Tavera-Quiroz, Maria Jose published the artcileBaked snack from green apples formulated with the addition of isomalt, COA of Formula: C12H24O11, the main research area is crispy snack baking green apple formulation isomalt.
The objectives of this study were: to develop a crispy snack with the addition of isomalt and maltodextrin, to assess phys., chem. and sensory properties and to evaluate the stability during storage and after being conditioned at different relative humidities. Isomalt, produced by reducing isomaltulose (6-O-α-D-glucopyranosyl-D-fructofuranose) is used in food products as a noncariogenic nutritive sweetener. Its use had a protective effect on the apple tissue submitted to high temperatures since the snack had good quality attributes and also preserved the added ascorbic acid during the baking process. Isotherms showed a resistant behavior pattern in regions of low aw, but on exceeding 0.7 of aw the moisture content increased dramatically. Similar trends were followed by snack texture and Tg.
LWT–Food Science and Technology published new progress about Baking. 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, COA of Formula: C12H24O11.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts