Abstract: This invention has made it possible to uniformly gelatinize and disperse a highly concentrated starch slurry of a concentration as high as 10% or more by gelatinizing at an elevated temperature; hitherto it was considered next to impossible to uniformly gelatinize and disperse such highly concentrated starch slurries, and, according to the present invention, the upper limit of saccharification of the starch slurry is increased by selectively decomposing the .alpha.-1,6-glucoside bonds in the starch by means of an .alpha.-1,6-glucosidase and, thereby, to make it possible to obtain a highly pure maltose.

Abstract: A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced by action of alpha-1,6-glucosidase and beta-amylase to enzymatically liquefied starch which consists essentially of amylopectin thereby producing straight-chain amylose and then subjecting the resulting amylose to the action of beta-amylase to obtain high purity maltose.

Abstract: The use of lactitol as a combined sweetening agent and agent for adding solid volume, body, moisture absorbance, luster and increased viscosity to low caloric foods and drinks.