Process for removal of residual cyclodextrin
US5532005A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 29, 1992 |
| Grant date | Jul 2, 1996 |
| Priority date | — |
| Expiry date | May 29, 2012 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC12Y302/01003
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40.degree. C. to 80.degree. C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The process is especially adapted for food systems such as eggs, dairy, meat, fruit juices, coffee and tea. It is also suited for use in starch hydrolysates and protein hydrolysates. Residual cyclodextrins are contained in a system after the system has been subjected to a process wherein cyclodextrins have been employed either to remove an unwanted component or where the cyclodextrin was separated from the system.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.