Tag: 300-400

On March 31, 2021, Hu, Xiuting; Song, Liping; Yang, Yuqi; Wang, Lei; Li, Yungao; Miao, Ming published an article.Formula: C12H24O11 The title of the article was Biosynthesis, structural characteristics and prebiotic properties of maltitol-based acceptor products. And the article contained the following:

To obtain novel prebiotic candidates, maltitol derivatives were obtained through alternansucrase-catalyzed reaction between sucrose and maltitol and their structural characteristics and in vitro fermentation were investigated. The reaction parameters, including the ratio of sucrose to maltitol, substrate concentration and reaction time, were optimized with the yield of 44.9% as well as 89.6 mg/mL of maltitol derivatives These maltitol derivatives included α-D-Glcp-(1 → 6)-α-D-Glcp-(1 → 4)-D-Gol (DP3-H), α-D-Glcp-(1 → 3)-α-D-Glcp- (1 → 6)-α-D-Glcp-(1 → 4)-D-Gol (DP4-H) and α-D-Glcp-(1 → 6)-α-D-Glcp-(1 → 3)-α- D-Glcp-(1 → 6)-α-D-Glcp-(1 → 4)-D-Gol (DP5-H). Similar to fructooligosaccharides, they showed the prebiotic activity. Specifically, the highest increase of Bifidobacteria was observed in the cultures supplemented with both DP4-H and DP5-H, whereas the most significant proliferation of Lactobacillus occurred in the culture supplemented with DP3-H. Moreover, fermentation of DP4-H resulted in the highest contents of butyrate and total short-chain fatty acids, which might be related to the highest α-(1 → 3) bond content. These results suggested that the maltitol-receptor products via alternansucrase-catalyzed acceptor reaction were the prebiotic ingredient candidates and the prebiotic activity of maltitol derivatives depended on the type of the glycosidic bond. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to bifidobacteria lactobacillus alternansucrase sucrose maltitol fermentation prebiotics, 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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Alcohol – Wikipedia,
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On March 31, 2021, Hu, Xiuting; Song, Liping; Yang, Yuqi; Wang, Lei; Li, Yungao; Miao, Ming published an article.Formula: C12H24O11 The title of the article was Biosynthesis, structural characteristics and prebiotic properties of maltitol-based acceptor products. And the article contained the following:

To obtain novel prebiotic candidates, maltitol derivatives were obtained through alternansucrase-catalyzed reaction between sucrose and maltitol and their structural characteristics and in vitro fermentation were investigated. The reaction parameters, including the ratio of sucrose to maltitol, substrate concentration and reaction time, were optimized with the yield of 44.9% as well as 89.6 mg/mL of maltitol derivatives These maltitol derivatives included α-D-Glcp-(1 → 6)-α-D-Glcp-(1 → 4)-D-Gol (DP3-H), α-D-Glcp-(1 → 3)-α-D-Glcp- (1 → 6)-α-D-Glcp-(1 → 4)-D-Gol (DP4-H) and α-D-Glcp-(1 → 6)-α-D-Glcp-(1 → 3)-α- D-Glcp-(1 → 6)-α-D-Glcp-(1 → 4)-D-Gol (DP5-H). Similar to fructooligosaccharides, they showed the prebiotic activity. Specifically, the highest increase of Bifidobacteria was observed in the cultures supplemented with both DP4-H and DP5-H, whereas the most significant proliferation of Lactobacillus occurred in the culture supplemented with DP3-H. Moreover, fermentation of DP4-H resulted in the highest contents of butyrate and total short-chain fatty acids, which might be related to the highest α-(1 → 3) bond content. These results suggested that the maltitol-receptor products via alternansucrase-catalyzed acceptor reaction were the prebiotic ingredient candidates and the prebiotic activity of maltitol derivatives depended on the type of the glycosidic bond. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to bifidobacteria lactobacillus alternansucrase sucrose maltitol fermentation prebiotics, Placeholder for records without volume info and other aspects.Formula: C12H24O11

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Alcohol – Wikipedia,
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On March 2, 2022, Hertel Pereira, Ana Claudia; Auer, Ana Carolina; Biedel, Lauro; de Almeida, Camila Medeiros; Romao, Wanderson; Endringer, Denise Coutinho published an article.Safety of SweetPearlR P300 DC Maltitol The title of the article was analysis of Gliricidia sepium leaves by MALDI mass spectrometry imaging. And the article contained the following:

When investigating the potential use of plants as a raw material for all-natural cosmetic formulation, the main parameters are the chem. composition, antioxidant potential, antimicrobial action, and toxicity. Addnl., the production of natural cosmetics should also consider the availability of primary materials and environmental and socioeconomic impact. Gliricidia sepium is a species that produces a large amount of plant material, being cultivated in the agroforestry system. However, studies of phytochem. composition and chem. spatial distribution are scarcely using the MALDI MS (matrix-assisted laser desorption ionization mass spectrometry) and MALDI MSI (mass spectrometry imaging) techniques. A methodol. was developed to optimize ionization parameters and anal. conditions by evaluating the efficiency of three matrixes: a-cyano-4-hydroxycinnamic acid, 2,5-dihydroxybenzoic acid (DHB), and 2-mercaptobenzothiazole in MALDI MS anal. All results were compared to ESI-MS (electrospray ionization mass spectrometry) and, afterward, was performed MALDI MSI anal. on the leaf surface. This study showed through phytochem. anal. that G. sepium leaves are composed of polyphenols and tannins, concluding that the methanolic extract had a higher amount of flavonoid content. Four compounds were identified on the leaf surface, and their spatial distribution was analyzed by MALDI MS using DHB as a matrix. Kaempferol, Isorhamnetin and some fatty acids showed potential applicability for cosmetical use. All the extracts presented antioxidant activity or antimicrobial action and no cytotoxicity. Therefore, extracts of G. sepium could be used as raw materials in cosmetics. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Safety of SweetPearlR P300 DC Maltitol

The Article related to antioxidant antimicrobial gliricidia leaf maldi mass spectrometry imaging, maldi msi, cosmetic, nontoxicity, polyphenols, Placeholder for records without volume info and other aspects.Safety of SweetPearlR P300 DC Maltitol

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Alcohol – Wikipedia,
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Russell, Cherie; Dickie, Sarah; Baker, Phillip; Lawrence, Mark published an article in 2021, the title of the article was Does the Australian health star rating system encourage added sugar reformulation? Trends in sweetener use in Australia.Synthetic Route of 585-88-6 And the article contains the following content:

Dietary risk factors, including excess added sugar intake, are leading contributors to Australia′s burden of disease. An objective of the Australian Health Star Rating (HSR) system is to encourage the reformulation of packaged foods. Manufacturers may improve a product′s HSR by replacing added sugar with non-nutritive sweeteners (NNS). Concerns have been raised regarding the potential substitution effects of ultra-processed foods containing NNS for whole foods, and the long-term impact this may have on population health. The aim of this study was to determine whether the implementation of the HSR system has impacted the use of added sugars and NNS in the food supply. Four product categories were used: products with no added sweetener, products containing added sugar only, products containing NNS only, and products containing a combination of added sugar and NNS. Of 6477 newly released products analyzed displaying a HSR in Australia between 2014-2020, 63% contained added sugars. The proportion of new products sweetened with added sugars increased over time, while NNS use did not, despite a higher average and median HSR for products sweetened with NNS. These findings suggest that at the current time, the HSR system may not discourage the use of added sugars in new products or incentivize the reformulation of added sugar with NNS. As the health risks of NNS are questioned, increased reformulation of products with NNS to reduce the presence of added sugar in the food supply may not address broader health concerns. Instead, supporting the promotion of whole foods and drinks should be prioritized, as well as policy actions that reduce the proliferation and availability of UPFs. 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 saccharin sorbitolv sugar reformulation sweetener, added sugar, food policy, health star rating, non-nutritive sweeteners, nutrient profiling, ultra-processed food, Placeholder for records without volume info and other aspects.Synthetic Route of 585-88-6

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Alcohol – Wikipedia,
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On August 31, 2021, Johns, Marcus A.; Nigmatullin, Rinat; Cranston, Emily D.; Eichhorn, Stephen J. published an article.Computed Properties of 585-88-6 The title of the article was The physicochemical effect of sugar alcohol plasticisers on oxidised nanocellulose gels and extruded filaments. And the article contained the following:

Oxidised nanocelluloses have previously shown promise for the production of extruded filaments with high tensile strength properties. However, they also exhibit poor wet strength due to swelling upon immersion in water. This has resulted in the use of chem. cross-linkers, or co-extrusion with multivalent cations, or cationic polymers, to inhibit this. Here, we report on the effect of incorporating sugar alcs. (glycerol, sorbitol and maltitol) in an oxidised nanocellulose gel before extrusion. While their presence weakens the initial gel, they enable the continuous wet spinning of filaments that are stable in aqueous media without the need for post extrusion processing. We conclude that the relative hydrophilicity of the sugar alc. and its ability to protonate surface carboxyl groups upon drying are key parameters regarding the physicochem. effects observed The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Computed Properties of 585-88-6

The Article related to physicochem sugar alc plasticiser nanocellulose gel filament, Pharmaceuticals: Formulation and Compounding and other aspects.Computed Properties of 585-88-6

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Alcohol – Wikipedia,
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On October 31, 2020, Bourduche, Franck; Sanchez-Ballester, Noelia M.; Bataille, Bernard; Lefevre, Philippe; Sharkawi, Tahmer published an article.Computed Properties of 585-88-6 The title of the article was Structure-Property Relationship of Amorphous Maltitol as Tableting Excipient. And the article contained the following:

Maltitol shows interesting properties compared with mannitol or sorbitol, two other polyols, which are widely used as a pharmaceutical excipients for tablet compaction. For this study, the properties of an amorphous polyol, maltitol, were investigated using a tablet press simulator. The aim of this study was to evaluate the behavior of amorphous maltitol compared to SweetPearl P 200, a pure product, and SweetPearl P 300 DC, a textured crystalline maltitol excipient for direct compression. The physicochem. and pharmacotech. properties were compared, revealing a major change in properties after amorphization. The study of the tabletability, mean yield pressure, elastic properties, etc. shows that the compression behavior of amorphous powders has been significantly altered. The results showed specific properties of amorphous maltitol with good tabletability at low compaction pressure. The stability of the amorphous and the evolution of its behavior in compression were then studied, showing a direct link between its recrystallization and the change in its properties. The use of a stabilizing agent, maltotriitol, slowed down the recrystallization, maintaining the specific properties of the amorphous material in compression for a longer period of time. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Computed Properties of 585-88-6

The Article related to amorphous maltitol excipient structure property relationship tableting, amorphous state, direct compression, maltitol, physicochemical characterizations, stability study, Pharmaceuticals: Formulation and Compounding and other aspects.Computed Properties of 585-88-6

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On January 31, 2021, Homayouni Rad, Aziz; Rasouli Pirouzian, Haniyeh published an article.Formula: C12H24O11 The title of the article was Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design. And the article contained the following:

Abstract: The purpose of the current research was to determine optimal situation by applying Simplex lattice mixture design for the formulation of prebiotic sucrose-free milk chocolate. Chocolate samples were prepared using two different sugar alcs. containing xylitol and maltitol along with galactooligosaccharide as prebiotic substance. The effects of sugar alcs. and prebiotic blends on rheol. attributes and some phys. characteristics were assessed. The outcomes represented the high coefficient of determination (≥ 90%) of fitted models. The optimization of the variables indicated that using 20.857 g maltitol, 7.131 g xylitol and 5.012 g galactooligosaccharide generated the optimized chocolate with the highest desirability (1.00) without undesirable changes in the rheol. and phys. properties. Furthermore, the optimum formulation was prepared to validate the optimum model. The sensory evaluation of the optimized formulation of chocolate pleased the consumer needs. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to prebiotic sucrose milk chocolate formulation mixture design, formulation, optimization, prebiotic, simplex-lattice mixture design, sucrose-free chocolate, sugar alcohols, Food and Feed Chemistry: Feeds and Animal Foods and other aspects.Formula: C12H24O11

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Alcohol – Wikipedia,
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Gonzalez-Rodriguez, Maria; Redruello-Requejo, Marina; Samaniego-Vaesken, Maria de Lourdes; Montero-Bravo, Ana; Puga, Ana M.; Partearroyo, Teresa; Varela-Moreiras, Gregorio published an article in 2021, the title of the article was Low- and No-Calorie Sweetener (LNCS) Presence and Consumption among the Portuguese Adult Population.Electric Literature of 585-88-6 And the article contains the following content:

The use of low and no-calorie sweeteners (LNCS) in food and beverages has become increasingly common in the development and reformulation of products to reduce energy derived from added sugars. Our aim was to identify the presence and consumption of LNCS through food and beverages according to consumption patterns in a representative sample (n = 256) of the Portuguese adult population. The study had a descriptive cross-sectional observational design and was based on the application of a Food Frequency Questionnaire. Overall, it was found that 4.1% of the foods and 16.7% of the beverages consumed by the Portuguese adult population contained LNCS. Food groups mostly contributing to LNCS consumption were non-alc. beverages such as soft drinks and juices (34.2%); milk and dairy products (16.5%); appetizers such as chips (8.6%); sugars and sweets such as chocolates, candies, or chewing gums (6.1%); meat and derivative products (2.2%); cereals and derivatives (1.2%) and canned fruits (1.2%). Main LNCS consumed were acesulfame-K, sucralose, and aspartame, single or combined, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. In conclusion, LNCS were found across a wide variety of products available in the Portuguese market and their prevalence of inclusion in the diet of the population evidences the need to develop more studies on the evolution of LNCS intake and its impact on the full dietary model and health. Consequently, these food additives should be included in food composition databases and, periodically, updated to reflect the recurrent reformulation strategies adopted by the food industry in its efforts to reduce the energy contribution of added sugars. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Electric Literature of 585-88-6

The Article related to low number calorie sweetener portugal, portuguese population, additives, artificial sweeteners, food groups, low- and no-calorie sweeteners, processed foods, Animal Nutrition: Carbohydrates, Fiber, and Energy and other aspects.Electric Literature of 585-88-6

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Alcohol – Wikipedia,
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Duarte, Larissa Marinho; Ferreira, Sila Mary Rodrigues; Almeida, Claudia Choma Bettega; Duran, Ana Clara da Fonseca Leitao; Grilo, Mariana Fagundes; Macedo, Mariana de Souza; Franceschini, Sylvia do Carmo Castro; Crispim, Sandra Patricia published an article in 2022, the title of the article was Dietary exposure to low-calorie sweeteners in a sample of Brazilian pregnant women.Formula: C12H24O11 And the article contains the following content:

The dietary exposure to low-calorie sweeteners (LCS) was estimated in a sample of pregnant Brazilian women. Consumption data were obtained with a 24-h Dietary Recall interview. Because of the uncertainty in assessing foods with LCS, they were classified into three scenarios to ensure inclusion of the 15 LCS allowed for use in Brazil: ranging from a less to a more conservative scenario. The concentration of LCS was estimated using the amount declared on the label or the maximum permitted levels and anal. determination data for table-top sweeteners. The frequency of consumption was higher for acesulfame-K, aspartame, and cyclamate. The food groups contributing the most to the consumption of LCS were non-alc. beverages, table-top sweeteners, confectionary and desserts. The level of dietary exposure to LCS was within the safety limit. However, continued efforts to monitor their dietary exposure are necessary given the limitations highlighted in this study. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to acesulfamek aspartame cyclamate low calorie sweetener pregnancy, exposure assessment, acesulfame-k, aspartame, cyclamate, processed foods, sweeteners, Animal Nutrition: Carbohydrates, Fiber, and Energy and other aspects.Formula: C12H24O11

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Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts