Category: 585-88-6

Khuenpet, K.; Truong, N. D. P.; Polpued, R. published an article in 2020, the title of the article was Inulin extraction from Jerusalem artichoke (Helianthus tuberosus L.) tuber powder and its application to yoghurt snack.SDS of cas: 585-88-6 And the article contains the following content:

A ratio of Jerusalem artichoke tuber powder (JATP) and water at 1:20 (weight/weight), the concentrated Jerusalem artichoke extract contained the highest inulin content of 33.14 mg/mL and 2.06 mg/mL of reducing sugar. For yoghurt mixture formulation, the concentrated JA extract was used as an ingredient. Yoghurt was mixed with sugar, concentrated JA extract and juice, namely tomato juice 20% (T), lemon juice 20% (L), passion fruit juice 20% (P), the combination of T 10% with L 10% (TL), T 10% with P 10% (TP) or L 10% with P 10% (LP). The sensorial evaluation demonstrated that the treatment added with P 20% got significantly higher scores than other treatments (p<0.05), which were between 7.03 to 7.93 in aspects of color, flavor, sweetness, sourness and overall acceptability indicating that the panelists like sample very much. The sugar in P-JA yoghurt mixture formula was substituted by four sweeteners including maltitol, xylitol, prebiotic syrup and JA syrup. It appeared that the sugar substitution with JA syrup in P-JA yoghurt mixture caused insignificantly different in flavor, sweetness, sourness and overall acceptability from control (sugar). Yoghurt fortified with concentrated JA inulin, PJ and JA syrup was foamed and dried by foam-mat drying technique. The addition of 35% foaming agent solution (2% methocel and 1.5% carboxymelthyl cellulose) produced stable foam. The obtained foam was squeezed into circle shape and dried at 70μC for 2 h to form JA inulin yoghurt snack. The moisture content, aw and pH of dried snack were 5.73%wb, 0.39 and 4.24 resp. JA yoghurt snack contained inulin 129.78 mg/g and reducing sugar 146.44 mg/g. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).SDS of cas: 585-88-6

The Article related to helianthus tuberosus inulin extraction tuber powder yoghurt snack, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.SDS of cas: 585-88-6

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Piekara, Agnieszka; Krzywonos, Malgorzata; Szymanska, Anna published an article in 2020, the title of the article was Sweetening agents and sweeteners in dietary supplements for children-analysis of the Polish market.Product Details of 585-88-6 And the article contains the following content:

Sweetening agents (SA) and sweeteners are major additives used in the production of dietary supplements (DS), they fulfill both technol. and organoleptic functions. The aim of this study is to identify the types of SA and sweeteners found in DS intended for children and to determine the secondary role of them. The study was performed on data from the documentation of representative samples of DS (N = 315) available on the Polish market. The results show that 75.24% of the products contained at least one SA or sweetener. Sucrose is the SA most frequently used in DS production The empirical findings show that the type of sweetening ingredient correlates closely with the formulation of products, which in turn has to be suited to consumption abilities of the target group as well as to the children’s taste requirements. The crucial need for anal. of the composition of DS is emphasized in the light of high consumption rates of these products as well as limited regulations and policy. 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 honey glucose xylitol sweetening agent sweetener dietary supplement child, children health, dietary supplements, sweeteners, sweetening agents, Animal Nutrition: Nonnutrient Growth and Metabolic Stimulants and other aspects.Product Details of 585-88-6

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Bialik, Michal; Wiktor, Artur; Witrowa-Rajchert, Dorota; Gondek, Ewa published an article in 2020, the title of the article was The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta).Quality Control of SweetPearlR P300 DC Maltitol And the article contains the following content:

Kiwiberries (Actinidia arguta var. Geneva) were osmotically dehydrated in sucrose, xylitol and maltitol 60% water solutions at 30 and 50°C. After pre-treatment, the samples were dried using convective method at 70°C until fruits have reached a dimensionless moisture ratio (MR) of 0.02. Osmotic pre-treatment significantly improved drying kinetics during the first stage of the process. All the pre-treated samples reached water activity level (aw) less than 0.6 after 7 h of drying. When maltitol or xylitol was used as an osmotic agent at 30°C, the time required for drying was reduced by 23 and 32%, resp. In turn, dehydration performed at 50°C had no pos. effect on the drying kinetics. The shortest drying time was obtained for the samples dehydrated in xylitol at 30°C. In the case of these samples target MR was reached after 542 min whereas in the case of untreated samples drying lasted 810 min. The highest retention of carotenoid was observed for the samples osmotically pre-treated in maltitol solution at 30°C and sucrose solution at 50°C. 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 osmotic dehydration drying kinetics carotenoid actinidia, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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On July 31, 2022, Macedo, Leandro Levate; Correa, Jefferson Luiz Gomes; da Silva Araujo, Cintia; Vimercati, Wallaf Costa published an article.Name: SweetPearlR P300 DC Maltitol The title of the article was Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries. And the article contained the following:

Sucrose is the most commonly used solute in the osmotic dehydration (OD) of fruits. However, there is increasing interest in replacing it with other alternative sugars. Polyols are carbohydrates with low glycemic, insulinemic, and cariogenic indexes. Therefore, this work aimed to study the influence of the type of osmotic agent (sucrose, erythritol, or maltitol) and vacuum application on mass transfer and phys. and nutritional changes in 10-mm edge strawberry cubes. OD was performed with or without vacuum application during the first 20 min in a total process time of 300 min. Higher solid gain, water loss and weight reduction, and lower water activity and moisture content were observed by using erythritol solution The vacuum application strengthened this behavior. The color of the samples was affected by factors. Osmotic processes reduced the total anthocyanin content (TAC), showing that leaching is an important qual. flow during osmotic processes. Novelty impact statement : Polyols showed good potential as an osmotic agent in the osmotic dehydration of strawberries and are a good alternative to the use of sucrose. Osmotic dehydration promoted a satisfactory impregnation of polyols in the strawberry, mainly with the application of vacuum, in which the mass exchange rates were increased. However, leaching was an important flow of anthocyanin loss from strawberries to the osmotic solution The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Name: SweetPearlR P300 DC Maltitol

The Article related to strawberry sucrose erythritol maltitol vacuum mass exchange osmotic dehydration, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Name: SweetPearlR P300 DC Maltitol

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On September 30, 2020, Vahid-Dastjerdi, Leily; Jazaeri, Sahar; Hadaegh, Haleh; Razeghi Jahromi, Soodeh; Hosseini, Seyede Marzieh; Farhoodi, Mehdi; Momken, Iman published an article.COA of Formula: C12H24O11 The title of the article was Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy. And the article contained the following:

Abstract: This study evaluates the feasibility of sucrose replacement by erythritol, xylitol, sorbitol and maltitol to double the shelf stability of cookies with insight into the mol. weight impact. These sucrose-rich products have difficulty to retain softness beyond a week if they are not protected in the package and are devoid of flour in their formula (eg; coconut macaroon in this study). Sucrose was substituted completely or partially with polyols to examine the impact of mol. weight on physicochem. properties of samples within 6 days. D-optimal mixture design was applied to determine optimum formula and synergistic effect of the mixed polyols. Fitted model for responses on day 6 indicated the highest coefficient factor of lower mol. weight polyols (LMWP), mainly xylitol, on moisture content, water activity and color lightness with neg. synergistic effect when it was combined with other polyols. Comparatively, LMWP exhibited higher enthalpy on day 1, which induced higher moisture content on day 6 and resulted in a softer product. Statistical design with the lowest hardness and water activity and highest moisture response after 6 days contained xylitol and scored highest acceptancy by sensory panelists, and presented low glycemic index. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11

The Article related to sucrose polyol coconut macaroon texture, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.COA of Formula: C12H24O11

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Bialik, Michal; Wiktor, Artur; Witrowa-Rajchert, Dorota; Samborska, Katarzyna; Gondek, Ewa; Findura, Pavol published an article in 2020, the title of the article was Osmotic dehydration and freezing as a suitable pretreatment in the process of vacuum drying kiwiberry: drying kinetics and microstructural changes.Recommanded Product: SweetPearlR P300 DC Maltitol And the article contains the following content:

This study investigated the effects of osmotic dehydration and freezing on the kinetics and microstructure of vacuum-dried kiwiberry. Both fresh and previously frozen fruit were dehydrated in sucrose, maltitol and xylitol. Freezing and osmotic dehydration were selected as possible ways to improve the drying kinetics and pos. influence the taste of the fruit. This experiment focused on the anal. of microstructural changes induced by applied processing methods using the X-ray microtomog. technique. The results showed that the fruit pretreated in sucrose suffered the least structural damage as expressed by the largest condensation of small pores and thin cell walls. Freezing and xylitol resulted in the accumulation of larger pores and thicker walls. The most rapid drying time of 678-688 min was observed for unfrozen samples, dehydrated in sucrose and maltitol. Freezing slowed down the drying process, by 60-100 min, in comparison to the unfrozen samples. The applied math. models proved useful in predicting the kinetics of the drying process. The equation proposed by Midilli et al. provided the best fit for predicting the kinetics of the process. 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 osmotic dehydration freezing vacuum drying, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Recommanded Product: SweetPearlR P300 DC Maltitol

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On March 31, 2021, Di Cairano, Maria; Caruso, Marisa Carmela; Galgano, Fernanda; Favati, Fabio; Ekere, Ndy; Tchuenbou-Magaia, Fideline published an article.Reference of SweetPearlR P300 DC Maltitol The title of the article was Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits. And the article contained the following:

There is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and phys. properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumer’s acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate concentration of resistant starch or green banana flour contributed to better dough and biscuit texture. RS content showed the biggest influence on dough stickiness and biscuit hardness and could be used to correct the neg. effect of sucrose replacement and to maximise both the dough processability and biscuit acceptability. 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 sucrose resistant starch gluten free dough biscuit texture, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Reference of SweetPearlR P300 DC Maltitol

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On June 15, 2022, Zhou, Xuan; Wang, Mingli; Zhang, Le; Liu, Zhijing; Su, Chengcheng; Wu, Mengguo; Wei, Xuan; Jiang, Lianzhou; Hou, Juncai; Jiang, Zhanmei published an article.Related Products of 585-88-6 The title of the article was Hydroxypropyl methylcellulose (HPMC) reduces the hardening of fructose-containing and maltitol-containing high-protein nutrition bars during storage. And the article contained the following:

In this study, high-protein nutrition bars (HPNBs) were prepared using sodium caseinate and either fructose or maltitol as raw materials. The effects of the incorporation of hydroxypropyl methylcellulose (HPMC) on the hardness and physicochem. changes of HPNBs during storage were evaluated. Both HPNB systems containing HPMC exhibited significantly lower hardness than the control HPNBs (no HPMC) during storage, and the change in hardness was dependent on the concentration of HPMC added. The incorporation of 2% HPMC reduced the hardness of the fructose-containing and maltitol-contianing HPNBs by 44.83% and 27.89%, resp. after 35 days of storage. The addition of HPMC inhibited Maillard reactions within the fructose-containing HPNBs, which exhibited little changes in the total color and composition of free amines. HPMC also significantly mitigated the increase in the insoluble protein content and the transformation of β-turn to β-sheet in proteins that were observed in both HPNB systems during storage. SEM also confirmed that the texture of the HPNB containing HPMC changed less during storage compared to the controls. These results indicated that HPMC could be used as an inhibitor to reduce the extent of Maillard reactions and protein aggregation during food storage. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Related Products of 585-88-6

The Article related to hydroxypropyl methylcellulose fructose maltitol protein nutrition bar hardening, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Related Products of 585-88-6

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On October 31, 2020, Yamamoto, Yukino; Hagura, Yoshio; Kawai, Kiyoshi published an article.Formula: C12H24O11 The title of the article was Freeze-concentrated glass-like transition temperature of carbohydrate-phosphate buffered saline systems and impact on collapse of freeze-dried solids. And the article contained the following:

Abstract: Phosphate buffered saline (PBS) and carbohydrates are used to freeze-dried biomaterials. It has been suggested that PBS reduces the freeze-concentrated glass-like transition temperature (T’g) of carbohydrate solutions and that freeze-dried solids collapse readily during freeze-drying. In order to obtain more insight into the subject, the effect of PBS on the T’g of trehalose solution was systematically investigated. The T’g of trehalose solution was found to be independent of the trehalose content. The T’g of trehalose-PBS solution, on the other hand, decreased with decreasing trehalose content. The behavior was described as a T’g curve for a trehalose-PBS pseudobinary system. The T’g curve was analyzed using the modified Gordon-Taylor equation, and the T’g of PBS was extrapolated to be 195.0 K. In order to compare the plasticizing effect of PBS, the T’g values of other carbohydrate materials including sugar alcs. (glucose, maltitol, sucrose, inulin, and maltodextrin) were also investigated. It was found that freeze-concentrated trehalose was more sensitive to the plasticizing effect of PBS than the other sugars. Finally, trehalose and trehalose-PBS solutions with varying trehalose content were freeze-dried, and their water activity (aw) and apparent volume ratio against pre-dried (frozen) solids (VFDVF-1) were evaluated. Freeze-dried trehalose samples had low aw values and high VFDVF-1 values. Freeze-dried trehalose-PBS samples, on the other hand, had significantly higher aw values and lower VFDVF-1 values than freeze-dried trehalose samples depending on the trehalose content. These results corresponded to the T’g and initial solute content. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Formula: C12H24O11

The Article related to carbohydrate phosphate buffered saline system freeze drying transition temperature, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Formula: C12H24O11

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Urbanska, Bogumila; Kowalska, Hanna; Szulc, Karolina; Ziarno, Malgorzata; Pochitskaya, Irina; Kowalska, Jolanta published an article in 2021, the title of the article was Comparison of the effects of conching parameters on the contents of three dominant flavan3-ols, rheological properties and sensory quality in chocolate milk mass based on liquor from unroasted cocoa beans.Synthetic Route of 585-88-6 And the article contains the following content:

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60°C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50°C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheol. properties of chocolate milk mass was demonstrated. At 50°C, the viscosity and the yield stress of the conched mass showed its highest value. 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 flavan3ol catechin epicatechin conching chocolate milk cocoa bean roasting, catechin, conching, epicatechin, milk chocolate, procyanidin, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.Synthetic Route of 585-88-6

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