Browsing by Subject "Zuckersirup"

Type the first few letters and click on the Browse button
Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Multi-Enzymsystem zur Herstellung eines alternativen Zuckersirups
    (2020) Lutz-Wahl, Sabine; Pross, Eva; Hinrichs, Jörg; Fischer, Lutz
    Energy-rich foods lead to an increase of overweight people in our societies. Mainly the fat and sugar content in foods is responsible for this progress. However, both components are very important for the taste and acceptance of foods. Thus, the abundant available lactose will be enzymatically modified by using the enzymes β-galactosidase, L-arabinose isomerase and glucose isomerase in order to generate a new natural sugar syrup. The new sugar mixture will be much sweeter than lactose.