砂糖の甘味および旨味について (第1報)
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- 飯田 廉雄
- 日新製糖株式会社
書誌事項
- タイトル別名
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- Sweetness and Taste of Sugars (Report 1)
- 公開日
- 1960
- DOI
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- 10.4327/jsnfs1949.13.207
- 公開者
- 公益社団法人 日本栄養・食糧学会
説明
It has been often said that the presence of invert sugar gives the paratability to sugarand sugar products.The author found that invert sugar had no such an effect when itwas mixed with saccharose or when sugar was partly inverted in different conditions.Onthe other hand, it was found by ultramicroscopic observations, that there were manycolloidal particles with Brownian motion in the filtered solution of so called paratablesugars.The number of those colloidal particles increased and reached a maximum inthe sugar solution when it was heated at 95°C, and after that slowly decreased with amore elongated heating.The heated solution with its maximum particle numbers wasfound to be the most paratable, and it was supposed that those colloidal particles ordroplets were one of the important factors for the taste of sugar and sugar products.<BR>The change of electroconductivity of the sugar solution was observed in various conditions, and the relation of it with the taste of sugar was discussed.
収録刊行物
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- 栄養と食糧
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栄養と食糧 13 (4), 207-211, 1960
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390001205330161024
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- NII論文ID
- 130003450919
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- ISSN
- 18838863
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
