Sucrose → D-Glucopyranose, monohydrate

HRID 1933

Reaction equation

HRID 1933 reaction equation
[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]

Participants

3

Reactant 1

HCID 5988Sucrose

Product 1

HCID 5282499D-Glucopyranose, monohydrate

Reagents, catalysts & solvents 1

HCID 962WaterSolvent

Procedure

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.

Workup

  1. customFor this purpose, a composition was prepared

Sources & evidence

ORD record
ord-426a2c8a98564f41bccd59759d726727
Source dataset
uspto-grants-1998_03
Patent number
US05728419

Linked notes

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