A method to control the mol. wt. of sugars in starch by controlling ultra-low DE value during the reaction is described. Starch is blended with water to produce a starch slurry and mixed with 0.01-0.03% (dry starch basis) CaCl2 ; the pH of the starch slurry is adjusted; 0.03-0.08% (dry starch basis) of heat-resisting α-amylase is added to the slurry; and the reaction is allowed to proceed under optimal reaction conditions.

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