Suddeutsche Zucker-aktiengesellschaft

Sudzucker Aktiengesellschaft Mannheim/ochsenfurt

Sudzucker Aktiengesellschaft

N.v. Nutricia

Suddeutsch Zucker Aktiengesellschaft

Mohammad Munir

Markwart Kunz

Hubert Schiweck

Manfred Vogel

Hanspeter Degelmann

Ralf Mattes

Lutz Muller

Wolfgang Wach

Wolfgang Gau

Georg Steinle

J&ouml;rg Kowalczyk

Knut M Rapp

Alireza Haji Begli

Ingrid Willibald-Ettle

Jorg Kowalczyk

Kathrin Klein

Sonja Ehrhardt

Michael Gander

Nikolai Kubadinow

Klaus Dieter Kulbe

Dietmar R Grull

J Org Kowalczyk

Fritz Wurm

Hans-Werner Weinz

Matthias Sch&uuml;ttenhelm

Methods for the production of pectin hydrolysis products, the pectin hydrolysis products produced in this manner, as well as their use are described.

Method for producing pectin hydrolysis products

The present invention relates to methods for the production of pectin hydrolysis products, the pectin hydrolysis products produced in this manner, as well as their use.

This invention concerns a method for enzymatic preparation of 6-O-&#x3b1;-D-glucopyranosyl-D-sorbitol (1,6-GPS) from isomaltulose. It is specified that the isomaltulose is put into an aqueous reaction solution containing a unit having sorbitol dehydrogenase (SDH) activity, incubated, and then 1,6-GPS is recovered from the reaction solution.

Method for producing 6-0-&#x3b1;-D-glucopyranosyl-D-sorbitol

The invention relates to confections, in particular hard and soft confections, which contain a sweetener of 1-O-&agr;-D-glucopyranosyl-D-sorbitol (1,1 GPS), in particular 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6 GPS), 1-O-&agr;-D-glucopyranosyl-D-sorbitol (1,1 GPS) and 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1 GPM); and to the use of this sweetener in confections, in particular pharmaceutically active confections.

Hard confections containing a sweetener

The invention relates to a process for producing mixtures selectively enriched with either 1,1-GPM and 1,6-GPS from hydrogenated isomaltulose. The process involves dissolving hydrogenated isomaltulose at an elevated temperature, and subjecting the resulting solution to one or more cooling steps, wherein each cooling step utilizes a predetermined cooling rate over a predetermined temperature range.

Process for producing mixtures rich in 1,6-GPS or 1,1-GPM

Process for reducing sulfur and vat dyes

The invention relates to acylated sucrosemonocarboxylic acids, the preparation and use thereof as surface-active substance.

Acylated sucrosemonocarboxylic acids

The invention relates to sucrose isomerases, to DNA sequences coding therefor, and to novel processes for the production of non-cariogenic sugars.

DNA's encoding sucrose isomerase and palatinase

A low-calorie, non-cariogenic sweetener suitable for diabetics comprising (fructosyl).sub.n mannitol and/or (fructosyl).sub.n sorbitol, where n=1-6, or a mixture of these compounds, and a process for the preparation thereof by hydrogenation of homooligomeric fructooligosaccharides.

Hydrogenated fructooligosaccharides

A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called 'isomerized sucrose' and has a disaccharide content of more than 85% by weight, then non-isomerized remaining sucrose is removed from the latter by enzymatic and/or H.sup.+ ion-catalyzed cleavage, and this product is catalytically hydrogenated. Preferably either before or after the catalytic hydrogenation, the resulting mixture is subjected to a chromatographic separation. The sweeteners prepared by this process contain either a mixture of 10 to 50% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 2 to 20% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 30 to 70% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol or of 5 to 10% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 30 to 40% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 45 to 60% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol.

Sweetener, process for its preparation and the use thereof

A process for preparing 1-O-.alpha.-glucopyranoside-D-fructose by enzymatically converting sucrose is described, wherein a sucrose solution is brought into contact with free or immobilized, living or dead whole cells or with microorganisms forming the free or immobilized enzyme extract of isomaltulose from saccharose, the solution so treated being next subjected to chromatographic separation at ion exchangers or other suitable separation materials to obtain the 1-O-.alpha.-D-glucopyranosido-D-fructose as an aqueous solution which is then converted by methods known per se into the dry form.

Process for preparing 1-O-alpha-D-glucopyranosido-D-fructose

Isomaltulose (6-0-alpha-D-glucopyranosido-D-fructose) is produced by passing a pure sucrose solution through a reactor containing dead, immobilized cells of an isomaltulose-forming microorganism. The sucrose solution preferably contains 45 to 75% by weight sucrose and has a temperature of 45.degree. to 65.degree. C.

Production of isomaltulose using immobilized microorganisms

A process for extracting xylitol from the end syrups of the xylitol crystallization by subjecting the end syrup to chromatographic separation, whereby it will be decomposed into two or more fractions, the first fraction containing mainly the polysaccharides and polysaccharide alcohols and the subsequent fractions containing essentially the pentitols and hexitols.

Process for recovering xylitol from end syrups of the xylitol

Glucopyranosido-1,6-mannitol, represented by the formula: ##STR1## and a process for its preparation are provided. The glucopyranosido-1,6-mannitol is obtained by catalytically hydrogenating neutral aqueous solutions of isomaltulose and cooling the hydrogenated solution. In a second embodiment of the invention the use of the glucopyranosido-1,6-mannitol as a sugar substitute, sweetener for food or beverages, and sweetened food composition is provided.

Growing community of inventors

Kindenheim, Germany

Mohammad Munir