Poly dextrose

The regulations prescribe the energy values to be used as in Table 3. There are agreed values for some other materials. The synthetic dextrose polymer poly dextrose is accepted to be only 1 kcal g 1 (or 4 kJ g 1) even though it would otherwise fall within the definition of a carbohydrate. The accepted value for gum acacia, a polysaccharide obtained from trees of the species Acacia Senegal and closely related species, is 2 kcal g 1 (or 8 kJ g-1). 

Prebiotic dose-response studies have indicated 10-12 g poly dextrose are required to give a prebiotic response (Zhong et al., 2000). 

Molecular Weight Limit Determine as directed in the monograph for Poly dextrose, using 720 mg of sample, accurately weighed. 

Moisture content at relative humidities above approximately 60%, poly dextrose absorbs significant amounts of moisture see Section 11. See also Figure 1. 

Various directly compressible forms of xylitol that contain other excipients are commercially available, e.g., Xylitab 100, which contains 3.5% poly dextrose, and Xylitab 200, which contains 2.0% carboxymethylcellulose (both Danisco Sweeteners Ltd.). A directly compressible form of pure xylitol is also available, Xylitab 300 (Danisco Sweeteners Ltd.), which is produced via wet granulation. 

Yuan X, Carter BP, Schmidt S J (2011) Determining the critical relative humidity at which the glassy to rubbery transition occurs in poly dextrose using an automatic water vapor sorption instrument. 

Starch.- —While many fermented liquors obtain sugar for conversion into alcohol from sources indicated above by far the largest single source of sugar, especially for distilled liquors, is the poly-saccharide, starch. Its importance arises from the fact that by suitable treatment almost 100% conversion of starch into fermentable sugars, dextrose, maltose, etc. can be obtained. Hence the general nature, occurrence and physical and chemical properties of starch are of major interest in the fermented liquor industry. 

Suitable pore-forming agents include, for example, sugars such as sucrose and dextrose, salts such as sodium chloride and sodium carbonate, and pol mers such as hydroxylpropylceUulose, carboxy-methyl cellulose, PEG, and poly(N-vinyl-2-pyTrolidone). 

Poly(lactiC acid). Lactic add, CH3CHOHCOOH, occurs naturally in animals and in microorganisms. It can be produced commercially by chemical synthesis, bnt in the United States fermentation is the major route. In bioreactors, microorganisms are fed a carbon source substrate, such as dextrose, with delds of lactic acid greater than 90%. The lactic acid is recovered from the fermentation broth and purified in a multistep process that represents a major part of production costs. Eighty percent of the world s production of lactic acid is from corn sugar. 

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