Unverdauliches Dextrin

• Main Authors: OHKUMA, KAZUHIRO, MATSUDA, ISAO, NOGAMI, YOSHIKI
• Format: Patent
• Language: German
• Published: 16.12.1999
• Edition: 6
• Subjects: BAKERY PRODUCTS; BAKING; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; COFFEE; 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; HYGIENE; ICE-CREAM; MAKING THEREOF; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MILK OR CHEESE SUBSTITUTES; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PREPARATION THEREOF; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; TEA; THEIR PREPARATION OR CHEMICAL WORKING-UP; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1-> 4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of +/-5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification, (D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120 to 200 DEG C using an extruder, the value Y being a calculated content (%) of the indigestible component.