Method for isomerizing glucose syrups

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C12D 1300

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active

RE0288853

ABSTRACT:
The present invention is directed to a method for enzymatically isomerizing glucose in glucose-containing liquors. The presence of relatively small amounts of water-soluble salts of sulfurous acids during the enzymatic isomerization of glucose in glucose-containing liquors reduces color formation therein and increases the stability of the glucose-isomerizing enzyme.

REFERENCES:
Pollard, "Some Reactions of Sulfur Dioxide in Juices and Fermented Products", Chemical Abstracts, vol. 57, no. 8, abs. no. 10313f (1962).
Pieck et al., "Further Data on the Formation of Color in Sugar Solutions Between 95 and 135.degree. and on the Kinetics of Sucrose Degradation", Chemical Abstracts, vol. 60, no. 8, abs. no. 9462h (1964).

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