BE447958A - - Google Patents

Info

Publication number
BE447958A
BE447958A BE447958DA BE447958A BE 447958 A BE447958 A BE 447958A BE 447958D A BE447958D A BE 447958DA BE 447958 A BE447958 A BE 447958A
Authority
BE
Belgium
Prior art keywords
caramel
heating
water
hours
glucose
Prior art date
Application number
Other languages
English (en)
French (fr)
Publication of BE447958A publication Critical patent/BE447958A/fr

Links

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer
    • C12C5/02Additives for beer
    • C12C5/04Colouring additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/32Processes for preparing caramel or sugar colours

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
BE447958D BE447958A (enrdf_load_stackoverflow)

Publications (1)

Publication Number Publication Date
BE447958A true BE447958A (enrdf_load_stackoverflow)

Family

ID=103656

Family Applications (1)

Application Number Title Priority Date Filing Date
BE447958D BE447958A (enrdf_load_stackoverflow)

Country Status (1)

Country Link
BE (1) BE447958A (enrdf_load_stackoverflow)

Similar Documents

Publication Publication Date Title
RU2074261C1 (ru) Твердая измельченная сахарная композиция и способ приготовления пищевого продукта или его полуфабриката с использованием сахарной композиции
EP0654483B1 (fr) Procédé de purification d'un polymère soluble hypocalorique du glucose et produit ainsi obtenu
BE447958A (enrdf_load_stackoverflow)
CN218860763U (zh) 一种利用玉米芯联产优级木糖和高端焦糖色素的系统
BE433810A (enrdf_load_stackoverflow)
RU2255980C2 (ru) Способ производства сахара
EP0188979B1 (fr) Procédé de préparation d'anthraquinone
JPH03505162A (ja) テンサイおよび特殊な粗糖から糖を取得するための多工程方法
PL197940B1 (pl) Sposób produkcji spirytusu
FR2573088A1 (fr) Procede de traitement des vinasses
DE560535C (de) Verfahren zur Umwandlung von Polysacchariden
FR2504922A1 (fr) Hydrate de benzoate de lignocaine-benzyle, procede pour sa preparation, procede pour la preparation de benzoate de lignocaine-benzyle, et procede pour denaturer une substance
EP0003717B1 (fr) Procédé de préparation et de purification de la lactosylurée
DE1935330A1 (de) Verfahren zur Herstellung von Maltit
BE411030A (enrdf_load_stackoverflow)
US308937A (en) albeeger
BE439994A (enrdf_load_stackoverflow)
USRE9850E (en) Process of manufacturing crystallizable grape-sugar
US540331A (en) Mann norman
KOMATSU et al. The simple sugars found in the cured fruit prepared by both dry and wet processes, were confirmed to be d-glucose, d-fructose and sucrose, by the investigation of the physical and chemical properties of the isolated compounds.
Rideal The carbohydrates and alcohol
Komatsu et al. ON THE BIOCHEMICAL STUDY OF THE RIPENING OF THE KAKI-FRUIT III. CHEMICAL COMPOSITION OF THE CURED FRUIT
BE444173A (enrdf_load_stackoverflow)
BE455798A (enrdf_load_stackoverflow)
BE440758A (enrdf_load_stackoverflow)