Racolta, Emil published the artcileNew trend on halva production: dietetic halva and nougat. Production technology and compositions, HPLC of Formula: 64519-82-0, the main research area is production technol dietetic halva nougat composition.
In the last years sugar free confectionery market had grown steadily. These types of products are primarily addressed to diabetics and dieters, but the main driving factor of their growth is the increase of the obese population who raised concern about their health. Halva is known as a high caloric product with its nutritional energy higher than 500 kcal/100g, the demand of a sugar free version for this confectionery products group being those a current need. This work aimed to develop new products – dietetic halva and nougat, their production technol. and compositions being in detail described. A new trend on halva production was established by developing a dietetic halva and nougat. The problem which is solved by the current work is to assure a proper technol. in order to obtain a dietetic halva similar in taste and texture with the conventional one.
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Food Science and Technology published new progress about Almond. 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, HPLC of Formula: 64519-82-0.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts