ENZYME CATALYZED DE-ACYLATION OF CHLORINATED SUGAR DERIVATIVES

摘要

A process of production of trichlorogalactosucrose is described in which deacylation of sucrose-6-ester is achieved by subjecting the reaction mixture after chlorination, neutralization and adjustment of pH to 6.5 to 7 to deacylation by using a lipase or a protease, in a free or in an immobilized form.