Month: November 2022

On September 30, 2009, Durka, Krzysztof; Kurach, Pawel; Lulinski, Sergiusz; Serwatowski, Janusz published an article.Product Details of 2160-93-2 The title of the article was Functionalization of Dihalophenylboronic Acids by Deprotonation of Their N-Butyldiethanolamine Esters. And the article contained the following:

Deprotonative lithiation of twelve 6-butyl-2-(dihalophenyl)-(N-B)-1,3,6,2-dioxazaborocines (N-butyldiethanolamine esters of dihalophenylboronic acids) was studied. Selective transformations can be best achieved using LDA as the lithiating reagent. The reactivities of these compounds vary significantly, depending on the natures and positions of the halogen atoms. The resultant B-Li bimetallic intermediates were subjected to reactions with electrophiles to afford functionalized halogenated arylboronic acids. Nineteen functionalized halogenated arylboronic acid derivatives were prepared in 8%-95% yield. E.g., lithiation of 6-butyl-2-(3′,4′-difluorophenyl)(N-B)-1,3,6,2-1,3,6,2-dioxazaborocine followed by reaction with TMSCl gave 3,4-difluoro-5-(trimethylsilyl)phenylboronic acid in 90% yield. (© Wiley-VCH Verlag GmbH and Co. KGaA, 69451 Weinheim, Germany, 2009). The experimental process involved the reaction of 2,2′-(tert-Butylazanediyl)diethanol(cas: 2160-93-2).Product Details of 2160-93-2

The Article related to dihalophenyl dioxazaborocane dioxazaborocine preparation, lithiation dihalophenyl dioxazaborocine reaction electrophile preparation dihalophenylboronic acid, Organometallic and Organometalloidal Compounds: Boron Compounds and other aspects.Product Details of 2160-93-2

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On January 15, 2007, Roy, Chandra D.; Brown, Herbert C. published an article.Electric Literature of 2160-93-2 The title of the article was Stability of boronic esters – Structural effects on the relative rates of transesterification of 2-(phenyl)-1,3,2-dioxaborolane. And the article contained the following:

Relative rates of reaction of the achiral cyclic phenylboronic ester 2-(phenyl)-1,3,2-dioxaborolane with a wide variety of structurally modified diols, have been studied to understand the factors influencing the relative stabilities of boronic esters. It is found that the alkyl substituents on the α-carbons of diols slow down the transesterification, but produce thermodynamically more stable boronic ester. Six-membered boronic esters are thermodynamically more stable than their corresponding five-membered analogs. Amongst cyclic 1,2-diols, cis-1,2-cyclopentanediol displaces ethylene glycol instantaneously whereas trans-1,2-cyclopentanediol is totally unreactive, which suggests that the cis-stereochem. of the 1,2-diol is a prerequisite for transesterification. Among the 1,5-diols, diethanolamine displaces ethylene glycol quite rapidly forming a more stable bicyclic chelate in which nitrogen is attached to boron by a coordinating bond (as evident by 11B NMR spectroscopy). The oxygen atom of di(ethylene glycol) and the sulfur atom of 2,2′-thiodiethanol do not assist in displacing the ethylene glycol from their boronic esters. The experimental process involved the reaction of 2,2′-(tert-Butylazanediyl)diethanol(cas: 2160-93-2).Electric Literature of 2160-93-2

The Article related to phenyl dioxaborolane preparation transesterification kinetics diol, cyclic phenylboronic ester preparation transesterification kinetics diol substituent effect, Organometallic and Organometalloidal Compounds: Boron Compounds and other aspects.Electric Literature of 2160-93-2

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On September 30, 2020, Vahid-Dastjerdi, Leily; Jazaeri, Sahar; Hadaegh, Haleh; Razeghi Jahromi, Soodeh; Hosseini, Seyede Marzieh; Farhoodi, Mehdi; Momken, Iman published an article.COA of Formula: C12H24O11 The title of the article was Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy. And the article contained the following:

Abstract: This study evaluates the feasibility of sucrose replacement by erythritol, xylitol, sorbitol and maltitol to double the shelf stability of cookies with insight into the mol. weight impact. These sucrose-rich products have difficulty to retain softness beyond a week if they are not protected in the package and are devoid of flour in their formula (eg; coconut macaroon in this study). Sucrose was substituted completely or partially with polyols to examine the impact of mol. weight on physicochem. properties of samples within 6 days. D-optimal mixture design was applied to determine optimum formula and synergistic effect of the mixed polyols. Fitted model for responses on day 6 indicated the highest coefficient factor of lower mol. weight polyols (LMWP), mainly xylitol, on moisture content, water activity and color lightness with neg. synergistic effect when it was combined with other polyols. Comparatively, LMWP exhibited higher enthalpy on day 1, which induced higher moisture content on day 6 and resulted in a softer product. Statistical design with the lowest hardness and water activity and highest moisture response after 6 days contained xylitol and scored highest acceptancy by sensory panelists, and presented low glycemic index. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11

The Article related to sucrose polyol coconut macaroon texture, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.COA of Formula: C12H24O11

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Bialik, Michal; Wiktor, Artur; Witrowa-Rajchert, Dorota; Samborska, Katarzyna; Gondek, Ewa; Findura, Pavol published an article in 2020, the title of the article was Osmotic dehydration and freezing as a suitable pretreatment in the process of vacuum drying kiwiberry: drying kinetics and microstructural changes.Recommanded Product: SweetPearlR P300 DC Maltitol And the article contains the following content:

This study investigated the effects of osmotic dehydration and freezing on the kinetics and microstructure of vacuum-dried kiwiberry. Both fresh and previously frozen fruit were dehydrated in sucrose, maltitol and xylitol. Freezing and osmotic dehydration were selected as possible ways to improve the drying kinetics and pos. influence the taste of the fruit. This experiment focused on the anal. of microstructural changes induced by applied processing methods using the X-ray microtomog. technique. The results showed that the fruit pretreated in sucrose suffered the least structural damage as expressed by the largest condensation of small pores and thin cell walls. Freezing and xylitol resulted in the accumulation of larger pores and thicker walls. The most rapid drying time of 678-688 min was observed for unfrozen samples, dehydrated in sucrose and maltitol. Freezing slowed down the drying process, by 60-100 min, in comparison to the unfrozen samples. The applied math. models proved useful in predicting the kinetics of the drying process. The equation proposed by Midilli et al. provided the best fit for predicting the kinetics of the process. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: SweetPearlR P300 DC Maltitol

The Article related to osmotic dehydration freezing vacuum drying, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Recommanded Product: SweetPearlR P300 DC Maltitol

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On March 31, 2021, Di Cairano, Maria; Caruso, Marisa Carmela; Galgano, Fernanda; Favati, Fabio; Ekere, Ndy; Tchuenbou-Magaia, Fideline published an article.Reference of SweetPearlR P300 DC Maltitol The title of the article was Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits. And the article contained the following:

There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and phys. properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumer’s acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the neg. effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability. 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 sucrose resistant starch gluten free dough biscuit texture, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Reference of SweetPearlR P300 DC Maltitol

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On December 31, 2021, Pack, Eun Chul; Lee, Kyung Youn; Jung, Jin Seop; Jang, Dae Yong; Kim, Hyung Soo; Koo, Ye Ji; Lee, Ho Geon; Kim, Young Soon; Lim, Kyung Min; Lee, Seung Ha; Choi, Dal Woong published an article.Application In Synthesis of 2,4-Di-tert-butylphenol The title of the article was Determination of the migration of plastic additives and non-intentionally added substances into food simulants and the assessment of health risks from convenience food packaging. And the article contained the following:

Convenience foods are currently popular among busy, modern consumers. However, the migration of plastics additives and non-intentionally added substances (NIAS) from packaging materials has raised concern about the potential health risks. The migration of nine compounds, including additives (butylated hydroxytoluene and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate), and NIAS that originated from additives degradation products (phenol, 2-ethyl-1-hexanol, acetophenone, 4-propylbenzaldehyde, 2,6-di-tert-butylbenzoquinone, 2,4-di-tert-butylphenol, and methyl-3-(3,5-ditertbutyl-4-hydroxyphenyl)) from convenience food packaging was evaluated in migration tests employing food simulants under real-life consumption and worst-case scenario conditions. Their migration level in the food simulants was quantified by gas chromatog.-mass spectrometry. Most of the compounds had a low frequency of detection and the detected compounds varied depending on the individual samples, regardless of the packaging materials. The worst-case migration tests showed that repetitive microwave heating considerably accelerated the migration and degradation of the additives due to polymer swelling, although a single microwave heating had little effect on the migration. Risk assessment confirmed that the current level of exposure of Korean consumers to the substances from convenience food packaging is unlikely to pose a health risk, even in the worst-case scenario. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Application In Synthesis of 2,4-Di-tert-butylphenol

The Article related to plastic additive non intentionally added substance food packaging, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Application In Synthesis of 2,4-Di-tert-butylphenol

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Alcohol – Wikipedia,
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On February 12, 2015, Aida, Jumpei; Yoshitomi, Yayoi; Hitomi, Yuko; Noguchi, Naoyoshi; Hirata, Yasuhiro; Furukawa, Hideki; Shibuya, Akito; Watanabe, Koji; Miyamoto, Yasufumi; Okawa, Tomohiro; Takakura, Nobuyuki; Miwatashi, Seiji published a patent.Name: 1-[(Dibenzylamino)methyl]cyclopropanol The title of the patent was Preparation of heterocyclic compounds as GPR40 agonists, regulating method for GPR40 receptors, and preventive and therapeutic methods for diabetes. And the patent contained the following:

The heterocyclic compounds or their salts are represented by formula I [A = (un)substituted aromatic ring; B = (un)substituted 4 to 6-membered N-containing alicyclic ring; X = N, CH; R1, R2 = H, substituent; R1 and R2 may form 3 to 10-membered ring with neighbored N atom; R3, R4 = H, halo, C1-6 alkyl; R5, R7-R9 = H, halo, C1-6 alkyl, C1-6 alkoxy; R6 = halo, (un)substituted C1-6 alkyl, C1-6 alkoxy, or C3-10 cycloalkyl; R6 and R7 may form 3 to 10-membered ring with neighbored C atom]. Thus, reacting 2-fluoro-4-methoxy-N-methyl-N-(2-methylpropyl)benzamide (preparation given) with piperidine-4-methanol, etherifying with Me 3-cyclopropyl-3-(3-hydroxyphenyl)propanoate, and hydrolyzing with 1 N NaOH, gave 3-cyclopropyl-3-[3-[[1-[5-methoxy-2-[methyl(2-methylpropyl)carbamoyl]-phenyl]piperidin-4-yl]methoxy]phenyl]propanoic acid with G protein-coupled receptor 40 (GPR40) agonist activity 97%. Formulations containing I are given. The experimental process involved the reaction of 1-[(Dibenzylamino)methyl]cyclopropanol(cas: 428855-17-8).Name: 1-[(Dibenzylamino)methyl]cyclopropanol

The Article related to gpr40 regulation agonist preparation glp1 diabetes therapeutic agent, Heterocyclic Compounds (One Hetero Atom): Other 6-Membered Rings and other aspects.Name: 1-[(Dibenzylamino)methyl]cyclopropanol

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On June 15, 2022, Zhou, Xuan; Wang, Mingli; Zhang, Le; Liu, Zhijing; Su, Chengcheng; Wu, Mengguo; Wei, Xuan; Jiang, Lianzhou; Hou, Juncai; Jiang, Zhanmei published an article.Related Products of 585-88-6 The title of the article was Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. And the article contained the following:

In this study, high-protein nutrition bars (HPNBs) were prepared using sodium caseinate and either fructose or maltitol as raw materials. The effects of the incorporation of hydroxypropyl methylcellulose (HPMC) on the hardness and physicochem. changes of HPNBs during storage were evaluated. Both HPNB systems containing HPMC exhibited significantly lower hardness than the control HPNBs (no HPMC) during storage, and the change in hardness was dependent on the concentration of HPMC added. The incorporation of 2% HPMC reduced the hardness of the fructose-containing and maltitol-contianing HPNBs by 44.83% and 27.89%, resp. after 35 days of storage. The addition of HPMC inhibited Maillard reactions within the fructose-containing HPNBs, which exhibited little changes in the total color and composition of free amines. HPMC also significantly mitigated the increase in the insoluble protein content and the transformation of β-turn to β-sheet in proteins that were observed in both HPNB systems during storage. SEM also confirmed that the texture of the HPNB containing HPMC changed less during storage compared to the controls. These results indicated that HPMC could be used as an inhibitor to reduce the extent of Maillard reactions and protein aggregation during food storage. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Related Products of 585-88-6

The Article related to hydroxypropyl methylcellulose fructose maltitol protein nutrition bar hardening, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Related Products of 585-88-6

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On October 31, 2020, Yamamoto, Yukino; Hagura, Yoshio; Kawai, Kiyoshi published an article.Formula: C12H24O11 The title of the article was Freeze-concentrated glass-like transition temperature of carbohydrate-phosphate buffered saline systems and impact on collapse of freeze-dried solids. And the article contained the following:

Abstract: Phosphate buffered saline (PBS) and carbohydrates are used to freeze-dried biomaterials. It has been suggested that PBS reduces the freeze-concentrated glass-like transition temperature (T’g) of carbohydrate solutions and that freeze-dried solids collapse readily during freeze-drying. In order to obtain more insight into the subject, the effect of PBS on the T’g of trehalose solution was systematically investigated. The T’g of trehalose solution was found to be independent of the trehalose content. The T’g of trehalose-PBS solution, on the other hand, decreased with decreasing trehalose content. The behavior was described as a T’g curve for a trehalose-PBS pseudobinary system. The T’g curve was analyzed using the modified Gordon-Taylor equation, and the T’g of PBS was extrapolated to be 195.0 K. In order to compare the plasticizing effect of PBS, the T’g values of other carbohydrate materials including sugar alcs. (glucose, maltitol, sucrose, inulin, and maltodextrin) were also investigated. It was found that freeze-concentrated trehalose was more sensitive to the plasticizing effect of PBS than the other sugars. Finally, trehalose and trehalose-PBS solutions with varying trehalose content were freeze-dried, and their water activity (aw) and apparent volume ratio against pre-dried (frozen) solids (VFDVF-1) were evaluated. Freeze-dried trehalose samples had low aw values and high VFDVF-1 values. Freeze-dried trehalose-PBS samples, on the other hand, had significantly higher aw values and lower VFDVF-1 values than freeze-dried trehalose samples depending on the trehalose content. These results corresponded to the T’g and initial solute content. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to carbohydrate phosphate buffered saline system freeze drying transition temperature, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Formula: C12H24O11

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Urbanska, Bogumila; Kowalska, Hanna; Szulc, Karolina; Ziarno, Malgorzata; Pochitskaya, Irina; Kowalska, Jolanta published an article in 2021, the title of the article was Comparison of the effects of conching parameters on the contents of three dominant flavan3-ols, rheological properties and sensory quality in chocolate milk mass based on liquor from unroasted cocoa beans.Synthetic Route of 585-88-6 And the article contains the following content:

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60°C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50°C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheol. properties of chocolate milk mass was demonstrated. At 50°C, the viscosity and the yield stress of the conched mass showed its highest value. 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 flavan3ol catechin epicatechin conching chocolate milk cocoa bean roasting, catechin, conching, epicatechin, milk chocolate, procyanidin, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Synthetic Route of 585-88-6

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