Carbohydrate compositions

Patent metadata

Field	Value
Publication number	US-9730464-B2
Application number	US-201514611835-A
Country	US
Kind code	B2
Filing date	Feb 2, 2015
Priority date	May 9, 2008
Publication date	Aug 15, 2017
Grant date	Aug 15, 2017

Abstract

The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.

First claim

What is claimed is:

1. A carbohydrate composition comprising:
a. less than about 25%, on a dry weight basis, total mono- and di-saccharides;
b. from 12% to 55%, on a dry weight basis, oligosaccharides with a degree of polymerization of 3;
c. from 50% to about 80%, on a dry weight basis, oligosaccharides with a degree of polymerization of from about 3 to about 4;
d. less than about 4.5%, on a dry weight basis, oligosaccharides with a degree of polymerization of 5; and
e. a ratio of DP2/DP5 of at least 4.2.

2. The carbohydrate composition of claim 1 , wherein the total mono- and di-saccharides ranges from about 20% to about 25%, on a dry weight basis.

3. The carbohydrate composition of claim 1 , comprising greater than about 60%, on a dry weight basis, oligosaccharides with a degree of polymerization of from about 3 to about 10.

4. The carbohydrate composition of claim 3 , comprising less than about 20%, on a dry weight basis, oligosaccharides and polysaccharides with a degree of polymerization of from at least about 11.

5. The carbohydrate composition of claim 1 , comprising less than about 15%, on a dry weight basis, polysaccharides with a degree of polymerization of at least about 15.

6. The carbohydrate composition of claim 1 , having a DE ranging from about 20 to about 52.

7. A carbohydrate composition comprising:
a. from about 20% to about 25%, on a dry weight basis, total mono- and di-saccharides;
b. greater than about 71%, on a dry weight basis, oligosaccharides with a degree of polymerization of from about 3 to about 14;
c. less than about 10%, on a dry weight basis, oligosaccharides and polysaccharides with a degree of polymerization of at least about 11;
d. a ratio of DP2/DP5 of at least 4.2; and
e. a ratio of DP3/DP5 of at least 4.5.

8. The carbohydrate composition of claim 7 , comprising from about 50% to about 75%, on a dry weight basis, oligosaccharides with a degree of polymerization of from about 3 to about 4.

9. The carbohydrate composition of claim 7 , comprising less than about 15%, on a dry weight basis, polysaccharides with a degree of polymerization of from at least about 15.

10. The carbohydrate composition of claim 7 , having a DE ranging from about 20 to about 52.

11. A food product, beverage product, feed product, or pharmaceutical product comprising the carbohydrate composition of claim 1 .

12. A food product, beverage product, feed product, or pharmaceutical product comprising the carbohydrate composition of claim 7 .

13. The food product, beverage product, feed product, or pharmaceutical product of claim 11 , further comprising a high potency sweetener.

14. The food product, beverage product, feed product, or pharmaceutical product of claim 12 , further comprising a high potency sweetener.

15. A dry carbohydrate composition comprising:
a. from about 10% to about 25%, on a dry weight basis, total mono- and di-saccharides;
b. greater than about 60%, on a dry weight basis, oligosaccharides with a degree of polymerization of from about 3 to about 14;
c. less than about 10%, on a dry weight basis, oligosaccharides and polysaccharides with a degree of polymerization of at least about 11; and
d. a ratio of DP2/DP5 of at least 4.2.

16. The dry carbohydrate composition of claim 15 , wherein the total mono- and di-saccharides ranges from about 20% to about 25%, on a dry weight basis.

17. The dry carbohydrate composition of claim 15 , comprising greater than about 60%, on a dry weight basis, oligosaccharides with a degree of polymerization of from about 3 to about 10.

18. The dry carbohydrate composition of claim 15 , comprising less than about 15%, on a dry weight basis, polysaccharides with a degree of polymerization of at least about 15.

19. The dry carbohydrate composition of claim 15 , having a DE ranging from about 20 to about 52.

20. A syrup having a carbohydrate composition comprising:
a. from about 10% to about 25%, on a dry weight basis, total mono- and di-saccharides;
b. greater than about 71%, on a dry weight basis, oligosaccharides with a degree of polymerization of from about 3 to about 14;
c. less than about 10%, on a dry weight basis, oligosaccharides and polysaccharides with a degree of polymerization of at least about 11;
d. from about 50% to about 75% oligosaccharides with a degree of polymerization from 3 to 4, on a dry weight basis; and
e. up to 4.5% oligosaccharides with a degree of polymerization of 5, on a dry weight basis;
wherein the syrup has a ratio of DP2/DP5 of at least 4.2;
wherein the syrup has a ratio of DP3/DP5 of at least 4.5;
wherein the syrup has a calculated theoretical sweetness of about 23 to about 29; and
wherein the syrup has a sweetness approximately equivalent to the sweetness of a 43DE corn syrup, or a sweetness ranging from about 40 to about 55, relative to sucrose.

21. A food product, beverage product, feed product, or pharmaceutical product comprising the dry carbohydrate composition of claim 15 .

22. A food product, beverage product, feed product, or pharmaceutical product comprising the syrup of claim 20 .

23. The food product, beverage product, feed product, or pharmaceutical product of claim 21 , further comprising a high potency sweetener.

24. The food product, beverage product, feed product, or pharmaceutical product of claim 22 , further comprising a high potency sweetener.

25. The carbohydrate composition of claim 1 , having a DP3/DP5 ratio greater than 4.5.

26. The carbohydrate composition of claim 15 , having a DP3/DP5 ratio greater than 4.5.

27. The carbohydrate composition of claim 1 , having a calculated theoretical sweetness of at least 23.

28. The carbohydrate composition of claim 7 , having a calculated theoretical sweetness of at least 23.

29. The carbohydrate composition of claim 15 , having a calculated theoretical sweetness of at least 23.

30. The carbohydrate composition of claim 1 , having a sweetness approximately equivalent to the sweetness of a 43DE corn syrup, or having a sweetness ranging from about 40 to about 55 relative to sucrose.

31. The carbohydrate composition of claim 7 , having a sweetness approximately equivalent to the sweetness of a 43DE corn syrup, or having a sweetness ranging from about 40 to about 55 relative to sucrose.

32. The carbohydrate composition of claim 15 , having a sweetness approximately equivalent to the sweetness of a 43DE corn syrup, or having a sweetness ranging from about 40 to about 55 relative to sucrose.

33. The syrup of claim 20 , having a viscosity less than about 10,000 cPs, when measured at a temperature of about 100° F. and about 78% DS.

Assignees

• Cargill Inc

Inventors

• Fosdick Lawrence E
• Helstad Scott
• Jasinski Yauching W
• Zheng Guo-Hua

Classifications

• A23L29/35

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

• A23L21/10

  Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products · CPC title

• A23L1/09 Primary

  Human Necessities · mapped topic

• A23K20/163

  Sugars; Polysaccharides · CPC title

• A23L2/60

  Sweeteners · CPC title