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Preparation of malto-oligosaccharides

  • US 9,163,269 B2
  • Filed: 03/07/2014
  • Issued: 10/20/2015
  • Est. Priority Date: 03/15/2013
  • Status: Active Grant
First Claim
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1. A method of preparing malto-oligosaccharides, said method comprising:

  • providing a corn fraction, said corn fraction having been prepared from a dry-milled corn flour from which germ and fiber have been at least substantially removed;

    subjecting said corn flour to hydrolysis under conditions suitable to result in a mixture of malto-oligosaccharides; and

    recovering said mixture of malto-oligosaccharides, the mixture recovered having a dextrose equivalent value (DE) of at most 70 and a protein content of less than 1%.

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