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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C13K1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B30-18
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C13K1-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08B30-18
filingDate 1975-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1976-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3362f0980e92fc4d1b052bd1ed3f2db9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b900b71125ffe591486fb76a46254b9
publicationDate 1976-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-3974033-A
titleOfInvention Malto-dextrins of improved stability prepared by enzymatic hydrolysis of oxidized starch
abstract There is disclosed malto-dextrins having a D.E. not substantially above about 20, prepared by the enzymatic hydrolysis of oxidized starch. Syrups of the malto-dextrins are capable of remaining haze-free for long periods of time at high solids concentrations. The malto-dextrins are prepared by first liquefying a highly oxidized starch with an acid or an enzyme to a D.E. not substantially above about 7, and in a subsequent step, converting the oxidized and liquefied starch with a bacterial alpha-amylase enzyme preparation to achieve a malto-dextrin product having a D.E. not substantially above about 20.
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