Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.

Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: Disclosed is a method for preparing a mixture of malto-oligosaccharides. Generally, a dry-milled corn fraction, such as a corn flour from which germ and fiber have been removed, is subjected to hydrolysis, typically catalyzed with acid or an enzyme such as an ?-amylase enzyme, under conditions suitable to form a mixture of malto-oligosaccharides. A gluten fraction is removed and the enzyme is inactivated, such as with heat. The mixture of malto-oligosaccharides then may be recovered from remaining solids and purified.

Abstract: Disclosed are a method of hydrolysis of wet fiber and a method for preparing ethanol. Generally, an agricultural plant material, such as corn hulls, distiller's dried grains, or spent germ, is treated to at least partially hydrolyze the fiber. The process may include a maceration step followed by a shearing operation in the presence of steam to yield a treated product, in which, in many embodiments, saccharides will be released and unbound from fibrous portions of the agricultural product. In some embodiments, the process includes macerating the material to provide a slurry having a solids content of at least 10 percent and jet cooking the slurry. A mixture of saccharides prepared in this fashion may be fermented to yield ethanol and/or biochemicals.

Abstract: A low sodium salt composition and method for manufacture are provided. The composition generally includes salt, such as sodium chloride, and one or more crystallization interrupters. The composition is in the form of amorphous particles, optionally in combination with other ingredients.

Abstract: Disclosed are a method of hydrolysis of wet fiber and a method for preparing ethanol. Generally, an agricultural plant material, such as corn hulls, distiller's dried grains, or spent germ, is treated to at least partially hydrolyze the fiber. The process may include a maceration step followed by a shearing operation in the presence of steam to yield a treated product, in which, in many embodiments, saccharides will be released and unbound from fibrous portions of the agricultural product. In some embodiments, the process includes macerating the material to provide a slurry having a solids content of at least 10 percent and jet cooking the slurry. A mixture of saccharides prepared in this fashion may be fermented to yield ethanol and/or biochemicals.