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    Reduced polydextrose
    1.
    发明授权
    Reduced polydextrose 失效
    减少的聚葡萄糖

    公开(公告)号：US5601863A

    公开(公告)日：1997-02-11

    申请号：US313940

    申请日：1994-09-28

    申请人： G. Wayne Borden ,  Raymond C. Glowaky ,  Russell J. Hausman ,  Constantine Sklavounos ,  Harry O. Tobiassen

    发明人： G. Wayne Borden ,  Raymond C. Glowaky ,  Russell J. Hausman ,  Constantine Sklavounos ,  Harry O. Tobiassen

    IPC分类号： C08B37/00 ,  A23L1/236 ,  A23L1/29 ,  A23L1/308 ,  B01J31/04 ,  C07B61/00 ,  C08L20060101 ,  A23L1/00 ,  C07H1/00

    CPC分类号： C08B37/0009 ,  A23L27/32 ,  A23L33/26

    摘要： A polydextrose having improved color, flavor and decreased reactivity toward food ingredients having amine functionality. The polydextrose comprises a water-soluble highly branched polydextrose having been prepared by a process which comprises melting dextrose in the presence of a food-acceptable acid catalyst. The improved polydextrose of this invention has substantially no reducing glucose groups. Another aspect of this invention is directed to a method of making the above-described improved polydextrose which comprises exposing unimproved polydextrose to an environment capable of chemically transforming the reducing glucose groups contained in the unimproved polydextrose, thereby substantially eliminating their reducing properties. An improved polymaltose prepared by heating maltose in the presence of a food-acceptable acid catalyst and chemically transforming the reducing glucose groups contained in the polymaltose, thereby eliminating their reducing properties, is also described.

    摘要翻译： 具有改善的颜色，风味和对具有胺官能团的食品成分的反应性降低的聚葡萄糖。 聚右旋糖包含通过包括在食品可接受的酸催化剂存在下熔融葡萄糖的方法制备的水溶性高度支化的聚右旋糖。 本发明的改进的聚右旋糖基本上没有还原葡萄糖基团。 本发明的另一方面涉及制备上述改进的聚右旋糖的方法，其包括将未改良的聚右旋糖暴露于能够化学转化未改良的聚右旋糖中所含的还原葡萄糖基团的环境，从而基本上消除其还原性能。 还描述了通过在食物可接受的酸催化剂的存在下加热麦芽糖并化学转化聚麦芽糖中包含的还原葡萄糖基，从而消除它们的还原性质而制备的改进的聚麦芽糖。