Tag: 300-400

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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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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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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Alcohol – Wikipedia,
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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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Alcohol – Wikipedia,
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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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Alcohol – Wikipedia,
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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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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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Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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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Alcohol – Wikipedia,
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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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Alcohol – Wikipedia,
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