Effect of Maltitol and Oligosaccharide on the Formulation of Sorbitol for Oral Care Products

Park, Young-Min; Cho, In-Shik; Baik, In-Sup; Chung, In-Sik

doi:10.13050/foodengprog.1997.1.3.179

Food Eng. Prog. 1997; 1(3):179-183

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.1997.1.3.179

Article

구강위생 증진제용 솔비룰 제조에 미치는 말티률 및 올리고당의 영향

박영민¹^,^*, 조인식¹, 백인섭¹, 정인식²^,^*

Effect of Maltitol and Oligosaccharide on the Formulation of Sorbitol for Oral Care Products

Young-Min Park¹^,^*, In-Shik Cho¹, In-Sup Baik¹, In-Sik Chung²^,^*

Author Information & Copyright ▼

¹애경산업 중앙연구소

²경회대학교 유전공학과

¹Aekyung Industrial Central Research Lab. 72-6 Youngjeon-Dong, Tong-Gu Taejon 300-200, Korea

²Department and Institute of Genetic Engineering, Kyung Hee Univ. Suwon, Korea

^*Corresponding author: Young-Min Park, Aekyung Industrial Central Research Lab. 72-6 Youngjeon-Dong, Tong-Gu Taejon 300-200, Korea

ⓒ Copyright 1997 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Dec 31, 1997