Abstract: A process for the production of a low D.E. maltodextrin product having a bland non-sweet taste which includes the steps of (1) cooking non-waxy starch in the presence of alpha-amylase to gelatinize and liquefy the starch, (2) dextrinizing the liquefied starch hydrolyzate with alpha-amylase at a temperature above about 93.degree. C. until a D.E. within the range of 10-13 is obtained, (3) stopping the dextrinization reaction by the addition of sufficient mineral acid to inactivate the enzyme within about 30-60 minutes while maintaining the hydrolyzate temperature at least above about 93.degree. C., and then (4) refining the low D.E. maltodextrin while maintaining the hydrolyzate at a temperature of at least above 76.degree. C. until a dry product is obtained. The dry product is preferably produced by spray drying.

Abstract: There is provided an enzymatic process for interconverting aqueous solutions of dextrose and fructose with newly discovered glucose isomerases. The glucose isomerases are obtained from cultures of Flavobacterium devorans NRRL B-5384, Flavorbacterium devorans ATCC 10829, Brevibacterium incertum NRRL B-5383 and Streptomyces phaeochromogenes ATCC 15486.