Sorbitol from sucrose

Ro, H.S. andKim,H.S. 1991. Continuous Production of Gluconic Acid and Sorbitol from Sucrose Using Invertase and an Oxidoreductase of Zymomonas Mobilis. Enzyme Microb. Technol., 13, 920-924. 

Viikari, L., 1984a. Formation of levan and sorbitol from sucrose by Zyrnomoms mobilis. Applied Microbiology and Biotechnology 19,252-255. 

Isomalt, a mixture of a-D-glucopyranosyl-l,l-D-mannitol dibydrate and a-D-glucopyranosyl-l,6-D-sorbitol, is obtained by hydrogenating isomaltulose which is en2ymatically derived from sucrose (102). 

The simultaneous preparation of both isosorbide and isomannide from sucrose has been achieved.57 This process entailed the hydrogenation of sucrose to a mixture of D-mannitol and D-sorbitol and the subjection of this mixture to dehydration in the presence of acid catalysts followed by fractional distillation.68... 

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... 

Norwalk, Conn., U.S.A.) LC-85B UV/Vis detectro (cell volume = 1.4 1 response time °° 20 mS.) and a Laboratory Data Control (Riviera Beach, FL, U.S.A.) RefractoMonltor Model 1107. The stationary phases were upward slurry packed at 9000 pslg. with 90 10 (v/v) methanol water Into a 25 cm. x 4.6 mm. I.D. 316 stainless steel column fitted with 2pm frits. The average plate number, N, for each column was calculated from the mean values of multiple Injections of mannitol, sorbitol and sucrose with a totally aqueous mobile phase at 1.0 ml./min. The average N for Phases B, D and E were 340, 1812, 1500 plates, respectively. 

Sugar alcohols can be prepared by hydrogenation of reducing mono-, di- and oligosaccharides. Sorbitol and mannitol are obtained from sucrose, maltitol from maltose and lactitol from lactose. Maltose is more expensive than sucrose while lactose, obtained from whey, potentially is an inexpensive raw material. 

A number of sugar-based polyols (e.g. derived from sucrose, a-methyl glucoside, dextrose, sorbitol, etc.) containing phosphorus in the form of phosphate, phosphite or phosphonate linkages have been reported for use in flame-retardant, rigid urethane foams (52-59). Recent reviews on flame-retardant urethanes incTu3e those of Papa ( 2) and Frisch and Reegen ( 3). 

Raw Materials. The highly branched, short-chain polyols used for rigid foams can be initiated from amines such as diethylenetriamine to provide five functional sites or saccharides such as sorbitol or sucrose that have 6 or 8 functional... 

Food-grade emulsifiers are esters of edible fatty acids originating from animal or vegetable sources and polyvalent alcohols like glycerol, propylene glycol, sorbitol, and sucrose [75], These products can be modified by making derivatives with ethylene oxide or by esterification with acetic acid, diacetyl tartaric acid, succinic acid, citric acid, or lactic acid, which makes it possible to tailor-make surface-active materials with specific properties [75],... 

Spray Drying. Spray-dry encapsulation processes (Fig. 7) consist of spraying an intimate mixture of core and shell material into a heated chamber where rapid desolvation occurs to thereby produce microcapsules (24,25). The first step in such processes is to form a concentrated solution of the carrier or shell material in the solvent from which spray drying is to be done. Any water- or solvent-soluble film-forming shell material can, in principle, be used. Water-soluble polymers such as gum arable, modified starch, and hydrolyzed gelatin are used most often. Solutions of these shell materials at 50 wt % soHds have sufficiently low viscosities that they stiU can be atomized without difficulty. It is not unusual to blend gum arable and modified starch with maltodextrins, sucrose, or sorbitol. 

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