| 摘要 |
The syrup compn. derived from starch not crystallising at 75% solid concentration, having a dextrose equiv. of 60-90 contains, on a dry basic, 20-40% dextrose, 20-40% levulose, 10-60% maltulose, 0-25% maltose, 0-20% saccharides having a degree of polymerization above 2, the total ketose content being 40-80%. The syrups, used in a wide variety of food products, have excellent sugary flavours, do not crystallise or cloud at 75% solids or more, enabling easy storage and transport; the high concentration impending bacteriological action.
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