Month: November 2022

On December 31, 2015, Cai, Zhuofu; Wang, Lihua; Yang, Hai-Jian; Zhao, Lu published an article.Recommanded Product: 78-26-2 The title of the article was Solubility of 2-methyl-2-propyl-1,3-propanediol and its derivatives in supercritical carbon dioxide: measurement and mathematical modeling [Erratum to document cited in CA159:706265]. And the article contained the following:

On page 72, Scheme 1 contained incorrect structures for compounds 2 and 3; the corrected scheme is given. On page 73, Table 2 contained several incorrect values and was missing a column; the corrected table is given. Addnl. solubility experiment details have been added to Section 2.3. The experimental process involved the reaction of 2-Methyl-2-propylpropane-1,3-diol(cas: 78-26-2).Recommanded Product: 78-26-2

The Article related to erratum methylpropylpropanediol derivative solubility supercritical carbon dioxide, Phase Equilibriums, Chemical Equilibriums, and Solutions: Phase Equilibriums, Solubility and other aspects.Recommanded Product: 78-26-2

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On April 21, 2021, Perez Pineiro, Rolando; Peeples, Craig A.; Hendry, Jonathan; Hoshowski, Jody; Hanna, Gabriel; Jenkins, Alyn published an article.Name: 2,2′,2”-(1,3,5-Triazinane-1,3,5-triyl)triethanol The title of the article was Raman and DFT Study of the H2S Scavenger Reaction of HET-TRZ under Simulated Contactor Tower Conditions. And the article contained the following:

Raman spectroscopy is a rapid and noninvasive anal. technique used for the anal. of complex materials in complex matrixes. Herein, we report for the first time a combined Raman-DFT study to assign all the vibrational modes associated with the most important species involved in the H2S scavenger reaction of HET-triazine under simulated contactor tower conditions. In doing so, we have defined specific peaks or Raman identifier bands (RIBs) to get a complete reaction profile of the H2S removal process. Our methodol. was able to identify the presence of the elusive 2,2′-(1,3,5-thiadiazine-3,5-diyl)di(ethan-1-ol) (TDZ) intermediate and also provided evidence supporting the formation of the sulfur polymeric deposit from the 2-(1,3,5-dithiazinan-5-yl)ethan-1-ol (DTZ) byproduct. The experimental process involved the reaction of 2,2′,2”-(1,3,5-Triazinane-1,3,5-triyl)triethanol(cas: 4719-04-4).Name: 2,2′,2”-(1,3,5-Triazinane-1,3,5-triyl)triethanol

The Article related to dihydrogen sulfide scavenger reaction hexahydro trishydroxyethyl triazine raman spectrum, Physical Organic Chemistry: Degradation Reactions, Including Mass Spectral Fragmentation and other aspects.Name: 2,2′,2”-(1,3,5-Triazinane-1,3,5-triyl)triethanol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On April 9, 2020, Yang, Xingchuan; Wei, Genlei; Chen, Xiangmeng; Xu, Li; Liu, Guoji published an article.Application of 111-29-5 The title of the article was Liquid-Liquid Equilibrium Measurement and Correlation for the Ternary Systems (Dimethyl Succinate + 1,4-Butanediol)/(Dimethyl Glutarate + 1,5-Pentanediol)/(Dimethyl Adipate + 1,6-Hexanediol) + Water at Different Temperatures. And the article contained the following:

Liquid-liquid equilibrium (LLE) data for esters + diols + water ternary systems were measured at 101.3 kPa at four different temperatures, namely, 293.15, 303.15, 313.15, and 323.15 K. The Othmer-Tobias equation and the Hand equation were applied to examine the reliability of the LLE data in which both regression coefficients were higher than 0.98. The calculated distribution coefficients and separation factors were larger than 1, which means that it is feasible to extract the diols from the corresponding ester with water. In addition, NRTL and UNIQUAC models were applied to correlate the exptl. data, and the binary interaction parameters were obtained. The calculated root-mean-square deviation values show that both models are in good agreement with the exptl. data. The experimental process involved the reaction of Pentane-1,5-diol(cas: 111-29-5).Application of 111-29-5

The Article related to liquid equilibrium correlation ternary system, dimethyl succinate butanediol glutarate pentanediol adipate hexanediol water, Phase Equilibriums, Chemical Equilibriums, and Solutions: Phase Equilibriums, Solubility and other aspects.Application of 111-29-5

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On April 30, 2020, Javanmardi, Fardin; Mousavi, Mir-Michael; Ghazani, Afsaneh T.; Mahmoudpour, Mansour; Taram, Faran; Pilevar, Zahra published an article.SDS of cas: 585-88-6 The title of the article was Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes. And the article contained the following:

Background: As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its place. Objective: The purpose of this study is to substitute sugar with xylitol and maltitol in sponge cake. Methods: In this study, the possibility of producing sugar free sponge cakes with xylitol and maltitol was evaluated (control: 100% sucrose, M1: 100% xylitol, M2: 75% xylitol-25% maltitol, M3: 50% xylitol-50% maltitol and M4: 25% xylitol- 75% maltitol). Sensory evaluations and physicochem. properties of the final product such as water activity, moisture content, firmness, cake volume, crust color and sensory analyses were determined Results: Based on the results obtained from the four samples, M3 and M4 resulted in a significant decrease in volume The highest sp. volume was obtained in M2. The last two samples, M1 and M2 showed lower water activity than the control. In addition, the highest dark crust color was obtained in M1. M2 produced a softer texture and thus produced cakes with the highest flavor. Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).SDS of cas: 585-88-6

The Article related to xylitol maltitol alternative sweetener sponge cake, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.SDS of cas: 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On September 15, 2022, Lu, Yunhao; Yang, Linzi; An, Yunfeng; Liu, Dayu; Yang, Guohua; He, Qiang published an article.Electric Literature of 473-81-4 The title of the article was Salt tolerance and ester production mechanisms of Candida etchellsii in Chinese horse bean-chili-paste. And the article contained the following:

Candida etchellsii is a predominant strain in Chinese horse bean-chili-paste, a famous and traditional condiment with high salt content. In this study, physiol. properties, ester production capacity and gene expression of C. etchellsii under salt stress were investigated, and the results showed that the strain evoked miscellaneous regulations to resist high salt stress. Under salt stress, C. etchellsii would accumulate intracellular glycerol, Na+ and K+ to balance osmotic pressure. Interestingly, the strain showed much stronger capacity to yield Et hexanoate and hexyl acetate after 5% and 20% (w/v) NaCl treatment whether in esterification or alcoholysis system. Furthermore, transcriptome data indicated that the genes associated with carbohydrate metabolism and amino acid metabolism had significantly different expression, and their regulations were consistent with the results of physiol. anal. The results obtained in this study could contribute to understand the salt tolerance mechanism of C. etchellsii and provide a theor. support for its application in traditional food fermentation The experimental process involved the reaction of 2,3-Dihydroxypropanoic acid(cas: 473-81-4).Electric Literature of 473-81-4

The Article related to chinese horse bean chili paste candida sodium chloride stress, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Electric Literature of 473-81-4

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On January 31, 2022, Borczak, Barbara; Sikora, Marek; Kapusta-Duch, Joanna; Kutyla-Kupidura, Edyta M. published an article.Product Details of 585-88-6 The title of the article was The Effect of Polyols and Intensive Sweeteners Blends on the Nutritional Properties and Starch Digestibility of Sugar-Free Cookies. And the article contained the following:

The aim of this study is to assess the impact of selected polyols and high-intensity sweetener blends on the nutritional properties of sugar-free cookies stored for 6 mo at room tempeature (25°C). Six types of wheat-flour cookies are tested with the addition of various mixtures in appropriate proportions: (i) saccharose 100% (control); (ii) maltitol (25%) and sucralose (75%); (iii) maltitol (50%) and sucralose (50%); (iv) sorbitol (50%) and steviol glycosides (50%); (v) maltitol (25%) and acesulfame K (75%); (vi) xylitol (25%) and steviol glycosides (75%). The above-mentioned mixtures of polyols and intensive sweeteners are used in the production of sugar-free wheat-flour cookies characterized by chem. composition, antioxidative properties, and starch digestibility. The study observed that the chem. composition, starch digestibility, and total reducing activity of sugar-free cookies are affected to a statistically significant extent (p < 0.05) by different blends of polyols with intensive sweeteners and that they underwent certain changes upon the storage process. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Product Details of 585-88-6

The Article related to polyol sweetener nutrition starch digestibility sugarfree cookies, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Product Details of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On February 28, 2021, Torrico, Damir Dennis; Sharma, Chetan; Dong, Wei; Fuentes, Sigfredo; Gonzalez Viejo, Claudia; Dunshea, Frank R. published an article.Name: SweetPearlR P300 DC Maltitol The title of the article was Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate. And the article contained the following:

Eating is a multimodal sensory experience affected contextual situations. A limitation with traditional consumer testing is that isolated booth environments lack ecol. validity and consumer’s engagement in forming perceptions. Virtual reality (VR) is an emerging method to simulate different environmental contexts. The acceptability and emotional responses of full- and no-sugar chocolate determined in sensory booths and under two VR environments (headsets) were evaluated. Untrained participants (N = 50) tasted two chocolates (FS = full-sugar and NS = no-sugar, maltitol) under three environments: (1) traditional-booths, (2) pos.-VR [aesthetically open-field forest], and (3) neg.-VR [closed-space old room] in a 3 x 2 randomized-factorial-design. Participants rated the acceptability of sweetness, bitterness, texture, mouth-coating, aftertaste, and overall liking (9-point scale). The intensities of sweetness, bitterness, and hardness (15-cm line-scale) were assessed. Chocolate type and VR did not affect the liking of attributes (5.4-6.8). However, FS samples had higher sweetness intensity than NS samples for pos.-VR (10.8 vs. 9.1). NS samples under pos.-VR were associated with overall liking. The NS and FS samples under pos.-VR were associated with “energetic” and “happy” however, under traditional booths were related to “good”, and “calm”. “Bored” and “guilty” were associated with NS samples under neg.-VR. VR can be used to understand the contextual effects on consumers’ perceptions. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Name: SweetPearlR P300 DC Maltitol

The Article related to environment sensory acceptability emotional response sugar chocolate, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Name: SweetPearlR P300 DC Maltitol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On October 31, 2021, Renzetti, Stefano; van den Hoek, Irene A. F.; van der Sman, Ruud G. M. published an article.Recommanded Product: 585-88-6 The title of the article was Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume. And the article contained the following:

The effect of sugars and sugar replacers (i.e. plasticizers) on the gelatinization and pasting behavior of wheat starch was studied. The intrinsic properties of the plasticizers, i.e. the molar volume d. of effective hydroxyl groups NOH,s/vs, and the volumetric d. of hydrogen bonds in the sugar solutions treated as a single solvent, i.e. Φw,eff, were proposed as factors controlling swelling (i.e. pasting) and gelatinization behavior. Different classes of plasticizers were used including sugars, polyols, amino acids, soluble fibers such as oligofructoses, and mixtures thereof. The onset, peak and end temperature of starch gelatinization obtained by differential scanning calorimetry could be well described by Φw,eff for all solutions, following predictions from an adapted Flory-Huggins model for polymer melting. The multiple transitions involved in starch gelatinization could be well related to different ranges of Φw,eff following a side chain liquid crystalline model for starch. Deviations from the model predictions were observed mainly for Tonset in conditions of intermediate and excess solvent with high sugar concentrations (50% weight/weight). In such conditions phase separation likely occurs, increasing the effective starch concentration and consequently gelatinization temperatures Pasting behavior related to swelling, i.e. peak viscosity, was found to be a sigmoidal Fermi function of NOH,s/vs of the plasticizers. Plasticizers with high NOH,s/vs enhanced swelling compared to water while those with low NOH,s/vs had an inhibition effect. Overall, a comprehensive mechanism of starch plasticization, swelling and melting is proposed. Swelling associated with solvent ingress and helix-helix dissociation is affected by kinetic factors related to size and viscosity of the plasticizers (both described by NOH,s/vs) and by thermodn. factors related to sugar partitioning and H-bonding ability (both related to Φw,eff). Melting of crystalline domains associated to helix-coil transition is controlled by thermodn., based on solvent H-bonding ability Φw,eff. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: 585-88-6

The Article related to wheat starch gelatinization pasting behavior sugar hydrogen bond plasticizer, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Recommanded Product: 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On June 30, 2022, Rasouli Pirouzian, Haniyeh published an article.COA of Formula: C12H24O11 The title of the article was Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach. And the article contained the following:

The aim of the present study was to evaluate optimal concentration of polyols (maltitol and xylitol) by applying mixture design for the formulation of milk chocolate. The influences of polyols as sucrose substitutes on the main physicochem. parameters and sensory perception were determined The optimization of the variables demonstrated that utilizing 85.58% maltitol and 14.42% xylitol yielded the optimum milk chocolate with the highest desirability without unpleasant alterations in the quality characteristics. Chocolates possessing high concentrations of maltitol pleased the consumer demand. The outcomes indicated that sucrose replacement by polyols have potential in the formulation of reduced calorie milk chocolates. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11

The Article related to milk chocolate formulation maltitol xylitol, chocolate, maltitol, mixture design, optimization, xylitol, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.COA of Formula: C12H24O11

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On July 31, 2020, Qiu, Xueliang; Xu, Peng; Zhao, Xinrui; Du, Guocheng; Zhang, Juan; Li, Jianghua published an article.Recommanded Product: 585-88-6 The title of the article was Combining genetically-encoded biosensors with high throughput strain screening to maximize erythritol production in Yarrowia lipolytica. And the article contained the following:

Erythritol is an important sweetener ingredient and chem. precursor for synthesizing materials with phase transition behavior. Com. erythritol is primarily produced by industrial fermentation Further strain engineering necessitates the development of high throughput screening method for rapid detection and screening of mutant strain libraries. In this work, we took advantage of the erythritol-responsive transcription factor EryD, and constructed a sensor-regulator system for rapid screening and characterization of erythritol overproducers. We configured the optimal architecture of the EryD sensor-regulator construct with improved sensitivity, specificity and dynamic response range. Coupled with mutagenesis and strain screening based on biosensors, we rapidly screened and characterized a strain library containing 1152 mutants derived from combined UV and ARTP mutagenesis, in a relatively short period of time (1 wk). The optimal strain produced more than 148 g/L erythritol in bench-top reactors. This work provides a reference for other metabolic engineering researchers to develop industrially-relevant strains. The reported framework enables us to rapidly improve strain performance and engineer efficient microbial cell factories for industrial applications. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: 585-88-6

The Article related to erythritol hig production eryd transcription factor escherichia, biosensor, eryd, erythritol, high throughput screening, yarrowia lipolytica, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Recommanded Product: 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts