High Trehalose content syrup

Details High Trehalose content syrup High Trehalose content syrup

1996-04-10

1999-04-06

Prats, Francisco

Organic compounds -- part of the class 532-570 series

Organic compounds

Carbohydrates or derivatives

536124, 536127, 514 53, 426422, 426658, 426660, C12P 1912, C13K 1300, C07H 304, A23G 109

Patent

active

058920269

ABSTRACT:
Disclosed is a non- or substantially non-crystalline high trehalose content syrup, which is supersaturated in trehalose and which further comprises another dissolved saccharide in an amount at least as much as the amount of trehalose. The saccharide acts to prevent crystallization of trehalose. The saccharide may be a reducing monosaccharide, a non-reducing monosaccharide or an oligosaccharide. The supersaturated trehalose solutions are free from bacterial contamination even at ambient temperature.

REFERENCES:
Database WPI Section Ch, Week 8750, Apr. 27, 1988, Derwent Publications Ltd., London, GB; Class D13, AN 87-352,938, Y. Iijima et al.: "Preparation of Fondant-Like Sugar Candy from Palatinose." & JP-A-62 257,346 (Lotte Co., Ltd.), Nov. 9, 1987 Abstract .
Shoichi Kobayashi, Current Staus of Starch Application Development and Related Problems, No. 88, pp. 67-72, Aug. 1992.
Hoelzle et al, Increased Accumulation of Trehalose in Rhizobia Cultured Under 1% Oxygen, Applied and Environmental Microbiology, vol. 56, No. 10, pp. 3213-3215, Oct. 1990.
Wolfrom et al, Advances in Carbohydrate Chemistry, Academic Press, vol. 18, pp. 201-225, 1963.
Denpun-Kagaku Handbook (Handbook of Starch Science), edited by J. Nikuni, Tokyo, Japan, pp. 456-459, 1984.

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