Isomaltol Palatinit

Palatinit is produced as described in 19.1.4.2. The sweetening strength of a 10% solution is 0.45 with reference to a 10% sucrose solution (sweet- 

Product Sorbitol Xylitol Mannitol Lactitol Maltitol Isomaltitol 

Sorbitol, a hygroscopic alcohol, is approximately half as sweet as sucrose. It is used as a sweetener for diabetics and in food canning. Sorbitol can be produced on a commercial scale by catalytic hydrogenation of glucose. Acid-catalyzed elimination of water yields a mixture of 1,4-sorbitan (85%, I) and 3,6-sorbitan (15%, II). Under more drastic conditions (action of concentrated acids), I,4 3,6-dianhydrosorbitol (isosorbid III) is formed (Formula 19.2). 

Candies represent a subgroup of sweet commodities generally called confectionery. Products such as long-storage cookies, cocoa and chocolate products, ice cream and invert sugar cream are also confections. 

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Catalytic hydrogenation yields isomaltol (palatinit), a mixture of the disaccharide alcohols... 

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