol, and sodium carbonate.

First claim

The invention claimed is:

1. A process for producing maltitol, comprising:
(a) producing a maltose syrup, by hydrolysis of a granular starch, in a first stage of liquefaction of granular starch to form a liquefied starch, followed by a stage of saccharification of the liquefied starch to which an aqueous solution of beta-amylase has been added, to form the maltose syrup A;
(b) optionally subjecting the maltose syrup A to at least one of concentration, of dilution, of enrichment in maltose, and of mixing with another starch hydrolyzate syrup to form maltose syrup B;
(c) hydrogenating one of the maltose syrup A and the maltose syrup B to form an aqueous maltitol composition C;
(d) optionally subjecting the maltitol composition C to at least one of concentration, of dilution, of enrichment in maltitol, of mixing with an additional polyol syrup to form an aqueous maltitol composition D;
(e) optionally forming maltitol powder from one of the maltitol composition C the maltitol composition D;
(f) recovering one of the maltitol composition C, the maltitol composition D or the maltitol powder;
wherein the aqueous solution of beta-amylase has a content by dry weight of beta-amylase of between 5 and 20%, and
wherein the aqueous solution of beta-amylase also comprises:
from 0.05 to 0.5% of potassium sorbate;
from 30 to 50% of glycerol; and
from 0.05 to 0.5% of sodium carbonate,
these percentages being expressed as percentage by dry weight of each constituent relative to a total weight of said aqueous solution,
wherein the saccharification stage is performed in an absence of any active alpha-amylase,
and wherein the beta-amylase aqueous solution has been stored at room temperature for a time of 60 days up to 300 days before introduction into the liquefied starch.

2. The process according to claim 1 , wherein the aqueous solution of beta-amylase comprises:
(a) from 0.1 to 0.3% potassium sorbate;
(b) from 35 to 45%, glycerol;
(c) from 0.1 to 0.3%, sodium carbonate.

3. The process according to claim 1 , wherein, the first stage of liquefaction is carried out by enzymatic hydrolysis by means of an alpha-amylase and is followed by an inhibition of the whole active alpha-amylase, by performing a heat shock at a temperature greater than or equal to 130° C., before performing the saccharification stage.

4. The process according to claim 1 , wherein the saccharification is carried out in the presence of at least one additional enzyme, selected from the group consisting of maltogenic alpha-amylases, fungal alpha-amylases and debranching enzymes.

5. The process according to claim 1 , wherein the maltitol recovered is in the form of an aqueous composition, and the maltitol dry weight of the aqueous composition, expressed as dry weight, ranges from 30 to 99.9%.

6. The process according to claim 1 , wherein the beta-amylase aqueous solution is stored for a time of at least one day before introduction into the liquefied starch.

7. The process according to claim 1 , wherein the content of reducing sugars in the reaction medium at the end of step c) is less than 1%.

8. The process according to claim 1 , wherein each of steps (b), (d), and (e) are conducted.

9. The process according to claim 1 , wherein the aqueous solution of beta-amylase consists of:
0.05 to 0.5 percent by weight potassium sorbate,
30 to 50 percent by weight glycerol,
0.05 to 0.5 percent by weight sodium carbonate,
5 to 20 percent by weight beta-amylase, and
35 to 50 percent by weight water.

10. The process according to claim 1 , wherein the aqueous solution of beta-amylase is prepared by providing a non-stabilized beta-amylase aqueous solution and adding the potassium sorbate, glycerol, and sodium carbonate to the non-stabilized beta-amylase aqueous solution within less than one day after the non-stabilized beta-amylase aqueous solution is formed.

11. The process according to claim 1 , wherein the process comprises the step of (b) subjecting the maltose syrup A to at least one of concentration, of dilution, of enrichment in maltose, and of mixing with another starch hydrolyzate syrup to form maltose syrup B.

12. A process for producing maltitol, comprising:
saccharifying a liquefied starch in the presence of a stored stabilized aqueous solution of beta-amylase, to form maltose syrup A, said stabilized solution comprising potassium sorbate, glycerol, and sodium carbonate, said saccharification being performed in an absence of any active alpha-amylase;
optionally subjecting the maltose syrup A to at least one of concentration, of dilution, of enrichment in maltose, and of mixing with another starch hydrolyzate syrup to form maltose syrup B,
hydrogenating one of the maltose syrup A and the maltose syrup B to form an aqueous maltitol composition C;
optionally subjecting the maltitol composition C to at least one of concentration, dilution, enrichment in maltitol, mixing with an additional polyol syrup to form an aqueous maltitol composition D;
optionally forming maltitol powder from one of the maltitol composition C the maltitol composition D;
recovering one of the maltitol composition C, the maltitol composition D and the maltitol powder;
wherein the aqueous solution of beta-amylase has a content by dry weight of beta-amylase of between 5 and 20%, and
wherein the aqueous solution of beta-amylase also comprises:
from 0.05 to 0.5% of potassium sorbate;
from 30 to 50% of glycerol; and
from 0.05 to 0.5% of sodium carbonate,
these percentages being expressed as percentage by dry weight of each constituent relative to a total weight of said aqueous solution, and wherein the beta-amylase aqueous solution has been stored at room temperature for a time of 60 days up to 300 days before introduction into the liquefied starch.

13. The process according to claim 12 , wherein the aqueous solution of beta-amylase contains between 10 and 20% beta-amylase by dry weight, from 0.1 to 0.3% potassium sorbate, from 0.1 to 0.3% sodium carbonate and glycerol.

14. The process according to claim 13 , wherein the aqueous solution of beta-amylase contains from 35 to 50% by weight water.

15. The process according to claim 12 , wherein the process comprises the step of subjecting the maltose syrup A to at least one of concentration, of dilution, of enrichment in maltose, and of mixing with another starch hydrolyzate syrup to form maltose syrup B.

Assignees

• Roquette Freres

Inventors

• Lecocq Aline
• Courbois Vincent

Classifications

• C12P19/22 Primary

  produced by the action of a beta-amylase, e.g. maltose · CPC title

• C07H3/04

  Disaccharides · CPC title

• C12N9/2425

  Beta-amylase (3.2.1.2) · CPC title

• C12N9/96

  Stabilising an enzyme by forming an adduct or a composition; Forming enzyme conjugates · CPC title

• C12Y302/01002

  Beta-amylase (3.2.1.2) · CPC title