Sucrose → D-Glucopyranose, monohydrate

HRID 1933

반응식

HRID 1933 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

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.

후처리

  1. customFor this purpose, a composition was prepared

출처 및 근거

ORD 기록
ord-426a2c8a98564f41bccd59759d726727
출처 데이터셋
uspto-grants-1998_03
특허 번호
US05728419

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