Category: 585-88-6

On January 15, 2020, Simon, Nina; Sperber, Christine; Voigtlaender, Cornelia; Born, Julia; Gilbert, Daniel F.; Seyferth, Stefan; Lee, Geoffrey; Kappes, Barbara; Friedrich, Oliver published an article.Synthetic Route of 585-88-6 The title of the article was Improved stability of polyclonal antibodies: A case study with lyophilization-conserved antibodies raised against epitopes from the malaria parasite Plasmodium falciparum. And the article contained the following:

Antibodies can be produced as polyclonal (pAb) or monoclonal (mAb) liquid formulations with limited shelf-life. For pAbs, unlike mAbs, only little is known about excipients and lyophilization affecting antibody stability upon reconstitution. We used a model pAb directed against Plasmodium falciparum (Pf) pyridoxal 5′-phosphate synthase 2 (Pdx2) to systemically study effects of bulking agents (amino acids, phosphate buffers, salt solutions), sugar(alcs.), surfactants and protein additions (bovine serum albumin, BSA) in liquid pAb formulations (isolated or in combinations) on the activity to detect the antigen in Pf extracts by Western blots. Repeated freeze-thaw cycles (20x) and extended room temperature storage markedly compromised pAb stability, the former being ameliorated by addition of cryoprotectants (glycerol, sucrose). Lyophilization of pure liquid pAb formulation markedly decreased antibody reactivity upon reconstitution which was not preserved by most bulking agents tested (e.g., histidine, arginine, acetate). Among the tested salt solutions (NaCl, Ringer, PBS), phosphate buffered saline had the largest lyoprotective potential, alongside sucrose, but not trehalose or maltitol. Among combinations of excipients, PBS, sucrose, low concentration BSA and Tween potently preserved PfPdx2 stability. Results for PBS were transferable to PfEnolase pAb, indicating that some of the formulations investigated here might be a low-cost solution for more general applicability to pAbs. 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 plasmodium polyclonal antibody lyophilization epitope, Pharmaceuticals: Other and other aspects.Synthetic Route of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Srivastava, Abhishek; Sharma, Vivek; Singh, Vinay Kumar; Srivastava, Krishna published an article in 2022, the title of the article was A simple and sensitive inhibitory kinetic method for the carbocisteine determination.COA of Formula: C12H24O11 And the article contains the following content:

A fast, reproducible, and sensitive method is proposed for the kinetic determination of carbocisteine (CCys). The method depends on the inhibitory property of carbocisteine, which reduces the Hg2+ catalyzed substitution rate of cyanide from [Ru(CN)6]4- with N-R-salt (1-Nitroso-2-naphthol-3,6-disulfonic acid disodium salt) via forming a stable complex with Hg2+. Spectrophotometric measurements were carried out by recording the absorbance at 525 nm (λmax of [Ru(CN)5 Nitroso-R-Salt]3- complex) at a fixed time of 10 and 15 min under the optimized reaction conditions with [N-R-salt] = 4.5 x 10-4 M, I = 0.05 M (KNO3), Temp = 45.0 ± 0.2°C, pH = 7.0 ± 0.03, [Hg2+] = 8.0 x 10-5 M and [Ru(CN)64-] = 4.25 x 10-5 M. With the proposed method, CCys can be determined quant. down to 3.0 x 10-6 M. This methodol. can be effectively used for the rapid quant. estimation of CCys in the pharmaceutical samples with good accuracy and reproducibility. The addition of common excipients in pharmaceuticals even up to 1000 times with [CCys] does not interfere significantly in the estimation of CCys. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11

The Article related to carbocisteine inhibitory kinetic method, Pharmaceutical Analysis: General and other aspects.COA of Formula: C12H24O11

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On May 31, 2021, DeJong, Amy E.; Hartel, Richard W. published an article.Related Products of 585-88-6 The title of the article was Modulating sorbitol crystallization using impurities. And the article contained the following:

Sorbitol crystallization in complex systems, such as those seen in sugar-free confectionery products, is not well understood. By leveraging torque rheol., crystallization onset time was measured using the inflection point at which torque increased during mixing as a result of crystallization Select impurities (mannitol, maltitol, and glycerol) were used 5, 10, and 20% to determine their impact on sorbitol crystallization behavior from 10% moisture sorbitol syrups. Binary and ternary blends of the same impurities were also evaluated at a total impurity addition level of 20% to investigate any synergies. Overall, mannitol had the most pronounced inhibition of sorbitol crystallization onset time, with onset time being directly proportional to the amount of mannitol added. Interestingly, despite inhibited onset time, mannitol did not impact the final torque measurement and the impact on m.p. was minimal; this differed from the other ingredients studied as well as ingredient blends. 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 sorbitol crystallization impurities, Food and Feed Chemistry: Analysis and other aspects.Related Products of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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,
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

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 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 July 29, 2020, Mahalapbutr, Panupong; Lee, Vannajan Sanghiran; Rungrotmongkol, Thanyada published an article.Recommanded Product: 585-88-6 The title of the article was Binding Hotspot and Activation Mechanism of Maltitol and Lactitol toward the Human Sweet Taste Receptor. And the article contained the following:

Human sweet taste receptor (hSTR) recognizes a wide array of sweeteners, resulting in sweet taste perception. Maltitol and lactitol have been extensively used in place of sucrose due to their capability to prevent dental caries. Herein, several mol. modeling approaches were applied to investigate the structural and energetic properties of these two polyols/hSTR complexes. Triplicate 500 ns mol. dynamics (MD) simulations and mol. mechanics/generalized Born surface area (MM/GBSA)-based free energy calculations revealed that the TAS1R2 monomer is the preferential binding site for maltitol and lactitol rather than the TAS1R3 region. Several polar residues (D142, S144, Y215, D278, E302, R383, and especially N143) were involved in polyols binding through electrostatic attractions and H-bond formations. The mol. complexation process not only induced the stable form of ligands but also stimulated the conformational adaptation of the TAS1R2 monomer to become a close-packed structure through an induced-fit mechanism. Notably, the binding affinity of the maltitol/TAS1R2 complex (ΔGbind of -17.93 ± 1.49 kcal/mol) was significantly higher than that of the lactitol/TAS1R2 system (-8.53 ± 1.78 kcal/mol), in line with the exptl. relative sweetness. These findings provide an in-depth understanding of the differences in the sweetness response between maltitol and lactitol, which could be helpful to design novel polyol derivatives with higher sweet taste perception. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: 585-88-6

The Article related to binding hotspot activation maltitol lactitol human sweet taste receptor, tas1r2/tas1r3, lactitol, maltitol, molecular dynamics simulation, sweet taste receptor, Mammalian Biochemistry: Metabolism and other aspects.Recommanded Product: 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On May 31, 2022, Tsai, Yu-Hsuan; Tsai, Chia-Wei; Tipple, Christopher A. published an article.Application In Synthesis of SweetPearlR P300 DC Maltitol The title of the article was A validated method for the analysis of sugars and sugar alcohols related to explosives via liquid chromatography mass spectrometry (LC-MS) with post-column addition. And the article contained the following:

The anal. of eleven sugars and sugar alcs. was performed via liquid chromatog. with mass spectrometric detection. A method for the separation of the sugars and sugar alcs., with the specific emphasis on the separation of the isomeric pair sorbitol/mannitol, was developed. The method was validated, with the following studies included: limit of detection, stability, interference, and ionization suppression. The limits of detection ranged from 9.2×10-3 mM for maltitol up to 2.3 mM for erythrose (3.2 ppm up to 2.8 x102 ppm). The sugars and sugar alcs. were tested at low and high concentrations over 5 days for their stability. Most of the sugars were stable for at least two days at the high concentration, while 6 were stable at the low concentration indicating the need to analyze promptly. An interference study was conducted with nitrated sugars present, which may be present in the forensic application for which the method is intended. There was no interference observed from either mannitol hexanitrate (MHN) or erythritol tetranitrate (ETN). Finally, the effect of a sample collection matrix was evaluated for its potential to either suppress or enhance the anal. signal from the sugars and sugar alcs. There was no significant enhancement/suppression observed, at high or low concentration, for any analyte except fructose. A field trial was made of forensic samples which demonstrated the potential of the procedure. The method was successfully used for the anal. of six post-blast samples, which indicated the presence of at least one sugar/sugar alc. in five of those samples. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Application In Synthesis of SweetPearlR P300 DC Maltitol

The Article related to forensic sugar alc liquid chromatog mass spectrometry validation, Biochemical Methods: Chromatographic and other aspects.Application In Synthesis of SweetPearlR P300 DC Maltitol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Malecki, Jan; Tomasevic, Igor; Solowiej, Bartosz G. published an article in 2022, the title of the article was The influence of the syrup type on rheology, color differences, water activity, and nutritional and sensory aspects of high-protein bars for sportsmen.Recommanded Product: SweetPearlR P300 DC Maltitol And the article contains the following content:

Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the energy value must come from protein for the product to be called high-protein. The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheol., water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. A significant increase of the hardness parameter referring to the control sample was noted for bars containing chickpea-maize liquid fiber in chocolate (311.65 N), with low adhesiveness simultaneously (54.71 N). Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). The water activity of all tested bars indicated the high stability of samples over time (<0.80), except for samples without chocolate made of PM syrup. The color of the tested bars was from light cream to Earth yellow. Bars obtained with tapioca liquid fiber had the lowest nutritional value. Results presented in this study suggest that selecting the correct type of syrup may significantly influence the functional properties of high-protein bars. 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 syrup rheol water activity high protein bar human, Placeholder for records without volume info and other aspects.Recommanded Product: SweetPearlR P300 DC Maltitol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts