Starch sugar alcohols

Anticariogenicity. Sugar alcohols are not fermented to release acids that may cause tooth decay by the oral bacteria which metabolize sugars and starches (208). As a result, use of sugar alcohols in sugar-free chewing gum, pressed mints, confections, and toothpaste has been widely accepted. 

In more detail the nutrient medium used may contain sources of carbon such as starch, hydrolyzed starch, sugars such as lactose, maltose, dextrose, sucrose, or sugar sources such as molasses alcohols, such as glycerol and mannitol organic acids, such as citric acid and acetic acid and various natural products which may contain other nutrient materials in addition to carbonaceous substances. 

Hydrogenated starch hydrosylate is a mixture of several polyols, or sugar alcohols, such as sorbitol, maltitol, and mannitol, among others. 

Dextrose, obtained from starch, is the raw material for sorbitol and other sugar alcohols and polyols. Isolated starch (usually from corn) can be chemical modified and is used in large amounts as an inexpensive binder in the textile and paper industry. Chemically modified starch can be used as super-absorbers or in polymer manufacturing. 

The alternative pathway is the biochemical route. It processes starches/sugars into ethanol, a standard technology with installations world-wide, but in a biorefinery the start is the whole-plant material or biomass residues containing hemicel-lulose, which is broken into sugars that then can be fermented to ethanol and/or other alcohols such as butanol. As mentioned before, there is the need to develop novel and/or improved biocatalysts for alternative organic fuels, such as biobutanol, by fermentation processes. 

Maltose. This sugar is found in suybean. and is produced by the action of ihe enzyme diastase of germinated barley (mall) on starch at 50°C. and is thus an intermediate product in the transformation of starch into alcohol. Maltose CnHiaOn- ILO. melting point IOtf C. when rapidly heated, may be crystallized from the concentrated malt syrup after removal of proteins and insoluble material. Maltose reduces ammonio-cupric salt solulion. and forms osazone. 

Sweeteners can be classified into two categories, bulk and intense. The bulk sweeteners are used in the food industry both as sweeteners and as bulking agents. They also offer preservative and bodying effect. They are metabolized by the body and provide calories. They include glucose, fructose, maltose, products hydrolyzed from starch, and sugar alcohols. These sweeteners vary in sweetness over a narrow range from 0.3 to 1.2 times the sweetness of sucrose. The bulk sweeteners are permitted in a number of specified foodstuffs at quantum satis—as much as needed (2,6,8-10). 

Probably the most important components in foods that crystallize are water, sugars (and sugar alcohols) and fats. However, salts, organic acids, starch, emulsifiers, and even proteins may be found in crystalline form in certain foods. 

Experiment 107. — (a) Carbon, (i) Recall or repeat the experiments which showed that carbon is a constituent of wood, cotton, bone, starch, sugar, illuminating gas, candle wax, meat, flour, bread, albumen. (2) Heat 2 or 3 cc. of turpentine in a porcelain or iron dish, and then set fire to it. Does it contain carbon Hold a bottle over the flame long enough to collect any product, and then test the contents for carbon dioxide does the observation verify the previous conclusion (3) Repeat with alcohol. Does it contain carbon Burn a small lump of camphor in a dish or on a block of wood. Does it contain carbon (4) Hold a bottle over a burning kerosene lamp long enough to collect any product, and test as in (2). Does kerosene contain carbon ... 

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