抄録
The gummi base, investigated demonstrates a color change (browning) during long periods of storage, which is considered to be caused by the Maillard reaction between sugars and gelatin. This change poses a problem in guaranteeing the quality of pharmaceutical medicines in hospital. Therefore, the starch syrup and sugar, components which caused the browning reaction in the gummi base, were replaced by hydrogenated maltose starch syrup which has no aldehyde as a functional group in the structure. The new gummi base using hydrogenated maltose starch syrup displayed fewer color changes than the gummi base so far at 35°C for 2 months. These results suggest that replacing the sugar in the gummi base by sugar alcohol increases the stabilization in the appearance of the gummi base during long periods of storage while still maintaining suitable sweetness and texture.
