Tag: 300-400

On December 1, 2021, Tolve, Roberta; Tchuenbou-Magaia, Fideline Laure; Verderese, Daniele; Simonato, Barbara; Puggia, Damiano; Galgano, Fernanda; Zamboni, Anita; Favati, Fabio published an article.Application In Synthesis of SweetPearlR P300 DC Maltitol The title of the article was Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients. And the article contained the following:

Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty acid. These samples were compared with well-known com. available chocolate spreads in terms of rheol., polyphenols content and in vitro digestion, sensory attributes and willingness to buy. The fortified chocolate spreads showed comparable if not better acceptability than the current products on the market and over 80% of the participants were inclined to buy and 66% prepared to spend 10 to 15% more money on the product enriched with the three micronutrients. The results also demonstrate that the incorporation of nanoparticles could affect the rheol. and physio-chem. properties of the formulations and an appropriate ratio between the fat phase and particles seems an important factor to consider. 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 vitamin d magnesium calcium carbonate nanoparticle chocolate micronutrient fortification, chocolate, fortification, inulin, maltitol, no sugar added spread, vitamin d, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Application In Synthesis of SweetPearlR P300 DC Maltitol

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On March 30, 2022, Kim, Soo Hyun; Park, Sunghee; Hong, Jae-Hee published an article.Computed Properties of 585-88-6 The title of the article was Sweetness profiles of glycosyl rebaudioside A and binary mixtures with sugar alcohols in aqueous solution and a lemonade model system. And the article contained the following:

The demands for better-tasting alternative sweeteners have driven efforts to improve the sensory properties of rebaudioside A (Reb-A), such as glycosylation and blending with bulk sweeteners. This study attempted to (i) investigate the sensory profiles of a novel sweetener, glycosyl rebaudioside A (gReb-A), and its 1:1 mixtures with erythritol or maltitol, and (ii) compare between the sensory characteristics in an aqueous solution and lemonade. The concentrations of the sweeteners were prepared to match the sweetness intensity of a 7% (w/v) sucrose solution using relative sweetness values determined using the two-alternative forced-choice test. Eight trained panelists identified sensory profiles of the sweeteners in an aqueous solution and lemonade using a descriptive anal. protocol. gReb-A had significantly less bitterness and lingering sweetness than Reb-A did, eliciting a sensory profile similar to that of sucrose. The mixture of gReb-A and erythritol was not sensorially differentiated from the sucrose in the aqueous solution Blending with maltitol significantly enhanced the sweetness and suppressed the bitterness of gReb-A. gReb-A and its binary mixtures were perceived as more similar to sucrose in the lemonade than in solution This study suggests that glycosylation and blending with erythritol and maltitol gave a more sucrose-like sweetness profile in the aqueous solution and lemonade. The results of the study can be used to develop adequate sugar substitutes for acidic beverages. 2021 Society of Chem. Industry. 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 sweetness glycosyl rebaudioside sugar alc lemonade, binary mixture, descriptive analysis, glycosyl rebaudioside a, lemonade, relative sweetness, sweetness synergism, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.Computed Properties of 585-88-6

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On March 31, 2021, Jung, Jinsil; Kim, SooHyun; Park, Sunghee; Hong, Jae-Hee published an article.COA of Formula: C12H24O11 The title of the article was Sweetness profiles of glycosylated rebaudioside A and its binary mixtures with allulose and maltitol. And the article contained the following:

Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive anal. conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11

The Article related to glycosyl rebaudioside allulose maltitol sweetness aftertaste bitterness, glycosylation, rebaudioside a, relative sweetness, sensory profile, sweetener, Food and Feed Chemistry: Additives, Sweeteners, Flavorings, Condiments, and Confectionery and other aspects.COA of Formula: C12H24O11

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Alcohol – Wikipedia,
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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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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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Alcohol – Wikipedia,
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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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Alcohol – Wikipedia,
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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 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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Lien, Shui-Yang; Lin, Po-Chen; Chen, Wen-Ray; Liu, Chuan-Hsi; Sze, Po-Wen; Wang, Na-Fu; Huang, Chien-Jung published an article in 2022, the title of the article was Improving Optoelectrical Properties of PEDOT: PSS by Organic Additive and Acid Treatment.Reference of SweetPearlR P300 DC Maltitol And the article contains the following content:

This article demonstrates the change of structural and optical properties of poly(3,4-ethylene dioxythiophene): polystyrene sulfonate (PEDOT: PSS) by organic additive and acid treatment. The addition of sorbitol and maltitol can disperse the micelles of PEDOT: PSS. The mechanism of the bond-breaking reaction was investigated and a model for the bond-breaking reaction is also proposed. Furthermore, multiple formic acid treatments were found to reduce the PSS content of PEDOT: PSS, resulting in an enhancement in conductivity (4.2 x 104 S/m). 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 polyethylene dioxythiophene polystyrene sulfonate organic additive optoelec property, Optical, Electron, and Mass Spectroscopy and Other Related Properties: Optical Properties (Linear) and other aspects.Reference of SweetPearlR P300 DC Maltitol

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On August 15, 2022, Seppala, Ari; Turunen, Konsta; Yazdani, Maryam Roza published an article.Electric Literature of 585-88-6 The title of the article was Thermal conductivity of sugar alcohols. And the article contained the following:

During the past decade sugar alcs. have been extensively studied for thermal storage purposes. One of the recent focuses of research has been in improving their heat charge and discharge rate by enhancing the thermal conductivity with different types of additives. However, the current literature shows a vast discrepancy in measured values of sugar alcs. This work presents an exptl. study on thermal conductivity of seven sugar alcs. The aim is to find out the reason for the discrepancy of literature values for erythritol, mannitol and xylitol, and to present new reference data for galacticol, myo-inositol, maltitol and sorbitol. We study the impact of material preparation method, raw material grade and sensor contact on the crystalline structure and the conductivity The crystalline structure was inspected with optical and SEM and X-ray diffraction, and melting properties with differential scanning calorimetry. We found that different polymorphs, grain structure and crystallite sizes can be obtained by different preparation methods. This caused the conductivity of mannitol, galacticol and myo-inositol to vary by tens of percentages. Crystallization temperatures of xylitol and erythritol were found to affect their grain size but had only a minor effect on the conductivity Overall, the conductivities of solid phase sugar alcs. were found to be within the upper range of the previous literature; based on the methods of this work, we did not find any evidence for the low and intermediate values for erythritol, xylitol and mannitol. Due to the high amorphous content of maltitol and sorbitol their conductivity was substantially lower than that of the other sugar alcs. Thermal conductivity of liquid phases was found to accurately follow a linear relationship with the molar mass for sugar alcs. with carbon number between 4 and 6. 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 thermal conductivity crystallization, Electrochemical, Radiational, and Thermal Energy Technology: Safety Aspects Of Energy Utilization and other aspects.Electric Literature of 585-88-6

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Alcohol – Wikipedia,
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