Beck, L. G. published the artcileEvaluation of isomalt and hydrogenated starch hydrolysate in sugarless caramel popcorn, Quality Control of 64519-82-0, the main research area is caramel popcorn isomalt starch flavor texture.
Five formulations of sugarless caramel popcorn sweetened with different proportions of hydrogenated starch hydrolyzate and isomalt were developed. Control and test products were evaluated for changes in phys., chem. and sensory properties over a 3-mo storage period at 33C and 50% humidity. Moisture content and water activity values increased for all products, but color values did not change with time. Texture compressibility measurements were highly correlated with liking of texture values gathered from a consumer study. The formula with 100% isomalt was liked significantly more by consumers than the other formulas.
Journal of Food Quality published new progress about Caramel (color). 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, Quality Control of 64519-82-0.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts