Martinez-Cervera, S. published the artcileFunctionality of polyols as sucrose replacers in Spanish muffins, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is polyol sucrose replacer Spanish muffin texture starch gelatinization.
The influence of polyols sorbitol, maltitol, isomalt and erythritol as sucrose replacers on the starch gelatinization process and on the Spanish muffin batter rheol. properties was studied. The different polyols affected the muffin texture properties differently. Erythritol provided the most neg. effect in texture with a high significant increase in hardness and chewiness and a decrease in springiness. Contrary to erythritol, the other polyols showed a small decrease in hardness and no difference in springiness in comparison with the control. The effect of polyols in the flour starch gelatinization properties and in the batter linear viscoelastic behavior can not explained the texture differences observed among polyols.
Special Publication – Royal Society of Chemistry published new progress about Food batters. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts