Sucrose → D-Glucopyranose, monohydrate

HRID 1932

반응식

HRID 1932 반응식
[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]

참가 물질

3

반응물 1

HCID 5988Sucrose

생성물 1

HCID 5282499D-Glucopyranose, monohydrate

시약·촉매·용매 1

HCID 962Water용매

실험 절차

29 parts of liquid saccharose and 49 parts of water were mixed at 60° C. 0.2 parts of stabiliser formed by carrageenans and xanthan gum and 3.5 parts of glucose syrup were then added. 15.5 parts of apple puree, colouring agent and finally 2.1 parts of citric acid were then added thereto. After pasteurisation of the mixture 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 cola aroma.

출처 및 근거

ORD 기록
ord-6ab0050d28734f3bbd40feed3cadae32
출처 데이터셋
uspto-grants-1998_03
특허 번호
US05728419

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