PROCESS FOR DEHYDRATING HIGH FRUCTOSE CORN SYRUP OR MIXTURES THEREOF WITH HONEY

摘要

1412905 Dehydrating corn syrup compositions FOOD TECHNOLOGY Inc 8 Aug 1973 [5 Sept 1972] 37526/73 Heading A2B A slurry comprising high fructose corn syrup (i.e. at least 40% by wt. of the solids are fructose) and soy protein material e.g. soy flour, which contains at least 45% protein of which 20% is water soluble and in which the wt. ratio of water soluble protein to fat is at least 1.5:1 is dehydrated by heating a thin film thereof e.g. on the surfaces of heated drums. A typical slurry composition contains 70 parts corn syrup to 30 parts soy protein material, of which 15 to 85% of the corn syrup may be replaced by honey and 0.25 to 29.75 parts of the soy protein material may be replaced by ungelatinised starch having a gelatinisation temperature above 150‹F. The starch may be preheated to 15 to 30‹ below gelatinisation temperature so that on dehydration it is only partly gelatinised. An emulsifier e.g. glycerol mono- or di-stearate or hydroxylated lecithin may be included. The starch may be wheat, corn or rice flour. Up to 90% of the protein may be water soluble and the ratio of water soluble protein to fat may be up to 90:1. The product is milled after dehydration.