Sorbitol sucrose mixtures

Similar to the mixtures of methyl ct-D-gluco-pyranoside and sucrose, mixtures of sucrose and D-sorbitol closely fit the competitive interaction curve (Figure 10). Response to the mixture gave a less-than-additive effect at high concentrations. The maximum response for the mixture did not exceed the maximum response evoked by sucrose alone. 

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. 

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). 

In the confectionery field, a classical example of stabilizing a foam system is the production of nougat. In this case a cooked mixture of sucrose, sorbitol,... 

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... 

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. 

On the other hand, borohydride reduction of the ketose o-fructose will give a mixture of o-glucitol and its epimer, D-mannitol. A better approach to D-mannitol would be reduction of the aldose D-mannose. o-Glucitol (sorbitol) is found naturally in the ripe berries of the mountain ash (Sorbus aucuparia), but is prepared semi-synthetically from glucose. It is half as sweet as sucrose, is not absorbed orally, and is not readily metabolized in the body. It finds particular use as a sweetener for diabetic products. o-Mannitol also occurs naturally in manna, the exudate of the manna ash Fraxinus ornus. This material has similar characteristics to sorbitol, but is used principally as a diuretic. It is injected intravenously, is eliminated rapidly into the urine, and removes fluid by an osmotic effect. 

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... 

However, when acidic zeolites are used as supports in the hydrogenation of aqueous solutions of disaccharides, such as sucrose, and polysaccharides, such as starch, a cooperative hydrolysis effect is observed.156 The simultaneous hydrolysis of sucrose and hydrogenation of the two liberated monosaccharides, i.e. glucose and fructose, leads to a mixture of glucitol and mannitol in the expected ratio 3 1. For starch, consisting only of glucose units, sorbitol is the major product obtained after simultaneous hydrolysis and hydrogenation. 

HM pectin/sucrose systems Schizophyllan/sorbitol Xanthan/aluminum Xanthan/carob gum mixtures Alginate/calcium Chitosan/acetic acid-water-propanediol... 

Glucose (Fig. B.3) and fructose (Fig. B.4) are monosaccharides. Separation of their isomeric mixture is of industrial importance to produce sugar syrups or for further synthesis of sorbitol, gluconic acid and vitamin C. Due to higher sweetness, fructose is often used as an alternative sweetener for sucrose. 

Another sugar substitute is palatinitol. The preparation of palatinitol uses sucrose as the starting material. After enzymatic rearrangement into palatinose (isomaltulose) and hydration, palatinitol is formed representing an equimolar mixture of the isomers a-D-glucopyranosido-1,6-mannitol and a-D-glucopyranosido-1,6-sorbitol ... 

However, for economy of production, maximum yields of alkaloids, and ease of recovery of the products, certain culture media containing relatively simple nutrient sources are preferred. For example, the media which are useful in the production of the alkaloids include an assimilable source of carbon such as glucose, sucrose, starch, molasses, dex-trins, corn steep solids, corn syrup liquor, sorbitol, mannitol, lactose, and the like. A preferred source of carbon is mannitol. Additionally, the media employed contain a source of assimilable nitrogen such as oatmeal meat extracts, peptones, amino acids and their mixtures, proteins and their hydrolysates, com steep liquor, soybean meal, peanut meal and ammonium salts of organic acids such as the citrate, acetate, malate, oxalate, succinate, tartrate and like salts. 

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