Method for inhibiting coloring of a syrupy sweetener comprising a non-reducing oligosaccharide having a beta-fructofranosidic linkage and a reducing saccharide, and use thereof
The objects of the present invention are to provide a method for inhibiting the coloration of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, without deteriorating the taste inherent to the syrupy sweetener; and to provide a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which is stabilized by the method. The present invention attains the above objects by providing a method for inhibiting the coloring of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which comprises a step of incorporating a lactate into the syrupy sweetener, and by providing a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which is stabilized by the method.
1. A method for inhibiting, the coloring of a lactosucrose syrup, which comprises a step of incorporating a lactate into said lactosucrose syrup which comprises lactosucrose and one or more reducing saccharides selected from the group consisting glucose, fructose, and lactose and has a solid concentration in the range of 30 to 80 w/w %, to give a lactate concentration in the range of 0.2 to 2 mM, whereby the coloring of said lactosucrose syrup is inhibited.
2. The method of claim 1 , wherein said lactate is sodium lactate.