Functional modification of agarose: A facile synthesis of an agarose-saccharate derivative

A water-soluble agarose-saccharate (AGS) was synthesized in situ. AGS was characterized by FT-IR, 13C NMR, UV–vis and CD-ORD spectra, X-ray diffraction (crystallinity index = 0.45) as well as by studies of physicochemical properties. The product in 150 ppm solution was sweeter than sucrose although significantly less sweet than pure sodium saccharate (SA). In 675 ppm solutions or in the solid state AGS did not have bitter aftertaste whereas pure SA did taste bitter under the same conditions. This water-soluble sweet agarose derivative would be of potential use as a food additive.