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Theoretische und praktische Probleme der Herstellung von Kinder‐Nährzucker
Author(s) -
Holló J.,
László E.,
Tóth Zs.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730250706
Subject(s) - maltotriose , sugar , maltose , starch , food science , chemistry , sucrose
Theoretical and Practical Problems of the Production of Children's Nutrition Sugar A new technology for the production of nutrition sugar, a carbohydrate component of baby‐food, was developed. According to the classical technology starch is degraded by malt. Application of industrial amylase preparations led to a simpler and more economic technology. During the examination of the action pattern of α‐amylase of Bac. subtilis it was found by means of 14 C‐marked starch that the splitting probabilities of terminal bonds are different from those of the interior bonds. The content of maltooligosaccharides in the product met the demands for nutrition sugar. On the basis of our tests nutrition sugar was produced on half‐technical scale. This nutrition sugar consisted to 65% of glucose, maltose and maltotriose, to 20% of maltotetraose, pentaose and hexaose, and to 15% of maltobeptaose and higher glucose polymers.