Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d‑Fructose

Activation of a concentrated solution of d-fructose with carbonic acid, generated from carbon dioxide, induces the formation of difructose dianhydrides (DFAs) and their glycosylated derivatives (glycosyl-DFAs), a family of prebiotic oligosaccharides. Under optimized conditions, up to 70% of the acti...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2017-08, Vol.65 (30), p.6093-6099
Hauptverfasser:	Audemar, Maïté, Atencio-Genes, Loyda, Ortiz Mellet, Carmen, Jérôme, François, Garcia Fernandez, José Manuel, De Oliveira Vigier, Karine
Format:	Artikel
Sprache:	eng
Schlagworte:	Candy - analysis Carbon Dioxide - chemistry Catalysis Chemical Sciences Disaccharides - chemistry Fructose - chemistry Glycosylation Prebiotics - analysis
Online-Zugang:	Volltext
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