NOVELTY – The method involves hybridizing the sugars by X-ray spectrometry technique combined with chemometrics for determining the rate of sweetness in sugars for the optical-rotatory kinetic study of carbohydrates, and for visualization of features in the structure directly related to the flavor. The rate of sweetness is determined by applying the sweetness index of saccharides. A pretreatment of the sample is provided for allowing in situ analysis. USE – Method for classifying and determining the rate of sweetness in sugars or saccharides. ADVANTAGE – The rate of sweetness is determined by applying the sweetness index of saccharides, and the pretreatment of the sample is provided for allowing in situ analysis, and thus avoids generation of waste from the sample. DESCRIPTION OF DRAWING(S) – The drawing shows a graphical representation of a rate of sweetness determining method. (Drawing includes non-English language text).

Main Application Field

D13 (Other foodstuffs and treatment – including preservation of food, milk, milk products, butter substitutes, edible oils and fats, non-alcoholic beverages, artificial sweeteners, food additives and animal feed (A23B-L).); S03 (Scientific Instrumentation)

INVENTORS:

BUENO MARIA IZABEL MARETTI SILVEIRA
GORAIEB KAREN
ALEXANDRE THAIS LEVATTI

166_AÇUCARES

Patent number: BR200802508-A2

PATENT STATUS:

For information contact Inova Unicamp

FOR ADDITIONAL INFORMATION:

parcerias@inova.unicamp.br

+55 (19) 3521-5207 / 2607

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