Tag: 300-400

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts