Thermally inhibited polysaccharides

Abstract

This invention relates to thermally inhibited polysaccharides and improved processes of preparing them, wherein the improvement is dehydrating the polysaccharides under increased pressure and/or increased effective oxygen concentrations to produce compositions of improved organoleptic properties, including color, flavor and odor.

1 - 19 . (canceled) 
     
     
         20 . A composition produced by a process which comprises the steps of:
 a) dehydrating a polysaccharide in the presence of a gas to substantially anhydrous or anhydrous conditions under an increased effective oxygen concentration of at least 6.5 moles/m 3 ;   b) relieving the pressure; and   c) thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at atmospheric pressure;   wherein the dehydration step is conducted above atmospheric pressure.   
     
     
         21 . The composition of  claim 20 , wherein the composition has a Hunter L color at least 0.5 units higher than a composition produced using the same process except that dehydration is not conducted under increased pressure and/or increased effective oxygen concentration. 
     
     
         22 . The composition of  claim 20 , wherein the composition has a Hunter L color no more than 7 units less than the polysaccharide before steps (a) and (b).