Cope, Stephen published the artcileSweeteners, SDS of cas: 64519-82-0, the main research area is sweetener solubility sweetness review.
Bulk sweeteners provide both bulk and sweetness to a food product and exhibit similar properties to sucrose and are often used as direct substitutes. Sweetness is a key element in perception of product taste and quality. It represents an obvious factor in determining the appeal of sugar free products. Consumers demand the same sweet taste associated with sugar-sweetened products, without any unpleasant after-taste. The solubility of a sweetener can greatly influence the perception of sweetness. Highly soluble sweeteners result in a finished product which exhibits a rapid sweetness onset and impact, while poorly soluble sweeteners can provide mild, prolonged background sweetness. All bulk sweeteners exhibit excellent chem. and thermal stability, are largely non-reactive and exhibit excellent heat and acid stability in comparison to sucrose. Bulk sweeteners such as lactitol and xylitol allow manufacturers the opportunity to produce healthier products with a variety of nutritional claims, while exploiting new market opportunities. The relative risk of phys. health problems associated with obesity due to sweeteners are discussed.
NutraCos published new progress about Food solubility. 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, SDS of cas: 64519-82-0.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts