Prepn of maltitol sweetening agent
production of 4-(alpha-D-gluco-pyranosyl)-D-sorbitol (maltitol) by converting starch to maltose using at least one alpha-1,6-gluco-sidase and beta-amylase and reducing the maltose formed with H2 at high pressure. Maltitol has no calorific value and may be used as a sweetening agent for foodstuffs an...
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| creator | SUGIMOTO MITSHUHASHI,MASAKAZU AKAIWAGUN HIRAO,MAMORU |
| description | production of 4-(alpha-D-gluco-pyranosyl)-D-sorbitol (maltitol) by converting starch to maltose using at least one alpha-1,6-gluco-sidase and beta-amylase and reducing the maltose formed with H2 at high pressure. Maltitol has no calorific value and may be used as a sweetening agent for foodstuffs and drinks. The process can be carried out on a technical scale giving high yields of high purity which results in very economical production. |
| format | Patent |
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Maltitol has no calorific value and may be used as a sweetening agent for foodstuffs and drinks. The process can be carried out on a technical scale giving high yields of high purity which results in very economical production.</description><language>eng ; ger</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; DERIVATIVES THEREOF ; 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 ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; SUGARS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>1970</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19701001&DB=EPODOC&CC=DE&NR=1935330A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19701001&DB=EPODOC&CC=DE&NR=1935330A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SUGIMOTO MITSHUHASHI,MASAKAZU</creatorcontrib><creatorcontrib>AKAIWAGUN HIRAO,MAMORU</creatorcontrib><title>Prepn of maltitol sweetening agent</title><description>production of 4-(alpha-D-gluco-pyranosyl)-D-sorbitol (maltitol) by converting starch to maltose using at least one alpha-1,6-gluco-sidase and beta-amylase and reducing the maltose formed with H2 at high pressure. Maltitol has no calorific value and may be used as a sweetening agent for foodstuffs and drinks. The process can be carried out on a technical scale giving high yields of high purity which results in very economical production.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>DERIVATIVES THEREOF</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>SUGARS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1970</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAKKEotyFPIT1PITcwpySzJz1EoLk9NLUnNy8xLV0hMT80r4WFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8S6uhpbGpsbGBo6GxkQoAQBo_SWR</recordid><startdate>19701001</startdate><enddate>19701001</enddate><creator>SUGIMOTO MITSHUHASHI,MASAKAZU</creator><creator>AKAIWAGUN HIRAO,MAMORU</creator><scope>EVB</scope></search><sort><creationdate>19701001</creationdate><title>Prepn of maltitol sweetening agent</title><author>SUGIMOTO MITSHUHASHI,MASAKAZU ; AKAIWAGUN HIRAO,MAMORU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_DE1935330A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; ger</language><creationdate>1970</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>DERIVATIVES THEREOF</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>SUGARS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>SUGIMOTO MITSHUHASHI,MASAKAZU</creatorcontrib><creatorcontrib>AKAIWAGUN HIRAO,MAMORU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SUGIMOTO MITSHUHASHI,MASAKAZU</au><au>AKAIWAGUN HIRAO,MAMORU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Prepn of maltitol sweetening agent</title><date>1970-10-01</date><risdate>1970</risdate><abstract>production of 4-(alpha-D-gluco-pyranosyl)-D-sorbitol (maltitol) by converting starch to maltose using at least one alpha-1,6-gluco-sidase and beta-amylase and reducing the maltose formed with H2 at high pressure. Maltitol has no calorific value and may be used as a sweetening agent for foodstuffs and drinks. The process can be carried out on a technical scale giving high yields of high purity which results in very economical production.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; ger |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY DERIVATIVES THEREOF 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 NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS SUGARS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Prepn of maltitol sweetening agent |
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