Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl Stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl Stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

This specification discloses process for obtaining maltodextrin having DE between 17 and 19.9 and the maltodextrins obtained from the process. The disclosed maltodextrins can be provided as a powder or in shelf stable liquid form. The disclose maltodextrins have a polysaccharide profile similar to those observed for prior art maltodextrins, but make maltodextrin solutions having a high solids content, but reduced viscosity compared to prior art maltodextrins, on equivalent solids-in-solution basis. The process combines adds an alpha-amylase and a pullulanase enzyme to a polysaccharide mixture during a saccharification step. The disclosed maltodextrins make solutions at 50° C. and greater than 65% on a solids dry solids basis having a viscosity between 5,000 and 12,000 cP and having a water activity of less than 0.80.

Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40 C. and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.

Disclosed herein is one or more maltose syrup having a (i) viscosity of 10,000 cP or less at 40 C. and 81.5% solids, and/or (ii) distribution of polysaccharides comprising 12% or less DP1, 42% or more DP2, 10% or more DP3, and 20.0%-33.0% DP4+, and the process for making and comestibles containing said syrup.

A carbon skeleton reinforced porous starch and a preparation method thereof. The method of preparing the porous starch includes bonding starch to transition metal ions, then treating the starch attached with the transition metal ions and amylase via an extruding device, and finally forming a starch-based porous material having a high strength recombination structure, that is, the carbon skeleton reinforced porous starch.

A carbon skeleton reinforced porous starch and a preparation method thereof. The method of preparing the porous starch includes bonding starch to transition metal ions, then treating the starch attached with the transition metal ions and amylase via an extruding device, and finally forming a starch-based porous material having a high strength recombination structure, that is, the carbon skeleton reinforced porous starch.

Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl Stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Glucosyl Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl Stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Green preparation methods of rice resistant starch are disclosed. In some embodiments, a green preparation method of the rice resistant starch is characterized in that, at a temperature lower than the gelatinization temperature, the rice starch is sequentially modified by enzymes using (-amylase, glucosidase, and pullulanase to obtain the modified starch. In other embodiments, a green preparation method of the rice resistant starch is characterized by using: rice starch as a substrate; and in turn using: (a) -amylase (BA, EC 3.2.1.2) from barley (Hordeum vulgare); (b) glucoside transferase (TG, EC 2.4.1.24) from Aspergillus niger; and (c) pullulanase (PUL, EC 3.2.1.41) from Pullulanibacillus konaensis below a gelatinization temperature to modify a chain structure of the rice starch, resulting in a number of short linear chains which are effectively arranged, aggregated, and recrystallized at 4 C. to form modified rice starch with high resistant starch content.