Universal strategy for sugar replacement in foods was written by van der Sman, R. G. M.;Jurgens, A.;Smith, A.;Renzetti, S.. And the article was included in Food Hydrocolloids in 2022.HPLC of Formula: 149-32-6 This article mentions the following:
In this paper we present a sugar replacements strategy, derived from phys. theory, which we think is applicable for a wide range of food categories. The strategy is based on the hypothesis that reformulated foods must mimic the values of two phys. characteristic numbers, related to the plasticizing and hygroscopic properties of sugar, to reproduce the texture of a sugar-rich product. We will show the validity of the strategy for reformulated biscuits, using exptl. determination of phys. properties of dough and baked biscuits, as well as sensorial evaluation by a trained panel. Our investigations shown that the majority of these phys. and sensorial attributes correlate with the two phys. characteristic numbers Furthermore, multiple reformulations can be defined which are close to the reference product (in terms of the two phys. characteristic numbers), which are indeed scored similar by the trained sensory panel. Hence, our strategy also leaves room for further optimization of the reformulated food towards dietary fiber content, laxative properties or sweetness. In the experiment, the researchers used many compounds, for example, (2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6HPLC of Formula: 149-32-6).
(2R,3S)-rel-Butane-1,2,3,4-tetraol (cas: 149-32-6) belongs to alcohols. Alcohols are weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Under carefully controlled conditions, simple alcohols can undergo intermolecular dehydration to give ethers. This reaction is effective only with methanol, ethanol, and other simple primary alcohols.HPLC of Formula: 149-32-6
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts