Low-viscosity reduced-sugar syrup, methods of making, and applications thereof
First Claim
Patent Images
1. A syrup having a carbohydrate composition comprising:
- a. from about 10% to about 25% total mono- and di-saccharides on a dry weight basis;
b. greater than 60% oligosaccharides on a dry weight basis with a degree of polymerization of from about 3 to about 14;
c. a viscosity not greater than about 30,000 cPs at about 78% dry solids and about 100°
F.; and
d. less than about 18% oligosaccharides and polysaccharides on a dry weight basis with a degree of polymerization of about at least 11.
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1 Petition
Accused Products
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.
15 Citations
17 Claims
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1. A syrup having a carbohydrate composition comprising:
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a. from about 10% to about 25% total mono- and di-saccharides on a dry weight basis; b. greater than 60% oligosaccharides on a dry weight basis with a degree of polymerization of from about 3 to about 14; c. a viscosity not greater than about 30,000 cPs at about 78% dry solids and about 100°
F.; andd. less than about 18% oligosaccharides and polysaccharides on a dry weight basis with a degree of polymerization of about at least 11. - View Dependent Claims (2, 3, 4, 5, 6, 7, 14, 16)
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8. A syrup having a carbohydrate composition comprising:
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a. from about 10% to about 25% total mono- and di-saccharides on a dry weight basis; b. greater than about 50% oligosaccharides on a dry weight basis with a degree of polymerization of from about 3 to about 7; and c. a viscosity not greater than about 30,000 cPs at about 78% dry solids and about 100°
F.;d. less than about 18% oligosaccharides and polysaccharides on a dry weight basis with a degree of polymerization of about at least 11. - View Dependent Claims (9, 10, 11, 12, 13, 15, 17)
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Specification