Abstract: There is disclosed malto-dextrins having a D.E. not substantially above about 20, prepared by the enzymatic hydrolysis of oxidized starch. Syrups of the malto-dextrins are capable of remaining haze-free for long periods of time at high solids concentrations. The malto-dextrins are prepared by first liquefying a highly oxidized starch with an acid or an enzyme to a D.E. not substantially above about 7, and in a subsequent step, converting the oxidized and liquefied starch with a bacterial alpha-amylase enzyme preparation to achieve a malto-dextrin product having a D.E. not substantially above about 20.

Abstract: A low D.E. starch hydrolysate having a D.E. not substantially above about 20, a relatively narrow molecular weight distribution such that its weight average molecular weight to its number average molecular weight ratio of Mw/Mn is less than about 20 and said hydrolysate being further characterized as containing less than about 20% by weight, dry basis, of starch oligosaccharides having a degree of polymerization greater than about 200. The low D.E. starch hydrolysates are prepared by enzymatically hydrolyzing starch dextrins having a degree of branching of at least about 7%. The low D.E. starch hydrolysates are resistant to the formation of haze at high solids and they exhibit reduced enzyme susceptability.