| 摘要 |
Retrograded isolated maltodextrin fraction, is claimed, where (a) the isolated maltodextrin fraction is water-soluble to more than 95 wt.%, preferably more than 99 wt.% at a temperature of 50-100[deg] C and 1013 hPa and a pH of 7, and/or (b) a dispersion (25 wt.%) of the isolated maltodextrin fraction in water (75 wt.%) at pH 7, after retrogradation and storage at rest for 24 hours at 5[deg] C, has a viscosity of 10-500 mPas, preferably 30-150 mPas, repectively measured at 25[deg] C, 1013 hPa with a plate-plate viscometer and a shear rate of 1000 S ->1>. Independent claims are also included for: (1) a retrograded maltodextrin fraction prepared by a process comprising (i) providing a maltodextrin fraction with a dextrose equivalent (DE) value of 7-14, preferably 9-11, (ii) preparing a solution (15-70 wt.%, preferably 35-55 wt.%) of the maltodextrin fraction in water at a temperature of 10-100[deg] C, preferably 15-80[deg] C and a pH of 5-9, preferably 6-7, (iii) retrograding the maltodextrin fraction solution at a temperature from -5 to 30[deg] C, preferably 0-15[deg] C for a period of 1-48 hours, preferably 3-16 hours, and (iv) separating the retrograded maltodextrin fraction; (2) a maltodextrin fraction solution comprising a water content of 50-95 wt.%, preferably 70-80 wt.%, respectively based on the total content of dry maltodextrin fraction and water; (3) an inclusion product comprising at least one flavoring material and a maltodextrin fraction, where the product comprises maltodextrin fraction (60-99.8 wt.%, based on the total content of the dry maltodextrin fraction, included and dispersed flavoring materials), at least one included flavoring material (0.1-10 wt.%, based on the total content of the dry maltodextrin fraction, included and dispersed flavoring materials), and at least one dispersed flavoring material (0.1-30 wt.%, based on the total content of the dry maltodextrin fraction, included and dispersed flavoring materials); (4) an inclusion product obtained by a process comprising (a) preparing a mixture of a maltodextrin fraction in water at a pH of 5-9, preferably 6-7, where the dry content of maltodextrin fraction in the mixture is 5-50 wt.%, preferably 20-30 wt.%, (b) heating the mixture prepared in the step (a) to 50-100[deg] C at not > 1080 hPa, such that at least 70 wt.% of the maltodextrin fraction is dissolved, (c) cooling the solution obtained in the step (b) to a maximum temperature of 1-30[deg] C, preferably of 5-15[deg] C to prepare a dispersion of retrograded maltodextrin, and (d) adding flavoring materials to be included to the solution before or during the step (c); (5) a preparation or semi-finished product for nutrition or pleasure, comprising the inclusion product; and (6) producing a flavoring material inclusion product by the above mentioned process for producing the inclusion product. |
