LOW-VISCOSITY REDUCED-SUGAR SYRUP, METHODS OF MAKING, AND APPLICATIONS THEREOF

• US 20110061645A1
• Filed: 05/11/2009
• Published: 03/17/2011
• Est. Priority Date: 05/09/2008
• Status: Active Grant

• Current Assignee: Cargill, Inc. (Agricultural Services Division)
• Original Assignee: Cargill, Inc. (Agricultural Services Division)
• Inventors: Jasinski, Yauching W., Zheng, Guo-hua, Fosdick, Lawrence E., Helstad, Scott
• Granted Patent: US 8,361,235 B2
• Time in Patent Office: Days
• US Class Current: 127/30
• CPC Class Codes: A21D 13/062 with modified sugar content; Sugar-free products
• CPC Class Codes: A21D 2/181 Sugars or sugar alcohols honey A21D2/34
• CPC Class Codes: A23C 9/1307 Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
• CPC Class Codes: A23C 9/156 Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
• CPC Class Codes: A23G 1/40 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G1/46
• CPC Class Codes: A23G 3/42 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G3/46
• CPC Class Codes: A23G 4/10 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G4/16
• CPC Class Codes: A23G 9/34 characterised by carbohydrates used, e.g. polysaccharides characterised by the dairy products used A23G9/40
• CPC Class Codes: A23L 13/428 Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
• CPC Class Codes: A23L 13/50 Poultry products, e.g. poultry sausages
• CPC Class Codes: A23L 2/60 Sweeteners
• CPC Class Codes: A23L 21/00 Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
• CPC Class Codes: A23L 21/10 Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
• CPC Class Codes: A23L 23/00 Soups; Sauces soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60; Preparation or treatment thereof
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 29/30 containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin products from apiculture A23L21/20; artificial sweetening agents A23L27/30
• CPC Class Codes: A23L 29/35 Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
• CPC Class Codes: A23L 33/125 containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates indigestible substances A23L33/21
• CPC Class Codes: A23L 5/00 Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• CPC Class Codes: A23L 7/00 Cereal-derived products; Malt products; Preparation or treatment thereof preparation of malt for brewing C12C
• CPC Class Codes: A23L 7/126 : Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
• CPC Class Codes: C12P 19/02 : Monosaccharides 2-ketogulonic acid C12P7/60
• CPC Class Codes: C12P 19/04 : Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• CPC Class Codes: C12P 19/12 : Disaccharides
• CPC Class Codes: C12P 19/14 : produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase , e.g. by cellulase, hemicellulase
• CPC Class Codes: C13B 10/00 : Production of sugar juices tapping of tree-juices A01G23/10; tapping-spouts, receptacles for juices A01G23/14
• CPC Class Codes: C13K 1/06 : obtained by saccharification of starch or raw materials containing starch

Abstract

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

Claims

1. A syrup having less than about 25% total mono- and di-saccharides on a dry weight basis, a lower viscosity compared to a starch-derived product having a similar dry weight percentage of total mono- and di-saccharides, and a DE of from about 20 to about 52.

2-78. -78. (canceled)