Tag: 300-400

Redruello-Requejo, Marina; Gonzalez-Rodriguez, Maria; de Lourdes Samaniego-Vaesken, Ma; Montero-Bravo, Ana; Partearroyo, Teresa; Varela-Moreiras, Gregorio published an article in 2021, the title of the article was Low-and no-calorie sweetener (LNCS) consumption patterns amongst the Spanish adult population.Product Details of 585-88-6 And the article contains the following content:

Low- and no-calorie sweeteners (LNCS) are a group of food additives characterized by their high sweetness intensity and virtually zero caloric content, attributes that make them potential substitutes for added sugars in processed foods and beverages. However, there is currently scarce information available about both the different LNCS used in food products available in Spain and their consumption patterns. Prompted by these reasons, the aim of this research work was to identify the presence and consumption of LNCS in food and beverages consumed by a representative sample of the Spanish adult population (n = 507). For this purpose, a Food Frequency Questionnaire was carried out. Overall, it was found that 4.5% of the foods and 22.3% of the beverages consumed by the surveyed population contained LNCS. The food groups that presented the highest percentage of daily servings containing LNCS were non-alc. beverages such as soft drinks and juices (36.1%); sugars and sweets such as chocolates, candies, or chewing gum (14.2%); milk and dairy products (7.0%); meat and derivative products (5.1%); cereals and derivatives (4.3%); appetizers (1.7%); and, finally, sauces and condiments such as ketchup or mustard (1.0%). The main LNCS consumed were acesulfame-K, sucralose, sorbitol, aspartame, and cyclamate, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. Our results show the great diversity of food groups that are currently including these compounds as ingredients. Consequently, there is a need for these food additives to be included in food composition databases, which should be regularly updated to include LNCS in order to facilitate their assessment and monitoring in dietary nutritional surveys. 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 low calorie sweetener spain, spain, added sugars, beverages, dietary patterns, food additives, foods, low- and no-calorie sweeteners, Animal Nutrition: Carbohydrates, Fiber, and Energy and other aspects.Product Details of 585-88-6

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On May 10, 2021, Yamaguchi, Sho; Fujita, Shu; Nakajima, Kiyotaka; Yamazoe, Seiji; Yamasaki, Jun; Mizugaki, Tomoo; Mitsudome, Takato published an article.Electric Literature of 585-88-6 The title of the article was Support-Boosted Nickel Phosphide Nanoalloy Catalysis in the Selective Hydrogenation of Maltose to Maltitol. And the article contained the following:

Metal phosphide catalysts have attracted attention for organic synthesis owing to their stability and high activity. Nevertheless, metal-support interactions and support-boosted metal phosphide catalysis remain unexplored. Herein, we report the development of a hydrotalcite (HT: Mg6Al2CO3(OH)16·4(H2O))-supported nickel phosphide nanoalloy (nano-Ni2P/HT) that exhibits high activity for the hydrogenation of maltose, which is an important reaction for producing maltitol as a sweetener and food additive. The HT support drastically increased the catalytic activity of nano-Ni2P, allowing nano-Ni2P/HT to outperform conventional catalysts. Various spectroscopic studies revealed that cooperative catalysis by nano-Ni2P and HT plays a key role in the efficient hydrogenation of maltose. The cooperative catalysis enabled high-yield production of maltitol, even at ambient temperature Furthermore, nano-Ni2P/HT was successfully recovered and reused while retaining its high activity and selectivity. Notably, nano-Ni2P/HT operated well in concentrated maltose solutions (>50 weight %), demonstrating that the high performance of this catalyst will pave the way for the efficient and sustainable production of maltitol. 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 nickel phosphide nanoalloy catalysis hydrogenation maltose maltitol, Industrial Carbohydrates: Sucrose and Other Sugars and other aspects.Electric Literature of 585-88-6

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On November 30, 2021, Pasquini, Celio; Hespanhol, Maria C. published an article.Formula: C12H24O11 The title of the article was A rotational-linear sample probing device to improve the performance of compact near-infrared spectrophotometers. And the article contained the following:

A novel device to probe solid ground samples by simultaneous rotational and linear displacement of their container is described and evaluated. The device improves the representativeness of spectra obtained from laboratory samples measured by near-IR (NIR) spectroscopy using low-cost, compact instruments. These instruments typically illuminate and probe a small portion of the laboratory sample, affecting the quant. and qual. anal. results due to a lack of sample representativeness of the NIR spectrum. The device maximizes the sample amount assessed during the measurement, providing a more representative average spectrum. Principal component anal. of the spectral data was employed to evaluate and guide the minimization of the effect of sample heterogeneity on the anal. results. A significant improvement in the range 70 to 300% in the quant. multivariate regression results over less representative measurement modes was obtained by employing the new device and the rotational-linear mode. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to rotational linear sample probing device nir spectrophotometer, Biochemical Methods: Spectral and Related Methods and other aspects.Formula: C12H24O11

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On June 5, 2022, Marshall, Tatianna; Marangoni, Alejandro G.; Laredo, Thamara; Al-Abdul-Wahid, M. Sameer; Pensini, Erica published an article.Computed Properties of 585-88-6 The title of the article was Mechanisms of solvent separation using sugars and sugar alcohols. And the article contained the following:

This study uses sugars (dextrose, sucrose, ribose, fructose and mannose) and sugar alcs. (maltitol, erythritol, sorbitol, xylitol) to sep. water from THF (THF) and acetonitrile (AN). Bottle tests and NMR (NMR) show that above 0.25 M all sugars and sugar alcs. effectively sep. water from either THF or AN. At 0.5 M concentrations, maltitol and sucrose yield a non-negligible interfacial tension between AN and water, while the interfacial tension is negligible with all other compounds This indicates that while all compounds have similar separation effectiveness above a benchmark concentration, maltitol and sucrose (which are dimers) have a stronger effect on water structure compared to the other compounds tested (which are monomers). Attenuated Total Reflectance – Fourier Transform IR spectroscopy (ATR-FTIR) was used to explain solvent separation, based on the effect of sugars on hydrogen bonding (H-bonding) and on the nitrile band. The H-bonding peak was deconvolved into peaks representative of different water clusters, comprised of water mols. donating and accepting a different number of H-bonds. Principal component anal. (PCA) shows that single H-bond donors (SD) (at approx. 3200 cm-1) and double H-bond donor (DD) (at approx. 3400 cm-1) are most affected by maltitol and sucrose. All sugars tested induce a blue shift of the H-bonding of absorbance peaks for DD and SD, in either water or in mixtures of water-AN and water-THF. This indicates that they strengthen H-bonding in these clusters. The effect of all sugars is comparable when concentrations are expressed as OH equivalent Sugars increase the ratio between the amplitude A of SD relative to DD, and SD are most effective at structuring water. The difference between the ratio A(SD)/A(DD) after and before sugar addition is lowest in water (≈0.9), followed by THF-water mixtures (≈1.1) and AN-water mixtures (≈1.2). This indicates that solvents enhance the effect of sugars on H bonding. This is likely because sugars are not soluble in either THF or AN, which therefore excludes them and promotes their interactions with water. In turn, water-sugar H-bonding weakens interactions between AN-water or THF-water, leading to solvent separation The anal. of the nitrile band shows that sugars and sugar alcs. increase the relative amount of free nitrile, which is correlated to weaker interactions between AN and water. Maltitol and sucrose display approx. two times the relative amount of free nitrile compared to dextrose and erythritol. Our study confirms that sugars and sugar alcs. weaken solvent-water interactions, and reveals that they sep. solvents by increasing the proportion of SD relative to DD. 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 mechanism solvent separation sugar alc, Unit Operations and Processes: Separation Processes and other aspects.Computed Properties of 585-88-6

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On June 30, 2022, Nobakht, Danial; Abedini, Reza published an article.Recommanded Product: SweetPearlR P300 DC Maltitol The title of the article was Improved gas separation performance of Pebax1657 membrane modified by polyalcoholic compounds. And the article contained the following:

Poly (ether-block-amide) or Pebax is one of the most promising copolymers employed for CO2 separation The existence of polyamide and polyether segments within the total matrix gives superior properties to Pebax, providing it significant CO2 permeation compared to the other light gases such as CH4 and N2. However, improving the separation performance of Pebax is one of the major concerns in developing new membranes. Compounds with hydroxyl and carboxyl groups are listed as appropriate candidates to be embedded within the Pebax matrix, finally enhancing the CO2 separation Such compounds with oxygen atoms (neg. charged) can interact with the central carbon (pos. charged) of CO2 via Lewis acid-base interactions, which contributes to further CO2 permeation. In this study, Pebax1657, which has a good performance in CO2 separation, was blended with maltitol and mannitol as multi-hydroxyl compounds Pebax/mannitol and Pebax/maltitol blend membranes were prepared by solution casting/solvent evaporation method, and their CO2 separation performance from N2 and CH4 was studied. Changes in chem. bonds, thermal properties, and cross-sectional morphol. of the membranes were investigated using FTIR, DSC, TGA, FESEM and XRD anal. The gas permeability results showed that the highest permeability of CO2 was 341.27 barrer and 228.64 barrer, which are related to Pebax/maltitol (20 wt%), and Pebax/mannitol (20 wt%) at a temperature of 30°C and feed pressure of 10 bar, resp. In addition, the highest selectivity of 66.65 (CO2/N2) and 23.95 (CO2/CH4) was obtained for Pebax/maltitol (20 wt%). Likewise, selectivity values of 67.84 for CO2/N2 and 25.49 for CO2/CH4 were obtained with Pebax/mannitol (20 wt%), at a pressure of 10 bar. 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 caprolactam ethylene oxide rubber maltitol mannitol gas separation membrane, Plastics Fabrication and Uses: Plastic Product Uses and other aspects.Recommanded Product: SweetPearlR P300 DC Maltitol

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Padinjarakoot, Nandagopal; Sabikhi, Latha; Panjagari, Narender R.; Kumar, Ct manoj published an article in 2020, the title of the article was Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit.Quality Control of SweetPearlR P300 DC Maltitol And the article contains the following content:

A study has been conducted to evaluate the effect of addition of interesterified fat, polydextrose, maltitol, and FOS-sucralose on adsorption isotherm and thermodn. properties of multigrain high fiber reduced calorie biscuits (HFRCB). A static gravimetric method was used over a water activity range of 0.11-0.95 at three different temperatures (25°C, 35°C, and 45°C). The adsorption isotherm of HFRCB showed a slight shift from type II curve to type III. The BET and GAB models were found as the best fitted to the exptl. data. The net isosteric heat of sorption of HFRCB varied from 5.07 to 25.45 kJ/mol. The net isosteric heat of sorption of first water mol. and characteristic moisture content of HFRCB was 27.43 kJ/mol and 0.11 kg/kg dry solids, resp. The spreading pressure increased with increasing water activity and temperature Entropy-Enthalpy compensation theory was evaluated for sorption isotherm of HFRCB at studied exptl. conditions. Practical applications : The study revealed the effect of addition of selected novel ingredients on the sorption properties of biscuit. The study also gives clarity for product developers to cautiously select type and quantity of ingredients. The calculated monolayer moisture content and isosteric heat of sorption can be used for the estimation of energy required during drying, designing of driers, storage condition and shelf life prediction. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Quality Control of SweetPearlR P300 DC Maltitol

The Article related to high fiber calorie multigrain biscuit adsorption isotherm thermodn property, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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Majeed, Mudasir; Hussain, Abdullah Ijaz; Chatha, Shahzad Ali Shahid; Kamal, Ghulam Mustafa; Ali, Qasim published an article in 2020, the title of the article was Discrimination of mungbean cultivars/varieties based on minor saccharides composition by HPLC coupled with multivariate statistical analysis.Application In Synthesis of SweetPearlR P300 DC Maltitol And the article contains the following content:

Present study reports the potential use of HPLC coupled with principle component anal. (PCA) and partial least squares discriminant anal. (PLSDA), for differentiation of approved mungbean variety from the promising lines based on minor saccharides profiles. A total of 48 mungbean samples from one approved variety and seven promising lines were analyzed for minor saccharides using HPLC and multivariate statistical anal. PCA showed a clear separation among the classes. PLSDA was conducted to extract the variables that were responsible for the separation of mungbean approved variety from the lines. Maltoheptaose, maltohexaose, maltopentaose, maltotretraose, maltitol, maltose, mannitole, betaine varied significantly while stachyose, raffinose, sucrose, lectitol, dulcitol, xylitol, galactose showed non-significant differences. Maltoheptaose, maltohexaose, maltotretraose, maltitol, mannitole and galactose were found as the most abundant compounds while stachyose, raffinose, sucrose, lectitol and betaine were found less abundant in all lines and approved variety of V. radiata. The study highlights metabolic variation among mungbean variety and lines for minor saccharides profiles and its usefulness for consumers to choose for their desired variety or line as well as for breeders to look into the genetic factors responsible for this variation. 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 vigna saccharide composition hplc multivariate statistical analysis, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Application In Synthesis of SweetPearlR P300 DC Maltitol

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Ho, L.-H.; Pulsawat, M. M. published an article in 2020, the title of the article was Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies.Application of 585-88-6 And the article contains the following content:

The aim of the present work was to produce low sugar cookies by partial substitution with a sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies were prepared Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respec- tively. Cookies that contained sucrose represented the control. All the cookies produced were analyzed for chem. properties, phys. properties, and sensorial acceptance. The chem. anal. results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude fiber, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories, and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus, could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented good phys. quality. The hardness value of cookies decreased with 50% substitution of sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values than other cookie samples. The sensory evaluation results showed that the cookies incorporat- ed with maltitol and isomalt did not influence the overall acceptability of cookies. In conclu- sion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low sugar’ cookies, and this cookie could provide benefits to weight and health-conscious consumers. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Application of 585-88-6

The Article related to low sugar cookie replacement physicochem sensory property, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Application of 585-88-6

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On June 30, 2020, Gong, Shengxiang; Xu, Bei; Gu, Xinzhe; Li, Wenhui; Yu, Ying; Zhang, Wei; Wang, Zhengwu published an article.Reference of SweetPearlR P300 DC Maltitol The title of the article was Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition. And the article contained the following:

In this study, the effects of replacing sucrose with maltitol, xylitol, and erythritol on the quality, antioxidant, and nutrition of Angelica keiskei cookies were investigated. Findings : The color and textural parameters of cookies formulated with xylitol and erythritol were significantly (p < .05) different from those of the sucrose cookies, while the cookies made with maltitol showed the color, hardness, and brittleness values closest to the sucrose cookies. Addnl., the cookies formulated with the three sugar alcs. showed lower acid value and peroxide value than the sucrose control. The results of functional analyses showed that A. keiskei flour further enhanced the antioxidant activity and α-amylase inhibitory activity of the maltitol cookies beyond that of maltitol alone. The maltitol A. keiskei cookies showed the lowest pGI of 53.9. Conclusions : The cookie formulated with maltitol showed good quality and storability characteristics. Addnl., the incorporation of maltitol and A. keiskei flour in the cookie recipe significantly increased the antioxidant activity and α-amylase inhibitory activity of the cookies and reduced their glycemic index. Significance and novelty : Maltitol could be considered to be an acceptable sucrose substitute for developing A. keiskei cookies. Furthermore, maltitol and A. keiskei flour are considered to be appropriate ingredients for the development of low-GI functional cookies. 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 angelica flour cookies sugar alc antioxidant nutrition, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Reference of SweetPearlR P300 DC Maltitol

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On December 31, 2022, van der Sman, R. G. M.; Jurgens, A.; Smith, A.; Renzetti, S. published an article.Quality Control of SweetPearlR P300 DC Maltitol The title of the article was Universal strategy for sugar replacement in foods. And the article contained the following:

In this paper we present a sugar replacements strategy, derived from phys. theory, which we think is applicable for a wide range of food categories. The strategy is based on the hypothesis that reformulated foods must mimic the values of two phys. characteristic numbers, related to the plasticizing and hygroscopic properties of sugar, to reproduce the texture of a sugar-rich product. We will show the validity of the strategy for reformulated biscuits, using exptl. determination of phys. properties of dough and baked biscuits, as well as sensorial evaluation by a trained panel. Our investigations shown that the majority of these phys. and sensorial attributes correlate with the two phys. characteristic numbers Furthermore, multiple reformulations can be defined which are close to the reference product (in terms of the two phys. characteristic numbers), which are indeed scored similar by the trained sensory panel. Hence, our strategy also leaves room for further optimization of the reformulated food towards dietary fiber content, laxative properties or sweetness. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Quality Control of SweetPearlR P300 DC Maltitol

The Article related to food sugar replacement sweetness laxative, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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