PROCEDIMIENTO DE PREPARACION DE CARAMELOS CON ELEVADO CONTENIDO EN OLIGOSACARIDOS PREBIOTICOS

The present invention comprises the transformation of food-grade sugars containing D-fructose into caramels with an enriched content of oligosaccharides having a prebiotic activity, by using carbon dioxide as the catalyst, alone or in combination with a food-grade acid such as acetic acid, citric ac...

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Main Authors GALVEZ PERALTA, JULIO JUAN, DE OLIVEIRA VIGIER, KARINE, AUDEMAR, MA�?TE, JERÔME, FRANSOIS, GARCIA FERNANDEZ, JOSE MANUEL, ATENCIO GENES, LOYDA ESTER, ORTIZ MELLET, CARMEN
Format Patent
LanguageSpanish
Published 13.03.2019
Subjects
CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PERFORMING OPERATIONS
PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR RELEVANT APPARATUS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRANSPORTING
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Summary:The present invention comprises the transformation of food-grade sugars containing D-fructose into caramels with an enriched content of oligosaccharides having a prebiotic activity, by using carbon dioxide as the catalyst, alone or in combination with a food-grade acid such as acetic acid, citric acid or phosphoric acid in a homogeneous medium, in a process that does not require a separation step and does not produce any waste. The resulting caramel exhibits prebiotic properties, promoting the development of a beneficial intestinal flora, and has a reparative effect on the damaged colon.
Bibliography:Application Number: ES20160031484