Trehalose → Trehalose, dihydrate

HRID 1383261

Reaction equation

HRID 1383261 reaction equation
[CH2:1]([OH:23])[C@H:2]1[O:7][C@H:6]([O:8][C@H:9]2[O:14][C@H:13]([CH2:15][OH:16])[C@@H:12]([OH:17])[C@H:11]([OH:18])[C@H:10]2[OH:19])[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@@H:3]1[OH:22]>O.C(O)(=O)CC(CC(O)=O)(C(O)=O)O>[CH2:15]([OH:16])[C@H:13]1[O:14][C@H:9]([O:8][C@H:6]2[O:7][C@H:2]([CH2:1][OH:23])[C@@H:3]([OH:22])[C@H:4]([OH:21])[C@H:5]2[OH:20])[C@H:10]([OH:19])[C@@H:11]([OH:18])[C@@H:12]1[OH:17].[OH2:7].[OH2:7]

Participants

4

Reactant 1

HCID 7427Trehalose2×

Product 1

HCID 181978Trehalose, dihydrate

Reagents, catalysts & solvents 2

HCID 311Citric AcidSolvent2×HCID 962WaterSolvent

Conditions

Temperature
112 °C

Procedure

Japanese chestnuts, which had been pealed their astringent skins, were soaked in a 50% aqueous trehalose solution containing 0.1% citric acid at 60° C. overnight, and then taken out of the solution, soaked in a solution, which had been prepared by dissolving in 25 parts by weight of water 0.08 part by weight of citric acid, 80 parts by weight of “TREHAOSE®”, a high-purity crystalline trehalose hydrate commercialized by Hayashibara Shoji, Inc., Okayama, Japan, and had been boiling at about 106° C. under normal atmospheric pressure, and continued boiling for about 20 min to dehydrate and concentrate the Japanese chestnuts until the solution was heated to about 112° C. Thereafter, the fried Japanese chestnuts were placed on a plain sieve and ventilated with air heated to 35° C. overnight for drying to obtain a non-fried fresh Japanese chestnut coated with crystalline trehalose dihydrate by crystallizing the saccharide thereon.

Workup

  1. customhad been prepared
  2. concentrationconcentrate the Japanese chestnuts until the solution
  3. temperatureheated to 35° C. overnight
  4. customfor drying

Sources & evidence

ORD record
ord-af266b172b4a47ef96341d1516783de0
Source dataset
uspto-grants-2001_07
Patent number
US06254912B1

Linked notes

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