Method of making solid total hydrolyzate of starch

Claim 1

A PROCESS FOR PRODUCING AN EDIBLE, SOLID, HIGHLY CONVERTED, TOTAL HYDROLYZATE OF STARCH HAVING A D.E. NOT LESS THAN 98 AND A TRUE DEXTROSE CONTENT NOT LESS THAN 96 PERCENT, BOTH VALUES ON AN ANHYDROUS BASIS, CONSISTING OF LIQUEFYING STARCH IN AQUEOUS MEDIA, HYDROLYZING THE LIQUEFIED STARCH WITH AMYLOGLUCOSIDASE THAT HAS BEEN SUBIQSTANTIALLY COMPLETELY PURIFIED FROM TRNASGLUCOSIDASE, CLARIFYING THE HYDROLYZATE BY FILTRATION, DECOLORIZING THE FILTRATE BY MEANS OF CARBON, AND, BY HEATING, CONCENTRATING THE CLARIFIED AND DECOLORIZED TOTAL HYDROLYZATTE OF STARCH TO A DEGREE SO THAT SAID TOTAL HYDROLYZATE IS A SOLID WHEN COOLED TO ATMOSPHERIC TEMPERATURES, SAID HIGHLY CONVERTED, TOTAL HYDROLYZATE OF STARCH BEING SUBSTNATIALLY NON-HYDROSCOPIC AND FREE FROM UNPLEASANT TASTE AND ODORS; AND SAID AMYLOGLUCOSIDASE PURIFICATION CONSISTING ESSENTIALLY OF ADDING TO AN AQUEOUS SOLUTION OF THE ENZYME, AN INSOLUBLE CLARIFICATION AGENT THAT ADSORBS SUBSTNATIALLY NONE OF THE AMYLOGLUCOSIDASE, AND PRECIPITATING THE ACTIVE, PURIFIED AMYLOGLUCOSIDASE FROM THE CLARIFIED SOLUTION WITH THE ADDITION OF ABOUT ONE TO TWO VOLUMES OF A WATER MISCIBLE SOLVENT SELECTED FROM THE GROUP CONSISTING OF ISOPROPYL ALCOHOL AND ACETONE, SAID CLARIFIED SOLUTION OF THE ENZYME BEING ADJUSTED TO A TOTAL CONCENTRATION OF SOLUBLE SALTS OF BETWEEN ABOUT 0.10 AND 3.5 GRAMS PER 100 ML.