Chemistry Reference
In-Depth Information
sorbicacid(againstenzymesandmolds),sulfurousacid(againstbacteriaandsporesofmolds),and
theirsalts.
Thisshouldbecarriedoutinlowtemperatures(<4°C)toavoidmoldsandenzymes.Appleand
grapejuicesarestoredfor2yearsbetween5°Cand−8°Cwithoutqualitydeterioration.Packaging
canbecarriedoutundermodiiedatmosphere,e.g.,CO
2
againstbacteria,whereasevaporationisthe
mainpreservationmethodfortheremovalofalargepartofwaterwithheating,cooling,orfreezing.
Ingeneral,naturaljuicesmaintainalargepartoftheirnutrientscomparedtonectar,whichhas
loweramounts,fruitdrinkswithevenloweramounts,andsoftdrinkswiththelowestamountofnutri-
entsofthosementioned.Examplesofnaturalconcentratedfruitjuicesareorange,apple,andcherry.
7.5 ISOMaLtULOSe
Isomaltulose
IUPAC name
6-O-
α
-
d
-glucopyranosyl-
d
-fructofuranose
Other names
Palatinose, lylose
properties
Molecular formula
C
12
h
22
O
11
·h
2
O
Molar weight
360.3 g/mol
Isomaltulose (chemical name: 6-O-α-d-glucopyranosyl-d-fructofuranose, monohydrate) also
known by the trade name Palatinose, is a disaccharide that is commercially manufactured enzy-
maticallyfromsucroseviabacterialfermentation(Figure7.6).Itisanaturalconstituentofhoney
andsugarcaneandhasaverynaturalsweettaste.IthasbeenusedasasugarsubstituteinJapan
since 1985. It is particularly suitable as a noncariogenic sucrose replacement (Lina, Jonker, and
Kozianowski2002).
Isomaltuloseisfullyabsorbedinthesmallintestineasglucoseandfructose.Likesucrose,itis
fullydigestedandprovidesthesamecaloricvalueofapproximately4kcal/g(
http://en.wikipedia
Itislowglycemicandlowinsulinemic.Theeffectofisomaltuloseisthattheglucoseenterstheblood
ataslowrate,avoidinghighpeaksandsuddendropsinglucoselevelsand,therefore,insulinlevels.This
leadstoamorebalancedandprolongedenergysupplyintheformofglucose(Konigetal.2007).
Glucose
OH
O
HO
HO
1
HO
α
Fructose
O
6
OH
O
HO
OH
HO
Figure 7.6
Chemical structure of isomaltulose. It is a white crystalline powder with not less than 98% iso-
maltulose as determined by hPLC, not more than 6.5% loss on drying as determined by Karl
Fischer method and not more than 0.1 ppm lead content as determined by atomic absorption
spectroscopy.
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