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Polymerization of mono- and disaccharides using low levels of polycarboxylic acids

A polycarboxylic acid and polysaccharide technology, applied in the field of edible substances, can solve the problems of limited application

Inactive Publication Date: 2002-08-07
CULTOR FOOD SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Polydextrose prepared in these amounts has a slightly bitter taste which limits its use in many food preparations, so many subsequent publications have been devoted to taste improvements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 (contrast)

[0041] Polydextrose Prepared Using 1% Citric Acid as Catalyst

[0042] A mixture of 445 grams of dextrose monohydrate and 50 grams of sorbitol was melted and heated to 132°C under partial vacuum with stirring, and a solution of 5 grams of citric acid in 10 ml of water was added. Stirring and heating were continued for another 22 minutes. The final temperature of the reaction mixture was 165°C. The product contained 3.1% residual glucose and had an APHA color of 100 in a 10% aqueous solution.

Embodiment 2

[0044] Polydextrose Prepared Using 0.5% Citric Acid as Catalyst

[0045] A mixture of 267 g of dextrose monohydrate and 30 g of sorbitol was melted and heated to 132 °C under partial vacuum with stirring, a solution of 1.5 g of citric acid in 5 ml of water was added and the temperature of the reaction mixture was raised to 152°C. Stirring was continued for 10 minutes under partial vacuum at 152-174°C. The product contains 2.6% dextrose and has an APHA color of less than 100 in a 10% aqueous solution.

Embodiment 3

[0047] Polydextrose Prepared Using 0.3% Citric Acid as Catalyst

[0048] A mixture of 267 g of dextrose monohydrate and 30 g of sorbitol was melted and heated to 130 °C under partial vacuum with stirring, a solution of 0.9 g of citric acid in 5 ml of water was added and the temperature of the reaction mixture was raised to 152°C. Stirring was continued for 20 minutes at 152-190°C under partial vacuum. The product contained 1.2% dextrose and had an APHA color of 175 in a 10% aqueous solution.

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PUM

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Abstract

Superior quality, clean-tasting food grade polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels of a polycarboxylic acid such as citric acid. In one embodiment, polydextrose is prepared by reacting glucose or glucose-containing materials such as hydrolyzed starch with a polyol such as sorbitol in the presence of low levels, i.e., from about 0.03% to about 0.1% citric acid at a temperature of from about 145 to about 185 C., preferably from about 150 C. to about 160 C. Because of the low levels of catalyst used in preferred embodiments, minimal or no off-flavors and little color are formed during the course of the reaction, but the product may be purified using ion exchange, membrane filtration, or carbon treatment, or further modified by hydrogenation if desired for certain applications.

Description

technical field [0001] The present application relates to the polymerization of glucose and other monosaccharides using small amounts of polycarboxylic acids, such as citric acid, to obtain edible substances particularly suitable for food use. [0002] With the growing demand of consumers for healthy, low-calorie food products, polymeric sugars such as polydextrose (polydextrose) have been widely used as substitutes for traditional sweeteners, flour and other starches in food formulations in recent years products, and is also widely used as a fat reducing preparation. For example, the reduction in calorie density in food products using polydextrose is significant because polydextrose only releases about 1 kcal / g of energy, which corresponds to about 25% of the glucose value and 11% (Figdor, S.K. and Bianchine, J.R., J. Agric. Food Chem. 1983, 31:389-393). Also, polydextrose is a tasteless, non-sweet bulking agent that imparts the mouthfeel, texture, and palatability that hig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00
CPCC08B37/0009C08B37/00
Inventor 潘卡吉·S·沙斯图尔特·A·S·克雷格克里斯蒂娜·S·莫里尔迈克尔·T·沃斯索福
Owner CULTOR FOOD SCI