Sucrose chemical enhancement

Many other compounds have been included in studies on sucrose response. Most of these have been herbicides or enzyme poisons. None of the common herbicides had any positive effect on sucrose at rates up to that causing severe foliar injury. Earlier reports of response from 2-(2,4,5-trichlorophenoxy)propionic acid and 2,2-dichloropropionic acid could not be substantiated in British Guiana and Queensland. 27 Some compounds, such as 3-(p-chlorophenyl)-l,l-dimethylurea (monuron), (2,4-dichloro-phenoxy) acetic acid in soil, ethylenediaminetetraacetic acid, and leaf desiccants decreased sucrose and juice solids content. 20 Field trials with several chemicals in Trinidad showed enhanced sucrose at 14 to 28 days before harvest resulting from the application of 8 and 12 lb. (per acre) of... 

Aspartame is an intense sweetener first discovered in 1965 by J. Schlatter it is available under the brand names of Nutrasweet , Equal , and Canderel . Chemically, aspartame is N-L-a-aspartyl-L-phenylalanine methyl ester (Fig. 1), withamolecularformulaofC14H 805N2 (MW = 294.30). It is a white, odorless, crystalline powder. It is slightly soluble in water and sparingly soluble in alcohol. The solubility increases as the pH is lowered (2,6,57). It has 100-200 times the sweetness of sucrose and exhibits a sweet, clean taste and a sweetness profile similar to that of sucrose, without bitter or metallic aftertaste (Table 1). However, it displays a slow onset of sweetness coupled with lingering sweet taste. It extends and intensifies tastes and enhances fruit flavors. Aspartame exhibits synergism, a superior taste profile, and improved stability when used with other sweeteners (1,4,14,55,75). 

Sucralose, 1,6-dichloro-1,6-dideoxy-/3-o-fructofuranosyl 4-chloro-4-deoxy-o -D-galacto-pyra-noside or 4,1, 6 -trichloro-4,l, 6 -trideoxy-ga/acfo-sucrose (Fig. 1), is a chlorinated derivative of sucrose discovered in 1976 and marketed under the brand name Splenda . Its chemical formula is C 2H 908C13 (MW 397.35). It is a white, odorless, crystalline powder that is soluble in water (280 g/L at 20°C), methanol, and ethanol. Sucralose is 400-800 times sweeter than sucrose (Table 1). It has a clean, sugarlike taste and a time-intensity profile much like that of sucrose, although more persistent. It has no bitter or any other objectionable aftertaste. It is a flavor enhancer. It shows sweetness synergism with cyclamate, acesulfame-K, and neohesperidin dihy-drochalcone (8,25,57,86). 

Neoglycosylation of proteins was also applied to the modification of the psychrophilic Atlantic cod trypsin the applicability of psychrophilic enzymes is limited because of their lower thermodynamic stability, despite their higher catalytic rate. It has been shown that the thermodynamic stability could be enhanced appreciably by covalent chemical modification with an oxidized sucrose polymer without affecting the enzymatic activity. The acquired stability of cod trypsin was found to be on par with the mesophilic porcine trypsin.40... 

Similar experiments were carried out using sucrose esters in nasal insulin formulations (Figure 7). It was observed that tetradecanoylsucrose and tridecanoylsucrose were more effective in stimulating insulin absorption as compared with decanoyl-sucrose and dodecanoylsucrose. But—compared with TDM at concentrations of 0.03%—the sucrose esters were less effective in promoting nasal absorption [66], Sucrose cocoate (SL-40) is produced by the chemical esterification of coconut oil with sucrose it has frequently been used in cosmetic and dental preparations as an excipient. When this excipient was formulated with insulin at 0.125,0.25, and 0.5% concentrations, the associated plasma levels of insulin increased rapidly whereas there was no enhancement of insulin plasma levels when insulin in saline was admin-... 

Parenteral formulations often contain excipients considered to be chemically stable and inert however, all excipients in a formulation may influence the photochemical stability of the product. Dextrose and sodium chloride are used to adjust tonicity in the majority of parenteral formulations. Sodium chloride can affect photochemical processes by influencing solvation of the photoreactive molecules (see Section 14.2.3). The ionic strength is reported to affect the photochemical decomposition rate of minoxidil until a saturation level is reached (Chinnian and Asker, 1996). The photostability of L-ascorbic acid (vitamin C) in aqueous solution is enhanced in the presence of dextrose, probably caused by the scavenging effect of the excipient on hydroxyl radicals mediated by the photolysis of ascorbic acid sucrose, sorbitol, and mannitol have the same effect (Ho et al., 1994). Monosaccharides (dextrose, glucose, maltose, and lactose), disaccharides (sucrose and trehalose), and polyhydric alcohols (inositol, mannitol, and sorbitol) are examples of commonly used lyo-additives in parenterals. These excipients may also affect photochemical stability of the products after reconstitution. 

---