| 摘要 |
1,240,557. Foods. CPC INTERNATIONAL Inc. 24 July, 1969 [24 July, 1968], No. 37371/69. Heading A2B. A normally hygroscopic food is rendered less hygroscopic by intimately admixing therewith a starch hydrolysate having dextrose equivalent of 5-25 and a descriptive ratio of at least 2. The descriptive ratio is the quotient obtained by dividing the sum of the percentages of saccharides, dry basis, having a degree of polymerisation of 1-6 by the dextrose equivalent. The food may may be an acid hydrolysed protein (e.g. casein or protein derived from wheat, soya or corn), dried tomato pastes, dried honey, dried fruit purees or dried beef bouillon. The starch hydrolysate may be prepared by hydrolysing a starch (e.g. waxy, corn, potato, tapioca or grain sorghum starch) with acid or enzyme (e.g. α-amylase). The food and starch hydrolysate may be formed into an aqueous solution, suspension or paste and then dried (e.g. spray drying or drum drying). |
