On December 1, 2021, Tolve, Roberta; Tchuenbou-Magaia, Fideline Laure; Verderese, Daniele; Simonato, Barbara; Puggia, Damiano; Galgano, Fernanda; Zamboni, Anita; Favati, Fabio published an article.Application In Synthesis of SweetPearlR P300 DC Maltitol The title of the article was Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients. And the article contained the following:
Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty acid. These samples were compared with well-known com. available chocolate spreads in terms of rheol., polyphenols content and in vitro digestion, sensory attributes and willingness to buy. The fortified chocolate spreads showed comparable if not better acceptability than the current products on the market and over 80% of the participants were inclined to buy and 66% prepared to spend 10 to 15% more money on the product enriched with the three micronutrients. The results also demonstrate that the incorporation of nanoparticles could affect the rheol. and physio-chem. properties of the formulations and an appropriate ratio between the fat phase and particles seems an important factor to consider. 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 vitamin d magnesium calcium carbonate nanoparticle chocolate micronutrient fortification, chocolate, fortification, inulin, maltitol, no sugar added spread, vitamin d, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Application In Synthesis of SweetPearlR P300 DC Maltitol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts