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Inulins caramels

Thermal activation of sucrose and inulin in the presence of citric acid,93 and sucrose in the presence of acetic94 acid, yields caramels containing, among other products, di-D-fructose dianhydrides and glycosylated difructose dianhydrides, as described in Section V.6). Similarly, the thermal treatment of 6-0-ot-D-glu-copyranosyl-D-fructofuranose (palatinose) in the presence of citric acid87 has been shown to produce appreciable proportions of glucosylated di-D-fructose dianhydrides. [Pg.222]

Keywords Caramel, Difructose dianhydrides, Fructose, Functional foods, Inulin, Prebiotics, Sucrose... [Pg.50]


See other pages where Inulins caramels is mentioned: [Pg.223]    [Pg.223]    [Pg.223]    [Pg.223]    [Pg.222]    [Pg.230]    [Pg.49]    [Pg.51]    [Pg.68]    [Pg.74]    [Pg.950]   
See also in sourсe #XX -- [ Pg.52 , Pg.222 ]




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