Fiber-containing carbohydrate composition
A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.
1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition, the process comprising
providing an aqueous feed composition that comprises dextrose and at least one linear dextrose oligomer, the aqueous feed composition including at least 70% by weight on a dry solids basis of dextrose and dextrose oligomers, the aqueous feed composition having a dextrose equivalence of 26-95; and
reacting the aqueous feed composition at a total solids concentration of at least about 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time of 0.1-15 minutes to produce a product composition in which the concentration of non-linear dextrose oligomers is at least twice as high as the concentration of linear dextrose oligomers, and in which the concentration of non-linear dextrose oligomers having a degree of polymerization of at least three is at least about 50% by weight on a dry solids basis, the product composition being primarily digestion resistant or primarily slowly digestible as measured by the Englyst Assay, the product composition including less than 50% on a dry solids basis of residual dextrose,
wherein the dextrose oligomers have a degree of polymerization of 2 to 30, and
wherein the slowly-digestible or digestion-resistant carbohydrate composition is not a polydextrose.
2. The process of claim 1 , wherein the aqueous feed composition consists essentially of a starch hydrolyzate.
3. The process of claim 1 , wherein the reacting of the aqueous feed composition in the presence of the at least one acid catalyst is performed at a pH of about 1.0 to about 2.5.
4. The process according to claim 1 , wherein the reacting of the aqueous feed composition in the presence of the at least one acid catalyst is performed in a continuous flow through a reactor or a pipe.
5. The process according to claim 1 , wherein the product composition comprises a minor amount of residual dextrose, and wherein the process further comprises removing at least some residual dextrose from the product composition by fractionation.
6. The process according to claim 1 , wherein the process does not include removing residual dextrose from the product composition by fractionation.
7. The process according to claim 1 , wherein the process does not include a hydrogenation step.
8. The process according to claim 1 , wherein the product composition is primarily digestion resistant as measured by the Englyst Assay.
9. The process of claim 1 , wherein the aqueous feed composition consists essentially of a starch hydrolyzate, and the catalyst is hydrochloric acid, sulfuric acid, phosphoric acid, or a combination thereof, and the reacting of the aqueous feed composition in the presence of the at least one acid catalyst is performed at a pH of about 1.0 to about 2.5.
10. A food product comprising a food composition and a primarily slowly-digestible or primarily digestion-resistant carbohydrate composition in which the concentration of non-linear dextrose oligomers is at least twice as high as the concentration of linear dextrose oligomers, and in which the concentration of non-linear dextrose oligomers having a degree of polymerization of at least three is at least about 50% by weight on a dry solids basis, the composition including less than 50% on a dry solids basis of residual dextrose, the composition being primarily slowly-digestible or primarily digestion-resistant as measured by the Englyst Assay, the carbohydrate composition being made by a process according to claim 1 , wherein the food product is selected from baked foods, breakfast cereal, anhydrous coatings, dairy products, confections, jams and jellies, beverages, fillings, extruded and sheeted snacks, gelatin desserts, snack bars, cheese and cheese sauces, edible and water-soluble films, soups, syrups, sauces, dressings, creamers, icings, frostings, glazes, pet food, tortillas, meat and fish, dried fruit, infant and toddler food, and batters and breadings.
11. A process for making a slowly-digestible or digestion-resistant carbohydrate composition, the process comprising
providing an aqueous feed composition that consists essentially of water and saccharides consisting essentially of dextrose and one or more linear dextrose oligomers; and
reacting the aqueous feed composition at a total solids concentration of at least about 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time of 0.1-15 minutes to produce a product composition in which the concentration of non-linear dextrose oligomers is at least twice as high as the concentration of linear dextrose oligomers, and in which the concentration of non-linear dextrose oligomers having a degree of polymerization of at least three is at least about 50% by weight on a dry solids basis, the product composition being primarily digestion resistant or primarily slowly digestible as measured by the Englyst Assay, the product composition including less than 50% on a dry solids basis of residual dextrose,
wherein the dextrose oligomers have a degree of polymerization of 2 to 30.
12. The process of claim 11 , wherein the aqueous feed composition consists essentially of a starch hydrolyzate.
13. The process of claim 11 , wherein the catalyst is hydrochloric acid, sulfuric acid, phosphoric acid, or a combination thereof.
14. The process of claim 11 , wherein the reacting of the aqueous feed composition in the presence of the at least one acid catalyst is performed at a pH of about 1.0 to about 2.5.
15. The process according to claim 11 , wherein the reacting of the aqueous feed composition in the presence of the at least one acid catalyst is performed in a continuous flow through a reactor or a pipe.
16. The process according to claim 11 , wherein the product composition comprises a minor amount of residual dextrose, and wherein the process further comprises removing at least some residual dextrose from the product composition by fractionation.
17. The process according to claim 11 , wherein the process does not include removing residual dextrose from the product composition by fractionation.
18. The process according to claim 11 , wherein the process does not include a hydrogenation step.
19. The process of claim 11 , wherein the catalyst is hydrochloric acid, sulfuric acid, phosphoric acid, or a combination thereof, and wherein the reacting of the aqueous feed composition in the presence of the at least one acid catalyst is performed at a pH of about 1.0 to about 2.5.
20. A food product comprising a food composition and a primarily slowly-digestible or primarily digestion-resistant carbohydrate composition in which the concentration of non-linear dextrose oligomers is at least twice as high as the concentration of linear dextrose oligomers, and in which the concentration of non-linear dextrose oligomers having a degree of polymerization of at least three is at least about 50% by weight on a dry solids basis, the composition including less than 50% on a dry solids basis of residual dextrose, the composition being primarily slowly-digestible or primarily digestion-resistant as measured by the Englyst Assay, the carbohydrate composition being made by a process according to claim 1 , wherein the food product is selected from baked foods, breakfast cereal, anhydrous coatings, dairy products, confections, jams and jellies, beverages, fillings, extruded and sheeted snacks, gelatin desserts, snack bars, cheese and cheese sauces, edible and water-soluble films, soups, syrups, sauces, dressings, creamers, icings, frostings, glazes, pet food, tortillas, meat and fish, dried fruit, infant and toddler food, and batters and breadings.