KR930019145A - 저충치유발성 수소화 전분 가수분해물, 그의 제조방법 및 이 가수분해물의 용도 - Google Patents

저충치유발성 수소화 전분 가수분해물, 그의 제조방법 및 이 가수분해물의 용도 Download PDF

Info

Publication number
KR930019145A
KR930019145A KR1019920026690A KR920026690A KR930019145A KR 930019145 A KR930019145 A KR 930019145A KR 1019920026690 A KR1019920026690 A KR 1019920026690A KR 920026690 A KR920026690 A KR 920026690A KR 930019145 A KR930019145 A KR 930019145A
Authority
KR
South Korea
Prior art keywords
hydrolyzate
weight
low
induced
concentration
Prior art date
Application number
KR1019920026690A
Other languages
English (en)
Other versions
KR100235206B1 (ko
Inventor
까보슈 쟝-자끄
Original Assignee
알랭 필리파르
호케트 프레르
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 알랭 필리파르, 호케트 프레르 filed Critical 알랭 필리파르
Publication of KR930019145A publication Critical patent/KR930019145A/ko
Application granted granted Critical
Publication of KR100235206B1 publication Critical patent/KR100235206B1/ko

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P11/00—Drugs for disorders of the respiratory system
    • A61P11/14—Antitussive agents
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/20—Preparation of compounds containing saccharide radicals produced by the action of an exo-1,4 alpha-glucosidase, e.g. dextrose
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
    • C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
    • C12P7/18—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic polyhydric
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Medicinal Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Materials Engineering (AREA)
  • Public Health (AREA)
  • Animal Behavior & Ethology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Pulmonology (AREA)
  • Veterinary Medicine (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seasonings (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Confectionery (AREA)
  • Liquid Crystal Substances (AREA)
  • Steering-Linkage Mechanisms And Four-Wheel Steering (AREA)
  • Flanged Joints, Insulating Joints, And Other Joints (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 저충치유발성 수소화 전분 가수분해물에 관한 것이다.
이 가수분해물은 소르비톨 농도 0.1 내지 19중량%, 말티톨 농도 35 내지 87중량%, F 테스트에서 아밀로글루코시다제에 의해 가수분해되지 않는 다당류 농도 1 내지 17중량%, 총 100%가 되게 하는 나머지의 올리고당 또는 다당류의 조성을 갖는 것이 특징이다. 이 가수분해물은 사람이나 동물에 의해 섭취되는 것이 목적인 제품, 특히 캔드류와 츄잉검 및 시럽과 식품 또는 제약 엘릭시르제중에서 감미제나 조직제로서 사용될 수 있다.

Description

저충치유발성 수소화 전분 가수분해물, 그의 제조방법 및 이 가수분해물의 용도
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명에 따른 HSH들과 기타 공지 전분 가수분해물들의 pH 프로필을 비교한 도면이다.

Claims (12)

  1. 가수분해물의 건조물에 대한 중량으로 표시되는 조성이 다음과 같음을 특징으로 하는 저충치유발성 수소화 전분 가수분해물 :
    -소르비톨 농도 0.1 내지 19%
    -말티톨 농도 35 내지 87%
    -F테스트에서 아밀로글루코시다제에 의해 가수분해되지 않는 다당류 농도 1 내지 17%, 바람직하게는 1.5 내지 15%, 더욱 바람직하게는 2 내지 12중량%, 그리고 총 100%가 되게하는 나머지 수소화 올리고당 또는 다당류.
  2. 가수분해물의 건조물에 대한 중량으로 표시되는 조성이 다음과 같음을 특징으로 하는 저충치유발성 수소화 전분 가수분해물 :
    -소르비톨 농도 0.1 내지 19%
    -말티톨 농도 35 내지 87%
    -A테스트에서 아밀로글루코시다제에 의해 가수분해되지 않고 에탄올에서 침전될 수 있는 다당류 농도 1 내지 20%, 바람직하게는 1 내지 10%, 더욱 바람직하게는 1.5 내지 8중량%, 그리고 총 100%가 되게하는 나머지 수소화 올리고당 또는 다당류.
  3. 제2항에 있어서, A테스트에서 아밀로글루코시다제에 의해 가수분해되지 않고 에탄올에서 침전될 수 있는 다당류 농도 2 내지 5중량%인 것이 특징인 저충치유발성 수소화 전분 가수분해물.
  4. 제1항 내지 3항중 어느 한 항에 있어서, 소르비톨 농도가 1 내지 7중량%, 더욱 바람직하게는 2 내지 16중량%인 것이 특징인 저충치유발성 수소화 전분 가수분해물.
  5. 제1항 내지 4항중 어느 한 항에 있어서, 말티톨 농도가 40 내지 82중량%, 더욱 바람직하게는 45 내지 77중량%인 것이 특징인 저충치유발성 수소화 전분 가수분해물.
  6. 제1항 내지 5항중 어느 한 항에 있어서, 중합도가 7인 제품농도가 0.2 내지 5%, 바람직하게 0.2 내지 4%, 더욱 바람직하게는 0.2 내지 3.5중량%인 것이 특징인 저충치유발성 수소화 전분 가수분해물.
  7. 제1항 내지 6항중 어느 한 항에 있어서, F 테스트 조건하에서 아밀로글루코시다제에 의해 가수분해될 수 있는 중합도가 20을 넘는 제품의 농도가 5%미만, 바람직하게는 4%미만, 더욱 바람직하게는 3%미만인 것이 특징인 저충치유발성 수소화 전분 가수분해물.
  8. 산성 및/또는 효소적 경로에 의해 얻어진, DE가 6 내지 20, 바람직하게는 7 내지 12인 전분 예비가수분해물을 적어도 하나의 덱스트린 및/또는 폴리글루코스와 혼합하고, 이 혼합물에 적어도 β-아밀라제 작용을 포함하는 효소처리를 가하고(이때, 이처리는 이처리말기에 얻어지는 가수분해물의 DE가 35 내지 75, 바람직하게는 40 내지 70이 되도록 하는 조건하에서 행한다) 얻어진 가수분해물을 수소화시키는 것으로 됨을 특징으로 하는 제1항 내지 7항중 어느 한항에 따른 저충치유발성 수소화 전분 가수분해물의 제조방법.
  9. 제8항에 있어서, β-아밀라제에 의한 효소처리를 α-아밀라제 처리전, 또는 처리와 동시에 또는 처리 후에 행하는 것이 특징인 방법.
  10. 제8항 및 9항중 어느 한항에 있어서, β-아밀라제에 의한 효소처리를 아밀로펙틴의 1-6결합을 가수분해하는 효소 처리전, 또는 처리와 동시에 또는 처리 후에 행하는 것이 특징인 방법.
  11. 제8항 내지 10항중 어느 한항에 있어서, 수소화될 전분 가수분해물의 제조에 사용되는 여러 효소의 양 및 작용조건이 다음에서 선택되는 것이 특징인 방법 :
    -β-아밀라제 : 50 내지 60℃ 온도, 작용기간 30 내지 100시간, pH 5.0 내지 6.0, 건조기질 1킬로그램당 100 내지 10,000 LINTNER 단위, -α-아밀라제 : pH 5.0 내지 6.0, 온도 50 내지 60℃, 작용기간 16 내지 100시간, 건조기질 1킬로그램당 20 내지 2000 KNU 단위, -아밀로펙틴의 1-6결합을 가수분해하는 효소 : pH 5.0 내지 6.0, 온도 50 내지 60℃, 작용기간 24 내지 100시간, 건조기질 1킬로그램당 β-아밀라제 10 내지 500 LINTNER 단위의 임의 존재하에, 건조기질 1킬로그램당 150 내지 15,000 ABM 단위.
  12. 사람이나 동물에 의해 섭취되는 것이 목적인 제품, 특히 캔디류, 식품 또는 제약시럽 및 엘릭시르제, 그리고 츄잉검등의 제품에서 감미제 또는 조직제로 사용되기 위한 저충치유발성 수소화 전분 가수분해물의 용도.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019920026690A 1992-03-19 1992-12-30 저충치유발성 수소화 전분 가수분해물, 그의 제조방법 및 사용방법 KR100235206B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR929203312A FR2688792B1 (fr) 1992-03-19 1992-03-19 Hydrolysat d'amidon hydrogene hypocariogene, procede de preparation et application de cet hydrolysat.
FR92-03312 1992-03-19

Publications (2)

Publication Number Publication Date
KR930019145A true KR930019145A (ko) 1993-10-18
KR100235206B1 KR100235206B1 (ko) 1999-12-15

Family

ID=9427847

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920026690A KR100235206B1 (ko) 1992-03-19 1992-12-30 저충치유발성 수소화 전분 가수분해물, 그의 제조방법 및 사용방법

Country Status (17)

Country Link
US (1) US5493014A (ko)
EP (1) EP0561088B1 (ko)
JP (1) JP3366038B2 (ko)
KR (1) KR100235206B1 (ko)
AT (1) ATE148711T1 (ko)
AU (1) AU653282B2 (ko)
CA (1) CA2086206C (ko)
DE (1) DE69217350T2 (ko)
DK (1) DK0561088T3 (ko)
ES (1) ES2097301T3 (ko)
FI (1) FI110116B (ko)
FR (1) FR2688792B1 (ko)
GR (1) GR3022505T3 (ko)
HU (1) HU217327B (ko)
MX (1) MX9207614A (ko)
NO (1) NO304965B1 (ko)
ZA (1) ZA9210109B (ko)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4341780A1 (de) * 1993-12-08 1995-06-14 Suedzucker Ag Hydrierte Fructooligosaccharide
CA2165838C (en) * 1994-12-26 2010-06-08 Michel Serpelloni Sugar-free boiled sweet and process for its manufacture
CZ290439B6 (cs) * 1994-12-26 2002-07-17 Roquete Freres Vařená cukrovinka a způsob její výroby
FR2728436A1 (fr) * 1994-12-26 1996-06-28 Roquette Freres Sucre cuit et son procede de fabrication
US5918354A (en) * 1996-04-02 1999-07-06 Seiko Epson Corporation Method of making a piezoelectric element
CA2284911C (en) 1997-03-19 2006-10-24 Cultor Food Science, Inc. Polymerization of mono-and disaccharides using low levels of mineral acids
US6475552B1 (en) * 1997-03-19 2002-11-05 Danisco Finland Oy Polymerization of mono and disaccharides using low levels of polycarboxylic acids
JP2002509163A (ja) 1998-01-20 2002-03-26 グレイン・プロセッシング・コーポレーシヨン 還元されたマルト−オリゴ糖
US6919446B1 (en) 1998-01-20 2005-07-19 Grain Processing Corp. Reduced malto-oligosaccharides
US6780990B1 (en) 1998-03-26 2004-08-24 Spi Polyols, Inc. Hydrogenated starch hydrolysate
FR2786775B1 (fr) * 1998-12-04 2001-02-16 Roquette Freres Maltodextrines branchees et leur procede de preparation
US6380379B1 (en) 1999-08-20 2002-04-30 Grain Processing Corporation Derivatized reduced malto-oligosaccharides
CA2352269A1 (en) 1999-10-20 2001-04-26 Grain Processing Corporation Reduced malto-oligosaccharide cleansing compositions
BR0007201A (pt) 1999-10-20 2001-10-30 Grain Processing Corp Composições incluindo agentes de preservação demalto-oligossacarìdeos reduzidos, e métodospara preservar um material
FR2819381B1 (fr) 2001-01-12 2004-11-12 Roquette Freres Bonbon a texture rugueuse destine au traitement de l'halitose
FR2825001B1 (fr) * 2001-05-22 2005-02-25 Roquette Freres Procede de preparation de sucres cuits nus au sirop de maltitol
US7026008B2 (en) * 2001-09-13 2006-04-11 Spi Polyols Inc. Stable sugar-based hard candy having high index of whiteness
FR2831541B1 (fr) * 2001-10-30 2005-08-19 Roquette Freres Derives d'amidon hydrogenes solubles contenant des fibres alimentaires non digestibles
US20030215553A1 (en) * 2002-05-16 2003-11-20 Guillaume Ribadeau-Dumas Method for preparing non wrapped hard candies based on maltitol syrup
JP4585630B2 (ja) * 2004-03-09 2010-11-24 三菱商事フードテック株式会社 結晶質マルチトールの硬質コーティング層を有する菓子又は薬剤及びその製造方法
CA2592337A1 (en) * 2004-12-22 2006-06-29 Wm. Wrigley Jr. Company Limit dextrin-based syrups and confectionery products including same
WO2007145964A2 (en) * 2006-06-05 2007-12-21 The Procter & Gamble Company Enzyme stabilizer
FR2949296B1 (fr) * 2009-09-01 2011-11-18 Roquette Freres Procede de remplacement total ou partiel du talc dans les chewing-gums
FR3022738B1 (fr) * 2014-06-30 2019-02-08 Roquette Freres Nouvelle confiserie sans matiere grasse
WO2018007697A1 (fr) * 2016-07-08 2018-01-11 Roquette Freres Composition de polymère de glucose hydrogénée contenant des fibres alimentaires
CN110907434A (zh) * 2019-12-06 2020-03-24 浙江华康药业股份有限公司 一种快速简便评价糖醇生产氢化转化率的方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2436967A (en) * 1942-04-01 1948-03-02 Corn Prod Refining Co Polymerization of sugars
US3766165A (en) * 1966-08-17 1973-10-16 Pfizer Polysaccharides and their preparation
US4346116A (en) * 1978-12-11 1982-08-24 Roquette Freres Non-cariogenic hydrogenated starch hydrolysate, process for the preparation and applications of this hydrolysate
FR2444080A1 (fr) * 1978-12-11 1980-07-11 Roquette Freres Hydrolysat d'amidon hydrogene non cariogene pour la confiserie et procede de preparation de cet hydrolysat
FR2459002A1 (fr) * 1979-06-15 1981-01-09 Roquette Freres Chewing-gum perfectionne du type sans sucre
FR2525868A1 (fr) * 1982-04-30 1983-11-04 Roquette Freres Bonbon " sucre cuit " sans sucre
JPS60112761A (ja) * 1983-11-18 1985-06-19 Fujisawa Pharmaceut Co Ltd 新規ピリジニウム化合物およびその製造法
US4528206A (en) * 1983-12-20 1985-07-09 Howard Kastin Hard candy composition
US4675293A (en) * 1984-08-15 1987-06-23 Lonza Inc. Preparation of maltose and maltitol syrups
US4965354A (en) * 1988-02-26 1990-10-23 Taito Company, Ltd. Process for producing a condensed polysaccharide
KR0135075B1 (ko) * 1988-10-07 1998-04-20 마쓰따니 히데지로 식이섬유를 함유한 덱스트린의 제조방법
JPH02163101A (ja) * 1988-12-16 1990-06-22 Sanmatsu Kogyo Kk 難消化性多糖類の製造法
US5051500A (en) * 1989-08-11 1991-09-24 A. E. Staley Manufacturing Company Method of preparing a randomly-bonded polysaccharide

Also Published As

Publication number Publication date
GR3022505T3 (en) 1997-05-31
ATE148711T1 (de) 1997-02-15
ZA9210109B (en) 1993-12-30
ES2097301T3 (es) 1997-04-01
DE69217350D1 (de) 1997-03-20
KR100235206B1 (ko) 1999-12-15
DE69217350T2 (de) 1997-07-24
HU217327B (hu) 1999-12-28
FI925924A0 (fi) 1992-12-29
CA2086206C (en) 2003-09-16
US5493014A (en) 1996-02-20
FI110116B (fi) 2002-11-29
NO925043L (no) 1993-09-20
JP3366038B2 (ja) 2003-01-14
NO304965B1 (no) 1999-03-15
AU653282B2 (en) 1994-09-22
FI925924A (fi) 1993-09-20
HUT65690A (en) 1994-07-28
NO925043D0 (no) 1992-12-30
HU9204165D0 (en) 1993-04-28
EP0561088B1 (fr) 1997-02-05
JPH06189708A (ja) 1994-07-12
DK0561088T3 (da) 1997-07-28
FR2688792A1 (fr) 1993-09-24
AU3039692A (en) 1993-09-23
EP0561088A2 (fr) 1993-09-22
EP0561088A3 (en) 1993-10-27
FR2688792B1 (fr) 1994-06-10
CA2086206A1 (en) 1993-09-20
MX9207614A (es) 1994-05-31

Similar Documents

Publication Publication Date Title
KR930019145A (ko) 저충치유발성 수소화 전분 가수분해물, 그의 제조방법 및 이 가수분해물의 용도
JP3490106B2 (ja) 任意に水素添加された非消化性多糖類の製法
EP0561089B1 (fr) Composition de saccharides hydrogénés hypocariogènes, procédé de préparation et application de cette composition
CA1340744C (fr) Methode pour la reduction de l'apport calorique utilisant des oligosaccharides fructosyles comme produits sucrants, et les produits ou boissons alimentaires ou dietetiques renfermant
US4353891A (en) Mutanase
TSUJISAKA et al. Pullulan
Newbrun Extracellular Polysaccharides Synthesized by Glucosyltransferases of Oral Streptococci: Composition and Susceptibility to Hydrolysis
DE69622429D1 (de) Verfahren und zusammensetzungen für oligosaccharide synthese und anwendung von mutant glykosidase
PL213554B1 (pl) Doustna kompozycja blonki przeznaczonej do konsumpcji i jej zastosowanie
PL89658B1 (ko)
Marsh et al. The metabolism of oral bacteria in health and disease
JP3020064B2 (ja) 焙焼デキストリンの加水分解物
JPWO2019221078A1 (ja) 酵素分解ローヤルゼリーの安定化
LINGSTRÖM et al. Effects of chemically modified starches in suspensions and lozenges on pH of human dental plaque
TW202031133A (zh) 用於預防齲蝕之加工澱粉於食品的使用及包含加工澱粉的齲蝕預防用食品組成物
HAMADA et al. Effects of dextranase on the production and degradation of extracellular glucans from Streptococcus mutans and morphological changes of S. mutans cells by dextranase treatment
JPH0446117B2 (ko)
JPS5818073B2 (ja) グルカンの製造方法
JPH05163127A (ja) 歯垢形成阻害剤
WAKABAYASHI Modes of Action of Exo-and Endo-β-1, 3-Glucanases from Irpex lacteus (Polyporus tulipiferae)
KR830001378A (ko) 비카리에스 유발성 수소화 전분 가수분해물의 제조방법
KR930009536A (ko) 슈크로스 또는 전분 가수분해 생성물의 대용품으로 사용하기 위한 히드록시프로필 전분 가수분해 생성물 및 그의 제조방법과 그를 포함하는 저 칼로리 조성물
JPS5848156B2 (ja) 低「う」蝕誘発性複合甘味料の製法

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20120518

Year of fee payment: 14

EXPY Expiration of term