Patent ID: 11871774
Assignee: SAMYANG CORPORATION
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method for preventing oligosaccharide decomposition, by adding an organic acid or its salt of 0.001 to 1.0 wt % to a saccharide syrup composition comprising 20 to 90 wt % of the oligosaccharide and 10 to 80 wt % of allulose syrup based on 100 wt % of the saccharide syrup composition,
wherein the allulose syrup has an electrical conductivity of 1 to 50 μS/cm,
wherein the saccharide syrup composition added by the organic acid or its salt has an electrical conductivity of 100 to 1000 μS/cm.