Patent ID: 9540668
Date: 2017-01-10
CPC Classifications: A23K,A23L,A23V,A61K,A61P,C12P,C13K

Claim:
1. A method of making a reduced sugar, lower viscosity syrup for food, beverage, animal feed, animal health and nutrition, pharmaceutical, and cosmetic compositions, comprising: (a) jet cooking a slurry comprising a starch or a starchy material, an alpha amylase enzyme and an aqueous medium at a first temperature of 100° C. to 115° C., then transferring said slurry to a vessel such that said slurry is resident in a tail line for a period of time of 5 to 8 minutes; (b) maintaining said slurry in said vessel at a second temperature of 80° C. to 95° C. for a time effective for said alpha amylase to hydrolyze said starch or said starchy material to provide a reaction product comprising a saccharide distribution having a DP1+DP2 content of 10% to 25%, a DP3-11 content of 70% to 90%, and a DP11+ content of 0% to 15%, wherein the pH of said slurry is not adjusted or changed after step (a) before proceeding with step (b); and (c) subjecting said reaction product to one or more purification or processing steps to provide said reduced sugar, lower viscosity syrup, wherein said syrup has a reduced sugar content as compared to a 63 DE corn syrup and a viscosity of less than 1500 poise at 20° C. when said syrup has a dry solids content of 80%; wherein said alpha amylase is a polypeptide encoded by a nucleotide sequence having at least 95% sequence identity to the nucleotide sequence of SEQ ID NO: 1, and wherein the only type of enzyme used in said method is said alpha amylase enzyme.