OLIGOSACCHARIDE SYRUP HAVING IMPROVED STABILITY

Abstract

The present invention relates to a saccharide syrup composition comprising an organic acid or its salt and an oligosaccharide, and more specifically, the saccharide syrup composition comprises allulose.

Claims

1. A method for preventing oligosaccharide decomposition, by adding an organic acid or its salt of 0.001 to 1.0 wt % to a saccharide syrup composition comprising the oligosaccharide.

2. The method according to claim 1, wherein the organic acid is one or more selected from the group consisting of lactic acid, citric acid and ascorbic acid.

3. The method according to claim 1, wherein the oligosaccharide content is 20 to 90 wt %, based on 100 wt % of the saccharide syrup composition.

4. The method according to claim 1, wherein the oligosaccharide content is 20 to 90 wt % and the allulose content is 10 to 80 wt %, based on 100 wt % of the saccharide syrup composition.

5. The method according to claim 1, wherein the oligosaccharide is one or more kinds selected from the group consisting of galacto-oligosaccharide, malto-oligosaccharide, isomalto-oligosaccharide, fructo-oligosaccharide and soy oligosaccharide.

6. The method according to claim 1, wherein the saccharide syrup composition added by the organic acid or its salt has an electrical conductivity of 100 to 1000 μS/cm.

7. The method according to claim 1, wherein pH of the saccharide syrup composition is 5.0 to 8.0.

8. The method according to claim 1, wherein the color value of the saccharide syrup composition is 0.005 to 0.2.

9. The method according to claim 1, wherein the preventing oligosaccharide decomposition is to have a content of the oligosaccharide of 80% or more, based on 100% of the initial content of the oligosaccharide, under storage conditions of a temperature of 45° C. and 42 days.

10. The method according to claim 1, wherein the saccharide syrup composition further comprises allulose syrup.

11. The method according to claim 1, wherein the saccharide syrup composition further comprises allulose syrup, and wherein the allulose is provided with a mixed saccharide containing allulose or the allulose is obtained from the mixed saccharide and the mixed saccharide is prepared by reacting a fructose-containing raw material with a composition for producing allulose comprising one or more selected from the group consisting of an allulose epimerase, a microbial cell of a strain producing the allulose epimerase, a culture of the strain, a lysate of the strain, and an extract of the lysate or the culture.

12. The method according to claim 11, wherein the allulose syrup is obtained from separation and concentration processes from mixed sugar comprising allulose 2 to 55 parts by weight, fructose 30 to 80 parts by weight, glucose 2 to 60 parts by weight and oligosaccharide 0 to 15 parts by weight.

13. The method according to claim 1, wherein the saccharide syrup composition further comprises allulose syrup, wherein the allulose syrup is colorless or light yellow allulose syrup comprising an allulose content of 10 wt % or more based on 100 wt % of the allulose syrup.

14. The method according to claim 1, wherein the saccharide syrup composition further comprises allulose syrup which has an electrical conductivity of 1 to 50 μS/cm.

15. The method according to claim 1, wherein the saccharide syrup composition further comprises allulose syrup which has an electrical conductivity of 1 to 50 μS/cm, and wherein the method comprises a step of adjusting an electrical conductivity of the saccharide syrup composition to 100 to 1000 μS/cm by adding the organic acid or its salt to the saccharide syrup composition.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0040] FIG. 1 is a graph showing the content changes of allulose with the storage period passage during storage of allulose syrup containing an oligosaccharide according to Example 1.

[0041] FIG. 2 is a graph showing the content changes of the oligosaccharide with the storage period passage during storage of allulose containing an oligosaccharide according to Example 1.

MODE FOR INVENTION

[0042] The present invention will be described in more detail with the following examples, but the following examples are provided as an exemplary meaning of the present invention only and are not intended to limit the scope of the present invention.

Comparative Example 1

[0043] 1-1: Saccharide Syrup Preparation

[0044] The allulose syrup used for the following examples was prepared according to the method disclosed in Korean Patent No. 10-1318422. From the raw material containing fructose in a content of 95 wt %, the allulose syrup consisting of 24˜26 (w/w) % in which glucose:fructose:allulose:oligosaccharide=6:67:25:2 of 70 Brix was obtained.

[0045] The obtained allulose syrup was treated by flowing through a column at a room temperature filled with cation exchange resin, anion exchange resin and resin in which cation and anion exchange resins were mixed, in order to remove impurities such as colored and ion components and the like. Then, using chromatography filled with calcium (Ca.sup.2+) type of ion exchange resin, a high purity of allulose fractions were obtained. The allulose fractions were ion purified and concentrated, thereby preparing the allulose syrup consisting of allulose 95 wt % and fructose 5 wt %, based on 100 wt % of the solid content of the saccharide syrup composition.

[0046] To 60 wt % of the prepared allulose syrup, fructo-oligosaccharide 40 wt % was added, thereby preparing the allulose saccharide syrup containing an oligosaccharide. The fructo-oligosaccharide used was product of Samyang corporation.

[0047] The pH, color value and electrical conductivity of the allulose syrup having allulose content of 95 wt % and the allulose saccharide syrup containing the oligosaccharide were measured and shown in the following Table 1. In the following Table 1, the raw saccharide syrup contains the allulose syrup of 60 wt % and fructo-oligosaccharide of 40 wt %.

TABLE-US-00001 TABLE 1 Allulose syrup Raw with 95% saccharide Classification of allulose syrup pH 4.41 4.51 color value 0.039 0.064 (absorbance, 420 nm) Electrical 15.13 50.94 conductivity (μS/cm)

[0048] 1-2: Evaluation of Physical Properties Depending on Storage Periods

[0049] While the saccharide syrup containing 60 wt % of the allulose syrup having allulose content of 95 wt % and 40 wt % of fructo-oligosaccharide (FOS) prepared in 1-1 was stored at a temperature of 25° C., 35° C., and 45° C. for 7 weeks, the pH, color value, allulose content and oligosaccharide content depending on the storage period were measured. Specific measurement of physical properties was performed as the following method.

[0050] (1) Color Value Measurement

[0051] The allulose syrup was diluted to 30BX, and using a spectrophotometer, the absorbance at 420 nm wavelength was measured. Measuring the color value as the absorbance at 420 nm wavelength using a spectrophotometer is to confirm the degree of browning as yellow to brown were absorbed at 420 nm and to calculate IU (Icumsa Unit) for determining the degree of browning or color darkness of liquid saccharides using the absorbance value measured at the wavelength.

[0052] (2) Sugar Composition Analysis

[0053] The allulose syrup was analyzed by using high speed liquid chromatography (HPLC) equipped with carbohydrate analysis column Bio-rad Aminex HPX-87C under the following analysis conditions.

[0054] <Analysis Conditions>

[0055] Injection amount: 10 μl

[0056] Column temperature: 80° C.

[0057] Flow rate: 0.6 ml/min

[0058] Mobile phase: distilled water

[0059] (3) pH Analysis

[0060] The allulose syrup was diluted to 10Bx, and using a pH measuring instrument (SCHOTT Lab850), the pH of the saccharide syrup was analyzed.

[0061] (4) Electrical Conductivity Analysis

[0062] The electrical conductivity was measured by using InLab 731 tSM electrode in SevenExcellence equipment of METTLER TOLEDO.

[0063] The result of evaluation of physical properties measured was shown in the following Table 2.

TABLE-US-00002 TABLE 2 Storage week order Classification 25° C. 35° C. 45° C. 0 pH 4.51 4.51 4.51 color value 0.064 0.064 0.064 Allulose 56.27 56.27 56.27 Oligosaccharide 23.98 23.98 23.98 1 pH 3.48 3.43 3.52 color value 0.062 0.066 0.07 Allulose 55.3 55.5 54.6 Oligosaccharide 23.5 22.5 21.4 2 pH 3.91 3.74 3.61 color value 0.066 0.073 0.091 Allulose 55.4 54.96 53.71 Oligosaccharide 23.42 21.89 19.79 3 pH 4.46 4.12 3.9 color value 0.071 0.084 0.1 Allulose 55.68 55.89 54.8 Oligosaccharide 23.1 21.77 18.53 4 pH 4.36 4.17 3.97 color value 0.067 0.106 0.122 Allulose 56.48 55.61 54.21 Oligosaccharide 22.75 21.1 16.9 5 pH 4.46 4.32 4.16 color value 0.064 0.111 0.139 Allulose 56.21 55.54 53.59 Oligosaccharide 23.65 21.27 15.03 6 pH 4.45 4.33 4.12 color value 0.069 0.116 0.148 Allulose 55.94 55.1 53.41 Oligosaccharide 23.55 21.19 14.77 7 pH 4.33 4.2 4.03 color value 0.071 0.116 0.146 Allulose 55.58 55.25 54.22 Oligosaccharide 18.73 16.45 9.38

Example 1

[0064] The allulose syrup containing an oligosaccharide (containing 60 wt % of the allulose syrup with 95 wt % of allulose content and 40 wt % of oligosaccharide) was prepared by the substantially same method as Comparative example 1, and the aqueous solution having the concentration of lactic acid sodium salt of 40 wt % was added so that concentration of the lactic acid sodium salt was 0.02 wt %, thereby preparing the allulose syrup containing an oligosaccharide.

[0065] The pH and vhromaticitye, and allulose and oligosaccharide contents of the prepared allulose syrup were measured by the same method as Comparative example 1. The measured result was shown in the following Table 3.

TABLE-US-00003 TABLE 3 Storage week order Classification 25° C. 35° C. 45° C. 0 pH 5.5 5.5 5.5 color value 0.059 0.059 0.059 Allulose 58.1 58.1 58.1 Oligosaccharide 22.7 22.7 22.7 1 pH 5.6 5.52 5.49 color value 0.053 0.061 0.083 Allulose 58 58.11 57.49 Oligosaccharide 22.69 22.62 22.33 2 pH 5.51 5.45 5.41 color value y 0.055 0.07 0.103 Allulose 57.91 57.5 57.33 Oligosaccharide 22.39 22.34 21.84 3 pH 5.48 5.31 5.1 color value 0.065 0.091 0.105 Allulose 57.94 57.46 57.19 Oligosaccharide 22.4 22.19 21.69 4 pH 5.42 5.11 4.98 color value 0.073 0.11 0.128 Allulose 57.96 56.99 56.5 Oligosaccharide 22.41 21.94 21.15 5 pH 5.39 5.2 4.72 color value 0.077 0.121 0.151 Allulose 57.95 56.91 56.01 Oligosaccharide 22.39 21.91 20.93 6 pH 5.33 5.1 4.7 color value 0.081 0.119 0.166 Allulose 57.84 56.59 55.86 Oligosaccharide 22.27 21.84 20.06 7 pH 5.29 5.08 4.54 color value 0.08 0.13 0.176 Allulose 57.88 56.33 55.29 Oligosaccharide 22.31 21.57 19.64

[0066] In the table, the reference value was set in which the initial allulose content in the saccharide syrup of 56.27 wt % was set to 100, and the allulose content (wt %) depending on the storage period (week order) was represented by a relative allulose content to the initial allulose content in the syrup and shown in FIG. 1. As shown in FIG. 1, the allulose content change during the storage period tended to be slightly reduced as time passed, but there was no significant difference between Comparative example 1 and Example 1 in which the organic acid salt as an acidity regulator was added.

[0067] As the initial oligosaccharide content in the saccharide syrup of 23.98 wt % was set to 100, the relative oligosaccharide content (wt %) depending on the storage period (week order) was represented and shown in FIG. 2. As shown in FIG. 2, the oligosaccharide content change during the storage period tended to be reduced as time passed. The lower limit of the oligosaccharide content was set to 80% in consideration that the allowable error of food labeling standards was 80%, and the result of the oligosaccharide content change depending on the storage period was analyzed. Specifically, when stored under the severe condition of 45° C., it was confirmed that the slope of the decrease line of the oligosaccharide content in the group to which the organic acid salt was added was lowered about 3.5 times, compared to the control group of Comparative example 1. In addition, when the lower limit of the oligosaccharide content was set to 80%, the non-added group (without the organic acid salt) of Comparative example 1 went off the reference value in three weeks, but the organic acid salt-added group, of Example 1 maintained the reference value for 12 weeks, which had an effect to extend the quality maintenance period to 4 times.

[0068] As shown in the results of Table 2 and Table 3, in case of Comparative example 1, the oligosaccharide content change under the 35° C. storage condition was decreased by 7.5% for 7 weeks, but in the syrup of Example 1 in which the acidity regulator was added, it was shown lower as 1.13%. Oligosaccharides tend to be decomposed intensively under pH 5 or lower, and this result is because the additionally inputted acidity regulator increased the initial pH and inhibited the pH decrease during the storage period.

Example 2

[0069] The allulose syrup containing an oligosaccharide (60 wt % of allulose syrup having allulose content of 95 wt % and 40 wt % of oligosaccharide) was prepared by the substantially same method as Comparative example 1, and the allulose syrup containing an oligosaccharide was prepared by adding the aqueous solution in which the concentration of citric acid sodium salt was 40 wt % so that the citric acid sodium salt was 0.02 wt %. The pH and color value, and allulose and oligosaccharide contents of the prepared saccharide syrup were measured by the same method as Comparative example 1. The measured result was shown in the following Table 4.

[0070] To perform the severe experiment of the prepared saccharide syrup, acid was added to each experimental group to adjust the pH to 5.5. The pH-adjusted syrup was stored under the storage condition at 45° C. for 2 weeks, and then pH, color value, and allulose and oligosaccharide contents of the saccharide syrup were measured by the same method as Comparative example 1. The measured result was shown in the following Table 4.

Comparative Example 1

[0071] As substantially same as Example 2 except for not adding the citric acid salt, the allulose saccharide syrup containing an oligosaccharide was prepared and the pH was adjusted to 4.3 by adding acid. The pH-adjusted syrup was stored under the 45° C. storage condition for 2 weeks, and then the pH and color value, and allulose and oligosaccharide contents of the allulose syrup were measured by the same method as Comparative example 1. The measured result was shown in the following Table 4.

Comparative Example 2

[0072] As substantially same as Example 2 except for adding NaOH (sodium hydroxide) in an amount of 0.005 wt % instead of the citric acid salt of Example 2, the allulose syrup was prepared. When the pH of the prepared syrup was higher than 5.5, hydrochloric acid was added to adjust the pH to 5.5. The pH-adjusted syrup was stored at 45° C., and then the pH and color value, and allulose and oligosaccharide contents of the allulose syrup were measured by the same method as Comparative example 1. The measured result was shown in the following Table 4.

TABLE-US-00004 TABLE 4 Storage week Comparative Comparative order Classification Example 2 example 1 example 2 initial pH 5.5 4.3 5.5 color value 0.064 0.039 0.072 Allulose 56.55 56.61 56.63 Oligosaccharide 24.26 24.19 24.3 Electrical 172.6 50.3 83.2 conductivity (μS/cm) 1 week pH 5.3 3.9 4.9 later color value 0.071 0.053 0.111 Allulose 56.52 56.59 56.54 Oligosaccharide 24.1 21.88 23.64 Relative 99.34% 90.45% 97.28% oligosaccharide content compared to the initial content Electrical 180.4 68.2 90.6 conductivity (μS/cm) 2 weeks pH 5.1 3.5 4.2 later color value 0.090 0.066 0.126 Allulose 56.50 5.59 56.52 Oligosaccharide 23.94 18.31 21.77 Relative 98.68% 75.69% 89.59% oligosaccharide content compared to the initial content Electrical 181.2 74.5 93.3 conductivity (μS/cm)

[0073] It was confirmed that in case of the non-added group of Comparative example 1, the initial pH was low and decomposition of the oligosaccharide was progressed by the pH decrease as the storage time passed. It was confirmed that in case of Comparative example 2 in which the pH was adjusted by using NaOH, the pH was dramatically decreased under the severe experimental condition, and it was interpreted that strong acids and strong bases (inorganic salts) are effective for adjustment of the initial pH, but have no buffering effect.

[0074] As shown in Table 4, comparing Example 2 to which the citric acid salt was added to Comparative example 1 which is the non-added group and Comparative example 2 to which the inorganic salt was added, it seems to perform a function to prevent pH change as the electrical conductivity of the saccharide syrup of Example 2, to which the citric acid salt, was added was high. The allulose syrup used in the present invention performed a role for preventing the pH decrease and maintaining the oligosaccharide content, since pH change was severe as ionic substances were removed through purification and addition of the citric acid salt had a pH buffering effect.