転化糖

転化糖 価格

転化糖 化学特性,用途語,生産方法

• 外観

  白色～ほとんど白色粉末～結晶

• 定義

  本品は、スクロース(*)を酸、酵素又はその他の方法により加水分解して得られる転化糖であり、フルクトース(*)及びグルコース(*)を含む。参照表示名称：スクロース, フルクトース, グルコース

• 解説

  転化糖，ショ糖の加水分解を転化と呼び，ショ糖の転化によってできるグルコースとフルクトースの等量混合物のことを転化糖という。右旋性のショ糖を加水分解すると，生じるフルクトースの左旋性のほうがグルコースの右旋性より強いので，混合物の旋光度は左旋性となる。旋光性が右から左に転じた糖の意味からこのように呼ばれる。ショ糖は還元性をもっていないが，転化糖は還元性を示す。

• 化粧品の成分用途

  保湿.湿潤剤、皮膚保護剤

• 用途

  甘味料として菓子類，食品の製造に使用される。

• 説明

  Invert sugar is a direct and indirect food ingredient. It is a mixture of two monosaccharides, glucose and fructose, which results from the hydrolysis of sucrose. Invert sugar is marketed as a component of invert syrups; these syrups also contain sucrose, the proportion depending on the extent of conversion. Invert syrups are considered to be invert sugar in this evaluation. Solids in "total" invert syrups contain 6 percent sucrose whereas those in "medium" invert syrups contain 39 percent sucrose. Invert syrup solids also contain 3 percent polysaccharides and less than 0.5 percent of the monosaccharide D-psicose (an epimer of fructose). The principal highfructose syrup currently sold in the United States is produced by the enzymatic isomerization of starch hydrolyzates, about 95 dextrose equivalent, and contains about the same proportions of dextrose and fructose as "total" invert syrups from sucrose on a dry solids basis. It also contains the di- and higher saccharides that were present in the starch hydrolyzates from which they were derived and less than 0.3 percent D-psicose. Dextrose-levulose syrup produced by the enzymatic isomerization of dextrose solutions contains, in addition to dextrose and levulose, less than 1 percent polysaccharides and less than 0.3 percent D-psicose.1 Invert sugar is a mixture of glucose and fructose that results from the hydrolysis of sucrose in accordance with good manufacturing practices. Invert sugar is marketed as invert sugar syrup and also contains dextrose (glucose), fructose, and sucrose in various amounts as represented by the manufacturer. Invert sugar syrup is a hygroscopic liquid that has a sweet taste. It is very soluble in water, in glycerin, and in glycols; and it is very sparingly soluble in acetone and in ethanol.

• 使用

  In food products, in confectionery. As a humectant, like glycerol, to hold moisture and to prevent drying out. In brewing.

• 定義

  A mixture of 50% glucose and 50% fructose obtained by the hydrolysis of sucrose. It absorbs water readily and is usually handled only as a syrup. Because of its fructose content, invert sugar is levorotatory in solution and sweeter than sucrose. Invert su

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