A sugar mixture comprising: monosaccharides; oligosaccharides in a ratio0.06 to total saccharides; disaccharides in a ratio to total saccharides0.05; pentose in a ratio to total saccharides0.05; 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 ratio0.06 to total saccharides; disaccharides in a ratio to total saccharides0.05; pentose in a ratio to total saccharides0.05; 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.

Disclosed is a method of inhibiting isomerization of a reducing saccharide in an aqueous solution containing said reducing saccharide upon thermal treatment of said aqueous saccharide solution by acidifying the aqueous saccharide solution prior to its thermal treatment, and the use of the thermally treated aqueous solution containing said reducing saccharide for producing a biological product.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e. maltose) produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.

The present invention provides a novel, simple and reliable method for the separation of carbohydrate tautomers. The method comprises steps of chromatographically separating a sample using a chromatographic device. The method can be used to separate mono- and disaccharides tautomeric species including arabinose, xylose, fructose, mannose, galactose, glucose, lactose, and maltose.

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.