Abstract Aqueous starch paste is acid converted to a hydrolyzate having a dextrose equivalent constant (D.E.) in the range of from about 8 to about 16 percent, then after removal of any insoluble fatty material present, the acid hydrolyzate is cooled for at least 1 hour at a temperature below about 60* F., e.g., in the range of from about 32* F. to about 50* F., and precipitated material formed then is separated from the chilled hydrolyzate liquor. The resultant hydrolyzates, as well as hydrolyzates formed by slight alpha-amylase conversion of the resultant liquor, form aqueous syrups having excellent stability against haze formation. The lower D.E. hydrolyzates produced also are essentially nonsweet and nonhygroscopic.
The method according to claim 1 wherein the hydrolyzate mass obtained in said acid conversion step contains a water-insoluble fat fraction and said fat fraction is separated from the hydrolyzate liquid mass preliminary to the mass being cooled to below 60* F.
Claim 2
Dependent Claim
37 words
The method according to claim 2 wherein fat separation from said acid hydrolyzate mass is carried out by centrifuging the fat-containing liquor at a temperature in the range of from about 80* F. to abOut 212* F.
Claim 3
Dependent Claim
28 words
The method according to claim 1 wherein the hydrolyzate liquor obtained upon separation of said polysaccharide precipitate from said cooled hydrolyzate mass subsequently is subjected to enzyme conversion.
Claim 4
Dependent Claim
39 words
The method according to claim 4 wherein said hydrolyzate liquor from said polysaccharide precipitate separation step is converted with alpha-amylase to an enzyme hydrolyzate having a D.E. in the range of from about 12 percent to about 22 percent.