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    Sweetener, process for its preparation and the use thereof
    6.
    发明授权
    Sweetener, process for its preparation and the use thereof 失效
    甜味剂，其制备方法及其用途

    公开(公告)号：US5578339A

    公开(公告)日：1996-11-26

    申请号：US238692

    申请日：1994-05-05

    申请人： Markwart Kunz ,  Hanspeter Degelmann ,  Wolfgang Wach ,  Mohammad Munir ,  Jorg Kowalczyk ,  Manfred Vogel

    发明人： Markwart Kunz ,  Hanspeter Degelmann ,  Wolfgang Wach ,  Mohammad Munir ,  Jorg Kowalczyk ,  Manfred Vogel

    IPC分类号： A23L27/30 ,  C12P19/02 ,  C12P19/12 ,  C12P19/24 ,  C12R1/38 ,  A23L1/236 ,  C12P19/18 ,  C12P41/00

    CPC分类号： C12P19/24 ,  A23L27/34 ,  C12P19/12 ,  Y10S435/847 ,  Y10S435/874 ,  Y10S435/88

    摘要： A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called "isomerized sucrose" and has a disaccharide content of more than 85% by weight, then non-isomerized remaining sucrose is removed from the latter by enzymatic and/or H.sup.+ ion-catalyzed cleavage, and this product is catalytically hydrogenated. Preferably either before or after the catalytic hydrogenation, the resulting mixture is subjected to a chromatographic separation. The sweeteners prepared by this process contain either a mixture of 10 to 50% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 2 to 20% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 30 to 70% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol or of 5 to 10% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 30 to 40% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 45 to 60% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol.

    摘要翻译： 一种制备甜味剂的方法，其中将蔗糖酶促转化为称为“异构化蔗糖”并且二糖含量大于85重量％的糖混合物，然后从其中除去未异构化的剩余蔗糖 通过酶促和/或H +离子催化裂解，并且该产物被催化氢化。 优选在催化氢化之前或之后，将所得混合物进行色谱分离。 通过该方法制备的甜味剂包含10至50重量％的6-O-α-D-吡喃葡萄糖基-D-山梨糖醇的混合物; 2〜20重量％的1-O-α-D-吡喃葡萄糖基-D-山梨糖醇; 和30至70重量％的1-O-α-D-吡喃葡萄糖基-D-甘露醇或5至10重量％的6-O-α-D-吡喃葡萄糖基-D-山梨糖醇; 30至40重量％的1-O-α-D-吡喃葡萄糖基-D-山梨糖醇; 和45至60重量％的1-O-α-D-吡喃葡萄糖基-D-甘露糖醇。

    Process for the preparation of long-chain inulin with inulinase
    8.
    发明授权
    Process for the preparation of long-chain inulin with inulinase 失效
    用菊粉酶制备长链菊粉的方法

    公开(公告)号：US5478732A

    公开(公告)日：1995-12-26

    申请号：US243789

    申请日：1994-05-17

    申请人： Markwart Kunz ,  Mohammed Munir ,  Manfred Vogel

    发明人： Markwart Kunz ,  Mohammed Munir ,  Manfred Vogel

    IPC分类号： A23L1/30 ,  A23L1/09 ,  A61K31/715 ,  C08B37/00 ,  C08B37/18 ,  C12P19/04 ,  C12P19/14 ,  C12S3/02

    CPC分类号： C12P19/14 ,  C08B37/0054

    摘要： A process for the preparation of long-chain inulin having an average chain length greater than 20 monomer units while simultaneously obtaining glucose and fructose is performed. An aqueous crude inulin suspension with a crude inulin concentration of 20-70% by weight is subjected to enzymatic treatment with inulinase at temperatures of 30.degree.-70.degree. C. During the process the short-chain components are degraded to mono- and disaccharides, and the long-chain inulins are then separated off from the mono- and disaccharides and converted into dry form. The long chain inulins may be separated from the mono- and disaccharides by crystallization by cooling and centrifugation or chromatographically using a strongly acidic cation exchange resin loaded with calcium ions. The long chain inulins can be used as a component in foodstuffs, in conjunction with sweeteners, bulking agents, thickeners, stabilizers, as well as a fat substitute in foodstuffs, a carbohydrate substitute, dietary fiber, as an excipient for pharmacologically active substances, and as an indicator for kidney clearance.

    摘要翻译： 进行平均链长大于20个单体单元同时获得葡萄糖和果糖的长链菊糖的制备方法。 将粗制菊粉浓度为20-70％（重量）的粗制菊糖悬浮液用菊粉酶在30-70℃的温度下进行酶处理。在该过程中，短链组分降解为单糖和二糖， 然后从单糖和二糖中分离长链乳清素并转化为干燥形式。 通过冷却和离心或使用负载有钙离子的强酸性阳离子交换树脂进行色谱分离，可以将长链乳清素与单糖和二糖分离。 长链乳清素可以与食品中的成分，甜味剂，膨化剂，增稠剂，稳定剂以及食品中的脂肪替代物，碳水化合物替代品，膳食纤维，药理活性物质的赋形剂一起用作食品中的组分，以及 作为肾脏清除的指标。