The Thermal Degradation of Sugars I. Thermal Polymerization of Glucose

SUMMARY This paper describes separation and identification of oligosaccharides in caramel made by heating glucose at 150°C without a catalyst. Kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, gentiobiose, and 1,6‐anhydroglucose were isolated, and identified as their crystalline β‐acetates from the pyrolysate of glucose. Trehalose, isomaltotriose, and panose were tentatively identified by paper chromatography and paper ionophoresis.