Month: November 2022

On October 31, 2022, Chen, Haiying; Zhou, Peiwen; Song, Chunfang; Jin, Guangyuan; Wei, Lingjun published an article.Formula: C12H24O11 The title of the article was An approach to manufacturing heat-stable and bloom-resistant chocolate by the combination of oleogel and sweeteners. And the article contained the following:

Producing heat-stable, bloom-resistant chocolate is a significant challenge faced by the food industry. This study prepared oleogels using palm oil as a base oil and monoglyceride stearate as an oleogelator, which were introduced into partially substituted cocoa butter (CB) (30% weight/weight) to manufacture heat-stable, bloom-resistant chocolate. In addition, various healthy sweeteners (maltitol (M), tagatose (T), and palm sap sugar (PS)) were used (corresponding chocolate noted as Choc M100, Choc T5 & T10, and Choc PS25 & PS50, resp.) at different substitution ratios to sucrose. The melting properties and fat blooming behavior were characterized to optimize the suitable recipe for the chocolate. According to the results, Choc PS50 exhibited the required crystal form (β-form), improved the shape retention index (SRI), displayed a higher melting enthalpy (ΔHm) and ideal fat bloom-resistance, while showing fewer superficial crystals during temperature cycling (16 h at 20°C and 8 h at 32°C for 40 d). Nevertheless, the formulated chocolates exhibited significantly lower hardness due to the reduced CB content. This study provided an approach to manufacturing heat-stable, bloom-resistant chocolate. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to heat stable bloom resistant chocolate oleogel sweetner, Food and Feed Chemistry: Analysis and other aspects.Formula: C12H24O11

Referemce:
Alcohol – Wikipedia,
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Shoji, Yusuke; Kinoshita, Daiki; Furumi, Seiichi published an article in 2020, the title of the article was Straight-chain alkanediol derivatives leading to glassy cholesteric liquid crystals with visible reflection.Category: alcohols-buliding-blocks And the article contains the following content:

A series of straight-chain alkanediol derivatives possessing two cholesteryl groups through carbonate ester linkages (Cn-DiCh) showed thermotropic cholesteric liquid crystal phase with visible reflection. The thermally induced shifting ranges of reflection peaks were dependent on the central carbon chain length (n) of Cn-DiCh. Although the pristine Cn-DiCh showed narrow wavelength ranges of the reflection peaks by changing the temperature, prepared mixture of two different kinds of Cn-DiCh at their equivalent weight ratio, which exhibited the reflection peak shift throughout a wide visible-wavelength range between 400 nm and 850 nm. Moreover, the binary mixtures of Cn-DiCh were rapidly cooled from the CLC temperatures to 0°C, whereupon the reflection colors could be preserved even at room temperature over 2 mo. Such rapid cooling treatment enabled the straightforward preparation of solid-state G-CLCs with visible reflection characteristics, thereby leading to the applications of rewritable full-color imaging media. The experimental process involved the reaction of Pentane-1,5-diol(cas: 111-29-5).Category: alcohols-buliding-blocks

The Article related to cholesteric liquid crystal preparation reflection spectra, Alicyclic Compounds: Cyclohexanes and other aspects.Category: alcohols-buliding-blocks

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Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On January 1, 2022, Podolean, Iunia; Coman, Simona M.; Bucur, Cristina; Teodorescu, Cristian; Kikionis, Stefanos; Ioannou, Efstathia; Roussis, Vassilios; Primo, Ana; Garcia, Hermenegildo; Parvulescu, Vasile I. published an article.Application of 473-81-4 The title of the article was Catalytic transformation of the marine polysaccharide ulvan into rare sugars, tartaric and succinic acids. And the article contained the following:

The green macroalga Ulva rigida represents a promising feedstock for biorefinary due to its fast growth and cosmopolitan distribution. The main component of the cell walls of U. rigida is a sulfated glucuronorhamnan polysaccharide known as ulvan. Herein it was found that due to the high (hydrogen)sulfate group content of ulvan, hydrothermal autohydrolysis at 130°C renders a high percentage of rhamnose (78-79% recovery from the initial content in the raw material), a rare sugar of high added value. In addition, acid catalysis by a triflate-based graphene oxide under oxygen-free conditions at 180°C affords moderate amounts of tartaric acid (24-26%). The same triflate-based graphene oxide catalyst under oxygen pressure yields remarkably high percentages of succinic acid (65%). The catalyst preserves its activity for at least five consecutive reuses. The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Application of 473-81-4

The Article related to catalytic transformation marine polysaccharide ulvan rare sugar, Industrial Carbohydrates: General and other aspects.Application of 473-81-4

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Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On March 31, 2022, Setyaningsih, Widiastuti; Putro, Andika Wicaksono; Fathimah, Rohmah Nur; Kurnia, Kiki Adi; Darmawan, Noviyan; Yulianto, Brian; Jiwanti, Prastika Krisma; Carrera, Ceferino A.; Palma, Miguel published an article.HPLC of Formula: 585-88-6 The title of the article was A microwave-based extraction method for the determination of sugar and polyols: Application to the characterization of regular and peaberry coffees. And the article contained the following:

The brewing properties of coffee products are defined by the chem. composition in the bean, including sugars and polyols. Some factors, such as coffee species and roasting, may affect the level of these compounds in the bean. A new anal. microwave-assisted extraction (MAE) method has been developed to extract sugars and polyols from the coffee bean. The studied extraction conditions for the MAE were temperature (30-80°C), solvent composition (0-50% ethanol in water), and solvent-to-sample ratio (10:1-30:1 mL solvent per g sample). A Box-Behnken design was applied to study the effect of extraction variables, and subsequently, the influential variables were optimized by response surface methodol. (RSM). In addition to the main effect of the solvent-to-sample ratio, all quadratic effects significantly influenced (p < 0.05) the recovery of sugars and polyols from the coffee beans. RSM suggested the optimized MAE conditions: temperature 52°C, ethanol concentration in water 18.5%, and solvent-to-sample ratio 17:1. Under the optimum condition, a kinetics study confirmed that 15 min showed high precision and accuracy of the developed method. Ultimately, a real sample application of the developed MAE revealed that the new method successfully described the composition of sugars and polyols in regular and peaberry coffee beans. Addnl., the method also effectively characterized the green and roasted Arabica and Robusta coffee beans. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).HPLC of Formula: 585-88-6

The Article related to peaberry coffee maltose saccharose glycerol microwave extraction, Food and Feed Chemistry: Analysis and other aspects.HPLC of Formula: 585-88-6

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Alcohol – Wikipedia,
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On March 31, 2021, Hao, Yuxin; Yang, Jing; Cui, Jingyan; Fan, Yanling; Li, Nana; Wang, Chunyu; Liu, Yongping; Dong, Yuemeng published an article.Synthetic Route of 621-37-4 The title of the article was Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion. And the article contained the following:

Raspberry extract (RE) is a raspberry product with high anthocyanins and low sugar. In the present study, to evaluate the metabolic behavior of phenolic compounds of RE under in vitro digestion (gastric (GF), gastric to intestinal (G-IF), and colonic fermentation (CF)), the changes of 30 phenolic compounds were investigated by High Performance Liquid Chromatog.-Mass Spectrometry. The results showed that phenolic compounds were relatively stable in GF, but rapidly decreased in G-IF and CF. Five anthocyanins accounted for 61.1% of total polyphenol contents (TPCs). Among them, anthocyanins bound to glucose or with two hydroxyl groups on B-ring were metabolized more quickly. The catabolic activity of the human microbiota resulted in the production of a series of low mol. weight phenolics, such as hydroxybenzoic acids. Ellagic acid, accounting for 17.7% of TPCs, was rapidly metabolized to urolithin B and urolithin C in CF. Moreover, urolithin C showed the highest antioxidant activity in all ellagic acid metabolites by DPPH assay. Consequently, the metabolic behavior of phenolic compounds was mainly influenced by pH and intestinal microbiota, which provided the basis for further in vivo and in vitro study and efficient utilization of the extract The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Synthetic Route of 621-37-4

The Article related to stability mechanism raspberry extract phenolic compound gastrointestinal digestion, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 621-37-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On October 1, 2022, Scettri, Anna; Schievano, Elisabetta published an article.Reference of SweetPearlR P300 DC Maltitol The title of the article was Quantification of polyols in sugar-free foodstuffs by qNMR. And the article contained the following:

We present a qNMR method for the determination of low calories sweeteners (erythritol, mannitol, maltitol, sorbitol, isomalt and xylitol) in sugar-free foodstuff. The structural similarities of these compounds determine often a severe spectral overlap that hampers their quantification via conventional 1D and 2D NMR spectra. This problem is here overcome by exploiting the resolving capabilities of the CSSF-TOCSY experiment, allowing the quantification of all six polyols, with satisfactory results in terms of LoQ (2.8-7.4 mg/L for xylitol, mannitol, sorbitol, 15 mg/L for erythritol, 38 mg/L for maltitol and 91 mg/L for isomalt), precision (RSD% 0.40-4.03), trueness (bias% 0.15-4.81), and recovery (98-104%). Polyols quantification in different sugar-free confectionary products was performed after a simple water extraction without any addnl. sample treatment. While these results demonstrate the robustness of the proposed method for polyols quantification in low calories foods, its applicability can be further extended to other food matrixes or biofluids. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Reference of SweetPearlR P300 DC Maltitol

The Article related to polyol quantification sugar free foodstuff nmr, polyols, sugar alcohols, sugar-free foodstuff, qnmr, Food and Feed Chemistry: Analysis and other aspects.Reference of SweetPearlR P300 DC Maltitol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On July 31, 2021, Magdaleno-Tapia, Cristina; Quifer-Rada, Paola; Rodriguez-Rodriguez, Elena; Estevez-Santiago, Rocio; Waterhouse, Andrew L.; Lamuela-Reventos, Rosa M.; Olmedilla-Alonso, Begona; Perez-Jimenez, Jara published an article.Safety of 3-Hydroxyphenylacetic acid The title of the article was Evaluation of the potential of total proanthocyanidin content in feces as an intake biomarker. And the article contained the following:

Due to the health benefits associated with proanthocyanidins (PAs), it is useful to identify dietary PA biomarkers that can be determined by simple methods. Since increased levels of circulating PA metabolites are associated with increased fecal PA content, this study explores the spectrophotometric measurement of fecal PA content and its use as a biomarker of PA intake. To this end, fecal PA content was measured using an adaptation of Porters spectrophotometric method in samples from a preclin. study and an observational study. In the former, excretion of 250-400 mg PA polymer equivalent/100 g feces was observed during supplementation and the day after, together with a significant association (p < 0.05) between PA intake and the excretion of both intact PAs and some PA metabolites, i.e., (+)-catechin, (-)-epicatechin and syringic acid. No relationship between intake and excretion was found in the observational study, either for the entire group (mean excretion of 240 ± 226 mg PA polymer equivalent/100 g feces) or after stratification into tertiles of consumption. In conclusion, the spectrophotometric determination of total PA content in feces proved to be a valid compliance marker in a preclin. study, but it was not associated with PA intake in free-living subjects. The potential of total PA excretion in observational studies, determined in fecal samples collected the day before dietary recall or in several fecal samples from the same subject, remains to be elucidated, as does a complete validation of the method proposed here. The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Safety of 3-Hydroxyphenylacetic acid

The Article related to proanthocyanidin content feces intake biomarker, metabolism, observational study, polyphenols, preclinical study, Food and Feed Chemistry: Analysis and other aspects.Safety of 3-Hydroxyphenylacetic acid

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On December 31, 2020, DeJong, Amy E.; Hartel, Richard W. published an article.Synthetic Route of 585-88-6 The title of the article was Quantification of γ-sorbitol crystal growth rate and solubility in the presence of mannitol and maltitol. And the article contained the following:

In many confectionery systems, an understanding of crystallization behavior is essential for proper control of product texture. While this knowledge is well developed in sucrose-based systems, there is little information on controlling crystallization in sugar-free systems, such as those formulated with sorbitol. By leveraging such advances in time domain-NMR (TD-NMR) methodol., the impact of mannitol and maltitol on modulating sorbitol crystal growth in sugar-free systems. Binary and ternary systems of sorbitol mixed with mannitol, maltitol, or a mixture thereof were evaluated at total impurity addition levels of 10% and 20%. Polyol mixtures were dissolved in water, evaporated to 10% moisture, and mixed with γ sorbitol seed crystals to create a sugar-free fondant. Fondants were crystallized at 25°C, and crystal content was measured using TD-NMR over time. Crystal content increased rapidly at the start but quickly tapered off to a final asymptote indicating phase equilibrium In all systems, the addition of impurities decreased the extent and rate of sorbitol crystallization, with mannitol having the greatest impact on rate. When both mannitol and maltitol were present as impurities, the rate of crystallization was reduced to a greater extent. At the highest level of mannitol, the final crystal content increased, presumably because mannitol also crystallized Controlling sorbitol crystallization in the presence of impurities is a key to controlling quality in certain confections. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Synthetic Route of 585-88-6

The Article related to mannitol maltitol gamma sorbitol crystal growth solubility, td-nmr, crystallization, impurities, kinetics, polyol, sorbitol, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On June 30, 2022, Zhang, Yuandi; Xu, Jingguo; Ding, Fang; Deng, Wanyu; Wang, Xi; Xue, Yansong; Chen, Xiaoxue; Han, Bei-Zhong published an article.Related Products of 473-81-4 The title of the article was Multidimensional profiling indicates the shifts and functionality of wheat-origin microbiota during high-temperature Daqu incubation. And the article contained the following:

Wheat-origin microbiota is a critical factor in the assembly of the microbial community during high-temperature Daqu incubation. However, the succession and functional mechanisms of these microbial communities in Daqu are still unclear. This study investigated the shifts in microbiota diversity from the wheat to the end of incubation by the third generation Pacific Biosciences (PacBio) single-mol., real-time (SMRT) sequencing technol. Results indicated that Staphylococcus, Pantoea, Alternaria, and Mycosphaerella were the dominant genera of wheat-origin microbiota while Bacillus and Thermoascus were the most predominant bacterial and fungal genera of Daqu microbiota, resp. Metabolite detection revealed that volatile organic compounds (VOCs) changed obviously in different incubation stages and the 7th day to the 15th day of incubation was the critical period for the formation of VOCs. The content of non-VOCs, especially sugars, increased steeply in the first four days of incubation. The network anal. between microbes and metabolites showed that Thermoactinomyces and Staphylococcus had opposite correlations with most non-VOCs. Alternaria and Mycosphaerella had strong pos. correlations with fructose. As key functional fungal genera in wheat-origin microbiota, Mycosphaerella, Aspergillus, and Alternaria participated in multiple metabolic pathways (gluconeogenesis I, sucrose degradation III, pentose phosphate pathway, 5-aminoimidazole ribonucleotide biosynthesis I, Me ketone biosynthesis, and GDP-mannose biosynthesis) at the early stage of incubation, which played an important role in the formation of flavors and succession of microbiota. This work highlighted the shifts and functionality of wheat-origin microbiota in Daqu incubation, which can be a guideline to stabilize Daqu quality by wheat-origin microbiota control. The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Related Products of 473-81-4

The Article related to multidimensional profiling wheat microbiota high temperature daqu incubation, daqu, incubation, microbiota, non-vocs, vocs, wheat, Food and Feed Chemistry: Analysis and other aspects.Related Products of 473-81-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On October 12, 2022, Kraszewski, Karol; Tomczyk, Ireneusz; Kalek, Marcin published an article.Formula: C14H22O The title of the article was Intermolecular enantioselective dearomatizing para-methoxylation of phenols using 2-iodoresorcinol/lactamide catalysts. And the article contained the following:

Intermol. enantioselective oxidative para-dearomatization of phenols with the addition of methanol, catalyzed by a chiral 2-iodoresorcinol/lactamide, was developed. The reaction allows for the synthesis of a broad range of 4-methoxy-2,5-cyclohexadienone products with up to 62% ee (from 2,4-disubstituted phenols in 43-62% ee; from a 3,4-disubstituted phenol in 17% ee; from 4-substituted-1-naphthols in 38-44% ee). Reported results constitute a proof of concept that the enantioselectivity in challenging intermol. dearomatization of phenols can be considerably improved in a simple way, namely, by increasing the steric bulk of the coupling partner upon replacing water with methanol. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Formula: C14H22O

The Article related to phenol iodoresorcinol lactamide catalyst dearomatizing enantioselective regioselective methoxylation, cyclohexadienone preparation, Alicyclic Compounds: Cyclohexanes and other aspects.Formula: C14H22O

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts