反応 #2029

ord-426a2c8a98564f41bccd59759d726727

反応方程式

OC[C@H]1O[C@@](CO)(O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@@H](O)[C@@H]1O
saccharose
→
O.OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O
glucose syrup

反応物

OC[C@H]1O[C@@](CO)(O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@@H](O)[C@@H]1O
saccharose

試薬

なし

溶媒

O
water

反応条件

詳細条件
See reaction.notes.procedure_details.

後処理

  1. 1
    その他For this purpose, a composition was prepared

実験手順

For this purpose, a composition was prepared by mixing 18.5 parts of liquid saccharose and 68 parts of water at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 10 parts of apple puree and colouring agent were added and the mixture was pasteurised at 86° C. for 23 seconds, the composition was cooled to 4° C. and left to rest for 4 hours at this temperature. It was brought to 100 parts by the addition of lemon aroma.

出典

DOI: 10.6084/m9.figshare.5104873.v1特許: US05728419uspto-grants-1998_03