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Syrup without cane sugar

A sucrose-free and syrup-free technology, applied in the field of food additives, can solve the problems of being unsuitable for patients with diabetes, cardiovascular and cerebrovascular diseases and dental caries to eat and stay away, and achieve the effects of improving human immunity, improving product shelf life, and preventing and treating senile constipation.

Inactive Publication Date: 2004-12-15
信成夫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, people use sucrose as a food additive and coloring agent to make baked foods such as moon cakes, cakes, and bread. The disadvantage is that these foods are not suitable for patients with diabetes, obesity, cardiovascular and cerebrovascular diseases, and dental caries. Sucrose food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Weigh the maltitol, xylose and water according to the amount and put them into the mixer and stir them evenly, then put them into the warehouse for use.

[0015] Example

[0016] After mixing according to the above ratio, it can be directly added to various foods according to the amount of food to be added to produce sucrose-free foods, which are best used in baked foods.

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PUM

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Abstract

The present invention belongs to the field of food additive technology, and is a kind of food additive without cane sugar. The food additive is compounded with maltol 30-60 wt%, xylose 15-30 wt% and water 10-50 wt%. It may be added into various food, and the food is suitable for patients of diabetes, obesity, cardiac and cerebral vascular diseases, decayed tooth and constipation.

Description

Technical field [0001] The present invention relates to food additives. Background technique [0002] At present, people use sucrose as a food additive and coloring agent to make baked foods such as moon cakes, cakes, and bread. The disadvantage is that these foods are not suitable for patients with diabetes, obesity, cardiovascular and cerebrovascular diseases, and dental caries. Sucrose food. Contents of the invention [0003] The object of the present invention is to provide a food additive, which can be added to food instead of sucrose, and can also solve the coloring problem of baked food. [0004] The invention is formed by mixing 30-60% of maltitol, 15-30% of xylose and 10-50% of water (percentage by weight). [0005] The above-mentioned maltitol and xylose are calculated on the basis of solid components. When liquid maltitol and xylose syrup is mixed with water, the conversion shall be carried out according to the weight percentage of the above-mentioned solid ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/30
Inventor 信成夫
Owner 信成夫
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