Sucrose → D-Glucopyranose, monohydrate

HRID 1933

反応式

HRID 1933 の反応式
[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

反応物 1

HCID 5988Sucrose

生成物 1

HCID 5282499D-Glucopyranose, monohydrate

試薬・触媒・溶媒 1

HCID 962Water溶媒

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

  1. 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

関連ノート

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