Category: 585-88-6

On August 31, 2021, Johns, Marcus A.; Nigmatullin, Rinat; Cranston, Emily D.; Eichhorn, Stephen J. published an article.Computed Properties of 585-88-6 The title of the article was The physicochemical effect of sugar alcohol plasticisers on oxidised nanocellulose gels and extruded filaments. And the article contained the following:

Oxidised nanocelluloses have previously shown promise for the production of extruded filaments with high tensile strength properties. However, they also exhibit poor wet strength due to swelling upon immersion in water. This has resulted in the use of chem. cross-linkers, or co-extrusion with multivalent cations, or cationic polymers, to inhibit this. Here, we report on the effect of incorporating sugar alcs. (glycerol, sorbitol and maltitol) in an oxidised nanocellulose gel before extrusion. While their presence weakens the initial gel, they enable the continuous wet spinning of filaments that are stable in aqueous media without the need for post extrusion processing. We conclude that the relative hydrophilicity of the sugar alc. and its ability to protonate surface carboxyl groups upon drying are key parameters regarding the physicochem. effects observed The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Computed Properties of 585-88-6

The Article related to physicochem sugar alc plasticiser nanocellulose gel filament, Pharmaceuticals: Formulation and Compounding and other aspects.Computed Properties of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On October 31, 2020, Bourduche, Franck; Sanchez-Ballester, Noelia M.; Bataille, Bernard; Lefevre, Philippe; Sharkawi, Tahmer published an article.Computed Properties of 585-88-6 The title of the article was Structure-Property Relationship of Amorphous Maltitol as Tableting Excipient. And the article contained the following:

Maltitol shows interesting properties compared with mannitol or sorbitol, two other polyols, which are widely used as a pharmaceutical excipients for tablet compaction. For this study, the properties of an amorphous polyol, maltitol, were investigated using a tablet press simulator. The aim of this study was to evaluate the behavior of amorphous maltitol compared to SweetPearl P 200, a pure product, and SweetPearl P 300 DC, a textured crystalline maltitol excipient for direct compression. The physicochem. and pharmacotech. properties were compared, revealing a major change in properties after amorphization. The study of the tabletability, mean yield pressure, elastic properties, etc. shows that the compression behavior of amorphous powders has been significantly altered. The results showed specific properties of amorphous maltitol with good tabletability at low compaction pressure. The stability of the amorphous and the evolution of its behavior in compression were then studied, showing a direct link between its recrystallization and the change in its properties. The use of a stabilizing agent, maltotriitol, slowed down the recrystallization, maintaining the specific properties of the amorphous material in compression for a longer period of time. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Computed Properties of 585-88-6

The Article related to amorphous maltitol excipient structure property relationship tableting, amorphous state, direct compression, maltitol, physicochemical characterizations, stability study, Pharmaceuticals: Formulation and Compounding and other aspects.Computed Properties of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On January 31, 2021, Homayouni Rad, Aziz; Rasouli Pirouzian, Haniyeh published an article.Formula: C12H24O11 The title of the article was Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design. And the article contained the following:

Abstract: The purpose of the current research was to determine optimal situation by applying Simplex lattice mixture design for the formulation of prebiotic sucrose-free milk chocolate. Chocolate samples were prepared using two different sugar alcs. containing xylitol and maltitol along with galactooligosaccharide as prebiotic substance. The effects of sugar alcs. and prebiotic blends on rheol. attributes and some phys. characteristics were assessed. The outcomes represented the high coefficient of determination (≥ 90%) of fitted models. The optimization of the variables indicated that using 20.857 g maltitol, 7.131 g xylitol and 5.012 g galactooligosaccharide generated the optimized chocolate with the highest desirability (1.00) without undesirable changes in the rheol. and phys. properties. Furthermore, the optimum formulation was prepared to validate the optimum model. The sensory evaluation of the optimized formulation of chocolate pleased the consumer needs. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to prebiotic sucrose milk chocolate formulation mixture design, formulation, optimization, prebiotic, simplex-lattice mixture design, sucrose-free chocolate, sugar alcohols, Food and Feed Chemistry: Feeds and Animal Foods and other aspects.Formula: C12H24O11

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On November 30, 2021, Pasquini, Celio; Hespanhol, Maria C. published an article.Formula: C12H24O11 The title of the article was A rotational-linear sample probing device to improve the performance of compact near-infrared spectrophotometers. And the article contained the following:

A novel device to probe solid ground samples by simultaneous rotational and linear displacement of their container is described and evaluated. The device improves the representativeness of spectra obtained from laboratory samples measured by near-IR (NIR) spectroscopy using low-cost, compact instruments. These instruments typically illuminate and probe a small portion of the laboratory sample, affecting the quant. and qual. anal. results due to a lack of sample representativeness of the NIR spectrum. The device maximizes the sample amount assessed during the measurement, providing a more representative average spectrum. Principal component anal. of the spectral data was employed to evaluate and guide the minimization of the effect of sample heterogeneity on the anal. results. A significant improvement in the range 70 to 300% in the quant. multivariate regression results over less representative measurement modes was obtained by employing the new device and the rotational-linear mode. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to rotational linear sample probing device nir spectrophotometer, Biochemical Methods: Spectral and Related Methods and other aspects.Formula: C12H24O11

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On May 10, 2021, Yamaguchi, Sho; Fujita, Shu; Nakajima, Kiyotaka; Yamazoe, Seiji; Yamasaki, Jun; Mizugaki, Tomoo; Mitsudome, Takato published an article.Electric Literature of 585-88-6 The title of the article was Support-Boosted Nickel Phosphide Nanoalloy Catalysis in the Selective Hydrogenation of Maltose to Maltitol. And the article contained the following:

Metal phosphide catalysts have attracted attention for organic synthesis owing to their stability and high activity. Nevertheless, metal-support interactions and support-boosted metal phosphide catalysis remain unexplored. Herein, we report the development of a hydrotalcite (HT: Mg6Al2CO3(OH)16·4(H2O))-supported nickel phosphide nanoalloy (nano-Ni2P/HT) that exhibits high activity for the hydrogenation of maltose, which is an important reaction for producing maltitol as a sweetener and food additive. The HT support drastically increased the catalytic activity of nano-Ni2P, allowing nano-Ni2P/HT to outperform conventional catalysts. Various spectroscopic studies revealed that cooperative catalysis by nano-Ni2P and HT plays a key role in the efficient hydrogenation of maltose. The cooperative catalysis enabled high-yield production of maltitol, even at ambient temperature Furthermore, nano-Ni2P/HT was successfully recovered and reused while retaining its high activity and selectivity. Notably, nano-Ni2P/HT operated well in concentrated maltose solutions (>50 weight %), demonstrating that the high performance of this catalyst will pave the way for the efficient and sustainable production of maltitol. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Electric Literature of 585-88-6

The Article related to nickel phosphide nanoalloy catalysis hydrogenation maltose maltitol, Industrial Carbohydrates: Sucrose and Other Sugars and other aspects.Electric Literature of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Redruello-Requejo, Marina; Gonzalez-Rodriguez, Maria; de Lourdes Samaniego-Vaesken, Ma; Montero-Bravo, Ana; Partearroyo, Teresa; Varela-Moreiras, Gregorio published an article in 2021, the title of the article was Low-and no-calorie sweetener (LNCS) consumption patterns amongst the Spanish adult population.Product Details of 585-88-6 And the article contains the following content:

Low- and no-calorie sweeteners (LNCS) are a group of food additives characterized by their high sweetness intensity and virtually zero caloric content, attributes that make them potential substitutes for added sugars in processed foods and beverages. However, there is currently scarce information available about both the different LNCS used in food products available in Spain and their consumption patterns. Prompted by these reasons, the aim of this research work was to identify the presence and consumption of LNCS in food and beverages consumed by a representative sample of the Spanish adult population (n = 507). For this purpose, a Food Frequency Questionnaire was carried out. Overall, it was found that 4.5% of the foods and 22.3% of the beverages consumed by the surveyed population contained LNCS. The food groups that presented the highest percentage of daily servings containing LNCS were non-alc. beverages such as soft drinks and juices (36.1%); sugars and sweets such as chocolates, candies, or chewing gum (14.2%); milk and dairy products (7.0%); meat and derivative products (5.1%); cereals and derivatives (4.3%); appetizers (1.7%); and, finally, sauces and condiments such as ketchup or mustard (1.0%). The main LNCS consumed were acesulfame-K, sucralose, sorbitol, aspartame, and cyclamate, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. Our results show the great diversity of food groups that are currently including these compounds as ingredients. Consequently, there is a need for these food additives to be included in food composition databases, which should be regularly updated to include LNCS in order to facilitate their assessment and monitoring in dietary nutritional surveys. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Product Details of 585-88-6

The Article related to low calorie sweetener spain, spain, added sugars, beverages, dietary patterns, food additives, foods, low- and no-calorie sweeteners, Animal Nutrition: Carbohydrates, Fiber, and Energy and other aspects.Product Details of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Duarte, Larissa Marinho; Ferreira, Sila Mary Rodrigues; Almeida, Claudia Choma Bettega; Duran, Ana Clara da Fonseca Leitao; Grilo, Mariana Fagundes; Macedo, Mariana de Souza; Franceschini, Sylvia do Carmo Castro; Crispim, Sandra Patricia published an article in 2022, the title of the article was Dietary exposure to low-calorie sweeteners in a sample of Brazilian pregnant women.Formula: C12H24O11 And the article contains the following content:

The dietary exposure to low-calorie sweeteners (LCS) was estimated in a sample of pregnant Brazilian women. Consumption data were obtained with a 24-h Dietary Recall interview. Because of the uncertainty in assessing foods with LCS, they were classified into three scenarios to ensure inclusion of the 15 LCS allowed for use in Brazil: ranging from a less to a more conservative scenario. The concentration of LCS was estimated using the amount declared on the label or the maximum permitted levels and anal. determination data for table-top sweeteners. The frequency of consumption was higher for acesulfame-K, aspartame, and cyclamate. The food groups contributing the most to the consumption of LCS were non-alc. beverages, table-top sweeteners, confectionary and desserts. The level of dietary exposure to LCS was within the safety limit. However, continued efforts to monitor their dietary exposure are necessary given the limitations highlighted in this study. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to acesulfamek aspartame cyclamate low calorie sweetener pregnancy, exposure assessment, acesulfame-k, aspartame, cyclamate, processed foods, sweeteners, Animal Nutrition: Carbohydrates, Fiber, and Energy and other aspects.Formula: C12H24O11

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gonzalez-Rodriguez, Maria; Redruello-Requejo, Marina; Samaniego-Vaesken, Maria de Lourdes; Montero-Bravo, Ana; Puga, Ana M.; Partearroyo, Teresa; Varela-Moreiras, Gregorio published an article in 2021, the title of the article was Low- and No-Calorie Sweetener (LNCS) Presence and Consumption among the Portuguese Adult Population.Electric Literature of 585-88-6 And the article contains the following content:

The use of low and no-calorie sweeteners (LNCS) in food and beverages has become increasingly common in the development and reformulation of products to reduce energy derived from added sugars. Our aim was to identify the presence and consumption of LNCS through food and beverages according to consumption patterns in a representative sample (n = 256) of the Portuguese adult population. The study had a descriptive cross-sectional observational design and was based on the application of a Food Frequency Questionnaire. Overall, it was found that 4.1% of the foods and 16.7% of the beverages consumed by the Portuguese adult population contained LNCS. Food groups mostly contributing to LNCS consumption were non-alc. beverages such as soft drinks and juices (34.2%); milk and dairy products (16.5%); appetizers such as chips (8.6%); sugars and sweets such as chocolates, candies, or chewing gums (6.1%); meat and derivative products (2.2%); cereals and derivatives (1.2%) and canned fruits (1.2%). Main LNCS consumed were acesulfame-K, sucralose, and aspartame, single or combined, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. In conclusion, LNCS were found across a wide variety of products available in the Portuguese market and their prevalence of inclusion in the diet of the population evidences the need to develop more studies on the evolution of LNCS intake and its impact on the full dietary model and health. Consequently, these food additives should be included in food composition databases and, periodically, updated to reflect the recurrent reformulation strategies adopted by the food industry in its efforts to reduce the energy contribution of added sugars. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Electric Literature of 585-88-6

The Article related to low number calorie sweetener portugal, portuguese population, additives, artificial sweeteners, food groups, low- and no-calorie sweeteners, processed foods, Animal Nutrition: Carbohydrates, Fiber, and Energy and other aspects.Electric Literature of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On June 5, 2022, Marshall, Tatianna; Marangoni, Alejandro G.; Laredo, Thamara; Al-Abdul-Wahid, M. Sameer; Pensini, Erica published an article.Computed Properties of 585-88-6 The title of the article was Mechanisms of solvent separation using sugars and sugar alcohols. And the article contained the following:

This study uses sugars (dextrose, sucrose, ribose, fructose and mannose) and sugar alcs. (maltitol, erythritol, sorbitol, xylitol) to sep. water from THF (THF) and acetonitrile (AN). Bottle tests and NMR (NMR) show that above 0.25 M all sugars and sugar alcs. effectively sep. water from either THF or AN. At 0.5 M concentrations, maltitol and sucrose yield a non-negligible interfacial tension between AN and water, while the interfacial tension is negligible with all other compounds This indicates that while all compounds have similar separation effectiveness above a benchmark concentration, maltitol and sucrose (which are dimers) have a stronger effect on water structure compared to the other compounds tested (which are monomers). Attenuated Total Reflectance – Fourier Transform IR spectroscopy (ATR-FTIR) was used to explain solvent separation, based on the effect of sugars on hydrogen bonding (H-bonding) and on the nitrile band. The H-bonding peak was deconvolved into peaks representative of different water clusters, comprised of water mols. donating and accepting a different number of H-bonds. Principal component anal. (PCA) shows that single H-bond donors (SD) (at approx. 3200 cm-1) and double H-bond donor (DD) (at approx. 3400 cm-1) are most affected by maltitol and sucrose. All sugars tested induce a blue shift of the H-bonding of absorbance peaks for DD and SD, in either water or in mixtures of water-AN and water-THF. This indicates that they strengthen H-bonding in these clusters. The effect of all sugars is comparable when concentrations are expressed as OH equivalent Sugars increase the ratio between the amplitude A of SD relative to DD, and SD are most effective at structuring water. The difference between the ratio A(SD)/A(DD) after and before sugar addition is lowest in water (≈0.9), followed by THF-water mixtures (≈1.1) and AN-water mixtures (≈1.2). This indicates that solvents enhance the effect of sugars on H bonding. This is likely because sugars are not soluble in either THF or AN, which therefore excludes them and promotes their interactions with water. In turn, water-sugar H-bonding weakens interactions between AN-water or THF-water, leading to solvent separation The anal. of the nitrile band shows that sugars and sugar alcs. increase the relative amount of free nitrile, which is correlated to weaker interactions between AN and water. Maltitol and sucrose display approx. two times the relative amount of free nitrile compared to dextrose and erythritol. Our study confirms that sugars and sugar alcs. weaken solvent-water interactions, and reveals that they sep. solvents by increasing the proportion of SD relative to DD. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Computed Properties of 585-88-6

The Article related to mechanism solvent separation sugar alc, Unit Operations and Processes: Separation Processes and other aspects.Computed Properties of 585-88-6

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

On June 30, 2022, Nobakht, Danial; Abedini, Reza published an article.Recommanded Product: SweetPearlR P300 DC Maltitol The title of the article was Improved gas separation performance of Pebax1657 membrane modified by polyalcoholic compounds. And the article contained the following:

Poly (ether-block-amide) or Pebax is one of the most promising copolymers employed for CO2 separation The existence of polyamide and polyether segments within the total matrix gives superior properties to Pebax, providing it significant CO2 permeation compared to the other light gases such as CH4 and N2. However, improving the separation performance of Pebax is one of the major concerns in developing new membranes. Compounds with hydroxyl and carboxyl groups are listed as appropriate candidates to be embedded within the Pebax matrix, finally enhancing the CO2 separation Such compounds with oxygen atoms (neg. charged) can interact with the central carbon (pos. charged) of CO2 via Lewis acid-base interactions, which contributes to further CO2 permeation. In this study, Pebax1657, which has a good performance in CO2 separation, was blended with maltitol and mannitol as multi-hydroxyl compounds Pebax/mannitol and Pebax/maltitol blend membranes were prepared by solution casting/solvent evaporation method, and their CO2 separation performance from N2 and CH4 was studied. Changes in chem. bonds, thermal properties, and cross-sectional morphol. of the membranes were investigated using FTIR, DSC, TGA, FESEM and XRD anal. The gas permeability results showed that the highest permeability of CO2 was 341.27 barrer and 228.64 barrer, which are related to Pebax/maltitol (20 wt%), and Pebax/mannitol (20 wt%) at a temperature of 30°C and feed pressure of 10 bar, resp. In addition, the highest selectivity of 66.65 (CO2/N2) and 23.95 (CO2/CH4) was obtained for Pebax/maltitol (20 wt%). Likewise, selectivity values of 67.84 for CO2/N2 and 25.49 for CO2/CH4 were obtained with Pebax/mannitol (20 wt%), at a pressure of 10 bar. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: SweetPearlR P300 DC Maltitol

The Article related to caprolactam ethylene oxide rubber maltitol mannitol gas separation membrane, Plastics Fabrication and Uses: Plastic Product Uses and other aspects.Recommanded Product: SweetPearlR P300 DC Maltitol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts