1 results about "Sucrose syrup" patented technology

This invention belongs to the field of biomaterials technology, specifically relating to a method for preparing a β-lactoglobulin amyloid cellulose sucrose complex and its application. The complex comprises β-lactoglobulin amyloid cellulose and sucrose, with the sucrose loaded within a three-dimensional network structure formed by the cellulose. The preparation method includes obtaining β-lactoglobulin amyloid cellulose through acid-heat treatment, purifying it, mixing it with sucrose syrup, and then reacting it under heating conditions to obtain the final product. This invention utilizes the high adhesiveness and three-dimensional network structure of β-lactoglobulin amyloid cellulose to prolong the residence time of sucrose on the tongue and slow down its dissolution rate, achieving sustained sweetness release and significantly improving sweetness persistence. The complex has a pure sweetness and no off-flavor, and can be applied to foods such as jelly, chewing gum, and chocolate, achieving the effect of reducing sugar without reducing sweetness, showing promising application prospects.