A kind of sweetener and preparation method thereof

Abstract

The invention discloses a sweetening agent and a preparation method thereof. The method adopts natural trehalose which is glucose disaccharide with a structure of alpha, alpha, 1, 1-butt joint; 2-hydroxyl group of two glucose residues of the natural trehalose is substituted by chlorine atoms, and a configuration is turned into an S-configuration at the same time; the 6-hydroxy group on one of thetwo glucose residues is substituted by chlorine atoms. In the invention, a sweetness test shows that the sweetening agent is superior to granulated sugar and trehalose. The sweetening agent has the advantaged of improving sweetness, reducing food sugar addition and avoiding no obesity promotion, can be widely applied to sweetness additives of foods, beverages, and is healthy to eat and safe to eat. The invention provides a feasible preparation process, and by introducing a triphenylmethyl protecting group which is easy to crystallize, the product purification can be completed through a recrystallization technology in the whole process of the preparation process.

Description

technical field [0001] The invention relates to the field of food additive sweeteners, in particular to a sweetener and a preparation method thereof. Background technique [0002] Trehalose is a safe natural sugar compound, which is commonly found in daily food products such as mushrooms, seaweeds, beans, and certain seafood. In terms of chemical structure, trehalose is formed by the docking of two molecules of glucose through 1,1-glucosidic bonds. There are four possible compound structures in theory, but trehalose, which is often said in the traditional sense, is usually a white crystal, which is two glucose molecules. Alfa, alfa-glycosidic bond 1, 1 link to form a non-reducing disaccharide, its own property is very stable, can form a unique protective film on the cell surface under harsh environmental conditions such as high temperature, high cold, high osmotic pressure and dehydration , effectively protect protein molecules from denaturation and inactivation, and many s...

AI Technical Summary

Problems solved by technology

However, the sweetness of trehalose is about 45% of that of granulated sugar. In practice, it faces the challenge of using too much and increasing the cost of food processing.

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