PREPARATION OF ENZYMATICALLY HYDROLYZED STARCH

• Main Authors: FONTEYN DIRK, STEPHENS BLAIR C, HEIGIS JOHN R, HOLTWICK JOSEPH BERNARD, HOMSMA CATHARINA HILLAGONDA, PROVOOST DIRK REIMOND, MAURO DAVID J, SHIEH WEN-JUIN
• Format: Patent
• Language: English
• Published: 20.11.2014
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; 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; VINEGAR; WINE

The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch.