| 摘要 |
Laevulose, used as sweetener in food and beverage industry, is produced economically from pref. invert sugar, or pref. a partially isomerised D-glucose soln., or pref. a starch hydrolysate which was partly isomerised to laevulose, by selective oxidation of aldose in syrup containing laevulose and aldose to the corresp. aldonic acid or its salts, separating aldonic acid or salts by electrodialysis, and opt. recovering the aldonic acid or salts. Pref. selective oxidation is effected with (i) halogen, more pref. by electrolysis of aldose in presence of Br or Cl ions, or more pref. in a buffered acid soln. using Cl2, Br2, HOCl or HOBr as halogen oxidising agents, or (2) pref. enzymatically. |
