| abstract |
A method of making a reduced sugar, lower viscosity syrup comprising jet cooking a slurry of starch or starchy material, a first alpha amylase and an aqueous medium at a first temperature from 100-115 oC, maintaining the slurry at a second temperature from 80-95 oC to produce a saccharide distribution having a DP1 + DP 2 content of 10-25%, a DP3-11 content of 70-90% and a DP11+ content of 0-15 %, subjecting the product to processing steps to provide the reduced sugar lower viscosity syrup, wherein the only type of enzyme used in the method is alpha amylase. The DP4 content of the syrup may be favorably increased by using a maltotetragenic alpha amylase enzyme in combination with the aforementioned alpha amylase enzyme. The syrup is useful in the production of food, beverage, animal feed, animal health and nutrition, pharmaceutical, and cosmetic compositions. |