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Fructo oligosaccharide maleate and method for preparing the same

A technology of fructooligosaccharides and maleate, which is applied in oligosaccharides, food preparation, food science and other directions, can solve the problems of not being able to heat for a long time, limiting the scope of use of fructooligosaccharides, etc., and achieves good acid resistance and heat resistance. Effect

Active Publication Date: 2008-12-17
量子高科(广东)生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fructo-oligosaccharides cannot be heated for a long time under acidic conditions, and obvious decomposition begins to occur at pH 4, above 90°C or pH 3, above 70°C, thus limiting the scope of use of fructo-oligosaccharides

Method used

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  • Fructo oligosaccharide maleate and method for preparing the same
  • Fructo oligosaccharide maleate and method for preparing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Weigh 20g of maleic anhydride, put the maleic anhydride in a 250mL Erlenmeyer flask, cover it and put it on an electric furnace for 10 minutes to melt it, after melting, add fructooligosaccharide in several times in a water bath at 90°C, adding 5g in total fructooligosaccharides. After all fructo-oligosaccharides are dissolved, react in a water bath at 90°C for about 16 hours. After cooling to room temperature the result was a yellow solid. After washing and purifying with 80% ethanol and absolute ethanol, and vacuum drying at 60°C, the obtained fructooligosaccharide maleate is obtained. The product is light yellow powdery solid with sweet taste.

Embodiment 2

[0041] Weigh 30g of maleic anhydride, put the maleic anhydride in a 250mL Erlenmeyer flask, cover it and put it on the electric furnace for 10 minutes to melt, after melting, add fructooligosaccharides in several times in a water bath at 85°C, each time a small amount, A total of 5g fructooligosaccharides were added and shaken until dissolved. After all fructo-oligosaccharides are dissolved, react in a water bath at 90°C for about 20 hours. After cooling to room temperature the result was a yellow solid. After washing and purifying with 80% ethanol and absolute ethanol, and vacuum drying at 60°C, the obtained fructooligosaccharide maleate is obtained. The product is light yellow powdery solid with sweet taste.

[0042] The structural representation of fructooligosaccharide maleate of the present invention is as figure 1 shown, combined with figure 2 , it not only has the sweetness and functionality of fructooligosaccharide, but also has better acid and heat resistance tha...

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Abstract

The invention discloses a fructo-oligose maleic acid ester which is formed by the method that maleic anhydride is used for carrying out esterification reaction on fructo-oligose. The steps of the preparation method of the invention is as follows: 1) the maleic anhydride is firstly melted; 2) after the melting, the fructo-oligose is added into the water bath of 80 DEG C to 90 DEG C by a plurality of times with small amount each time, shaken till dissolution; 3) after the complete dissolution of the fructo-oligose, the reaction lasts for about 14 hours to 18 hours in the water bath of 88 DEG C to 92 DEG C; 4) after processes of cooling, washing, purification and vacuum drying, the product obtained is cooled to the room temperature, thus the finished product is generated. The OH group in the molecule of the fructo-oligose has the characteristics of alcoholic hydroxyl group and reacts with the maleic anhydride to carry out the esterification reaction to generate the fructo-oligose maleic acid ester. The fructo-oligose maleic acid ester does not reduce the sweetness and functionality of the ructo-oligose and has better acid resistance and heat resistance compared with the fructo-oligose, and can be better used as a functional food additive to be widely applied to acid food, such as bread, acidophilus milk and the like, or various foods requiring high-temperature processing.

Description

technical field [0001] The invention relates to a food additive and a preparation method thereof, in particular to a health-care functional fructooligosaccharide maleate and a preparation method thereof. Background technique [0002] Fructose-oligosaccharide is a functional oligosaccharide, which has good physiological effects and is an effective proliferation factor for bifidobacteria, and can be widely used in various foods. However, fructo-oligosaccharides cannot be heated for a long time under acidic conditions, and obvious decomposition begins to occur at pH 4, above 90°C or pH 3, above 70°C, thus limiting the scope of use of fructo-oligosaccharides. The effective technical way to solve this problem is to avoid the glycosidic bond of fructooligosaccharides from contacting with water, so that it exists in the oil phase. Technically, the esterification method can be used, and the hydrophobic barrier effect of the ester group is used to strengthen the glycosidic bond in ac...

Claims

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Application Information

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IPC IPC(8): C07H3/06A23L1/30A23L33/125
Inventor 宁正祥谢拥葵
Owner 量子高科(广东)生物有限公司
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