Sucrose → D-Glucopyranose, monohydrate

HRID 1933

Reaktionsgleichung

Reaktionsgleichung von HRID 1933
[CH2:1]([OH:23])[C@H:2]1[O:7][C@H:6]([O:8][C@]2(CO)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@@H:3]1[OH:22]>O>[CH2:1]([OH:23])[C@H:2]1[O:7][CH:6]([OH:8])[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@@H:3]1[OH:22].[OH2:7]

Komponenten

3

Edukt 1

HCID 5988Sucrose

Produkt 1

HCID 5282499D-Glucopyranose, monohydrate

Reagenzien, Katalysatoren, Lösungsmittel 1

HCID 962WaterLösungsmittel

Versuchsvorschrift

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.

Aufarbeitung

  1. customFor this purpose, a composition was prepared

Quellen und Nachweise

ORD-Eintrag
ord-426a2c8a98564f41bccd59759d726727
Quelldatensatz
uspto-grants-1998_03
Patentnummer
US05728419

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