Ionics, Inc.

H.j. Heinz Company

The Hubinger Co.

Kalyanasundram Venkatasubramanian

Anthony J Giuffrida

Surendar M Jain

Lowell E Coker

A process for the production of a low D.E. maltodextrin product having a bland non-sweet taste which includes the steps of (1) cooking non-waxy starch in the presence of alpha-amylase to gelatinize and liquefy the starch, (2) dextrinizing the liquefied starch hydrolyzate with alpha-amylase at a temperature above about 93.degree. C. until a D.E. within the range of 10-13 is obtained, (3) stopping the dextrinization reaction by the addition of sufficient mineral acid to inactivate the enzyme within about 30-60 minutes while maintaining the hydrolyzate temperature at least above about 93.degree. C., and then (4) refining the low D.E. maltodextrin while maintaining the hydrolyzate at a temperature of at least above 76.degree. C. until a dry product is obtained. The dry product is preferably produced by spray drying.

Process for the manufacture of low D.E. maltodextrins

This invention describes the process of separating fructose preferentially from a mixture of glucose and fructose by using ion exchange membranes. More particularly it relates to the process comprising the steps of (1) passing a liquid mixture of fructose and glucose through a first feed chamber of an electro-osmosis cell comprising at least two chambers defined between ion exchange membranes having alternating high and low permeability coefficients with respect to each other, (2) passing a direct electric current transversely through said membranes and chambers in a direction to cause the fructose to pass from said feed chamber through said high permeability coefficient membrane into a second chamber with said fructose being substantially retained in the second chamber, and (3) recovering a glucose enriched and a fructose enriched effluent from the separate chambers.

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New Brunswick, NJ, United States of America

Kalyanasundram Venkatasubramanian