Low-viscosity reduced-sugar syrup, methods of making, and applications thereof

  • US 8,361,235 B2
  • Filed: 05/11/2009
  • Issued: 01/29/2013
  • Est. Priority Date: 05/09/2008
  • Status: Active Grant
First Claim
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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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