Assertion: maltose's effect | /r/HasProperty | small
Facets:
Source sentences:
text: Thus, it has been found that the effect of content of glucose, maltotetrarose and maltopentaose is small as compared with that of the maltotriose content, but that, by reducing the maltotriose content in the maltose solution to not more than 2.5% (based on the total sugar in the solution), the formation of primary crystals of maltose becomes very easy, and that the viscosity of the massecuite, at crystallization degree of 50±5% and Brix degree (hereinafter referred to as Bx) of 68 to 72 becomes not more than 40,000 cp, whereby spray-drying of the massecuite becomes very easy.
text: Thus, it has been found that the effect of content of glucose, maltotetrarose and maltopentaose is small as compared with that of the maltotriose content, but that, by reducing the maltotriose content in the maltose solution to not more than 2.5% (based on the total sugar in the solution), the formation of primary crystals of maltose becomes very easy, and that the viscosity of the massecuite, at crystallization degree of 50±5% and Brix degree (hereinafter referred to as Bx) of 68 to 72 becomes not more than 40,000 cp, whereby spray-drying of the massecuite becomes very easy.
text: Thus, it has been found that the effect of content of glucose, maltotetrarose and maltopentaose is small as compared with that of the maltotriose content, but that, by reducing the maltotriose content in the maltose solution to not more than 2.5% (based on the total sugar in the solution), the formation of primary crystals of maltose becomes very easy, and that the viscosity of the massecuite, at crystallization degree of 50.+-.5% and Brix degree (hereinafter referred to as Bx) of 68 to 72 becomes not more than 40,000 cp, whereby spray-drying of the massecuite becomes very easy.