| 摘要 |
Starch hydrolysates having a D.E. of 5-25 and a descriptive ratio of at least 2.0. These products are useful as food additives having non-sweet, water-holding, non-hygroscopic characteristics. The hydrolysates can be prepared either (a) by a two-step conversion of starch with bacterial alpha-amylase with an intermediate heating step to above 95 degrees C or (b) by a single step conversion of a waxy starch with bacterial alpha-amylase or (c) by acid hydrolysis and bacterial alpha-amylase hydrolysis. The descriptive ratio referred to is the sum of the percentages (drybasis) of the saccharides in a starch hydrolysate having a degree of polym. of 1-6 divided by the D.E. |
