US2013112192A1PendingUtilityA1

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

67
Assignee: CARGILL INCPriority: May 9, 2008Filed: Dec 21, 2012Published: May 9, 2013
Est. expiryMay 9, 2028(~1.8 yrs left)· nominal 20-yr term from priority
Inventors:Lawrence E. FosdickScott HelstadYauching W. JasinskiGuo-Hua Zheng
A23L 29/35A23L 33/125A21D 2/181C13K 1/06C12P 19/02A23L 29/30C12P 19/14A23G 1/40A23L 7/00A23L 13/50A23G 3/42A23L 2/60A23L 13/428A23L 21/10A21D 13/062A23C 9/156A23L 21/00A23L 7/126A23L 27/60C13B 10/00A23G 4/10A23G 9/34A23L 5/00A23L 23/00C12P 19/12A23C 9/1307C12P 19/04
67
PatentIndex Score
0
Cited by
0
References
0
Claims

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

exact text as granted — not AI-modified
1 .- 31 . (canceled) 
     
     
         32 . A syrup having a carbohydrate composition comprising:
 a. from more than 9% to not more than about 25% DP1+2 based on the dry weight of the total carbohydrate;   b. greater than about 60% DP3-14 based on the dry weight of the total carbohydrate;   c. less than about 18% DP11+ based on the dry weight of the total carbohydrate; and   
       wherein the syrup has a lower viscosity compared to a 5 DE maltodextrin measured at the same temperature and at the same percent dry solids. 
     
     
         33 . The syrup of  claim 32 , wherein the viscosity is from about 10% to about 99% lower compared to a 5 DE maltodextrin measured at the same temperature and at the same percent dry solids. 
     
     
         34 . The syrup of  claim 32 , wherein the viscosity of the syrup and the viscosity of the 5 DE maltodextrin are measured at the same temperature of greater than about 4° C. and at the same percent dry solids of at least about 1%. 
     
     
         35 . The syrup of  claim 32 , wherein greater than about 60% is DP3-10 based on the dry weight of the total carbohydrate. 
     
     
         36 . The syrup of  claim 35 , wherein less than about 20% is DP11+ based on the dry weight of the total carbohydrate. 
     
     
         37 . The syrup of  claim 32 , wherein less than about 15% is DP15+ based on the dry weight of the total carbohydrate. 
     
     
         38 . The syrup of  claim 32 , wherein the syrup has a lower viscosity compared to a maltodextrin selected from the group consisting of 10 DE, 15 DE, 18 DE, and 19 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         39 . The syrup of  claim 32 , wherein the syrup has a lower viscosity compared to a glucose syrup selected from the group consisting of 20 DE and 25 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         40 . The syrup of  claim 32 , having a DE from about 20 to about 52. 
     
     
         41 . The syrup of  claim 32 , wherein about 10% to about 25% is DP1+2 based on the dry weight of the total carbohydrate. 
     
     
         42 . The syrup of  claim 41 , wherein greater than about 60% is DP3-10 based on the dry weight of the total carbohydrate. 
     
     
         43 . The syrup of  claim 42 , wherein less than about 20% is DP11+ based on the dry weight of the total carbohydrate. 
     
     
         44 . The syrup of  claim 41 , wherein less than about 15% is DP15+ based on the dry weight of the total carbohydrate. 
     
     
         45 . The syrup of  claim 41 , wherein the syrup has a lower viscosity compared to a maltodextrin selected from the group consisting of 10 DE, 15 DE, 18 DE, and 19 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         46 . The syrup of  claim 41 , wherein the syrup has a lower viscosity compared to a glucose syrup selected from the group consisting of 20 DE and 25 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         47 . The syrup of  claim 41 , having a DE from about 20 to about 52. 
     
     
         48 . A syrup having a carbohydrate composition comprising:
 a. from more than 9% to not more than about 25% DP1+2 based on the dry weight of the total carbohydrate;   b. greater than about 50% DP3-7 based on the dry weight of the total carbohydrate;   c. less than about 18% DP11+ based on the dry weight of the total carbohydrate; and   
       wherein the syrup has a lower viscosity compared to a 5 DE maltodextrin measured at the same temperature and at the same percent dry solids. 
     
     
         49 . The syrup of  claim 48 , wherein the viscosity is from about 10% to about 99% lower compared to a 5 DE maltodextrin measured at the same temperature and at the same percent dry solids. 
     
     
         50 . The syrup of  claim 48 , wherein the viscosity of the syrup and the viscosity of the 5 DE maltodextrin are measured at the same temperature of greater than about 4° C. and at the same percent dry solids of at least about 1%. 
     
     
         51 . The syrup of  claim 48 , wherein greater than about 20% is DP3+4 based on the dry weight of the total carbohydrate. 
     
     
         52 . The syrup of  claim 48 , wherein less than about 15% is DP15+ based on the dry weight of the total carbohydrate. 
     
     
         53 . The syrup of  claim 48 , wherein the syrup has a lower viscosity compared to a maltodextrin selected from the group consisting of 10 DE, 15 DE, 18 DE, and 19 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         54 . The syrup of  claim 48 , wherein the syrup has a lower viscosity compared to a glucose syrup selected from the group consisting of 20 DE and 25 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         55 . The syrup of  claim 48 , having a DE from about 20 to about 52. 
     
     
         56 . The syrup of  claim 48 , wherein about 10% to about 25% is DP1+2 based on the dry weight of the total carbohydrate. 
     
     
         57 . The syrup of  claim 56 , wherein greater than about 60% is DP3-10 based on the dry weight of the total carbohydrate. 
     
     
         58 . The syrup of  claim 57 , wherein less than about 20% is DP11+ based on the dry weight of the total carbohydrate. 
     
     
         59 . The syrup of  claim 56 , wherein less than about 15% is DP15+ based on the dry weight of the total carbohydrate. 
     
     
         60 . The syrup of  claim 56 , wherein the syrup has a lower viscosity compared to a maltodextrin selected from the group consisting of 10 DE, 15 DE, 18 DE, and 19 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         61 . The syrup of  claim 56 , wherein the syrup has a lower viscosity compared to a glucose syrup selected from the group consisting of 20 DE and 25 DE, measured at the same temperature and at the same percent dry solids. 
     
     
         62 . The syrup of  claim 56 , having a DE from about 20 to about 52. 
     
     
         63 . A syrup having a carbohydrate composition comprising:
 a. from more than 9% to not more than about 25% DP1+2 based on the dry weight of the total carbohydrate;   b. at least about 70% DP3-14, of which at least about 60% is DP3+4, based on the dry weight of the total carbohydrate; and   
       wherein the syrup has a viscosity not greater than about 20,000 ePs measured at about 37° C. and at about 78% dry solids. 
     
     
         64 . The syrup of  claim 63 , wherein about 10% to about 25% is DP1+2 based on the dry weight of the total carbohydrate. 
     
     
         65 . A syrup having a carbohydrate composition comprising:
 a. from more than 9% to not more than about 25% DP1+2 based on the dry weight of the total carbohydrate;   b. at least about 65% DP3-12, of which at least about 55% is DP3+4, based on the dry weight of the total carbohydrate; and   
       wherein the syrup has a viscosity not greater than about 40,000 cPs measured at about 37° C. and at about 78% dry solids. 
     
     
         66 . The syrup of  claim 65 , wherein about 10% to about 25% is DP1+2 based on the dry weight of the total carbohydrate.

Join the waitlist — get patent alerts

Track US2013112192A1 — get alerts on status changes and closely related new filings.

We store only your email — no account needed. See our privacy policy.