Modified polydextrose and process therefor

• Main Authors: RUSSELL JOSEPH HAUSMAN, SHARAT KIRITKUMAR SHAH, DONALD BRIAN GUZEK
• Format: Patent
• Language: English
• Published: 23.12.1993
• Edition: 5
• Subjects: BAKERY PRODUCTS; BAKING; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; COMPOSITIONS BASED THEREON; CONFECTIONERY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; DERIVATIVES THEREOF; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; MAKING THEREOF; METALLURGY; MILK OR CHEESE SUBSTITUTES; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

An improved, water-soluble polydextrose containing less than 0.01 mol % of bound citric acid, foods containing same and process therefor.