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Carbon dioxide as a traceless caramelization promotor: preparation of prebiotic difructose dianhydrides (DFAs)-enriched caramels from d -Fructose

AuthorsAudemar, Maite; Atencio-Genes, Loyda; Ortiz-Mellet, Carmen; Jérôme, François; García Fernández, José Manuel ; Oliveira Vigier, K. de
Difructose dianhydrides
Carbon dioxide
Issue Date2-Aug-2017
PublisherAmerican Chemical Society
CitationJournal of agricultural and food chemistry 65(30): 6093-6099 (2017)
AbstractActivation of a concentrated solution of d-fructose with carbonic acid, generated from carbon dioxide, induces the formation of difructose dianhydrides (DFAs) and their glycosylated derivatives (glycosyl-DFAs), a family of prebiotic oligosaccharides. Under optimized conditions, up to 70% of the active DFA species were obtained from a highly concentrated solution of fructose, avoiding the filtration step and contamination risk associated with the current procedures that employ heterogeneous catalysis with acid ion-exchange resins. The optimized CO-promoted preparation of DFA-enriched caramel described here has been already successfully scaled up to 150 kg of d-fructose for nutritional studies, showing that implementation of this process is possible at a larger scale.
Publisher version (URL)https://doi.org/10.1021/acs.jafc.7b01601
Appears in Collections:(IIQ) Artículos
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