[19]
`United States Patent
`[11]
`4,445,938
`[45] ‘ May 1,1984
`Verwaerde et al.
`
`
`
`[54] HYDROGENATED STARCH
`HYDROLYSATE
`
`[75]
`
`Inventors: Francoise Verwaerde, Lambersart;
`Serge Gosset, Lestrem; Michel
`Huchette, Merville, all of France
`
`[73] Assignee: Roquette Freres, Lestrem, France
`
`[21] App]. No.: 340,222
`
`[22] Filed:
`
`Jan. 18, 1982
`
`Related U.S. Application Data
`
`[63]
`
`Continuation of Ser. No. 109,066, Jan. 2, 1980, aban-
`doned.
`
`Foreign Application Priority Data
`[30]
`Jan. 8, 1979 [FR]
`France ................................ 79 00370
`
`[51]
`
`Int. Cl.3 ....................... .. C13K 1/06; C07G 3/00;
`C08B 31/00; C12N 9/28
`[52] U.S. Cl. ...................................... .. 127/29; 127/38;
`435/42; 435/96; 435/99; 536/ 1.1; 568/863
`[58] Field of Search .................... .. 127/29, 38; 435/42,
`435/96, 99; 568/863; 536/1.1
`
`[56]
`
`References Cited
`U.S. PATENT DOCUMENTS
`
`3,285,776 11/1966 Scallet ............................... 435/96 X
`3,535,123 10/1970 Heady .
`3,804,716 4/1974 Langlois .
`3,838,006 9/1974 Hijiyd ............................... 435/96X
`3,897,305
`7/1975 Hurst ... ... .
`. ... .. .... 435/96
`3,922,196 11/1975 Leach ......
`. 127/29 X
`3,922,198 11/ 1975 Kuske . .. ...
`..... .. . .. 435/96
`
`
`
`3,922,200 ll/1975 Walon ................................. .. 435/96
`
`4,113,509
`9/1978 Leach
`........... 435/96X
`
`FOREIGN PATENT DOCUMENTS
`
`2/1961 United Kingdom .
`861195
`1037254 7/1966 United Kingdom .
`1426997
`3/1976 United Kingdom .
`1470325 4/1977 United Kingdom .
`1477587 6/1977 United ‘Kingdom .
`2001075
`1/1979 United Kingdom .
`
`Primary Examiner—Sidney Marantz
`Attorney, Agent, or Firm—Larson and Taylor
`
`[57]
`
`ABSTRACI‘
`
`This invention relates to a starch hydrolysate which can
`be optionally hydrogenated as well as the process for
`preparing said hydrolysate and uses thereof.
`Its glucidic spectrum corresponds to:
`a content of monosaccharides (DP= 1) less than 14%,
`a content of disaccharides (DP=2) less than 35%, pref-
`erably less than 20%, '
`a content of oligosaccharides of DP 4 to DP 10 ranging
`from 42% to 70%, preferably from 42 to 60%, the
`oligosaccharides of DP 5 to DP 7 representing by
`themselves a proportion preferably higher than 25%
`and more preferably higher than 30%,
`a content of polysaccharides of DP higher than 10, less
`than 32%, and preferably less than 25%.
`
`The hydrolysate is useful in the preparation notably of
`human foodstuff.
`
`14 Claims, 2 Drawing Figures
`
`

`
`U.S. Patent
`
`May 1, 1984
`
`4,445,938
`
`../0
`
`Fig.1.
`
`20
`
`12345678910"-‘>20 DP
`
`°/o
`
`Fig.2.
`
`--4-———>
`12345678910~>20DP
`
`

`
`1
`
`4,445,938
`
`HYDROGENATED STARCH HYDROLYSATE
`
`This is a continuation of application Ser. No. 109,066,
`filed Jan. 2, 1980, now abandoned.
`The invention relates to a starch hydrolysate, possi-
`bly hydrogenated.
`It also relates to the process for preparing this hydrol-
`ysate as well as the uses thereon.
`It is a particular object of the invention to providing
`a hydrolysate which is not too viscous, which is stable
`in solution, which has good nutrient and physiological
`qualities, good physical properties, good anticrystalliz-
`ing power, and which, if necessary, is not cariogenic.
`Now, applicant has found that hydrolysates respond-
`ing to this group of properties had to be neither too rich
`in polysaccharides of high molecular weight, nor too
`rich in saccharides of low molecular weight, the glucid
`spectrum having, on the contrary, to show a relatively
`high content of ‘oligosaccharides, it being understood
`that the saccharides, oligosaccharides and polysaccha-
`rides concerned are present possibly in the form of the
`corresponding hydrogenated products.
`Consequently, the starch hydrolysates, possibly hy-
`drogenated, which are the subject matter of the inven-
`tion, have from a very general point of view, a rela-
`tively high content of oligosaccharides simultaneously
`with a comparatively low content of saccharides and of
`polysaccharides, and they comprise linear or branched
`chains.
`
`Thus, the above-said optionally hydrogenated hydro-
`lysates have a relatively high content of oligosaccha-
`rides of DP 4 to DP 10, preferably from DP 5 to DP 7
`(DP=degreeVof polymerisation) and a comparatively
`low amount of mono- and di-saccharides as well as of
`polysaccharides with a DP higher than 10, those of
`these hydrolysates which are non-cariogenic being in
`hydrogenated form and having a very low content of
`polyols of DP higher than 20, this content being advan-
`tageously less than 3% and, preferably, less than 1.5%.
`The optionally hydrogenated hydrolysates according
`to the invention are characterized by a glucid spectrum
`corresponding to:
`a content of monosaccharrides (DP= 1) less than 14%.
`a content of disaccharides (DP=2) less than 35%, pref-
`erably less than 20%,
`a content of oligosaccharides of DP 4 to DP 10 ranging
`from 42% to 70%, the oligosaccharides of DP 5 to
`DP 7 representing by themselves a proportion prefer-
`ably higher than 25%, and more preferably higher
`than 30%.
`i
`
`a content of polysaccharides of DP higher than 10 less
`than 32%, preferably less than 25%.
`The hydrogenated hydrolysates corresponding to the
`above-said glucid spectrum and which, in addition, are
`devoid of cariogenic character, have, besides, a content
`below 3%, preferably below 1.5%, of polyols of DP
`higher than 20.
`.
`The percentages whichyhave just been discussed are
`percentages by weight, expressed on the dry matter of
`hydrolysates.
`«
`The hydrolysates according to the invention with a
`particularly advantageous glucid spectrum will be de-'
`scribed below.
`
`FIGS. l and 2 are graphs showing the glucidic distri-
`bution of respectivelythe hydrolysates given in Exam-
`ple 2, table II and Example 3, table VI.
`
`10
`
`15
`
`20
`
`25
`
`30
`
`35
`
`40
`
`45
`
`50
`
`55
`
`60
`
`65
`
`2
`Applicant hasifound that, for numerous applications,
`both in the industrial field and in the food field, dietetics '
`or pharmaceutical field, there was obvious interest in
`having available a starch hydrolysate with a well de-
`fined composition, and in particular with a relatively
`high content of oligosaccharides of DP 4 to DP 10. Too
`large an amount of saccharides with low molecular
`weight or of polysaccharides can in fact show, for very
`precise applications, a good many drawbacks.
`Applicant has observed that an increase in the pro-
`portion of high molecular weight polysaccharides (DP
`higher than 10) accounts for an increase in the viscosity
`of the hydrolysates and especially in a lack of stability in
`solution (retrogradation) of the latter.
`Thus, it has observed more particularly that syneresis
`phenomena, appearing on storage for long periods (sev-
`eral weeks) of the mixtures used for the preparation of
`foundry moulds
`and cores
`(silicates +borax+hy-
`drogenated glucose syrups) and which are manifested
`by heterogeneities within the mixture, were due espe-
`cially to the presence of polyols of high DP.
`These same phenomena occur on storage of the syr-
`ups alone, whether or not hydrogenated, which pres-
`ents drawbacks for certain applications such as the use
`of the hydrolysates concerned in foodstuff for patients.
`In this application, besides the absence of retrograda-
`tion on storage, a quick absorption of carbon hydrates is
`sought, and thus the content of high molecular prod-
`ucts, considered as being slowly assimilated, is to be
`limited.
`
`Applicant hasalso shown that the very high molecu-
`lar weight products (DP higher than 20) which are
`present in hydrogenated syrups are essentially responsi-
`ble for the acidification which is produced by the bac-
`teria of the mouth, which acidification causes attack on
`the dental enamel. Such hydrogenated hydrolysate used
`in confectionery, and,
`in particular,
`in hard candies
`must not contain polyols with a DP higher than 20, or
`at the most, an amount less than 3% to preserve the
`non-cariogenic character.
`The low molecular weight saccharides constitute
`products which are more easily assimilable, from the
`nutritional point of view, but they possess a high sweet-
`ening power, a strong osmolality and can account for
`certain intestinal disorders. Their presence in too large
`an amount is consequently not wanted, in some prod-
`ucts intended for patient foodstuff, where a light sweet
`taste, a weaker osmolality and a good physiological
`tolerance of products is sought. In some applications,
`such as the manufacture of foundry moulds or cores, the
`presence of mono- and di-saccharides in too large an
`amount reduces the physiological qualities aimed at
`(compressive strength). Thus, a hydrogenated glucose
`syrup used in foundry, as a breakdown agent, must
`contain a quantity of sorbitol (DP 1), sufficient to ensure
`the control of the water content of the medium in which
`the syrup is used, without this amount reaching the
`values liable to cause a reduction in the physical proper-
`ties; for example, too much sorbitol and/or also too
`much maltitol (DP 2) would cause too sudden a change
`in the mixture silicate-syrup on casting (breakage of the
`mould or core).
`In confectionery, in the preparation of hard candies,
`the starch hydrolysates with a high content of products
`of DP 1 and DP 2 are difficult to handle. The hard
`candies are not stable on storage, because of too high a
`hygroscopy.
`
`

`
`4,445,938
`
`3
`Taking the foregoing into account, the uses accord-
`ing to the invention, of the above-said hydrolysates are
`situated in various fields according to the glucid spec-
`trum.
`
`These uses comprise:
`preparation of binders for foundry moulds and cores;
`human feeding notably manufacture of jams, choco-
`lates, sausages,
`ice-creams, chewing-gums and hard
`candies, the food concerned being not cariogenic when
`these hydrolysates are hydrogenated and when their
`content of product of DP higher than 20 is less than 3%;
`infant dietetics and feeding of patients;
`preparation of polyurethanes and
`constitution of blood plasma substitutes.
`The process according to the invention for preparing
`hydrolysates, according to the invention, whose con-
`tent of products of DP 4 to DP 10 is from 42% to about
`55% and whose content of products of DP 1 is less than
`about 5% comprises the action on a previously gelati-
`nized or liquefied starch, preferably by enzymatic ac-
`tion (DE less than 20) of at-amylase, this enzyme being
`applied in the proportion of 3000 to 20000 I.U./kg d.m.
`for 8 to 48 hours.
`The process according to the invention for preparing
`hydrolysates, according to the invention, with a content
`of products of DP 4 to DP 10 ranging from 42% to
`about 50% and with a relatively high content of about
`5 to 14% of products of DP 1, in which process a-amy-
`lase and 1,4-amyloglucosidase are made to act simulta-
`neously, is characterized by the fact that said a-amylase
`and 1,4-amyloglucosidase are applied to a starch previ-
`ously liquefied by the acid or enzymatic route to a D.E.
`of 25 at the most,
`in the proportion of 500 to 4000
`I.U./kg d.m. as regards the first and in the proportion of
`30 to 500 I.U./kg d.m. as regards the second, the action
`being continued for 10 to 48 hours until the production
`of a D.E. of 30 to 40.
`The process according to the invention for preparing
`hydrolysates with a content of oligosaccharides of DP 4
`to 10 higher than about 55% and with a content less
`than 1.5% of products of DP higher than 20 and/or
`with a content as low as desired, of products of DP less
`than 4, is characterized by the fact that a hydrolysate of
`D.E. ‘close to 30 obtained by acid or enzymatic liquefac-
`tion of a starch is fractionated by molecular sieving, for
`instance by elution on a cationic resin, the first fractions
`which contain the products of high DP and/or the last
`fractions containing the products of DP less than 4,
`being eliminated.
`To obtain the corresponding hydrogenated products,
`the hydrolysates obtained at the end of the above-
`defined process are subjected to conventional hydroge-
`nation, notably by the Raney nickel method.
`It is possible to transform these hydrolysates into
`powder form by resorting to conventional methods
`such as spraying.
`It is possible to use as a raw material for the manufac-
`ture of the above-said hydrolysates, modified or unmod-
`ified starches from any source such as root starches,
`corn starches, waxy-maize, starches from wheat, from
`manioc and the like.
`The foregoing considerations are illustrated by the
`examples which relate to preferred embodiments.
`EXAMPLE I
`
`10
`
`15
`
`20
`
`25
`
`30
`
`35
`
`40
`
`45
`
`50
`
`55
`
`60
`
`65
`
`A suspension of starch with 35% of dry matter and
`with pH 6 is liquefied conventionally by means of a
`thermoresistant a-amylase of the type Bacillus Licheni-
`
`4
`formis, by passage at 106° C. for 3 minutes, then is main-
`tained at 95° C. until a D.E. of 16 is obtained. The en-
`zyme is then inhibited by a quick passage at a tempera-
`ture of 160° C. It is cooled to 60° C. and 100 liters of this
`hydrolysate is incubated for 30 hours with 8000 I.U. of
`a.-amylase of the Bacillus Subtilis type. The D.E. which
`is obtained is then 28.0.
`The glucidic distribution of the thus obtained hydrol-
`ysate is summarized_in Table I.
`TABLE I
`
`
`
`% by weight
`Products of
`2.0
`DP 1
`8.0
`DP 2
`12.0
`DP 3
`6.8
`DP 4
`11.6
`DP 5
`20.2
`DP 6
`5.2
`DP 7
`1.8
`DP 8
`2.1
`DP 9
`2.3
`DP 10
`9.0
`between DP 10 and DP 20
`
`DP higher than 20 19.0
`
`The hydrolysate is purified by successive passages
`over activated charcoal, anionic and cationic resin.
`After a concentration of 62,5% (weight/volume), the
`solution is stabilized by addition of 0,l% of sorbic acid.
`The osmolality of this product is 450 millios mole/kg.
`Different samples of the solution were done and
`placed respectively at 4° C. and 50° C. for a period of
`four weeks.
`’
`
`No turbidity is observed on any of the samples. This
`hydrolysate was administered orally to several patients.
`Their impression was judged as being very in favour of
`the product, both as regards its taste and tolerance,
`secondary effects such as nausea and diarrhoea being
`absent. Other tests were carried out, by perfusion of the
`hydrosylate into the jejunum.
`It was proved that the hydrolysate releases glucose in
`the blood at speed as high as the glucose itself.
`At the same time, these experiments have proven that
`the luminal concentration of glucose released by the
`hydrolysate remained low, thus limiting the risk of diar-
`rhoea.
`
`EXAMPLE 2
`
`A suspension of starch is liquefied by means of hydro-
`chloric acid conventionally to a D.E. of 19.0. After
`adjustment of the dry matter content to 35% and of the
`pH to 5.2, to 1001 of the syrup is added at the same time
`1900 I.U. of on-amylase and 75 I.U. of amylo 1-4 glucosi-
`dase per kg of dry starch. It is incubated at 60° C. The
`enzymatic reaction is stopped by bringing the substrate
`rapidly to a high temperature as soon as the D.E.
`reaches 34, that is to say after 20 hours.
`The glucid distribution of this syrup is summarized in
`Table II.
`
`TABLE II
`
`Products of
`DP 1
`DP 2
`DP 3
`DP 4
`DP 5
`DP 6
`DP 7
`DP 8
`DP 9
`
`% by weight
`12.2
`9.8
`15.4
`9.0
`11.0
`11.7
`7.0
`3.4
`3.0
`
`

`
`5
`
`4,445,938
`
`10
`
`15
`
`20
`
`
`
`TABLE II-continued
`% by weight
`Products of
`2.0
`DP 10
`between DP 10 and DP 20
`5.3
`
`DP higher than 20
`10.2
`
`This glucid distribution is shown in FIG. 1.
`The preponderance according to the invention of
`products of DP 4 to DP 10 is clearly apparent therein.
`After filtration and purification, the syrup is hydroge-
`nated.
`,
`
`The preparation of three mixtures called products A,
`B and C and constituted in the following manner was
`then undertaken:
`.
`
`a pre-mixture containing 1000 grams of‘ a syrup of
`hydrogenated glucose (identified below and different
`for each of the products A, B and C) brought previously
`to 71% of dry matter, 67 grams of anhydrous borax and
`90 grams of water, was made up. This pre-mix was then
`added in the proportion of 20% by weight to a sodium
`silicate used currently in the foundry industry, of SiO2
`modulus equal to 2.4 and having a dry matter content
`Na20 of about 55%.
`A
`As regards product A,
`the hydrogenated glucose
`syrup is constituted by the above-said product of the
`invention and has a D.E. before hydrogenation of 34.
`As regards product B, the glucose syrup is consti-
`tuted by a hydrogenated glucose syrup of the prior art
`having a D.E. before hydrogenation of 33 and contain-
`ing 25% of maltitol.
`As regards product C, the glucose syrup is ‘consti-
`tuted from a hydrogenated glucose syrup of the prior
`art having a basic D.E.‘of 55 and containing 50% of
`maltitol.
`
`The hydrogenated hydrolysates which enter into the
`composition of the three products A, B and C which
`will be used in the foundry tests have the glucid distri-
`butions which are reported in Table III.
`TABLE III
`Product
`Product
`Product
`. C
`B
`A
`Products of
`7.5
`5.2
`12.2
`DP 1
`52.0
`24.0
`9.8
`DP 2
`17.5
`17.1
`15.4
`DP 3
`15.5
`30.0
`47.1
`DP 4 to DP 10
`7.4
`11.5
`29.7
`DP 5 to DP 7
`6.5
`4.5
`5.3
`between DP 10 and DP 20
`
`DP higher than 20 1.0 10.2 19.2
`
`
`
`
`
`The preparations A, B and C obtained are kept on a
`water-bath at 40° C. for 24 hours; this constitutes an
`accelerated ageing test.
`.
`The viscosity was then measured and it was verified
`whether syneresis existed. The results were:
`
`Product A
`Product B
`Product c
`
`Viscosity
`Syneresis
`
`1780
`no
`
`2300 '
`yes ~
`
`1200 cp
`no
`
`the hydrolysate of the invention,
`It appears that
`whilst having a low basic D.E., does not give rise to
`prejudicial syneresis, whilst having a lower viscosity
`more suitable for use in the field of preparing foundry
`moulds and cores.
`The products A, B and C were then used for the
`fabrication of specimens i.e. test-pieces using a sand for
`foundry works. The sand and the various products were
`
`6
`in the
`mixed on a planetary Hobart type apparatus,
`proportion of 3.5% of product with respect to the sand.
`On a GF raming apparatus (type SPRA of the
`STOKVIS Company) samples of 163 g, of 50.8 mm
`height and a 50 mm diameter, were formed.
`Six sets of three specimens were prepared respec-
`tively from products A, B and C. A controlled flow of
`carbon dioxide gas was passed through the mass of
`these specimens (25° C.—-5.5 1/mn at a pressure of 350
`g/cm2). The blowing times tested were 5, 10, 20, 30, 60
`and 120 seconds.
`
`"
`
`When the blowing was finished, a shearing force was
`applied on an INSTRON apparatus (an apparatus mar-
`keted by INSTRON limited Co., of England) machine
`1122.
`The results of the measurements are assembled in
`Table IV.
`
`‘
`
`TABLE IV
`Shearing force
`1
`Specimens based
`in g-cmz after various blowing times
`
` on 55 10s 20s 30s 60s 120s
`
`
`
`
`
`
`-
`
`
`
`8800
`7500
`6400
`5800
`3900
`2400
`Product A
`Product B
`1500
`3750
`5200
`6100
`7600
`8500
`Product C
`1300
`2750 4500
`5500
`7000
`7600
`
`
`25
`
`30
`
`35
`
`45
`
`50
`
`55
`
`65
`
`On examining these results, it is observed that due to
`the use of the hydrolysate according to'the invention
`(Product A) the physical characteristics of the corre-
`sponding test-piece are higher than the physical charac-
`teristics of the test-pieces comprising the hydrolysates
`of the prior art (Products B and C).
`Another series of test specimens was subjected to.a
`carbon dioxide blow for 5 seconds under the previously
`defined conditions. They were then stored (temperature
`of 20: 1° C. and relative humidity of 65%) for varying
`times and subjected to shearing forces on the GF appa-
`ratus.
`The results of the measurements are collected in
`Table V.
`
`TABLE V
`Shearing force
`in g—cm2 after various storage times
`Test specimens
`Zht
`6h
`24h
`lh
`basedon
`6800
`8800
`15000 .
`6100
`Product A
`6600
`8300
`15600
`6100
`Product B
`
`
`
`2600 S050 7000Product C 12800
`
`
`,
`
`These measurements confirmed the preceding series.
`Without syneresis, the product A preserves a perfor-
`mance level equalto that of the product B.
`EXAMPLE III
`
`A suspension of potato starch with 35% of dry matter
`is liquefied conventionally by a-amylase to a DE of
`27.0.
`
`This hydrolysate is passed over a column containing
`400 cubic centimeters of LEVATIT Ca 9220 brand
`resin (cationic type resin) placed in the calcium form
`and this in the proportion of 150 cm3/hour and at 80° C.
`The first eluted fractionscontain the polysaccharides
`of very high molecular weight. They are separated
`from the syrup and represent about 30% by weight of
`the starting syrup. The hydrolysate no longer contain-
`ing higher polysaccharides has the composition indi-
`cated in Table VI.
`
`

`
`4,445,938
`
`8
`1. Hydrogenated starch hydrolysate characterized by
`a glucid spectrum corresponding to:
`a content of monosaccharides (DP: 1) less than 14%,
`a content of disaccharides (DP=2) less than 35%,
`a content of oligosaccharides of DP 4 to DP 10 rang-
`ing from 42% to 70%,
`a content of polysaccharides of DP higher than 10
`less than 32%, and
`a content less than 3% of polyols of DP higher than
`20.
`2. Hydrogenated starch hydrolysate according to
`claim 1, wherein the content in products of DP 4 to DP
`10 ranges from 42% to about 55% and the content in
`products ‘of DP1 is less than about 5%.
`3. Hydrogenated starch hydrolysate according to
`claim 1, wherein the content in products of DP 4 to DP
`10 ranges from 42 to about 50% and the content in
`products of DP 1 is about 5% to 14%.
`4. Hydrogenated starch hydrolysate according to
`claim 1, wherein the content in products of DP 4 to DP
`10 ranges from 55% to 70%.
`5. Pulverulent hydrogenated starch hydrolysate pro-
`duced by spraying a hydrolysate according to claim 1.
`6. Hydrogenated starch hydrolysate according to
`claim 1, wherein the content of disaccharides is less than
`20%.
`7. Hydrogenated starch hydrolysate according to
`claim 1, wherein the oligosaccharides of DP 5 to DP 7
`represent by themselves a proportion higher than 25%.
`8. Hydrogenated starch hydrolysate according to
`claim 1, wherein the oligosaccharides of DP 5 to DP 7
`represent by themselves a proportion higher than 30%.
`9. Hydrogenated starch hydrolysate according to
`claim 1, wherein the content of polysaccharides of DP
`higher than 10 is less than 25%.
`10. Hydrogenated starch hydrolysate according to
`claim 1, wherein the content of polyols of DP higher
`than 20 is less than 1.5%.
`11. Hydrogenated starch hydrolysate according to
`claim 1, wherein:
`the content of monosaccharides (DP: 1) is less than
`14%,
`the content of disaccharides (DP=2) is less than
`20%,
`the content of oligosaccharides of DP 4 to DP 10
`ranges from 42% to 60%, the oligosaccharides of
`DP 5 to DP 7 representing by themselves a propor-
`tion higher than 30%,
`the content of polysaccharides of DP higher than 10
`is less than 25%, and
`the content of polyols of DP higher than 2 is less than
`1.5%.
`12. Hydrogenated starch hydrolysate according to
`claim 1, wherein the content of oligosaccharides of DP
`4 to DP 10 ranges from 42% to 60%.
`13. Hydrogenated starch hydrolysate according to
`claim 12, wherein the oligosaccharides of DP 5 to DP 7
`represent by themselves a proportion higher than 25%.
`14. Hydrogenated starch hydrolysate according to
`claim 12, wherein the oligosaccharides of DP 5 to DP 7
`represent by themselves a proportion higher than 30%.
`*
`II
`it
`*
`1!
`
`10
`
`15
`
`20
`
`25
`
`30
`
`35
`
`45
`
`50
`
`55
`
`60
`
`65
`
` 7
`
`% by weight
`Products of
`5.0
`DP 1
`12.0
`DP 2
`14.0
`DP 3
`10.0
`DP 4
`14.7
`DP 5
`23.0
`DP 6
`7.5
`DP 7
`3.5
`DP 8
`2.6
`DP 9
`2.7
`DP 10
`
`DP higher than 10 nil
`
`TABLE VI
`
`This glucidic distribution is represented by the graph
`of FIG. 2. The preponderance according to the inven-
`tion of the product of DP 4 to DP 10 is clearly apparent.
`After concentration to 50% of dry matter, this hy-
`drolysate is hydrogenated. The syrup obtained can be
`perfectly suitable for the manufacture of sweets. In
`order to do this, 1% of citric acid and 0.25% (on dry
`matter) of saccharin are added to the syrup and the
`mixture is preheated to 95% before it is passed in a
`continuous vacuum cooker of the Hamac Hansella type.
`The product is allowed to cool on a refrigerated surface
`at 80° C.
`
`The plastic mass thus obtained is placed in a rolling
`mill shaped into a ribbon, moulded and cut up. The
`sweets thus obtained are wrapped immediately after
`cooling They are hard brittle and have an excellent
`taste. In addition, they have the advantage of being
`non-cariogenic due to the absence of polyols of DP
`higher than 20 and the syrup.
`The above said hydrogenated syrup has been used for
`the manufacture of chewing-gum as a constituant of a
`liquid phase.
`In order to do so, 20 parts by weight of basic gum
`(such as the marketed under the name “Firm Paloja” by
`L. A. Dreyfus Company) softened to 75° C., are
`kneaded with 15 parts by weight of hydrogenated syrup
`to 75% of dry matter, the sweetening power of which
`was increased by addition of 0.15% on dry matter of
`saccharin. The solid phase constituted by 52% of pow-
`der of sorbitol and 8% of powder maltitol is progres-
`-sively added and the kneading is carried on for 30 min-
`utes. The chewing-gum thus obtained is non-cariogenic,
`did not have recrystallization at the surface, they are
`not sensitive to variations in hygrometry and in temper-
`ature of the atmosphere in which they were stored and
`have an excellent taste.
`As result of which and whatever the embodiments
`adopted, there is thus provided by the invention a starch
`hydrolysate whose characteristics emerge clearly from
`the foregoing.
`As is self evident and as emerges from the foregoing,
`the invention is in no way limited to those of its types of
`application and embodiments which have been more
`particularly described; it encompasses, on the contrary,
`all modifications.
`We claim: