Assertion: maltose's product | /r/HasProperty | free
Facets:
value: substantially
type: DEGREE
value: from handleable
type: OTHER
value: from hygroscopicity
type: OTHER
value: from proteins
type: OTHER
Source sentences:
text: The method of treating commercially pure starch which comprises adding a malt containing diastatic and proteolytic enzymes to a suspension of the starch, adjusting the acidity of the suspension to about pH 6 to 6.6 and heating at a temperature of about 55° t6.70° C. for a sufficient length of time to convert most of the starch to sugar, heating the mass to the boiling point to break up particles of starch and to coagulate insoluble proteins, maintaining the temperature at approximately the boiling point for a sufficient length of time to denaturize soluble proteins, adding additional malt and continuing the malting operation to form a mixture of reducing and non-reducing sugars, and then filtering to obtain a product which is substantially free from proteins.
text: The product is substantially free from hygroscopicity and readily handleable, and it can be arbitrarily used in a variety compositions such as food products, cosmetics and pharmaceuticals as a sweetener, taste-improving agent, quality-improving agent, stability, filler, adjuvant or excipient.
text: The product is substantially free from hygroscopicity and readily handleable, and it can be arbitrarily used in a variety compositions such as food products, cosmetics and pharmaceuticals as a sweetener, taste-improving agent, quality-improving agent, stability, filler, adjuvant or excipient.