Category: 585-88-6

On December 31, 2021, Cagetti, Maria Grazia; Cocco, Fabio; Calzavara, Ezio; Augello, Davide; Zangpoo, Phunchok; Campus, Guglielmo published an article.Recommanded Product: 585-88-6 The title of the article was Study protocol for a randomized clinical trial to evaluate the effect of the use of Xylitol gum in the prevention of caries lesions in children living in Ladakh-the Caries Prevention Xylitol in Children (CaPreXCh) trial. And the article contained the following:

Xylitol use is reported to be able to reduce dental plaque amount and cariogenic bacteria and, as a consequence, the caries increment. Only few data on the oral health of Ladakh’s population are available. The aim of the present protocol will be to record the caries prevalence of primary and permanent molars of school children living in Ladakh and to implement a school-based Xylitol program, named the Caries Prevention Xylitol in Children (CaPreXCh) trial, using chewing gums. The protocol is designed as a triple-blind randomized, controlled, parallel-group clin. trial in children aged 5-14 years. The study should have been carried out from August 2021 to August 2024 in Zanskar Valley (Ladakh), but the COVID-19 pandemic does not allow today to make predictions on the exact start. Participants will be randomly allocated into two groups: subjects who will receive a chewing gum with Xylitol (70% w/v) as only sweetener, and those who will receive a sugared chewing gum containing Maltitol (23% w/v). The subjects will be instructed to chew a total of 6 pellets for 5 min divided into 3 intakes a day (2 in the morning, 2 after the midday meal and 2 in the afternoon) for one school year. Clin. examination will comprise an oral examination in which caries index (ICDAS scores), bleeding on probing and plaque pH evaluation after sucrose challenge will be recorded at baseline (t0); the clin. examination will be repeated after 12 mo since the beginning of the chewing gum administration period (t1), after another 12-mo period (t2) and finally after further 12 mo (t3) (24 mo from the end of the chewing gum use). The primary outcome will be the caries increment measured both at enamel and dentinal levels on primary and permanent molars. Data anal. will be conducted through Kaplan-Meyer graphs to evaluate caries increment. A comparison of the methods will be carried out with Cox regression with shared frailty. The net caries increment for initial, moderate and severe caries levels, using ICDAS (Δ-initial, Δ-moderate and Δ-severe), will be calculated This trial will be the first trial conducted in India assessing the efficacy of a school-based caries preventive program through the use of chewing gum containing only Xylitol as a sweetener. The findings could help strengthen the evidence for the efficacy of Xylitol use in community-based caries prevention programs in children. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: 585-88-6

The Article related to xylitol chewing gum dental caries india, Pharmacology: Effects Of Inflammation Inhibitors and Immune Agents and other aspects.Recommanded Product: 585-88-6

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On February 29, 2020, Hamidi, Armita; Tadesse, Yonas published an article.Quality Control of SweetPearlR P300 DC Maltitol The title of the article was 3D printing of very soft elastomer and sacrificial carbohydrate glass/elastomer structures for robotic applications. And the article contained the following:

Recently, soft materials such as silicone elastomers are widely used in soft robotics due to their high flexibility and safe phys. interaction with humans. Focusing on three aspects-highly elastic materials, sacrificial materials, and actuation units, we aim to develop an additive manufacturing strategy that allows the fabrication of highly elastic soft structures more efficiently. First, silicone thinner is used to tailor the mech. properties of the soft silicone elastomer. The authors found out that adding 20% volume thinner to the silicone improved the ultimate tensile elongation of 3D printed silicone samples up to 1260%, which is the highest among all the 3D printed soft materials previously reported. However, in a cyclic tensile test, this strain is not achieved; instead, the maximum strain was 600%. Second, carbohydrate glasses are introduced as sacrificial materials for 3D printing silicone with hollow channels. Few configurations of pneumatic and hydraulic actuators are developed by forming channels in the silicone elastomer via 3D printed sacrificial carbohydrate structures and subsequently dissolving. The 3D printed structures actuated successfully to get morphed shapes, which showed that our method is effective for manufacturing of functional soft robotic structures. 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 carbohydrate glass silicone elastomer 3d printing actuator robotic application, Synthetic Elastomers and Natural Rubber: Compounding and Processing and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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On February 13, 2020, An, Mengyao; Qiu, Jingxuan; Yi, Dengjing; Liu, Haoyou; Hu, Shen; Han, Jiaming; Huang, Haishuang; He, Hui; Liu, Conglei; Zhao, Ziyi; Shi, Yan; Wang, Peng published an article.Quality Control of SweetPearlR P300 DC Maltitol The title of the article was Measurement and Correlation for Solubility of L-Alanine in Pure and Binary Solvents at Temperatures from 283.15 to 323.15 K. And the article contained the following:

The solubility of L-alanine in five binary systems water + methanol, water + ethanol, water + 1-propanol, water + 2-propanol, and water + acetone and 12 neat solvents (water, 1-butanol, methanol, 2-butanol, 2-methyl-1-propanol, 1-pentanol, 1-propanol, ethanol, 2-propanol, Et acetate, acetonitrile, and acetone) was determined by the gravimetrical method within the temperature range from 283.15 to 323.15 K under atm. pressure. The exptl. results indicated that the solubility increased with increasing temperature and mole ratio of water in all investigated solvents and decreased with the rise of the mole fraction of five different organic solvents in the binary solvent systems. The order of L-alanine solubility in the selected pure solvents was water > 1-butanol > methanol ≈ 2-butanol > 2-methyl-1-propanol ≈ 1-pentanol ≈ 1-propanol ≈ ethanol > 2-propanol > Et acetate > acetonitrile > acetone. The solubility was math. represented by the modified Apelblat, Jouyban-Acree, and Apelblat-Jouyban-Acree models. All the models can be found to agree well with the data in the experiment 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 solubility alanine pure binary solvent measurement correlation thermodn modeling, Phase Equilibriums, Chemical Equilibriums, and Solutions: Phase Equilibriums, Solubility and other aspects.Quality Control of SweetPearlR P300 DC Maltitol

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On April 30, 2020, Javanmardi, Fardin; Mousavi, Mir-Michael; Ghazani, Afsaneh T.; Mahmoudpour, Mansour; Taram, Faran; Pilevar, Zahra published an article.SDS of cas: 585-88-6 The title of the article was Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes. And the article contained the following:

Background: As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its place. Objective: The purpose of this study is to substitute sugar with xylitol and maltitol in sponge cake. Methods: In this study, the possibility of producing sugar free sponge cakes with xylitol and maltitol was evaluated (control: 100% sucrose, M1: 100% xylitol, M2: 75% xylitol-25% maltitol, M3: 50% xylitol-50% maltitol and M4: 25% xylitol- 75% maltitol). Sensory evaluations and physicochem. properties of the final product such as water activity, moisture content, firmness, cake volume, crust color and sensory analyses were determined Results: Based on the results obtained from the four samples, M3 and M4 resulted in a significant decrease in volume The highest sp. volume was obtained in M2. The last two samples, M1 and M2 showed lower water activity than the control. In addition, the highest dark crust color was obtained in M1. M2 produced a softer texture and thus produced cakes with the highest flavor. Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes. 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 xylitol maltitol alternative sweetener sponge cake, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.SDS of cas: 585-88-6

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On September 1, 2021, Silva, Liliana P.; Martins, Monia A. R.; Abranches, Dinis O.; Pinho, Simao P.; Coutinho, Joao A. P. published an article.Electric Literature of 585-88-6 The title of the article was Solid-liquid phase behavior of eutectic solvents containing sugar alcohols. And the article contained the following:

Mixtures of carbohydrates are often reported in the literature as deep eutectic solvents yet, in most cases, their solid-liquid phase diagrams are poorly characterized and no evidence is available to validate this classification. In this work, the phase diagrams of the binary systems composed of the sugar alcs. mannitol or maltitol and meso-erythritol, xylitol, or sorbitol, were exptl. determined The results obtained reveal that these systems have a thermodn. ideal behavior, questioning their classification as deep eutectic solvents and showing that intermol. hydrogen bonding between the components of a mixture is not a sufficient condition to prepare deep eutectic solvents. The phase diagrams of the systems composed of mannitol or maltitol and cholinium chloride were also measured in this work. In sharp contrast to the mixtures composed solely by sugar alcs., and unlike numerous other choline-based eutectic systems reported in the literature, these systems revealed significant deviations to thermodn. ideality, leading to significant melting temperature depressions. The Cl-OH interaction between cholinium chloride and the sugar alcs. is identified as the main reason for these deviations to ideality, paving the way for the rational choice of hydrogen bond acceptors to prepare deep eutectic solvents. 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 sugar alc eutectic solvent solid liquid phase diagram, Phase Equilibriums, Chemical Equilibriums, and Solutions: Phase Equilibriums, Solubility and other aspects.Electric Literature of 585-88-6

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On January 31, 2022, Borczak, Barbara; Sikora, Marek; Kapusta-Duch, Joanna; Kutyla-Kupidura, Edyta M. published an article.Product Details of 585-88-6 The title of the article was The Effect of Polyols and Intensive Sweeteners Blends on the Nutritional Properties and Starch Digestibility of Sugar-Free Cookies. And the article contained the following:

The aim of this study is to assess the impact of selected polyols and high-intensity sweetener blends on the nutritional properties of sugar-free cookies stored for 6 mo at room tempeature (25°C). Six types of wheat-flour cookies are tested with the addition of various mixtures in appropriate proportions: (i) saccharose 100% (control); (ii) maltitol (25%) and sucralose (75%); (iii) maltitol (50%) and sucralose (50%); (iv) sorbitol (50%) and steviol glycosides (50%); (v) maltitol (25%) and acesulfame K (75%); (vi) xylitol (25%) and steviol glycosides (75%). The above-mentioned mixtures of polyols and intensive sweeteners are used in the production of sugar-free wheat-flour cookies characterized by chem. composition, antioxidative properties, and starch digestibility. The study observed that the chem. composition, starch digestibility, and total reducing activity of sugar-free cookies are affected to a statistically significant extent (p < 0.05) by different blends of polyols with intensive sweeteners and that they underwent certain changes upon the storage process. 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 polyol sweetener nutrition starch digestibility sugarfree cookies, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Product Details of 585-88-6

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On February 28, 2021, Torrico, Damir Dennis; Sharma, Chetan; Dong, Wei; Fuentes, Sigfredo; Gonzalez Viejo, Claudia; Dunshea, Frank R. published an article.Name: SweetPearlR P300 DC Maltitol The title of the article was Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate. And the article contained the following:

Eating is a multimodal sensory experience affected contextual situations. A limitation with traditional consumer testing is that isolated booth environments lack ecol. validity and consumer’s engagement in forming perceptions. Virtual reality (VR) is an emerging method to simulate different environmental contexts. The acceptability and emotional responses of full- and no-sugar chocolate determined in sensory booths and under two VR environments (headsets) were evaluated. Untrained participants (N = 50) tasted two chocolates (FS = full-sugar and NS = no-sugar, maltitol) under three environments: (1) traditional-booths, (2) pos.-VR [aesthetically open-field forest], and (3) neg.-VR [closed-space old room] in a 3 x 2 randomized-factorial-design. Participants rated the acceptability of sweetness, bitterness, texture, mouth-coating, aftertaste, and overall liking (9-point scale). The intensities of sweetness, bitterness, and hardness (15-cm line-scale) were assessed. Chocolate type and VR did not affect the liking of attributes (5.4-6.8). However, FS samples had higher sweetness intensity than NS samples for pos.-VR (10.8 vs. 9.1). NS samples under pos.-VR were associated with overall liking. The NS and FS samples under pos.-VR were associated with “energetic” and “happy” however, under traditional booths were related to “good”, and “calm”. “Bored” and “guilty” were associated with NS samples under neg.-VR. VR can be used to understand the contextual effects on consumers’ perceptions. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Name: SweetPearlR P300 DC Maltitol

The Article related to environment sensory acceptability emotional response sugar chocolate, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Name: SweetPearlR P300 DC Maltitol

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On October 31, 2021, Renzetti, Stefano; van den Hoek, Irene A. F.; van der Sman, Ruud G. M. published an article.Recommanded Product: 585-88-6 The title of the article was Mechanisms controlling wheat starch gelatinization and pasting behaviour in presence of sugars and sugar replacers: Role of hydrogen bonding and plasticizer molar volume. And the article contained the following:

The effect of sugars and sugar replacers (i.e. plasticizers) on the gelatinization and pasting behavior of wheat starch was studied. The intrinsic properties of the plasticizers, i.e. the molar volume d. of effective hydroxyl groups NOH,s/vs, and the volumetric d. of hydrogen bonds in the sugar solutions treated as a single solvent, i.e. Φw,eff, were proposed as factors controlling swelling (i.e. pasting) and gelatinization behavior. Different classes of plasticizers were used including sugars, polyols, amino acids, soluble fibers such as oligofructoses, and mixtures thereof. The onset, peak and end temperature of starch gelatinization obtained by differential scanning calorimetry could be well described by Φw,eff for all solutions, following predictions from an adapted Flory-Huggins model for polymer melting. The multiple transitions involved in starch gelatinization could be well related to different ranges of Φw,eff following a side chain liquid crystalline model for starch. Deviations from the model predictions were observed mainly for Tonset in conditions of intermediate and excess solvent with high sugar concentrations (50% weight/weight). In such conditions phase separation likely occurs, increasing the effective starch concentration and consequently gelatinization temperatures Pasting behavior related to swelling, i.e. peak viscosity, was found to be a sigmoidal Fermi function of NOH,s/vs of the plasticizers. Plasticizers with high NOH,s/vs enhanced swelling compared to water while those with low NOH,s/vs had an inhibition effect. Overall, a comprehensive mechanism of starch plasticization, swelling and melting is proposed. Swelling associated with solvent ingress and helix-helix dissociation is affected by kinetic factors related to size and viscosity of the plasticizers (both described by NOH,s/vs) and by thermodn. factors related to sugar partitioning and H-bonding ability (both related to Φw,eff). Melting of crystalline domains associated to helix-coil transition is controlled by thermodn., based on solvent H-bonding ability Φw,eff. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: 585-88-6

The Article related to wheat starch gelatinization pasting behavior sugar hydrogen bond plasticizer, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Recommanded Product: 585-88-6

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On June 30, 2022, Rasouli Pirouzian, Haniyeh published an article.COA of Formula: C12H24O11 The title of the article was Using maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach. And the article contained the following:

The aim of the present study was to evaluate optimal concentration of polyols (maltitol and xylitol) by applying mixture design for the formulation of milk chocolate. The influences of polyols as sucrose substitutes on the main physicochem. parameters and sensory perception were determined The optimization of the variables demonstrated that utilizing 85.58% maltitol and 14.42% xylitol yielded the optimum milk chocolate with the highest desirability without unpleasant alterations in the quality characteristics. Chocolates possessing high concentrations of maltitol pleased the consumer demand. The outcomes indicated that sucrose replacement by polyols have potential in the formulation of reduced calorie milk chocolates. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11

The Article related to milk chocolate formulation maltitol xylitol, chocolate, maltitol, mixture design, optimization, xylitol, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.COA of Formula: C12H24O11

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On July 31, 2020, Qiu, Xueliang; Xu, Peng; Zhao, Xinrui; Du, Guocheng; Zhang, Juan; Li, Jianghua published an article.Recommanded Product: 585-88-6 The title of the article was Combining genetically-encoded biosensors with high throughput strain screening to maximize erythritol production in Yarrowia lipolytica. And the article contained the following:

Erythritol is an important sweetener ingredient and chem. precursor for synthesizing materials with phase transition behavior. Com. erythritol is primarily produced by industrial fermentation Further strain engineering necessitates the development of high throughput screening method for rapid detection and screening of mutant strain libraries. In this work, we took advantage of the erythritol-responsive transcription factor EryD, and constructed a sensor-regulator system for rapid screening and characterization of erythritol overproducers. We configured the optimal architecture of the EryD sensor-regulator construct with improved sensitivity, specificity and dynamic response range. Coupled with mutagenesis and strain screening based on biosensors, we rapidly screened and characterized a strain library containing 1152 mutants derived from combined UV and ARTP mutagenesis, in a relatively short period of time (1 wk). The optimal strain produced more than 148 g/L erythritol in bench-top reactors. This work provides a reference for other metabolic engineering researchers to develop industrially-relevant strains. The reported framework enables us to rapidly improve strain performance and engineer efficient microbial cell factories for industrial applications. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Recommanded Product: 585-88-6

The Article related to erythritol hig production eryd transcription factor escherichia, biosensor, eryd, erythritol, high throughput screening, yarrowia lipolytica, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Recommanded Product: 585-88-6

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