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Maltose hydrogenated

Hexanol, 76 (E)-2-Hexen-l-al, 76 fra s-2-Hexen-l-al, 76 ds-3-Hexenyl Isovalerate, 76 (Z)-3-Hexenyl Isovalerate, 76 ds-3-Hexenyl 2-Methylbutyrate, 76 (Z)-3-Hexenyl 2-Methylbutyrate, 76 Hexyl Alcohol, 76 Hexyl Iso valerate, 78 Hexyl 2-Methylbutyrate, 78 Hydrogenated Maltose, 33... [Pg.114]

In recent years disaccharide alcohols have become important. These include isomalt, maltitol, lactitol, and hydrogenated starch hydrolyzates (HSH). Maltitol is hydrogenated maltose with the structure shown in Figure 4-20. It has the highest sweetness of the disaccharidepolyols compared to sugar... [Pg.121]

Amalty C PharmMaltidex E965 hydrogenated maltose Malbit Maltisorb Maltit D-maltitol. [Pg.438]

Maltitol is obtained from hydrogenated maltose syrup. Starch is hydrolyzed to yield a high-concentration maltose syrup, which is hydrogenated with a catalyst. After purification and concentration, the syrup is crystallized. [Pg.439]

Hydrogenation of high maltose symps gives a mistuie of sugar alcohols, from which maltitol [585-88-6J (4) can be isolated in crystalline form. Maltitol is almost as sweet as sucrose (0.9 times) and has been promoted as a sweetener in various food apphcations (33). [Pg.45]

Maltitol (4-0-a-D-glucopyranosyl-D-glucitol) formed by catalytic hydrogenation of maltose (97), has been obtained both as a noncrystalline powder and a viscous Hquid (98). Stmctures of disacchatide alcohols are shown ia Figure 3. [Pg.49]

Harrison, Tarr and Hibbert96 investigated the production of levan from sucrose by the action of Bacillus subtilis Cohn and B. mesentericus Trevisan. Nutrient solutions containing 10% carbohydrate, 0.1% peptone, 0.2% disodium hydrogen phosphate and 0.5% potassium chloride were incubated at 37° for six days. Levan formation occurred only with sucrose and raffinose, and not with melezitose, lactose, maltose, D-xylose, D-glucose or D-fructose. It was therefore suggested that only those carbohydrates with a terminal D-fructofuranose residue were satisfactory substrates for levan formation. [Pg.243]

The reaction was first conducted with success on sucrose [82], The degree of substitution (DS) obtained was controlled by the reaction time. Thus, under standard conditions (0.05% Pd(OAc)2/TPPTS, NaOH (1 M)/iPrOH (5/1), 50 °C) the DS was 0.5 and 5 after 14 and 64 h reaction time, respectively. The octadienyl chains were hydrogenated quantitatively in the presence of 0.8-wt.% [RhCl(TPPTS)3] catalyst in a HjO-EtOH (50/10) mixture, yielding a very good biodegradable surfactant (surface tension of 25 mN m-1 at 0.005% concentration in water) [84]. Telomerization reaction was also conducted with success on other soluble carbohydrates such as fructose, maltose, sorbitol and /i-cyclodextrin. [Pg.70]

Figure 3. Schematic diagram of the hydrogen-bond structure of p-maltose monohydrate (MALTOS11). The anrows indicate infinite chains. Distances and angles are from the neutron diffraction analysis. Figure 3. Schematic diagram of the hydrogen-bond structure of p-maltose monohydrate (MALTOS11). The anrows indicate infinite chains. Distances and angles are from the neutron diffraction analysis.

See other pages where Maltose hydrogenated is mentioned: [Pg.15]    [Pg.15]    [Pg.1688]    [Pg.270]    [Pg.33]    [Pg.133]    [Pg.133]    [Pg.15]    [Pg.15]    [Pg.1688]    [Pg.270]    [Pg.33]    [Pg.133]    [Pg.133]    [Pg.513]    [Pg.103]    [Pg.480]    [Pg.274]    [Pg.343]    [Pg.166]    [Pg.176]    [Pg.68]    [Pg.68]    [Pg.276]    [Pg.171]    [Pg.27]    [Pg.40]    [Pg.248]    [Pg.37]    [Pg.286]    [Pg.246]    [Pg.323]    [Pg.4]    [Pg.138]    [Pg.214]    [Pg.110]    [Pg.237]    [Pg.638]    [Pg.76]    [Pg.76]    [Pg.216]   
See also in sourсe #XX -- [ Pg.270 ]

See also in sourсe #XX -- [ Pg.2 , Pg.3 , Pg.17 , Pg.33 ]

See also in sourсe #XX -- [ Pg.438 ]




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