Malto-dextrin composition with low de value and low viscosity and method for making the same

Abstract

A malto-dextrin composition with low DE value and low viscosity and the method for making the same is provided. The malto-dextrin comprises a blue value in the range of 0.02 to 0.28; a dextrose equivalent (DE) in the range of 3 to 10; and a viscosity lower than 26.3185*DE{circumflex over ( )}(−0.7593). The method for preparing the malto-dextrin composition comprises: dispersing raw starch in water to obtain a starch-water slurry; preheating the starch-water slurry with a jet-cooker for a first duration at a first temperature above 100° C. having a temperature variation no more than 0.8° C.; hydrolyzing the slurry by treating the slurry with α-amylases for a second duration at a second temperature; and filtering the hydrolyzed slurry to remove insoluble residual proteins and fibers and obtain an un-fractionated malto-dextrin composition.

1 . A malto-dextrin composition, comprises:
 a blue value in the range of 0.02 to 0.28;   a dextrose equivalent (DE) in the range of 3 to 10; and   an intrinsic viscosity measured at 30° C. lower than 26.3185*DE{circumflex over ( )}(−0.7593) 10 2 [η 0 ]/dl g −1 .   
     
     
         2 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is lower than 26.3185*DE{circumflex over ( )}(−0.7593) by at least 5%. 
     
     
         3 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 6.0 to 10.0 10 2 [η 0 ]/dl g −1  when the DE value is about 3. 
     
     
         4 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 5.5 to 8.5 10 2 [η 0 ]/dl g −1  when the DE value is about 4. 
     
     
         5 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 5.0 to 7.5 10 2 [η 0 ]/dl g −1  when the DE value is about 5. 
     
     
         6 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 4.75 to 6.5 10 2 [η 0 ]/dl g −1  when the DE value is about 6. 
     
     
         7 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 4.5 to 5.5 10 2 [η 0 ]/dl g −1  when the DE value is about 7. 
     
     
         8 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 4.25 to 5.25 10 2 [η 0 ]/dl g −1  when the DE value is about 8. 
     
     
         9 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 4.0 to 4.75 10 2 [η 0 ]/dl g −1  when the DE value is about 9. 
     
     
         10 . The malto-dextrin composition of  claim 1 , wherein the intrinsic viscosity measured at 30° C. is in the range of 3.75 to 4.55 10 2 [η 0 ]/dl g −1  when the DE value is about 10. 
     
     
         11 . A malto-dextrin composition, comprises:
 a blue value in the range of 0.02 to 0.28;   a dextrose equivalent (DE) less than 14; and   a polydispersity index (PDI) in the range of 1.78 to 6.55.   
     
     
         12 . The malto-dextrin composition of  claim 11 , wherein the PDI is less than 6. 
     
     
         13 . The malto-dextrin composition of  claim 11 , wherein the PDI is less than 5.5 
     
     
         14 . The malto-dextrin composition of  claim 11 , wherein the PDI is less than 5. 
     
     
         15 . The malto-dextrin composition of  claim 11 , further comprising an intrinsic viscosity measured at 30° C. lower than 26.3185*DE{circumflex over ( )}(−0.7593) 10 2 [η 0 ]/dl g −1 . 
     
     
         16 . The malto-dextrin composition of  claim 11 , wherein the malto-dextrin composition is unfractionated. 
     
     
         17 . The malto-dextrin composition of  claim 15 , wherein the PDI is less than 6. 
     
     
         18 . The malto-dextrin composition of  claim 15 , wherein the PDI is less than 5. 
     
     
         19 . The malto-dextrin composition of  claim 15 , wherein the PDI is less than 4.