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Action of Heat on D-Fructose. Isolation of Diheterolevulosan and a New Di-D-fructose Dianhydride

โœ Scribed by Wolfrom, M. L.; Blair, Mary Grace


Book ID
126021669
Publisher
American Chemical Society
Year
1948
Tongue
English
Weight
538 KB
Volume
70
Category
Article
ISSN
0002-7863

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Thermal treatment of anhydrous, acidified sucrose or inulin yields caramels containing monosaccharides and oligomers, predominantly dianhydrides and higher oligomers derived by the addition of glycosyl residues to dianhydrides. Fourteen dianhydrides, most of which comprise two fructose moieties, hav