PRODUCTION OF CARAMEL HAVING ANTIOXIDANT PROPERTY

Title:

PRODUCTION OF CARAMEL HAVING ANTIOXIDANT PROPERTY

Document Type and Number:

Japanese Patent JP3541109

Kind Code:

B2

Abstract:

PROBLEM TO BE SOLVED: To obtain a caramel which has antioxidant property and is useful for whipped cream, buttercream, etc., by subjecting an aq. soln. of a specific monosaccharide to a heat treatment under specific conditions.
SOLUTION: The aq. soln. of the monosaccharide (glucose, galactose, xylose, fructose, etc.) selected from a group consisting of pentose and hexose is subjected to the hat treatment for 1 to 10 hours at 120 to 150°C (more preferably 3 to 4 hours at 125 go 135°C) in the presence of a basic compd. (sodium carbonate, etc.). This basic compd. is required to be added to the monosaccharide at 1 to 10wt.% of the weight of the monosaccharide.

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Inventors:

Shuzo Ishida
Tomohiro Ogura

Application Number:

JP31222496A

Publication Date:

July 07, 2004

Filing Date:

November 22, 1996

Export Citation:

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Assignee:

Taiyo Yushi Co., Ltd.

International Classes:

A23L5/41; A23L27/00; A23L29/00; C09K15/34; C11B5/00; (IPC1-7): A23L1/272

Domestic Patent References:

JP6293694A
JP48019773A

Attorney, Agent or Firm:

Minoru Nakamura
Fumiaki Otsuka
Shishido Kaichi
Hideto Takeuchi
Toshio Imajo
Nobuo Ogawa
Village shrine Atsuo

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