Category: 585-88-6

On June 30, 2020, Gong, Shengxiang; Xu, Bei; Gu, Xinzhe; Li, Wenhui; Yu, Ying; Zhang, Wei; Wang, Zhengwu published an article.Reference of SweetPearlR P300 DC Maltitol The title of the article was Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition. And the article contained the following:

In this study, the effects of replacing sucrose with maltitol, xylitol, and erythritol on the quality, antioxidant, and nutrition of Angelica keiskei cookies were investigated. Findings : The color and textural parameters of cookies formulated with xylitol and erythritol were significantly (p < .05) different from those of the sucrose cookies, while the cookies made with maltitol showed the color, hardness, and brittleness values closest to the sucrose cookies. Addnl., the cookies formulated with the three sugar alcs. showed lower acid value and peroxide value than the sucrose control. The results of functional analyses showed that A. keiskei flour further enhanced the antioxidant activity and α-amylase inhibitory activity of the maltitol cookies beyond that of maltitol alone. The maltitol A. keiskei cookies showed the lowest pGI of 53.9. Conclusions : The cookie formulated with maltitol showed good quality and storability characteristics. Addnl., the incorporation of maltitol and A. keiskei flour in the cookie recipe significantly increased the antioxidant activity and α-amylase inhibitory activity of the cookies and reduced their glycemic index. Significance and novelty : Maltitol could be considered to be an acceptable sucrose substitute for developing A. keiskei cookies. Furthermore, maltitol and A. keiskei flour are considered to be appropriate ingredients for the development of low-GI functional cookies. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Reference of SweetPearlR P300 DC Maltitol

The Article related to angelica flour cookies sugar alc antioxidant nutrition, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Reference of SweetPearlR P300 DC Maltitol

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Padinjarakoot, Nandagopal; Sabikhi, Latha; Panjagari, Narender R.; Kumar, Ct manoj published an article in 2020, the title of the article was Adsorption isotherm and thermodynamic properties of high fiber reduced calorie multigrain biscuit.Quality Control of SweetPearlR P300 DC Maltitol And the article contains the following content:

A study has been conducted to evaluate the effect of addition of interesterified fat, polydextrose, maltitol, and FOS-sucralose on adsorption isotherm and thermodn. properties of multigrain high fiber reduced calorie biscuits (HFRCB). A static gravimetric method was used over a water activity range of 0.11-0.95 at three different temperatures (25°C, 35°C, and 45°C). The adsorption isotherm of HFRCB showed a slight shift from type II curve to type III. The BET and GAB models were found as the best fitted to the exptl. data. The net isosteric heat of sorption of HFRCB varied from 5.07 to 25.45 kJ/mol. The net isosteric heat of sorption of first water mol. and characteristic moisture content of HFRCB was 27.43 kJ/mol and 0.11 kg/kg dry solids, resp. The spreading pressure increased with increasing water activity and temperature Entropy-Enthalpy compensation theory was evaluated for sorption isotherm of HFRCB at studied exptl. conditions. Practical applications : The study revealed the effect of addition of selected novel ingredients on the sorption properties of biscuit. The study also gives clarity for product developers to cautiously select type and quantity of ingredients. The calculated monolayer moisture content and isosteric heat of sorption can be used for the estimation of energy required during drying, designing of driers, storage condition and shelf life prediction. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Quality Control of SweetPearlR P300 DC Maltitol

The Article related to high fiber calorie multigrain biscuit adsorption isotherm thermodn property, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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Majeed, Mudasir; Hussain, Abdullah Ijaz; Chatha, Shahzad Ali Shahid; Kamal, Ghulam Mustafa; Ali, Qasim published an article in 2020, the title of the article was Discrimination of mungbean cultivars/varieties based on minor saccharides composition by HPLC coupled with multivariate statistical analysis.Application In Synthesis of SweetPearlR P300 DC Maltitol And the article contains the following content:

Present study reports the potential use of HPLC coupled with principle component anal. (PCA) and partial least squares discriminant anal. (PLSDA), for differentiation of approved mungbean variety from the promising lines based on minor saccharides profiles. A total of 48 mungbean samples from one approved variety and seven promising lines were analyzed for minor saccharides using HPLC and multivariate statistical anal. PCA showed a clear separation among the classes. PLSDA was conducted to extract the variables that were responsible for the separation of mungbean approved variety from the lines. Maltoheptaose, maltohexaose, maltopentaose, maltotretraose, maltitol, maltose, mannitole, betaine varied significantly while stachyose, raffinose, sucrose, lectitol, dulcitol, xylitol, galactose showed non-significant differences. Maltoheptaose, maltohexaose, maltotretraose, maltitol, mannitole and galactose were found as the most abundant compounds while stachyose, raffinose, sucrose, lectitol and betaine were found less abundant in all lines and approved variety of V. radiata. The study highlights metabolic variation among mungbean variety and lines for minor saccharides profiles and its usefulness for consumers to choose for their desired variety or line as well as for breeders to look into the genetic factors responsible for this variation. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Application In Synthesis of SweetPearlR P300 DC Maltitol

The Article related to vigna saccharide composition hplc multivariate statistical analysis, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Application In Synthesis of SweetPearlR P300 DC Maltitol

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Ho, L.-H.; Pulsawat, M. M. published an article in 2020, the title of the article was Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies.Application of 585-88-6 And the article contains the following content:

The aim of the present work was to produce low sugar cookies by partial substitution with a sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies were prepared Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respec- tively. Cookies that contained sucrose represented the control. All the cookies produced were analyzed for chem. properties, phys. properties, and sensorial acceptance. The chem. anal. results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude fiber, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories, and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus, could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented good phys. quality. The hardness value of cookies decreased with 50% substitution of sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values than other cookie samples. The sensory evaluation results showed that the cookies incorporat- ed with maltitol and isomalt did not influence the overall acceptability of cookies. In conclu- sion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low sugar’ cookies, and this cookie could provide benefits to weight and health-conscious consumers. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Application of 585-88-6

The Article related to low sugar cookie replacement physicochem sensory property, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Application of 585-88-6

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On December 31, 2022, van der Sman, R. G. M.; Jurgens, A.; Smith, A.; Renzetti, S. published an article.Quality Control of SweetPearlR P300 DC Maltitol The title of the article was Universal strategy for sugar replacement in foods. And the article contained 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. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Quality Control of SweetPearlR P300 DC Maltitol

The Article related to food sugar replacement sweetness laxative, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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Marzec, Agata; Kowalska, Jolanta; Domian, Ewa; Galus, Sabina; Ciurzynska, Agnieszka; Kowalska, Hanna published an article in 2021, the title of the article was Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.Computed Properties of 585-88-6 And the article contains the following content:

Changes in the rheol. properties of dough, as well as the microstructural, mech., and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomog. was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mech. and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes. 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 sucrose erythritol maltitol trehalose texture microstructure dough sponge cake, color, erythritol, maltitol, microtomography, sponge cakes, texture, trehalose, Food and Feed Chemistry: Cereals and Bakery Products and other aspects.Computed Properties of 585-88-6

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Zhang, Bin; Yao, Hui; Qi, He; Ying, Xiao-guo published an article in 2020, the title of the article was Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action.COA of Formula: C12H24O11 And the article contains the following content:

Sugar alcs., also known as polyols, have been widely applied in food products for their unique properties. In this work, the effect of soaking treatments composed of the sugar alcs. xylitol, sorbitol, erythritol, lactitol, mannitol, maltitol, and isomaltitol on the quality properties of peeled Pacific white shrimp during frozen storage were evaluated. Samples treated with water and sodium pyrophosphate (Na4P2O7) were designated as the neg. and pos. controls, resp. The results indicated that significant improvements were found in thawing, pressing, and cooking loss, myofibrillar protein content, myofibrillar Ca2+-ATPase activity, and textural variables in xylitol- and mannitol-treated shrimp as compared to that of control samples. Water mobility analyses showed that xylitol and mannitol effectively increased the relaxation times T21 and T22 and the percentage of A21 (trapped water) but decreased the percentage of A22 (free water) in muscle tissue. Addnl., the microstructural results indicated that soaking in xylitol and mannitol significantly slowed the damage caused to muscle tissues by large ice crystals. Here, the incorporated xylitol and mannitol mols. presumably replaced water mols. by forming large hydrogen bonds with the muscle proteins, thereby stabilizing their structures in the absence of water while in the frozen state and suppressing the destruction of tissue structure. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11

The Article related to litopenaeus sugar alc storage cryoprotection, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.COA of Formula: C12H24O11

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On April 30, 2021, Kim, Eun-Hee; Kim, Jin-Cheon; Kim, Hye Kyung; Jang, Young-Ah published an article.HPLC of Formula: 585-88-6 The title of the article was Antimicrobial and Anti-Inflammatory Effects of the Ethanol Extract of Polygonum cuspidatum as a Mouthwash Component. And the article contained the following:

Polygonum cuspidatum (PC) has been used as traditional Korean medicine to treat various diseases including asthma, hypertension, cancer, and arteriosclerosis. In this study, we assessed the antibacterial and anti-inflammatory effects of PC ethanol extract Persistent antibacterial activity against Streptococcus mutans for up to 23 days was observed when the extract was used at a concentration of 10 mg/mL. The min. inhibitory concentration of PC against S. mutans was 0.2 mg/mL and the min. bactericidal concentration was 10 mg/mL. We compared the antimicrobial activities of S. mutagens cultured with or without PC. Bacterial activity was observed only in the group where RE was not added. The anti-inflammatory effect of PC on RAW264.7 cells was assessed using the MTT assay; changes in nitric oxide (NO) production and inflammatory cytokine levels (tumor necrosis factor [TNF]-α and interleukin [IL]-6) were measured in the presence of PC. In lipopolysaccharide-induced RAW264.7 cells, PC inhibited NO production by 68.6% when used at a concentration of 50μg/mL. The expression of TNF-α and IL-6 was reduced by PC in a concentration-dependent manner. These results suggest that the ethanol extract of PC could be used as a mouthwash component with antibacterial and anti-inflammatory effects. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).HPLC of Formula: 585-88-6

The Article related to antimicrobial antiinflammatory effect polygonum cuspidatum ethanol extract mouthwash component, Pharmacology: Effects Of Antimicrobials and Parasiticides and other aspects.HPLC of Formula: 585-88-6

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On July 31, 2021, Bareen, Mohammed A.; Joshi, Sukirti; Sahu, Jatindra K.; Prakash, Sangeeta; Bhandari, Bhesh published an article.Synthetic Route of 585-88-6 The title of the article was Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties. And the article contained the following:

This study investigates the 3D printability of heat acid coagulated milk (HACM) semi-solids for manufacturing of dairy sweetmeats. Composite HACM semi-solids formulations comprising different concentrations of whey protein isolate (WPI) and maltitol (MT) were prepared and their rheol., microstructural, and textural properties were analyzed and linked to their printability. The study illustrated that at the same level of total solids in the formulations, an increase in the concentration of MT above 2% (weight/weight) decreased the yield stress from 1309 ± 0.40 to 938 ± 0.45 Pa, and the recovery index from 95.4 to 77.17% while the increased concentration of WPI above 2% enhanced the recovery index, complex modulus (G*) and gel strength significantly (p < 0.05). The 3D printing (3DP) demonstrated that the formulation with WPI:MT = 4:2 exhibited the best dimensional stability and shape retention in the printed constructs where the firmness and adhesiveness values of the formulation were 8 N and 2 N, resp. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Synthetic Route of 585-88-6

The Article related to dimensional printability heat acid coagulated milk cheese microstructure texture, Food and Feed Chemistry: Dairy Products (Including Butter) and other aspects.Synthetic Route of 585-88-6

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Yan, Shujun; Li, Jiao; Zhang, Ling; Bai, Juan; Lei, Lulu; Huang, Hui; Li, Yongxin published an article in 2020, the title of the article was A colorimetric sensor array based on natural pigments for the discrimination of saccharides.Quality Control of SweetPearlR P300 DC Maltitol And the article contains the following content:

A colorimetric sensor array based on natural pigments was developed to discriminate between various saccharides. Anthocyanins, pH-sensitive natural pigments, were extracted from fruits and flowers and used as components of the sensor array. Variation in pH, due to the reaction between saccharides and boronic acids, caused obvious color changes in the natural pigments. Only by observing the difference map with the naked eye could 11 common saccharides be divided into independent individuals. In conjunction with pattern recognition, the sensor array clearly differentiated between sugar and sugar alc. with highly accuracy and allowed rapid quantification of different concentrations of maltitol and fructose. This sensor array for saccharides is expected to become a promising alternative tool for food monitoring. The link between anthocyanin and saccharide detection opened a new guiding direction for the application of anthocyanins in foods. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Quality Control of SweetPearlR P300 DC Maltitol

The Article related to food saccharides colorimetry anthocyanin, anthocyanins, colorimetric sensor array, saccharide, Biochemical Methods: Other (Not Covered At Other Subsections) and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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