摘要
低聚龙胆糖是以葡萄糖液为原料，经过专用酶的葡基转移作用和缩和作用生产出来的。由于低聚龙胆糖比蔗糖和麦芽糖浆（ｍａｌｔ ｓｙｒｕｐ）有较高的吸湿性（ｈｙｇｒｏｓｃｏｐｉｔｙ），因此可以保持各种食品中有合适的水分，从而防止淀粉质食品的老化。
Gentiooligosaccharide is made from liquid amylaceum through glycosyl transition reaction by special enzyme and condensation reaction. Due to better hygroscopity of gentiooligosaccharide than that of cane sugar and malt syrup, the water in all kinds of food can be kept at appropriate level thus protects starchy foods from ageing.
出处
《中国食品添加剂》
CAS
2001年第2期52-54,共3页
China Food Additives
