| 摘要 |
Foodstuffs and beverages of greater sweetness, which do not crystallise, are prepd. by adding transfer sugars, obtd. by addn. of sucrose or fructose or mixtures to a starch hydrolysate and treating the mixture with alpha-amylase from Aspergillus niger etc. The pref. transfer-sugar mixture used is obtd. by transfer reaction using fructose as an acceptor. The sweetening agents may be used in e.g. soups, tinned meats and fruits, cakes, cake-mixes, sweets, fruit juices and drinks, instant coffee and tea etc. The agents have high sweetening power, giving an improved taste to products while maintaining their quality. They are stable to heat, do not discolour when used for confectionery, are stable to moisture and nitrogen cpds. and do not crystallise even at high concn. |
