CN1164177A - Food products with low calorie bulking agent - Google Patents
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- CN1164177A CN1164177A CN 95196339 CN95196339A CN1164177A CN 1164177 A CN1164177 A CN 1164177A CN 95196339 CN95196339 CN 95196339 CN 95196339 A CN95196339 A CN 95196339A CN 1164177 A CN1164177 A CN 1164177A
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Abstract
Low calorie food products that contain highly crystalline bulking agents that impart improved texture and mouthfeel to the food products. The food products contain 1,4-anhydroglucitol or 1,4-anhydrogalactitol and a food ingredient. A method of preparing 1,4-anhydro-DL-galactitol comprising heating galactitol in a water-immiscible, high boiling, reaction-inert medium in the presence of a mineral acid is also described. The low calorie bulking agent 1,4-anhydro-L-glucitol is also described.
Description
The present invention relates to food article, is low calorie food goods, low calorie bulking agent specifically, the invention still further relates to the preparation method of low calorie bulking agent.
All limit for the food requirement of some people design must limit their carbohydrate or caloric absorption or the absorption of the two, make this food and use many materials.Usually, the component that is included in these food must have lower calorific value.And, the nutraceutical of producing with these components must aspect structure, taste and the physical property and the food of heat content closely similar.In addition, necessarily can not there be any problem poisonous in these components certainly to the food consumption person.The raw material that much is intended for use in nutraceutical can't satisfy all these requirements simultaneously.
Synthetic sweetener such as asccharin or cyclamate are used for nutraceutical, to replace being present in the sugar in the natural food, give other physical features (except that sugariness) of wholefood by sugar and must give to synthetic nutraceutical by other components except that synthetic sweetener.Some additional components that are used for this purposes itself are exactly nutritious, have therefore added undesirable calorie value in this food, replace the calorie value that contains in the sugar that is removed.Some these component also may change the structure or the cating quality of food, so that food becomes and do not have attraction or salubrity not.At last, these additional components may bring food non-natural color, thereby make food not too good to eat.
A kind of low calorie foods component that has got the nod is a dextrosan.In food compositions, dextrosan is a kind of low calorie food component, specifically uses to replace high heat food component (as sugar, fat) as filler.Usually, dextrosan is the random in conjunction with condensation polymer of dextrose and polycarboxylic acid (as citric acid).Dextrosan has various, and the variant of these different dextrosans may have different character during as food additives.
Polyalcohol such as D-sorbite (D-glucose sugar alcohol) and mannitol have the wide range of commercial purposes and are commonly used for the food component.As a class material, no cyclopolyol is the wide crystalline solid of melting range, and its taste is sweetly changing in very sweet scope from little.Polyalcohol usually is used in heat utilization efficiency and is the food from similar full heat (D-sorbite) to about 50% heat (mannitol, lactitol) scope.From polyalcohol, remove and anhydrate, just can produce many cyclic anhydrides or dehydration polyalcohol.
Mainly by 1, the winged euonymus sugar alcohol (dulcitan) that the 4-DAG is formed is (" progress of carbohydrate chemistry " Advances in Carbohydrate Chemistry 1,175 (1945)) of known not energy metabolism.At least two kinds of other dewatering hexitols (1, the 4-mannitol and 1 that dewaters, 5-dehydration-D-D-sorbite) also are commonly considered as energy metabolism not.
Though the food additives resemble the dextrose have been obtained obvious improvement in field of food, but the exploration to other low calorie foods fillers is still continuing, these fillers can be given food compositions with required feature, particularly application low in calories and crystallinity are combined.
The present invention relates to contain the low calorie food goods of low calorie bulking agent, wherein this filler is improved the sense of taste quality of food article.This food article contains 1,4-dewatered grape sugar alcohol or 1,4-DAG and food component.Particularly preferred filler comprises 1,4-dehydration-D-glucitol or 1,4-DL-DAG.
Another object of the present invention is 1, and the preparation method of 4-dehydration-DL-galactitol, this method are included in inorganic acid and exist down, heats galactitol in the water unmixing reactionlessness medium of about 175 ℃ of boiling point-Yue 225 ℃.Particularly preferred inorganic acid is a phosphoric acid, and particularly preferred medium is a hendecane.
In addition, another object of the present invention is new filler 1,4-dehydration-L-glucitol.
These low calorie food goods have been obtained obvious improvement by the filler of low-calorie, high-crystallinity is provided in the food article field, these fillers have improved structure and mouthfeel.
From specification and claim, clearer other characteristics of the present invention and advantage.
Can use " this sodium of bearing is tieed up inferior chemical journal " (Acta Chem.Scand.), B35,441-449 (1981) disclosed method preparation 1,4-dehydration-D-glucitol is wherein with aqueous inorganic acid such as sulfuric acid heating D-D-sorbite.The corresponding body, 1 of its L-, 4-dehydration-L-glucitol can prepare by similar approach from the L-glucitol.The L-glucitol can make by L-glucose sodium borohydride reduction.The corresponding body of its D and L can be simply in conjunction with forming 1,4-dehydration-DL-glucitol mixture.
1, the preparation of 4-dehydration-DL-galactitol can be:, in the presence of inorganic acid and preferably except that the accessory substance that anhydrates (for example by distillation), preferably under about 175 ℃-Yue 225 ℃ of temperature, in water unmixing reactionlessness medium (boiling point of solvent is about 175 ℃-Yue 225 ℃), heating galactitol (being the meso galactitol).Thus, carry out this reaction with a kind of melt form, this melt has been avoided removing the step of anhydrating before the crystallization, removes moisture and use the prior art of aqueous solvent system to cross range request before crystallization.As the method for assessment reaction process, use above-mentioned water unmixing reactionlessness medium (all being non-solvent promptly) to be convenient to remove and measure water accessory substance (dehydration form) reactant and product.Not only be difficult to remove but also cause the unreacting material of productive rate decline and the amount of polymerization condensation product by reducing, this reaction become control easily.
Preferred solvent comprises straight chain (C
10-C
14) aliphatic hydrocarbon, such as the cycloalkane of cis and trans decahydronaphthalenes (or its mixture is Decalin ) and such as p-cymene, 1,3, the aromatic of 5-triethylbenzene, 1,2,3,4-tetrahydro-naphthalene (tetralin ) and o-dichlorohenzene.Hendecane is most preferred solvent.
More preferably, can be prepared as follows 1,4-dehydration-DL-galactitol: in the presence of the inorganic acid (preferably phosphoric acid) of catalytic amount, fusion galactitol (fusing point: 188-191 ℃) in backflow hendecane (196 ℃ of boiling points), and remove the water that forms by dehydration.Corresponding to galactitol, the amount of acid is preferably less than about 0.5mol.Products therefrom can by the standard test method as from propane again crystallization purify.
According to the difference of physicochemical properties, by known method (for example, adding the fractional crystallization effect) by chromatogram and/or derivatization, can be with 1,4-dehydration-DL-galactitol self is separated into corresponding D and the corresponding body of L.
The raw material that is used for above-mentioned reaction is buied easily, or can use conventional methodology of organic synthesis to be easy to synthesize by those skilled in the art.
The concrete purposes of above-mentioned filler comprises jelly, jam, preserved fruit, marmalade and the fruit cream of low-calorie; The nutrition frozen food composition that comprises ice cream, Cold milk, ice cream and water ice; Bakery product is as cake, cookies, bread, pie with contain wheat flour or the food of other flour; Confectionery (being chocolate composition, chocolate center and Fa Qi sugar specifically) and chewing gum; Beverage such as soft drink; Sweet sauce, syrup and cake (toppings); Sugar-coat; The frosting of bakery product and filling; Rare brioche; Pudding; Salad dressing, and conduct contains the filler of the dried low calorie sweetener composition of cyclamate, asccharin, aspartame, day amine glucin, stevioside glycosides, neohysperidin dihydrochalcone or sucrose essence (sucralose).
In the above-mentioned food compositions,, can be at an easy rate filler of the present invention and the food component that suitably is easy to get be combined with suitable ratio according to the method for this area standard technique.
For example, with alternative, the most of or whole sugar that generally is used for full heat prescription of the filler that reduces heat, offer food otherwise quality and the architectural feature that will lose.According to the amount that will reduce heat, employed concrete low calorie sweetener, and filler changes its actual use amount to the influence of processing characteristics, sugariness, local flavor and the architectural feature of ultimate food.A variety of food formulas all are added with sugar, thereby suitably use the present invention owing to heat reduces it to be benefited.Following table 1 provides total typical food products, can use filler of the present invention in these food.
The actual use amount of filler of the present invention is very different according to kind and type, the required overall physical properties (structure, viscosity, density, brittleness etc.) and the selected local flavor system of finished product of type of food, shared component, and (for example the dense flavor food as chocolate frosting has and is used for 1 more than the flat taste vanilla frost twice, 4-dehydration-D-glucitol, having proved can be received).Usually, but that enumerate in the his-and-hers watches 1 or from common food formula, obtain (as " food formula book series " (FoodProducts Formulary Series) AVI Publishing Company Inc., Westport, CT, II volume 1975, IV volume 1982) or the full heat food in the recipe simply improve, promptly by replacing some or all sugar, and adjust the content of low calorie sweetener so that obtain required sweetener and architectural feature in the finished product with the filler that is up to same amount.Adjust final use amount by those skilled in the art then, make the relation between the simple and cost of local flavor, structure, technology obtain optimum balance.From the complete as can be seen heat food of the following examples, use the amount of sugar usually, and the amount of inferring the filler of potential demand in the various food thus.
Table 1
The concrete sugared content of food (scope-weight %)
Low high
Brittle 58 88
Side's dawn sugar 58 88
The strange sugar-coat of method, white 56 84
The cookies filling, chocolate 51 77
Cotton soft sweets 46 68
Chalk force method strange 42 62
Chocolate frosting 41 61
Cream filling 33 49
Basic sugar-coat 30 46
Cookies dough (freezing) 26 40
Bake with jelly 26 38
Nougat 24 36
White sandwich cake 22 34
Chocolate cake 21 31
Spread sugar bits cookies 19 29
The chocolate little side's cake 18 28 of English walnut
Chocolate chip cookies 18 26
The strange cake 15 28 of chalk force method
Apple jelly 14 20
Peanut cream cookies 13 19
Danish pastry 13 19
Ice cream 10 14
As discussed above, filler use amount of the present invention can be equal to or less than the sugared content that table 1 is mentioned in practical use.The present invention below is discussed preferably uses other rules of the present invention.
Think that high crystallization filler of the present invention can improve vitrification point, melt distribution, viscosity and the particle diameter of semi-solid food products (comprising very sticking liquid or syrup and gel) and solid, and therefore structure, mouthfeel and local flavor are exerted an influence.This shows that these fillers are particularly conducive to high solid content, phitosite, as the strange sugar of method, cookies filling and frosting.
Term " high solid content " food is meant the finished product food that free water is enough few, makes said filler be the solid crystal state whole or in part.It still is that fat all occupies the obvious ratio food of (as greater than 10%) that term " high heat " food refers in particular to sugared in those food solid contents.Therefore, be particularly suitable for using the preferred foodstuff type of filler of the present invention to be: basically by sugar and the crystal sugar food formed of flavor enhancement, as hard candy; Solid or semisolid or aerated food, wherein syrup is formed continuous phase, fat or other solid particle are formed discontinuous phase, for example sugar-coat, sweet sugared skin and such as marzipan, taffy, caramel, the strange sugar of method, square dawn sugar, sandwich sandwich with cream, fruit sugar syrups, jelly, cotton soft sweets; The solid or semisolid or the aerated food that contain sugar, wherein fat is continuous phase and sugar is discontinuous phase, for example moulding chocolates, chocolate coated, nougat, truffle, Hua Fu and biscuit filling, dairy farm system cream and yoghurt.Not too easily classification but also suitable also have high solid content bakery product (as spreading sugar bits cookies, nipa palm side's kernel or the like) and frozen milk prod dessert, wherein water, sugar and/or filler crystallization in various degree in refrigerating process.
What provide above replaces the generality of sugar to illustrate and following rule more specifically to filler, will be applicable to above-mentioned preferred food.The crystal sugar food of similar hard candy usually contains very high sugared content (as greater than 50%), so its structure that provides, taste (as sugariness) and melting property can't be copied out by the equal size filler best fully.Surpass in 50% the application of finished product at sugared content, the maximum use amount of this crystal filler is preferably limited to 25% of finished product.Type, structure, fusion and the taste that actual use amount will require according to finished product and changing to some extent.
Above-mentioned second and the preferred food product of the 3rd type often shared component commonly used (sugar or corn syrup, butter oil and/or confectionery fat (as the ester exchange of cocoa butter, laurel tallow, fractionation and hydrogenated vegetable or torrid areas with oil), water and flavor enhancement), but the processing method difference produces the food with different sugar/fat/AIR Proportional and different-grain diameter.Component ratio and particle diameter distribute and directly influence the structure of finished product food and fusing distribution.Usually, by the careful product cooldown rate of regulating in specific range of temperatures, and/or in cooling fast simultaneously by a step or multistep process of lapping and/or have the correct grinding process of smooth structure food article through producing usually, the control particle grain size.Further the detailed description of processing can obtain from many data, " manufacturing of food " (Fabrication of Foods) of " food formula book series " as mentioned above (Food Products Formulary Series) IV volume Inglett.
Present invention includes the representative embodiment that adds above-mentioned crystal filler food.Though these embodiment provide the ratio of this crystal filler that is suitable for related concrete diet food, the included needed crystal filler of other food compositions quantity of the present invention also can be easy to measure.The standard manufacture process is applicable to each the diet food prescription that provides among the embodiment.
Should be understood that the present invention is not limited to specific embodiment described here, but can in not breaking away from the spirit and scope that limited by this paper claim, can carry out variations and modifications.
Embodiment 1
The Thousand Islands seasoning matter
Gross weight 100 grams
Percentage composition water A (being used for xanthans and alginate hydrate) 6.00 xanthans (Keltrol F)
10.15 hydroxypropyl alginate (Kelcoloid LVF)
10.15 modified food starch (Ultra-Tex 4)
22.50 1,4-dehydration-D-glucitol 6.00 Maltrin M-200 (corn syrup solids)
34.00 salt 1.50 sugared 15.00 seasoning compound (Wisconsin Spica, Pfizer Inc, the low fat type)
42.00 titanium white
50.10 potassium sorbate 0.10 Sodium Benzoate 0.10 monosodium glutamate, 0.15 vinegar (50 grains, white distilled vinegar) 16.00 potatos are stuck with paste (hot breakdown) 5.00 Veltol (1% w/w H
2O)
40.50 salted vegetables flavouring (sweet) 5.50 FD﹠amp; Yellow #5 (the 0.10% w/w H of C
2O)
50.15 FD﹠amp; Yellow #6 (the 1.0% w/w H of C
2O)
50.01 yolk (freezing 10% salt)
62.00 soya-bean oil 9.25 polysorbates 60
70.10 water B 23.74 altogether 100.00
1Kelco
2National Starch and Chemical company
3Grain Processing company
4Wisconsin Spice company
5Warner Jenkinson company
6U.S. Egg company
7ICI chemical company
Hydration was 15 minutes under xanthans and alginate stirred in water A in advance once in a while.B adds in the blender water.Adding other dry basis except that the salted vegetables flavoring.Sheared this mixture 2 minutes.Scrape the limit and sheared this mixture again 2 minutes.With colloid mill (being Greerco Model W250) this mixture of homogenizing, grind the back and stir adding salted vegetables flavoring.Use every batch of dosage to mix these components as 1kg Cuisinart food processing center.
Embodiment 2
The vanilla frost
Gross weight 100 grams
Percentage composition
Sugar, 10X 61.57
1,4-dehydration-D-glucitol 8.71
Fat-free dried milk 8.59
Solka-Floc?900
1 1.00
Vegetables shortening (Creamtex)
24.50
Dur-Em?114
2 4.50
Water 9.36
Partial hydrolysis cellulose powder RC 591F
30.77
Vanilla extract 1.00
Altogether 100.00
1Fiber Sales﹠amp; Development company
2Van?Den?Bergh
3FMC
With sugar, 1,4-dehydration-D-glucitol, fat-free dried milk and Solka-Floc 900 mix, and mix 3 minutes with 1 speed in KitchenAid mixer (Model K5SS).Vegetables shortening and Dur-Em 114 added these mixtures and mixed 3 minutes with 1 speed.Wiping the limit of blender off mixed 1 minute with 2 speed again.Partial hydrolysis cellulose powder RC 591F slowly is added in the water, and under the situation that speed improves constantly, mixes when the partial hydrolysis cellulose powder adds the fashionable agitator of using face.This partial hydrolysis cellulose powder solution is added in first mixture and mixes until forming frost, then additional mixing 2 minutes under 4 speed with 2 speed.In this mixture, add vanilla extract, and then under 4 speed, mixed 1 minute.Wipe the limit off again with 4 fast additional mixing 30 seconds.
Embodiment 3
Chocolate frost
100 restrain altogether
Percentage composition
Vegetables shortening (Creamtex)
16.00
Dur-Em?114
1 1.90
Polysorbate 60
20.10
Sugar, Powdered 41.00
1,4-dehydration-D-glucitol 26.00
The partial hydrolysis cellulose powder, PH-101
34.00
Cocoa power, D-11-SB
42.70
Chocolate condiment
50.30
Salt 0.25
Ultratex4
1 0.80
Aspartame
60.15
Veltol
7 100ppm
Water 15.40
Pectin
80.75
Vanilla extract 1X (the pure K of #29)
80.65
Altogether 100.00
1Van?Den?Bergh
2Tweeg company
3FMC Corp.
4De Zaan company
5Tastemaker，#264907
6NutraSweet
7Hercules，BB?Rapid?Set
8Virginia?Dare
Vegetables shortening, Dur-Em 114 and polysorbate 60 are merged and fusion.With Icing Sugar, 1,4-dehydration-D-glucose, partial hydrolysis cellulose powder, cocoa power, chocolate condiment, salt, Ultratex, aspartame and veltol merge, and are added in first mixture.Mixture after the merging evenly mixed 2 minutes with low speed in KitchenAid mixer (Model K5SS).If caking just need sieve dry basis once.Pectin is slowly added in the entry, vanilla is stirred in the adding pectin aqueous solution.Pectin vanilla mixture is joined in the dry basis, and the mixture after the merging is moistening up to component with mixed on low speed, then mixes 4 minutes under 6 to 8 speed.
Embodiment 4
Chocolate syrup
100 restrain altogether
The percentage composition cocoa, Holland produces
1(10-12% fat) 10.00 salt 0.07 vanilla 0.05 xanthans 0.051,4-dehydration-D-glucitol 34.98 high fructose syrups
231.98 water 22.85 aspartames 0.025 altogether 100.00
1De Zaan type D-11-V
2American?Maize?Products?Co.-Tru-Sweet42
Cocoa, salt, vanilla and xanthans are blended together.With 1,4-dehydration-D-glucitol, high fructose syrup and water mix.Merge two mixtures and add aspartame, then mix until mixture smooth evenly with the laboratory disperser.
Embodiment 5
1,4-dehydration-D-glucitol
Following process is very near K.Bock, the preparation method of C.Pedersen and H.Thogersen (" this sodium of bearing is tieed up inferior chemical journal collection B " (Acta Chem.Scand.Ser.B), 35, (1981) 441-449.).
(Aldrich, 1150g 6.31mol) are suspended in 3MH to the D-glucitol
2SO
4(550mL) and at N
2Following agitating heating refluxes and spends the night.Cool off this dark brown solution and use Amberlite IRA-93 resin (OH-,～4L) Rohm and Hass (Phil. PA) neutralizes.Remove by filter this resin; This filtrate is decoloured with activated carbon (4g), and subsequent filtration is removed activated carbon.
With rotary evaporator transpiring moisture (bath temperature=80 ℃) from solution.Add absolute alcohol (1L); Need heat slightly and dissolve colourless viscosity residue.Under aspirator pressure, remove desolvate (bath temperature=60 ℃), crystal is formed.Add other ethanol (1.5L); Under aspirator pressure, concentrate this solid-liquid mixtures up to there not being other distillate to produce.
This residue of dissolving in absolute alcohol (1.5L), and heating makes its dissolving.Cool off this mixture a little, add crystal seed, and at room temperature stir and spend the night.Cool off this mixture to 0 ℃ then and use the vacuum filtration of Bucherer buchner funnel.Solid particle is (0.5L ,-5 ℃) reslurry in absolute alcohol, filters again then and with other cold ethanol (0.5L) rinsing.
Solid particle is in N
2Down dry on the buchner funnel of Hull, grind (mortar and pestle) then and in rotary evaporator dry (high vacuum, 60 ℃ of baths) 4 hours.Last 1, the weight of 4-dehydration-D-glucitol is 459g (44.3%).HPLC (high pressure liquid chromatography) shows that main impurity is residual sorbierite (～0.8%).Solid particle melts between 113-114.5 ℃; The sample of dual crystallization again melts between 114-115 ℃ and shows-22.9 ° optical activity [c=5.4, H
2O, document is-22.4 ° under same concentrations, referring to people such as Bock].
Use simultaneously Duolite A-192L and Amberlite IRA 400 resins (the two all has OH-) Rohm and Hass (Phil., PA) as in and resin, and use n-butanol and 2-propyl alcohol as recrystallisation solvent again, also can carry out above-mentioned preparation process.
Embodiment 6
1,4-dehydration-DL-glucitol
(Aldrich, 40g 220mmol) are suspended in and use H with galactitol
3PO
4(50mL is 0.4mmol) in the hendecane of acidifying (200mL).And at N
2Under add hot reflux.In the Dean-Stark trap, collected moisture (4.4mL, 244mmol, 1.1 equivalents) with 1 hour time.Cooling reaction and decantation hendecane.With this black wash that generates of hexane rinsing and at N
2Steam is dry down.
Sub-fraction magma is partially dissolved in the acetonitrile of backflow.Slowly the gained mixture is cooled to room temperature, leaves standstill to wait until and spend the night.Collect thin acicular crystal from the flask limit, use as crystal seed.
Remaining magma is dissolved in 1-propyl alcohol (100mL), handles with Darco KB-B activated carbon (2g), and adds hot reflux 1 hour.When being cooled to room temperature, by Celite cake filter this mixture and in a vacuum concentrated filtrate to 100g weight.Add crystal seed at this solution, at room temperature stir then and spend the night.With the containing mixed crystal and be cooled to-4 ℃ and spend 8 hours of gained, under this temperature, stirred 24 hours in addition then.By the isolated by vacuum filtration crystal.The filter cake that obtains with cold 1-propyl alcohol (50mL) rinsing; Wash in addition to help to remove remaining ethanol with ether (100mL) and pentane (100mL).
High vacuum dry obtains 1,4-dehydration-DL-glucitol (22.3g, 61.9%); Fusing point 69.5-71 ℃; Thermogravimetric analysis (209 ℃ of losses 1% down); Mass spectral analysis calculates (M+H) 165.0759 (observe 165.0764); Infrared analysis (KBr) 3290,2994,2960,2861,1354,1210,1132,1088,1068,986,917,876,742 and 505cm
-1 1H nuclear magnetic resonance: δ 3.69 (dd, 1H, J
6a, 6b11.8, J
5.6b7.3, H-6b), 3.68 (dd, 1H, J
5,6b4.3, H-6a), 3.71 (app-t, 1H, J
3.4=J
4.54.8, H-4), 3.81 (m, 2H, H-1b, H-5), 3.97 (dd, 1H, J
1a, 1b10.1, J
1a.24.7, H-1a), 4.10 (ddd, 1H, J
2.32.7, J
3.50.9Hz, H-3), 4.21 (d, app-t, 1H, H-2).Also can confirm its structure by X ray crystallization collection of illustrative plates.
The preparation process of implementing above also can be used Tetralin solvent and make to replace acid catalyst with methanesulfonic acid and toluenesulfonic acid and carry out as an alternative.Above the preparation process of carrying out can also use cellosolve, ethanol, dimethoxy-ethane, 2-propyl alcohol, ethanol/methyl tertiary butyl ether(MTBE), n-butanol, diox and acetonitrile as an alternative again recrystallisation solvent carry out.
Claims (23)
1. food article that contains low calorie bulking agent comprises:
A.1,4 dewatered grape sugar alcohols or 1,4 DAG; And
B. food component.
2. the described food article of claim 1, wherein said low calorie bulking agent is 1,4 dehydration-DL-glucitol.
3. the described food article of claim 2, wherein said low calorie bulking agent is 1,4 dehydration-D-glucitol.
4. the described food article of claim 2, wherein said low calorie bulking agent is 1,4 dehydration-L-glucitol.
5. the described food article of claim 1, wherein said low calorie bulking agent is 1,4 dehydration-DL-galactitol.
6. the described food article of claim 5, wherein said low calorie bulking agent is 1,4 dehydration-D-galactitol.
7. the described food article of claim 5, wherein said low calorie bulking agent is 1,4 dehydration-L-galactitol.
8. the described food article of claim 3, wherein said food article is the food article of the high solid content of high heat.
9. the described food article of claim 8, wherein said food article is a bakery product.
10. the described food article of claim 8, wherein said food article is confectionery.
11. the described food article of claim 8, wherein said food article is a frozen confectionery.
12. the described food article of claim 8, wherein said food article is a chewing gum.
13. the described food article of claim 8, wherein said food item are bakery product sugar-coat or bakery product filling.
14. the described food article of claim 5, wherein said food article are the food articles of high calorie high solid content.
15. the described food article of claim 14, wherein said food article is a bakery product.
16. the described food article of claim 14, wherein said food article is confectionery.
17. the described food article of claim 14, wherein said food article is a frozen confectionery.
18. the described food article of claim 14, wherein said food article is a chewing gum.
19. the described food article of claim 14, wherein said food item are bakery product sugar-coat or bakery product filling.
20. a method for preparing 1,4 dehydration-DL-galactitol, this method comprises:
Be in the presence of inorganic acid, to heat galactitol in the about 175 ℃-Yue 225 ℃ reactionlessness medium with water unmixing and boiling point.
21. the described preparation method of claim 20, wherein said inorganic acid is that phosphoric acid and said medium are hendecanes.
22. the described preparation method of claim 21, wherein said galactitol refluxes in said hendecane, and removes moisture.
23. 1,4 dehydration-L-glucitol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95196339 CN1164177A (en) | 1994-09-23 | 1995-04-28 | Food products with low calorie bulking agent |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US311,087 | 1994-09-23 | ||
| CN 95196339 CN1164177A (en) | 1994-09-23 | 1995-04-28 | Food products with low calorie bulking agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1164177A true CN1164177A (en) | 1997-11-05 |
Family
ID=5083206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95196339 Pending CN1164177A (en) | 1994-09-23 | 1995-04-28 | Food products with low calorie bulking agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1164177A (en) |
-
1995
- 1995-04-28 CN CN 95196339 patent/CN1164177A/en active Pending
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