| abstract |
Novel crystalline maltosyl glucoside is obtained by crystallizing maltosyl glucoside from a maltosyl glucoside solution, prepared by exposing either an aqueous solution containing trehalose and an alpha -glucosyl saccharide or an aqueous solution containing a reducing partial starch hydrolysate to the action of a saccharide-transferring enzyme. The crystalline maltosyl glucoside has non-hygroscopicity, non-reducibility, superior solubility, less fermentability, and other properties of stabilizing oligopeptides and biologically-substances as well as preventing retrogradation of amylaceous substances. These features render it very useful in various compositions including foods, beverages, cosmetics, pharmaceuticals and shaped bodies. |