Di-d-fructose dianhydrides and related o
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Merilyn Manley-Harris; Geoffrey N. Richards
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Article
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1996
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Elsevier Science
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English
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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