| 摘要 |
1423780 Dessert gel AKADEMIE DER WISSENSCHAFTEN DER DDR 15 Feb 1973 7487/73 Heading A2B [Also in Divisions C2 and C3] A dessert gel product comprises saccharose, citric acid, yellow egg yolk, lemon oil, and a mixture of starch hydrolysates, the first one being predominantly glucose (97.8 DE starch hydrolysate) obtained by heating a starch suspension containing alpha amylase to a temperature at which the starch granules swell, allowing the enzymic hydrolysis to take place and then, after heat inactivation of the enzyme, cooling and saccharifying with glucoamylase, the second starch hydrolysate having been obtained by a similar process minus the saccharification step (see Division C3). |
