Condensed palatinose and method for producing the same

A Palatinose, condensation technology, applied in the direction of confectionery, oligosaccharide, confectionery industry, etc., can solve the problem of limited use, etc., and achieve the effects of low enzymatic degradation, reduced siltation, and high availability

Inactive Publication Date: 2007-07-04
SUDZUCKER AG MANNHEIM OCHSENFURT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0025] For the above reasons, the use of conventional condensed palatinose as an active factor for therapeutic use is very limited, for example, for the treatment, prevention of intestinal diseases, and prevention of infectious diseases

Method used

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  • Condensed palatinose and method for producing the same
  • Condensed palatinose and method for producing the same
  • Condensed palatinose and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Example 1: Production of condensed palatinose according to prior art (comparative example)

[0089] Add 90g of deionized water in a steel container, dissolve 300g of crystalline palatinose in it, and stir at a temperature of 105°C, then add citric acid (equivalent to 0.02wt of palatinose used) %), and concentrated under vacuum until the final temperature reached 135°C. After reaching 135°C, the temperature was maintained for 30 minutes, followed by cooling and dissolving the reaction product with deionized water.

[0090] The composition of the reaction product, ie the DP range, can be determined by means of gel permeation chromatography, using Raftilose(R) St sweetener as reference substance. Here, range DP2 largely corresponds to uncondensed palatinose (isomaltulose).

[0091] Element

Degree of Polymerization (DP)

share

(weight percent)

Range DP1 (hydrolysis product)

2

Range DP2 (Uncondensed Palatinose)

48

...

Embodiment 2

[0094] Example 2: Production of condensed palatinose from the melt (according to the invention)

[0095] First, 800 g of deionized water containing 10 g of anhydrous citric acid was heated to 75° C. in a coking pan with a stirrer and a maximum working volume of about 20 L. Then, while stirring, add 10kg palatinose in small portions. After the addition was complete, the coking pan was heated to 145° C. at maximum heating power (4.4 kW) and maximum stirring speed, and reacted at 145° C. for 45 minutes. Subsequently, the resulting melt was quenched with 4 kg of deionized water, and the resulting syrup was discharged. Condensed palatinose is extracted from this syrup by known methods.

[0096] The fraction of the DP range was determined analytically by means of gel permeation chromatography with Raftilose(R) L40 and Raftiline(R) St as reference substances.

[0097] ingredients

weight percent

Before separating GMF

After separation of GMF

...

Embodiment 3

[0102] Example 3: Chromatographic concentration and impurity separation of palatinose condensates with a cation exchanger loaded with calcium ions

[0103] In order to separate the uncondensed palatinose contained in the reaction product obtained in Example 2, to concentrate the palatinose condensate, and / or to separate out impurities. According to the method described in Example 2, with a Ca 2+ A strongly acidic cation exchanger in the form of (eg Amberlite XE 594) for chromatographic separation.

[0104] Chromatographic separation:

[0105] Separation equipment: length 10m, diameter 25cm

[0106] Temperature: 55°C

[0107] Flow rate: 100L / h

[0108] Elution medium: distilled water

[0109] Charge solution: 34.4 kg containing 50 weight percent dry matter of the reaction product (equivalent to 17.4 kg dry matter)

[0110] result:

[0111] share in dry matter

[0112] Depending on the type and type of fractionation in the chromatographic separation step, the im...

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Abstract

The invention relates to a novel palatinose condensation product which is obtained by condensing the disaccharide palatinose in a molten mass of palatinose, water and an organic acid.

Description

technical field [0001] The present invention relates to a palatinose condensation product formed by condensation of molten disaccharide palatinose (Disaccharide Palatinose) and the production method and application of the palatinose, such as food containing the palatinose condensation product and medicines. Background technique [0002] The disaccharide palatinose, also known as isomaltulose, is composed of glucose and fructose linked by α-1,6 glycosidic bonds. The chemical name of the palatinose is 6-α-D-glucopyranosyl-fructofuranose (6-o-α-D-Glucopyranosyl-Fructofuranose). Palatinose has been produced industrially, for example, sucrose can be converted by Glucosyl-Transferase, which can be obtained from microorganisms. [0003] Palatinose and palatinose condensates do not cause dental caries, but also have the effect of effectively preventing dental caries. It can reduce the cariogenicity of sucrose in food. Due to its high sweetness, palatinose is used in various food...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07H3/06A61K31/70A23L1/09A21D2/18A21D13/02A21D13/08A23C9/13A23D7/005A23D9/007A23G3/34A23G9/52A23K1/16A23K1/18A23L1/164A23L2/60A23L19/00A23L21/12A23L27/30A23L33/00
CPCA23L1/2363A23C9/1307A23L2/60A21D13/08A23G3/346A23L1/2128A23L1/09A23L1/1643A23G9/52A23K1/1846C07H3/06A21D13/02A23V2002/00A23D7/0056A23K1/1643A23G2200/06A21D2/181A23D9/007A23L1/2123A61K31/70A23L1/064A21D13/80A23K20/163A23K50/40A23L5/00A23L7/00A23L7/126A23L19/03A23L19/09A23L21/00A23L21/12A23L27/33A23L29/30A23L33/125A61P1/00A61P1/10A61P1/12A61P3/10A61P9/04A61P9/10A61P9/12A61P15/08A61P19/08A61P25/00A61P29/00A61P31/00A61P35/00A61P37/00A23V2250/628A23V2250/62A23V2250/5024A23V2250/6408A23V2250/5432A23V2250/1842A23V2250/242A23V2250/2482A23V2250/61A23V2250/6406A23V2250/5028A23V2250/5072A23V2250/606
Inventor 米夏埃尔·克林格贝格马克瓦特·库兹扬·卢夫特迪克·马丁穆罕默德·穆尼尔曼弗雷德·福格尔
Owner SUDZUCKER AG MANNHEIM OCHSENFURT
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