Theoretische und praktische Probleme der Herstellung von Kinder-Nährzucker

Theoretical and Practical Problems of the Production of Children's Nutrition Sugar A new technology for the production of nutrition sugar, a carbohydrate component of baby-food, was developed. According to the classical technology starch is degraded by malt. Application of industrial amylase preparations led to a simpler and more economic technology. During the examination of the action pattern of α-amylase of Bac. subtilis it was found by means of ¹⁴C-marked starch that the splitting probabilities of terminal bonds are different from those of the interior bonds. The content of maltooligosaccharides in the product met the demands for nutrition sugar. On the basis of our tests nutrition sugar was produced on half-technical scale. This nutrition sugar consisted to 65% of glucose, maltose and maltotriose, to 20% of maltotetraose, pentaose and hexaose, and to 15% of maltobeptaose and higher glucose polymers.