Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an -amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an -amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

A sugar mixture comprising: monosaccharides; oligosaccharides in a ratio 0.06 to total saccharides; disaccharides in a ratio to total saccharides 0.05; pentose in a ratio to total saccharides 0.05; at least one alpha-bonded di-glucose; and at least one beta-bonded di-glucose. Also disclosed are methods to make and/or use such mixtures.

A sugar mixture comprising: monosaccharides; oligosaccharides in a ratio 0.06 to total saccharides; disaccharides in a ratio to total saccharides 0.05; pentose in a ratio to total saccharides 0.05; at least one alpha-bonded di-glucose; and at least one beta-bonded di-glucose. Also disclosed are methods to make and/or use such mixtures.