Carbon dioxide as a traceless caramelization promotor: preparation of prebiotic difructose dianhydrides (DFAs)-enriched caramels from d -Fructose

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Audemar, Maite, Atencio-Genes, Loyda, Ortiz-Mellet, Carmen, Jérôme, François, García Fernández, José Manuel, Oliveira Vigier, K. de
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: American Chemical Society 2017
• Subjects: Prebiotic; Difructose dianhydrides; Caramelization; Carbon dioxide; D-fructose; Carbonic acid
• Online Access: http://hdl.handle.net/10261/190473; https://doi.org/10.1021/acs.jafc.7b01601

Activation of a concentrated solution of d-fructose with carbonic acid, generated from carbon dioxide, induces the formation of difructose dianhydrides (DFAs) and their glycosylated derivatives (glycosyl-DFAs), a family of prebiotic oligosaccharides. Under optimized conditions, up to 70% of the active DFA species were obtained from a highly concentrated solution of fructose, avoiding the filtration step and contamination risk associated with the current procedures that employ heterogeneous catalysis with acid ion-exchange resins. The optimized CO-promoted preparation of DFA-enriched caramel described here has been already successfully scaled up to 150 kg of d-fructose for nutritional studies, showing that implementation of this process is possible at a larger scale.