Erlose is a trisaccharide sucrose derivative and low-calorie sweetener, synthesized through an α-glucosidase-mediated transglycosylation of glucose and sucrose. It possesses approximately half the sweetness of sucrose while maintaining a comparable taste profile. Erlose is primarily employed as a marker for detecting artificial sucrose adulteration in honey and demonstrates efficacy in inhibiting crystal formation and browning reactions during food heat treatment. This compound is valuable in research applications focused on food science and sweetener development.
Erlose is a trisaccharide sucrose derivative and low-calorie sweetener, synthesized through an α-glucosidase-mediated transglycosylation of glucose and sucrose. It possesses approximately half the sweetness of sucrose while maintaining a comparable taste profile. Erlose is primarily employed as a marker for detecting artificial sucrose adulteration in honey and demonstrates efficacy in inhibiting crystal formation and browning reactions during food heat treatment. This compound is valuable in research applications focused on food science and sweetener development.
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