Tag: M.W=200-350

Sokmen, Ahmet published the artcileInfluence of some bulk sweeteners on rheological properties of chocolate, Computed Properties of 64519-82-0, the main research area is low calorie sweetener particle size rheol chocolate.

Chocolates with reduced calories have become popular among consumers and manufacturers. One way of manufacturing chocolate with reduced calories is to replace sucrose with some alternatives. Effects of different bulk sweeteners (maltitol, isomalt, and xylitol) with different particle size intervals (PSI) (106-53, 53-38 and 38-20 μm) on rheol. properties of molten chocolate were investigated. The best model that fit the rheol. data was Herschel-Bulkley model. Maltitol resulted in similar rheol. properties of chocolate compared to sucrose and thus can be a good alternative. Isomalt resulted in higher plastic viscosity while maltitol resulted in higher yield stress than others. As the particle size increased the plastic viscosity and the yield stress increased. The differences in rheol. properties of chocolate with different bulk sweeteners were caused by differences in solid volume fraction and particle size distribution (PSD). A substitute with large particle size should be chosen to replace sucrose for improving rheol. properties of chocolate, but the particle size should be small enough to obtain good sensory properties.

LWT–Food Science and Technology published new progress about Chocolate. 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

Samaniego-Vaesken, Ma de Lourdes published the artcileNovel database of declared low- and no-calorie sweeteners from foods and beverages available in Spain, Computed Properties of 64519-82-0, the main research area is low calorie sweetener food beverage.

Added sugars encompass a number of ingredients used to improve flavor, texture and many characteristics from food products. Their increased intake from foods and beverages has been described by several studies and public health authorities recommend reducing their consumption. The use of low and no-calorie sweeteners (LNCS) has acquired a central role as partial or total substitutes for these controversial ingredients. Our objective was to identify and update the availability and types of LNCS declared on product information accessible through online retailer shopping platforms from Spain and to compile a database. A total of 357 packaged products were evaluated and a variety of foods and beverages include LNCS in their composition: overall, soft drinks (20%, N = 70), fruit juices and nectars (14%, N = 49), yoghurts and fermented milks (13%, N = 47) and chewing gum and candies (12%, N = 44). The most frequent combination of LNCS found were acesulfame K with sucralose (22%, N = 81), followed by individual addition of sucralose (13%, N = 49) and sorbitol (9%, N = 34) whereas mannitol, xylitol, neohesperidine DC and lactitol were minor (≤1%). Data on LNCS distribution amongst food and beverage groups and their consumption amongst the Spanish population is still limited and due to the continuous evolution resulting from reformulation practices.

Journal of Food Composition and Analysis published new progress about Beverages. 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

Beltra, Marta published the artcileNutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project, 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 food calorie sweetener nutritional characterization Spain; added sugar; beverages; food products reformulation; health claims; intense sweeteners; no calorie sweeteners; non-nutritive sweeteners; nutrient composition; nutrition claims; polyols; regulation compliance.

The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the neg. effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, resp.), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fiber. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content.

Nutrients published new progress about Beverages. 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

Matta, Eliana published the artcileDevelopment and characterization of high methoxyl pectin film by using isomalt as plasticizer, Name: (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 isomalt methoxyl pectin edible film plasticizer mech property.

The aims of this work were to analyze the effects of high methoxyl pectin (HMP) and isomalt concentrations on the phys. properties of pectin-based films. Films were developed using HMP (1.5% and 3.0% w/v) and isomalt at different concentrations (0.25%, 0.50%, 0.75%, 1.0%, and 1.50% w/v). The use of isomalt produced an improvement in the phys. properties of HMP films. Moisture of films increased and swelling degree decreased with a higher isomalt concentration Films presented higher water vapor permeability (WVP) with an increase in HMP concentration Likewise, WVP values decreased with an increase in isomalt concentration The tensile properties of pectin-based films varied with the use of isomalt. Increasing the amount of isomalt produced more deformable films (elongation at break increased) and led to an increase in the elasticity of HMP films (elastic modulus decreased). The films presented better qualities when obtained from using a 1.5% of HMP and 1.0% of isomalt.

Journal of Food Processing and Preservation published new progress about Elasticity. 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, Name: (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

Grundl, Gabriel published the artcileSalting-out and salting-in effects of organic compounds and applications of the salting-out effect of Pentasodium phytate in different extraction processes, HPLC of Formula: 64519-82-0, the main research area is pentasodium phytate extraction process.

The influence of different uncharged and charged organic compounds on the Lowest Solution Temperature (LST) of a water/dipropylene glycol Pr ether (DPnP) mixture is investigated. Depending on the nature of the additive, a salting-out or salting-in behavior could be observed For the binary mixture, a salting-out effect is associated with a decrease of the LST with increasing additive concentrations The reverse effects are observed with increasing salting-in additive concentrations Typical sugars, short carboxylate sodium salts, ammonium organic salts and amino-acids were found to be salting-out, whereas all studied sweeteners and organic acids showed a salting-in behavior. The Pentasodium phytate ((Phy5 -, 5Na+)) was found being the most efficient organic salting-out compound Three possible applications were investigated in order to compare the salting-out effect of (Phy5 -, 5Na+) to classical inorganic salts. First, the liquid-liquid extraction of 5-hydroxymethylfurfural (HMF) was investigated and compared to former results obtained using lithium, sodium and aluminum sulfate salts. Secondly, we considered a liquid-liquid, ethanol-water separation and compared the results to the one obtained using ammonium sulfate and potassium pyrophosphate. Finally, the salting-out effect of (Phy5 -, 5Na+) on glycerol was investigated and also compared to the inorganic salts, sodium chloride and lithium sulfate as well as potassium and sodium phosphates. Due to higher water solubility, (Phy5 -, 5Na+) allowed a more pronounced separation of HMF than the tested sulfate salts. This high water solubility drives also to a more pronounced separation of ethanol in comparison to ammonium sulfate; potassium pyrophosphate being the most water soluble and most efficient salt to sep. ethanol and water. The use of (Phy5 -, 5Na+) and potassium pyrophosphate showed a salting-out effect on glycerol in contrast to the inorganic salts sodium chloride and lithium sulfate for which a salting-in effect on glycerol was observed The salting-out effect of sodium triphosphate was limited by its water solubility

Journal of Molecular Liquids published new progress about Extraction. 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

Aroulmoji, Vincent published the artcileSolution properties and the masking of unpleasant tastes of nicotine – sweetener – water mixtures, Product Details of C12H24O11, the main research area is nicotine sweetener water mixture solution unpleasant taste.

Solutions properties of sapide mols. provide fundamental information on type (hydrophobic or hydrophilic) and degree of hydration. Physico-Chem. properties like intrinsic viscosity, Apparent Sp. volume (ASV) and related parameters for bitter mol. (nicotine) and bitterness inhibitors (carbohydrate sweeteners, artificial sweeteners) and their mixtures were determined to study the role of water structure in the mechanism of unpleasant taste inhibition. The hydrophobicity of bitter mol. (nicotine) is manifested by ASV value of 0.920 cm3g-1 obtained in artificial buffered saliva (pH ≈ 8.2). Under these conditions nicotine (3-(1-methyl-2-pyrrolidinyl)pyridine) is in neutral form, the most potentially hydrophobic. Exptl. results indicate that viscometric constant (intrinsic viscosity [η], Huggins constant k’, B coefficient) could discriminate between different sapid mols. tested at our laboratory The ASV value of carbohydrate sweeteners falls within the sweet region. The bitterness of nicotine is manifested by ASV as high as 0.920 cm3g-1, which falls in the bitter region. Solution properties also determined for sweet-bitter mixtures validate an improvement in the fitting of solute mols. with solvent structure through the decrease of ASV which falls in the range of ASVs of sweet mols. The results of viscometric constants and hydration number of sweet-bitter mixtures illustrate an obvious effect of sweet mols. on the hydration property of nicotine. The effect of sweetener on the solution property of bitter mol. (nicotine) is attributed to a modification of hydration. This exptl. result validates the assumption in designating sweetener as bitterness inhibitor. The mechanism of inhibition of bitterness by sweet mols. may be credited to the arrangement of water mols. hydration which is more mobile.

International Journal of Pharmaceutical Sciences and Research published new progress about Bitterness. 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

Muzikova, Jitka published the artcileEnergy evaluation of the compaction process of directly compressible isomalt, Synthetic Route of 64519-82-0, the main research area is isomalt compaction compressibility lubricant tablet.

The paper compares the compressibility of 2 directly compressible isomalts, galenlQ 720 and galenlQ 721, using the energy evaluation of the compaction process by the force-displacement profiles. It evaluates the energies for friction, energies accumulated by the tablet, energy of decompression, energy of compaction and plasticity in pure dry binders, in dry binders with lubricants (0.5 and 1% of magnesium stearate and sodium stearyl fumarate) and further in the tableting materials containing the model ingredients acetylsalicylic acid and ascorbic acid. The results of the study have revealed that lower values of the energy for friction and compaction with the identical compression force are found by the substance galenlQ 720, which is therefore better compressible than the substance galenlQ 721.

Ceska a Slovenska Farmacie published new progress about Compaction. 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, Synthetic Route of 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Fini, Adamo published the artcileEffect of ultrasound on the compaction of ibuprofen/isomalt systems, Safety 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 ibuprofen isomalt tablet ultrasound compaction.

Six mixtures, containing 10, 20 and 30% weight/weight ibuprofen and isomalt, were compacted by a traditional or ultrasound-assisted machine and analyzed by means of thermal (DSC and TGA) and micro-spectrometry (Raman and FT-IR) techniques. Ultrasound discharge causes melting of ibuprofen powder, transforming into a paste that could not assume the shape of a tablet; when in mixture with isomalt, thermal events, occurring during ultrasound compaction, change the appearance of the particles formed by milling the tablets obtained this way and SEM photos reveal a dramatic reduction of the particle size and changes due to a possible ibuprofen re-crystallization Raman and FT-IR spectra of small portions of the surface and of the bulk, using characteristic peaks for identification, reveal that in ultrasound-compacted tablets ibuprofen partially disappears from the top face of the tablet.

Pharmaceutics published new progress about Compaction. 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, Safety 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

Filimonova, A. V. published the artcile3D-modeling of the influence of isomalt, glucose, and compaction pressure on the quality of ascorbic-acid tablets, SDS of cas: 64519-82-0, the main research area is isomalt glucose compaction modeling ascorbic acid tablet.

The influence of the isomalt mass fraction in a mixture with glucose on the flowability, d., and elastic-plastic properties of the tableting mass and the quality of the obtained 1-g tablets (14 mm diameter) was studied. The flowability of the mixture decreased by 0.6 ± 0.06 g/c if the isomalt ST-PF content was increased by 10%. The curve for the bulk d. had a distinct maximum near an isomalt-glucose ratio of 50:50. The tablet strength increased linearly by 55 ± 7 and 51 ± 7 N; the d., by 0.0036 ± 0.0002 and 0.076 ± 0.003 g/cm3; and the disintegration time, by 1.2 ± 0.2 and 1.7 ± 02 min if the isomalt ST-PF concentration in the mixture was increased to 35% and the compaction pressure to 350 N/cm2, resp.

Pharmaceutical Chemistry Journal published new progress about Compaction. 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, SDS of cas: 64519-82-0.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Homayouni Rad, Aziz published the artcileApplication of cfor optimization of sucrose-free milk chocolate produced in a ball mill, Computed Properties of 64519-82-0, the main research area is sucrose free milk chocolate simplex lattice mixture design.

The aim of this study was to define optimal conditions by using Simplex lattice mixture design for the formulation of sucrose-free chocolate produced in a ball mill. Milk chocolate mass were made using three different polyols including maltitol, xylitol and isomalt along with Stevia as high potency sweetener. The influences of polyols mixtures as sucrose substitutes on rheol. properties and main phys. quality parameters were investigated. According to the results, the fitted models demonstrated a high coefficient of determination (≥93%). The optimization of the variables illustrated that utilizing 11.16% weight/weight maltitol, 8.9% weight/weight xylitol and 12.93% weight/weight isomalt produced the optimum milk chocolate with the highest desirability (1.00) without unwanted variations in the rheol. and quality characteristics. Also the optimum formulation was produced to validate the optimum model. The sensory anal. of the optimized formulation satisfied the consumer demand.

LWT–Food Science and Technology published new progress about Ball mills. 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