| abstract |
A highly fermentable, high maltose, non-crystallizing starch conversion syrup is produced having a minimum fermentable equivalent of 95%, a maltose content ranging from about 40 to 65%, a dextrose content ranging from about 35 to 50%, a maltotriose content of less than about 3%, and a dextrose content plus maltose content of at least 93%. The methods for producing the above-described syrup comprise either a one-stage conversion of an alpha -amylase thinned syrup using a mixture of enzymes, comprising a barley beta -amylase, a pullulanase, and a blend of a glucoamylase and a pullulanase or a two-stage conversion of an alpha -amylase thinned syrup, comprising two enzymatic conversions, the first using a mixture of alpha -amylase, maltogenic alpha -amylase, and pullulanase enzymes, and the second using glucoamylase and pullulanase enzymes. |