Sucrose → D-Glucopyranose, monohydrate
反応式
[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]参加物
3
試薬・触媒・溶媒 1
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.
後処理
- customFor this purpose, a composition was prepared
出典と根拠
- ORDレコード
- ord-426a2c8a98564f41bccd59759d726727
- 出典データセット
- uspto-grants-1998_03
- 特許番号
- US05728419
反応ノート
読み込み中…