QUANTITATIVE ENZYMATIC PRODUCTION OF 1,6-DIACYL FRUCTOFURANOSES

Three different 1,6-diacyl fructofuranoses have been prepared enzymati cally. At low temperature (5 degrees C), the synthesis produces quanit ative yields of rite diester by simple addition of the original sugar to a solution of the fatty acid in a solvent (acetone) which is accept ed by the EEC for use in the manufacture of food additives. A strategy to reduce the reaction rimes is also reported. The method is not limi ted by the low solubility of the sugar in the medium. In contrast with alternative enzymatic methods, the indicated method minimizes the sol vent/sugar ratio. The stability of the biocatalyst (Novozym 435) is hi gh relative to the required reaction time. (C) 1998 Elsevier Science I nc.