534-42-9
4-O-(α-D-Glucopyranosyl)-D-gluco-hexonic acid
CAS: 534-42-9
Molecular Formula: C12H22O12
534-42-9 - Names and Identifiers
534-42-9 - Physico-chemical Properties
| Molecular Formula | C12H22O12 |
| Molar Mass | 358.3 |
| Density | 1.79±0.1 g/cm3(Predicted) |
| Melting Point | 155-157 °C (decomp) |
| Boling Point | 864.7±65.0 °C(Predicted) |
| pKa | 3.28±0.35(Predicted) |
| Use | The application of maltosic acid has a slightly sour taste and also contributes to the viscosity of food products containing maltosic acid. In addition, maltocolic acid can enhance the natural taste and taste (flavoring agent) of certain food products. |
534-42-9 - Study on preparation and emulsifying properties of maltose lactate
from hownet
Author:
Xu Zhong, Zhang Haihua, han Lei
Abstract:
maltose lactate was prepared from maltose and L-ethyl lactate. The molar ratio of maltose to L-ethyl lactate, the effect of catalyst dosage and reaction temperature on the preparation of maltose lactate was studied. The emulsifiability, Emulsion Stability and oil holding capacity of the prepared maltose lactate were determined by using molecular distillation monoglyceride as a control. The results showed that the optimum preparation conditions were as follows: the molar ratio of maltose to L-ethyl lactate was 1:2, the reaction time was 6h, and the amount of catalyst was 8%, the reaction temperature was 60 °c. The emulsifying property, emulsifying stability and oil holding capacity of maltose lactate are better than those of monoglyceride.
Key words:
maltose lactate, emulsifying property, Emulsion Stability, oil holding capacity
DOI:
10.3321/j.issn:0253-990X.2006.11.006
cited:
year:
2006
Last Update：2024-01-02 23:10:35
534-42-9 - Maltocolic acid as an antioxidant in food products
from titanium academic
Application (patent) number:
CN200880100522.1
application date:
2008-07-18
Public/Announcement Number:
CN101765664A
Public/announcement date:
2010.06.30
applicant (patent):
Novozymes
inventor:
National and provincial code:
DK
Abstract:
Maltosic acid has antioxidant effects in food and feed products. Antioxidants can be produced directly from starch or maltose already present in food products using enzymatic methods. The antioxidant production may be performed on the separated portion of the food product, whereby the separated portion of the food product may be added back to the food production process or to the final food product. Alternatively, the antioxidant may be produced as an integrated part of the food production process by adding the relevant enzyme to the process.Last Update：2023-08-16 22:09:50
534-42-9 - Preparation of yoghurt beverage containing isomaltooligosaccharide
from VIP Journal Professional Edition
Author:
Abstract:
This paper studies the soybean, fresh milk as the main raw material, with sucrose, isomaltooligosaccharide, honey, a variety of nutritional fortification and stabilizers, the technological process and conditions for the preparation of sour bean milk beverage by bacterial fermentation were discussed, and the stability and formulation of the product were also discussed.
Key words:
sour bean milk beverage isomaltooligosaccharides casein phosphopeptide soymilk
DOI:
CNKI:SUN:LSYY.0.1999-03-008
cited:
year:
1999
Last Update：2023-08-16 22:09:50
534-42-9 - Method for preparing maltosic acid by high-efficiency Microbial transformation
from Palm Bridge research
Application (patent) number:
CN201510016938.7
application date:
2015-01-14
Public/Announcement Number:
CN104531810B
Public/announcement date:
2017.11.14
applicant (patent):
Tianjin University of Science and Technology
inventor:
Lu Fuping , Wang Zhengxiang , Mao Shuhong , Wei Pingping
National and provincial code:
CN120116
Abstract:
The method for preparing maltose acid by high-efficiency Microbial transformation provided by the present invention:(1) in the traditional fermentation culture process, a non-protein amino acid, namely 5 aminolevulinic acid, is added, the cell culture time can be significantly reduced, and the obtained cell has the ability to efficiently convert maltose to produce maltose acid;(2) the cells are resuspended by centrifugation, and the maltose is transformed by the resting cells, add NaCO
during the transformationLast Update：2023-08-16 22:09:50
534-42-9 - Reference Information
| Overview | There have been patents reporting the use of maltose as a food additive. It can be used as a flavoring agent to enhance the taste and taste of natural gas in certain food products. Maltose acid also contributes to the antioxidant effect in food, and can prevent or prevent the oxidation reaction in the manufacturing process of food and feed products. At present, the preparation of maltose has chemical catalytic synthesis method and microbial conversion method. Because the chemical synthesis method is often accompanied by the production of a variety of by-products in the oxidation process, the separation and purification steps become complicated, so the production cost is relatively high. The microbial fermentation conversion method has almost no advantages of by-product generation and high conversion rate. |
| application | maltose has a slightly sour taste and also contributes to the viscosity of food products containing maltose. In addition, maltose can enhance the natural gas taste and taste (flavoring agent) of some food products. |
| Efficacy and role | The fourth-generation fruit acid is represented by maltose acid (MaltoBionic Acid), which is a plant-derived ingredient and has reached "extremely mild, Not easy to irritate", even extremely dry, sensitive, and fragile skin can be used. The effects include: exfoliating, improving acne and enlarged pores, highly moisturizing, strong protection, and intensive repair. The effects of maltose include: metabolizing cutin to make skin smoother and more delicate, and improving problems such as enlarged pores and acne, and promoting skin Metabolic renewal, fade spots, increase cleanliness, and at the same time strengthen the skin's barrier function, the skin will be fuller, firmer and more elastic, and improve wrinkles. |
| Preparation | Production of maltose: Sodium maltose is produced from maltose by oxidation catalyzed by sugar oxidase (M.NivaleCBS100236, as described in WO99/31990) and catalase (Catazyme25L,Novozymes,Denmark). The enzyme dose is: sugar oxidase 400mg enzyme protein/kg maltose and catalase 6g/kg maltose. Maltose was dissolved at a concentration of 10% at 38°C. The reaction was carried out using a stirred reactor containing 3L of solution. During the reaction, atmospheric air was added at 1L/min, and the pH was kept constant at 6.4 by continuously adding 1MNa2CO3 solution. The total reaction time was 17 hours. During the reaction, basically all maltose is converted into maltose. |
Last Update：2024-04-09 02:00:04
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