Tag: M.W=200-350

Raudonus, J. published the artcileEffect of oligomeric or polymeric additives on glass transition, viscosity and crystallization of amorphous isomalt, Product Details of C12H24O11, the main research area is isomalt crystallization glass transition viscosity polyol.

A study was made to further improve the stability of the amorphous state of isomalt by the addition of high mol. weight compounds Differential scanning calorimetry (DSC) was used to determine the glass transition temperature Tg of a series of polyol mixtures containing isomalt as a function of water content. As expected, for each mixture Tg decreased with increasing moisture. Only with the addition of more than 75% of higher mol. weight compounds to isomalt an increase of Tg could be achieved. Moisture content and time dependent phase transitions in the metastable amorphous state of the mixtures strongly affect the storage stability of isomalt hard candies. Storage tests indicated a markedly accelerated water absorption and crystallization when oligomeric or polymeric compounds were added to amorphous isomalt. Rheol. experiments showed that in contrast to pure isomalt melts, the viscosity of melts containing oligomeric or polymeric additives deviated from the model curve predicted by the Williams-Landel-Ferry-kinetics (WLF) with increasing water content.

Food Research International published new progress about Candy. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Product Details of C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Patel, Dasharath M. published the artcileFormulation and evaluation of diphenhydramine hydrochloride lozenges for treatment of cough, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is diphenhydramine hydrochloride lozenge drug formulation delivery system cough.

Objective: Diphenhydramine hydrochloride was formulated as lozenges to provide effective release for the management of cough. Many dosage forms like syrups, tablets, capsules are available in the market but still there is a need for new dosage forms which acts effectively and locally. Present investigation was undertaken to formulate and evaluate lozenges to meet the need of improved bioavailability by avoiding hepatic first pass metabolism of the drug. Exptl. Work: The lozenges were formulated using various sugars like mannitol, dextrose, sucrose and isomalt. Polyethylene glycol 200, propylene glycol and glycerin were tested as plasticizer in formulation. The prepared formulations were subjected to various evaluation parameters. After completion of stability study for a period of 1 mo, the optimized formulation was subjected to evaluation parameters. Results and Discussion: Lozenges formulated using isomalt and 0.1 mL glycerin remained as hard candy, while lozenges were not formed with any other sugar. The optimized formulation showed a hardness of around 15 kg/cm2; drug content and content uniformity of 97 % and in vitro drug release of more than 99 % within 20 min. After stability study, it was found that the lozenges were not altered in terms of above parameters and were stable. Conclusion: From the present work, it was concluded that the isomalt can be successfully used as tooth friendly sugar substitute in the formulation of medicated lozenges and glycerin can be used as a plasticizer to give better appearance. The molded lozenges can provide an attractive alternative formulation in the alleviation of cough.

World Journal of Pharmacy and Pharmaceutical Sciences published new progress about Color. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kini, Rajesh published the artcileInvestigating the suitability of Isomalt and liquid glucose as sugar substitute in the formulation of Salbutamol sulfate hard candy lozenges, Formula: C12H24O11, the main research area is glucose hard candy lozenge sulbutamol sulfate isomalt hardness thickness.

The present investigation aims to design, prepare and evaluate the medicated hard candy lozenges of Salbutamol sulfate for pediatric, geriatric and Dysphagic patients and to investigate the suitability of Isomalt and/or liquid glucose as the sugar substitute in the prepared lozenges. The candy based lozenges were prepared by heating and congealing method in a candy based industry on request with sugar base, glycerin, citric acid artificial flavors and colors and other essential excipients. The prepared medicated lozenges were characterized for drug content uniformity, hardness, thickness, weight variation, friability, moisture content, in vitro disintegration and dissolution by pharmaceutical standard methods. Accelerated stability study conducted as per ICH guidelines (zone IV) at 45°C and 75% relative humidity over a period of seven weeks found that there wasn’t any substantial interaction between the drugs, flavor and color and the prepared formulations were stable.

Journal of Chemical and Pharmaceutical Research published new progress about Color. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Formula: C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Russell, Cherie published the artcileDoes the Australian health star rating system encourage added sugar reformulation? Trends in sweetener use in Australia, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is saccharin sorbitolv sugar reformulation sweetener; added sugar; food policy; health star rating; non-nutritive sweeteners; nutrient profiling; ultra-processed food.

Dietary risk factors, including excess added sugar intake, are leading contributors to Australia′s burden of disease. An objective of the Australian Health Star Rating (HSR) system is to encourage the reformulation of packaged foods. Manufacturers may improve a product′s HSR by replacing added sugar with non-nutritive sweeteners (NNS). Concerns have been raised regarding the potential substitution effects of ultra-processed foods containing NNS for whole foods, and the long-term impact this may have on population health. The aim of this study was to determine whether the implementation of the HSR system has impacted the use of added sugars and NNS in the food supply. Four product categories were used: products with no added sweetener, products containing added sugar only, products containing NNS only, and products containing a combination of added sugar and NNS. Of 6477 newly released products analyzed displaying a HSR in Australia between 2014-2020, 63% contained added sugars. The proportion of new products sweetened with added sugars increased over time, while NNS use did not, despite a higher average and median HSR for products sweetened with NNS. These findings suggest that at the current time, the HSR system may not discourage the use of added sugars in new products or incentivize the reformulation of added sugar with NNS. As the health risks of NNS are questioned, increased reformulation of products with NNS to reduce the presence of added sugar in the food supply may not address broader health concerns. Instead, supporting the promotion of whole foods and drinks should be prioritized, as well as policy actions that reduce the proliferation and availability of UPFs.

Nutrients published new progress about Agave. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Recommanded Product: (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Cichowska, Joanna published the artcileEfficiency of osmotic dehydration of apples in polyols solutions, Computed Properties of 64519-82-0, the main research area is apple polyol solution osmotic dehydration; apple; osmotic dehydration; polyols; solid gain; water loss.

The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.

Molecules published new progress about Apple. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Computed Properties of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Tavera-Quiroz, Maria Jose published the artcileBaked snack from green apples formulated with the addition of isomalt, COA of Formula: C12H24O11, the main research area is crispy snack baking green apple formulation isomalt.

The objectives of this study were: to develop a crispy snack with the addition of isomalt and maltodextrin, to assess phys., chem. and sensory properties and to evaluate the stability during storage and after being conditioned at different relative humidities. Isomalt, produced by reducing isomaltulose (6-O-α-D-glucopyranosyl-D-fructofuranose) is used in food products as a noncariogenic nutritive sweetener. Its use had a protective effect on the apple tissue submitted to high temperatures since the snack had good quality attributes and also preserved the added ascorbic acid during the baking process. Isotherms showed a resistant behavior pattern in regions of low aw, but on exceeding 0.7 of aw the moisture content increased dramatically. Similar trends were followed by snack texture and Tg.

LWT–Food Science and Technology published new progress about Baking. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, COA of Formula: C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

McCormick, Colin published the artcileMolecular gastronomy: materials science in the kitchen, Product Details of C12H24O11, the main research area is mol gastronomy food review.

Mol. gastronomy has been described as the chem. and physics behind the preparation of any dish. One of the most notable mol. gastronomy techniques is spherification, in which chefs make spheres of liquefied foods with an outer ‘skin’ containing the inner liquid Another technique is the use of foams. The movement traces its beginnings to 1992, when the first International Workshop on Mol. and Phys. Gastronomy has been held at the Ettore Majorana Center for Scientific Culture in Sicily, co-directed by Oxford physicist Nicholas Kurti, French phys. chemist Herve This, and U.S. science writer Harold McGee. California chef Elizabeth Cawdry Thomas and Professor Ugo Valdre of the University of Bologna have also been involved in the start of these meetings, which have continued every few years. Nowadays, chefs in many restaurants serve dishes inspired by these early pioneers and others who love both food and experimentation.

MRS Bulletin published new progress about Almond. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Product Details of C12H24O11.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Racolta, Emil published the artcileNew trend on halva production: dietetic halva and nougat. Production technology and compositions, HPLC of Formula: 64519-82-0, the main research area is production technol dietetic halva nougat composition.

In the last years sugar free confectionery market had grown steadily. These types of products are primarily addressed to diabetics and dieters, but the main driving factor of their growth is the increase of the obese population who raised concern about their health. Halva is known as a high caloric product with its nutritional energy higher than 500 kcal/100g, the demand of a sugar free version for this confectionery products group being those a current need. This work aimed to develop new products – dietetic halva and nougat, their production technol. and compositions being in detail described. A new trend on halva production was established by developing a dietetic halva and nougat. The problem which is solved by the current work is to assure a proper technol. in order to obtain a dietetic halva similar in taste and texture with the conventional one.

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Food Science and Technology published new progress about Almond. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, HPLC of Formula: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Kallai, Nikolett published the artcileEvaluation of drug release from coated pellets based on isomalt, sugar, and microcrystalline cellulose inert cores, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, the main research area is diclofenac sodium pellet dissolution isomalt Eudragit microcrystalline cellulose.

The objective of the present study was to investigate the effect of the pellet core materials isomalt, sugar, and microcrystalline cellulose on the in vitro drug release kinetics of coated sustained-release pellets as well as to evaluate the influence of different ratios of polymethacrylate copolymers exhibiting different permeability characteristics on the drug release rate. For characterization of the drug release process of pellets, the effect of osmolality was studied using glucose as an osmotically active agent in the dissolution medium. The pellet cores were layered with diclofenac sodium as model drug and coated with different ratios of Eudragit RS30D and Eudragit RL30D (ERS and ERL; 0:1 and 0.5:0.5 and 1:0 ratio) in a fluid bed apparatus Phys. characteristics such as mech. strength, shape, and size proved that the inert cores were adequate for further processing. The in vitro dissolution tests were performed using a USP Apparatus I (basket method). The results demonstrated that, besides the ratio of the coating polymers (ERS/ERL), the release mechanism was also influenced by the type of starter core used. Sugar- and isomalt-type pellet cores demonstrated similar drug release profiles.

AAPS PharmSciTech published new progress about Binders. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application of (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Saska, Zs. published the artcileEffect of isomalt as novel binding agent on compressibility of poorly compactable paracetamol evaluated by factorial design, Application In Synthesis of 64519-82-0, the main research area is isomalt compressibility compactability paracetamol tablet.

Tablets containing paracetamol were prepared by wet granulation. The model drug, paracetamol (API) and the diluent, milled isomalt (IM) were applied in different ratios where the granulation liquid was kept constant in each sample. The purpose of the study was to investigate the effect of wet granulation with milled isomalt on the tabletting properties of poorly compressible paracetamol. The results of tabletting process and the tablet characteristics were evaluated with 32 type face-centered full factorial design. The API:IM ratio (X 1) and compression force (X 2) were selected as independent variables. The dependent variables were as follows: the parameters of the tabletting process – lubrication coefficient (R-value), relative elasticity, friction work – and characteristics of the dosage form such as tablet hardness, friability, disintegration time, tensile strength. The results indicated that milled isomalt has an advantageous effect on both the process of compression and the tablet characteristics – due to its binder properties. Furthermore an optimal composition of the API and the diluent is dependent on the compression process and the dosage form.

Powder Technology published new progress about Binders. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, Application In Synthesis of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts