Glycerol sucrose mixtures

A series of manganese(II) chelates attached to polysaccharide molecules were synthesized and the Rj values were measured [72]. Ethylenediaminetetraacetic acid (Fig. 2) chelated to manganese(II) and attached to sucrose-epichlorohydrin copolymer and aminoethyldextran yielded Rj values of 19.2 mM s and 12.8 mM s , respectively, at 10 MHz and 37°C in a 1 2.13 glycerol-water mixture. Diethylenetriaminepentaacetic acid (Fig. 2) and triethylenetetraamine-hexaacetic acid (TTHA, Fig. 2) were both conjugated to dextran molecules. Chelating of manganese(II) ions resulted in complexes with Rj values at 10 MHz... 

This method of direct propoxylation of mixtures between sucrose and a second polyol is often used in practice, the most important polyols being based on sucrose - glycerol, sucrose - triethanolamine and sucrose - diethyleneglycol. 

The polyols that can be used for transesterification with castor oil are glycerol, trimethylolpropane, pentaerythritol, sorbitol, and sucrose. The catalysts of the reaction between castor oil and various polyols are alkali alcoholates, such as sodium methoxide or potassium methoxide. Thus, by the reaction of one mol of castor oil with two mols of glycerol, a mixture of mono, di and triglycerides of ricinoleic acid, having a much higher hydroxyl number than the initial castor oil, of around 420-430 mg KOH/g (reaction 17.5) is obtained. 

Ethanol 1,3-Butylene glycol Propyleneglycol PEG-200 PEG-400 Glycerol Sodium acetate Dried Meat Glucose + salts Sucrose Sucrose + salts Salts mixture Dried milk Dried soup NaCI... 

Dissolve the sucrose in the heat mixture of glycerol, propylene glycol and water cool to room temperature. 

Synthetic, fat-tike substances Lhat arc resistant to hydrolysis by digestive enzymes. One type is a mixture of the hexa-to-octaesters of sucrose others are esterified propoxylated glycerols and dialkyl dihexadecylmalonate (DDM), which has been used in potato and tortilla chips trialkoxytricarbaliate-tricarballic acid esterified with fatty alcohols, currently under trial for use in margarine- and mayonnaise-type products. 

Union or United States. Ester gum is produced by the action of glycerol upon pinewood rosin to produce its esterified form, a mixture of di- and tri-glycerides, then purified by a process of steam-stripping in order to de-aromatise it, providing an odourless, tasteless gum type of m.p. 8O-90°C. SAIB is produced by controlled esterification of sucrose using acetic and isobutyric acid anhydrides and its composition is consequently dependent upon reaction conditions. 

Many food colloids are stabilized from proteins from milk or eggs [817]. Milk and cream, for example, are stabilized by milk proteins, such as casein micelles, which form a membrane around the oil (fat) droplets [817]. Mayonnaise, hollandaise, and bearnaise, for example, are O/W emulsions mainly stabilized by egg-yolk protein, which is a mixture of lipids (including lecithin), proteins, and lipoproteins [811,817]. The protein-covered oil (fat) droplets are stabilized by a combination of electrostatic and steric stabilization [817]. Alcohols may also be added, such as glycerol, propylene glycol, sorbitol, or sucrose sometimes these are modified by esterification or by... 

Instead of being a triacyl ester of glycerol, the fat substitute olestra is a mixture of hexa-, hepta-, and octaacyl esters of sucrose in which the acyl groups are derived from fatty acids. Olestra has many of the physical and taste properties of a fat but is not metabolized by the body and contributes no calories. For more about olestra, see the April 1997 issue of the Journal of Chemical Education, pp. 370-372. 

Formula 3.6 is very easy to apply because it is not necessary to calculate the molar fractions of each component. As a practical example, the average functionality, fe, (or equivalent functionality), of a mixture of 1000 kg of glycerol and 3500 kg of sucrose will be calculated ... 

The mixture of 1000 kg glycerol with 3500 kg sucrose has an equivalent functionality of 5.43 OH groups/mol. 

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