Tag: 300-400

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

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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

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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

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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

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On September 30, 2022, Sandoval, Aleida J.; Fernandez, Mercedes; Sanz, Oihane; Santamaria, Antxon; Penott-Chang, Evis; Muller, Alejandro J. published an article.Safety of SweetPearlR P300 DC Maltitol The title of the article was Large amplitude oscillatory shear (LAOS) behavior of chocolates of different compositions. And the article contained the following:

The complex rheol. response of chocolates of different compositions was analyzed in depth from stationary shear flow curves and large amplitude oscillatory shear tests. The samples have a wide range of cocoa content that controls the rheol. behavior characterized by a yielding response. The strain amplitude at which the chocolates changed from elastic-dominated to viscous-dominated behavior ranged from 0.2 to 0.4%. In this region, the stress response to the applied sinusoidally oscillating shear strain showed transient overshoots whose values were similar to yield stress calculated using the Casson equation in continuous flow. The nonlinear response at the steady-state was analyzed. The Q0 nonlinearity parameter, obtained from Fourier Transform anal., increases as the concentration of the solids conferring bimodality to the particle size distribution increases. In the study of intracycle nonlinearities, the anal. of the third-order Chebyshev elastic and viscous coefficients showed that the sample which contains the highest amount of solids different from cocoa exhibited the lowest strain-stiffening and the highest shear-thinning behaviors. Stress bifurcation anal. identified the beginning of the yielding transition and evidenced a nonlinear solid-like behavior before the solid-liquid transition. Anal. of Lissajous-Bowditch curves allowed the static and dynamic contributions of the yielding transition to be identified, and the full Sequence of Phys. Process quant. anal. captures the time-dependent nonlinear response of chocolates over the history of applied deformations. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Safety of SweetPearlR P300 DC Maltitol

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Kowalska, Hanna; Wozniak, Lukasz; Masiarz, Ewelina; Stelmach, Alicja; Salamon, Agnieszka; Kowalska, Jolanta; Piotrowski, Dariusz; Marzec, Agata published an article in 2020, the title of the article was The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples.Synthetic Route of 585-88-6 And the article contains the following content:

The purpose of this study was to evaluate the possibility of using polyols (erythritol, xylitol, and maltitol) as alternatives to sucrose commonly used for osmotic dehydration (OD) of apples and to determine their content in osmotically dehydrated and dried fruit. For comparison, apples were also dehydrated in a sucrose solution The content of sugars (sucrose, fructose, and glucose) was determined as well. Osmotic dehydration was examined at a temperature of 40 °C in time ranges between 15 and 360 min, and also 1440 min. The polyol solutions were equally or significantly more effective in the OD of apples compared to the sucrose solution Regardless of the type of osmotic solution, the water loss of apples was from 2 to 10 times greater than solid gain. The color of fruit dehydrated in sucrose and xylitol solutions was characterized by the smallest total color difference (7.9-10.5) compared with the fresh apple tissue. Osmotic dehydration of apples in polyol solutions resulted in the transfer of these substances to fruit tissue. Erythritol was the most effective osmotic agent. The use of polyols for the OD of fruit at the pretreatment stage and the appropriate drying method can be used to create products with high qualities among others due to the lack of added sugars. The use of hybrid drying after the osmotic treatment is a good alternative to the freeze-drying process. 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 polyols mass exchange osmotic dehydration dried apple, Placeholder for records without volume info and other aspects.Synthetic Route of 585-88-6

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On May 31, 2020, Piekara, Agnieszka; Krzywonos, Malgorzata; Pstrowska, Katarzyna published an article.Synthetic Route of 585-88-6 The title of the article was Lollipop supplements- nutrient-dense foods or sweets in disguise?. And the article contained the following:

The consumption of dietary supplements (DSs) is rising among children. Lately the composition of such products has come under considerable criticism. Sweetening agents (SA) were identified and quantified in dietary supplements, which take the form of lollipops (lollipop supplements) using HPLC and the calorific value of the analyzed products was determined using a caloric bomb. The purpose of the study was to evaluate: (i) content of SA in lollipop supplements, (ii) energetic value of the daily dose of lollipop supplement vs the average energy requirement (AR) for children aged 3-12 and (iii) potential impact that the sweetening agents, found in lollipop supplements, may have on children′s health. The anal. of the energy values of the supplements′ daily doses shows a significant impact of such dose of supplement on the energy balance of the daily diet amounting to 12.74 % of a 7-yr-old female child′s AR for energy (kcal/day). The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Synthetic Route of 585-88-6

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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

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On October 31, 2021, Lewis, Kathy; Tzilivakis, John published an article.Formula: C12H24O11 The title of the article was Review and synthesis of data on the potential environmental impact of artificial sweeteners. And the article contained the following:

A review. EFSA is implementing evidence-based risk assessments for the re-evaluation of certain sweeteners. The aim of this work was to ensure that, as part of the preparatory work done by EFSA to support its Panel on Food Additives and Flavourings (FAF) in reaching conclusions on the safety of permitted food additives, relevant information on the environmental risks associated with the use of the artificial sweeteners are identified. In the context of this re-evaluation process the following substances used as sweeteners were considered: acesulfame-K (E 950), salt of aspartame-acesulfame (E 962), sucralose (E 955), saccharins (E 954), thaumatin (E 957), neohesperidine DC (E 959), neotame (E 961), cyclamates (E 952) and the polyol sweeteners (sorbitols (E 420); mannitol (E 421); isomalt (E 953); maltitols (E 965); lactitol (E 966); xylitol (E 967) and erythritol (E 968)). Data was collated using a systematic review approach. Generally, the data identified was extremely limited particularly with respect to neohesperidine DC, neotame, thaumatin and the polyol sweeteners. However, there was also limited evidence to suggest their widespread occurrence in the environment. With respect to acesulfame-K, sucralose, cyclamates and saccharin multiple studies were identified that demonstrate the widespread distribution of these sweeteners in surface waters, groundwaters, coastal and marine waters. There are also studies showing their presence in drinking (tap) water supplies, rainwater and in atm. samples. However, these sweeteners do not appear to be highly toxic to aquatic species, at least not at environmental concentrations currently seen. The salt of aspartame-acesulfame easily dissociates into its two component sweeteners in the human body and the environment and so the review process also considered aspartame despite it not being a specific focus of the regulatory review process. While there is some evidence to suggest aspartame is toxic to aquatic species it is not detected at levels of concern in the environment. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to review artificial sweeteners food additive safety risk assessment, Placeholder for records without volume info and other aspects.Formula: C12H24O11

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On June 23, 2020, Yokota, Hidetaka; Kadowaki, Miki; Matsuura, Tsutashi; Imanaka, Hiroyuki; Ishida, Naoyuki; Imamura, Koreyoshi published an article.Product Details of 585-88-6 The title of the article was The Use of a Combination of a Sugar and Surfactant to Stabilize Au Nanoparticle Dispersion against Aggregation during Freeze-Drying. And the article contained the following:

Drying a suspension of nanoparticles typically results in the irreversible aggregation of nanoparticles; however, solutions that contain unstable ingredients are often converted into dried powders to prolong their shelf lives. In this study, the use of a combination of a surface-active agent and sugar was investigated with regard to avoiding the aggregation of nanoparticles during drying. Suspensions of Au nanoparticles (~60 nm diameter, AuNPs) were freeze-dried in the presence of different combinations of various sugars with a surfactant. Sucrose monopalmitate (SEC16) was mainly used as the surfactant, based on a comparison of antiaggregation effects conferred by various surfactants. The freeze-dried AuNP suspension was then reconstituted, and the avoidance of AuNP aggregation was then examined The results demonstrated that the use of a combination of a small amount of SEC16 and sugar resulted in a greater redispersibility of AuNPs after freeze-drying than when the individual components were used. Repetition tests of freeze-drying and reconstitution were conducted. The sucrose/SEC16 mixture was freeze-dried on an electroless-plated Au film and then analyzed by IR spectroscopy. Strong interactions between SEC16 and the Au surface were detected, and these interactions appear to play a crucial role in the antiaggregation of AuNPs during freeze-drying. 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 gold nanoparticle dispersion aggregation freeze drying stability surfactant carbohydrate, Placeholder for records without volume info and other aspects.Product Details of 585-88-6

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