Maltose syrups, comestibles comprising the syrup, and process for making the same

Patent metadata

Field	Value
Publication number	US-12065683-B2
Application number	US-201816639452-A
Country	US
Kind code	B2
Filing date	Aug 14, 2018
Priority date	Aug 21, 2017
Publication date	Aug 20, 2024
Grant date	Aug 20, 2024

Abstract

Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40° C. and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.

First claim

The invention claimed is:

1. A maltose syrup comprising between 42% and 50% (w/w) maltose and having a viscosity of between 1,000 and 10,000 cP at between 35° and 45° C. made by a process comprising hydrolyzing an aqueous starch mixture during a liquefaction step to obtain a mixture comprising polysaccharides; and
hydrolyzing the mixture comprising polysaccharides during a saccharification step comprising adding to the mixture comprising polysaccharides a plurality of amylase enzymes, and a pullulanase enzyme to obtain the maltose syrup.

2. The maltose syrup of claim 1 , wherein the maltose syrup is 81.5% (w/w) solid.

3. The maltose syrup of claim 1 further having a distribution of saccharides comprising 0%-12% saccharides having a Degree of Polymerization (“DP”) of 1, 42% or more saccharides having DP2, 10% or more saccharides having DP-3, and between 20.0% and 33.0% saccharides having DP4+.

4. The maltose syrup of claim 1 further having a dextrose equivalent between 40 and 50.

5. A comestible comprising a first edible ingredient comprising the maltose syrup of claim 1 and a second edible ingredient.

6. The comestible of claim 5 , wherein the comestible is selected from a beverage, a fermented beverage, a beer, or other fermented malt beverage.

7. The comestible of claim 5 , wherein the comestible is fermented.

8. The comestible of claim 5 further comprising ethanol or a malted ingredient.

9. A method of making a comestible comprising mixing a first edible ingredient comprising the maltose syrup of claim 1 and a second edible ingredient.

10. The maltose syrup of claim 1 , wherein the maltose syrup is 81.5% (w/w) solid.

11. The maltose syrup of claim 1 further comprising a distribution of saccharides comprising 0%-12% saccharides having a Degree of Polymerization (“DP”) of 1, 42% or more saccharides having DP2, 10% or more saccharides having DP-3, and between 20.0% and 33.0% saccharides having DP4+.

12. The maltose syrup of claim 1 further comprising a dextrose equivalent between 40 and 50.

13. A comestible comprising a first edible ingredient comprising the maltose syrup of claim 1 and a second edible ingredient.

14. A method of making a comestible comprising mixing a first edible ingredient comprising the maltose syrup of claim 1 and a second edible ingredient.

Assignees

• Corn Products Dev Inc
• Corn Products Dev Elopment Inc

Inventors

• Arnoni Laercio
• Bertoli Jose
• Yamamoto Walter

Classifications

• C13K7/00

  Maltose · CPC title

• C12P19/14

  produced by the action of a carbohydrase {(EC 3.2.x)}, e.g. by alpha-amylase {, e.g. by cellulase, hemicellulase} · CPC title

• C12P19/12 Primary

  Disaccharides · CPC title

• C12C5/026

  Beer flavouring preparations · CPC title

• A23L29/35

  Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches · CPC title