ENZYMATIC TREATMENT OF NATURAL HONEY

In the present invention there is disclosed a process of treating natural honey to honey articles, gluconates and mixtures of fructose with inorganic gluconates by making use of enzymes. The invented process is characterized by transformation of glucose being present in natural honey to gluconic aci...

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Bibliographische Detailangaben
Hauptverfasser:	PROSKOVA ALEXANDRA, BOHACENKO IVAN CSC, VESELY VLADIMIR CSC
Format:	Patent
Sprache:	cze ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	In the present invention there is disclosed a process of treating natural honey to honey articles, gluconates and mixtures of fructose with inorganic gluconates by making use of enzymes. The invented process is characterized by transformation of glucose being present in natural honey to gluconic acid by treatment with glucose oxides. Subsequent treatment steps are filtration, multiple thickening, multiple crystallization and separation of both solid and liquid components from the material treated. Prior treatment to final appearance suitable for consummation a refining, drying and eventual addition of a volume filling agent and non-caloric sweetening agent.