Sugars, alkaline degradation oxidation

Reviews on the subjects of the composition of reducing sugars in solution, hydrophobic nature of some sugar derivatives, and aspects of the commercial chemical conversion of glucose, e.g. alkaline isomerism, oxidation, and degradative oxidation, have appeared. 

Patent Process for the Alkaline Oxidative Degradation of Reducing Sugars... 

Red beet gives a nice strawberry colour in ice cream, dairy products, fruit preps, jams and jellies as well as sugar confectionery products, which are not subjected to heavy heat treatment. It is a very intense colom and dosage levels are usually low. However, the pigment is susceptible to heat degradation and oxidation, which limits its use but can, in part, be overcome by adding the colom after heat treatment. Stability is highest at pH 4.5, and red beet colour is not recommended for alkaline applications. 

Preparation (4, 4S). D-Ribose may be synthesized from D-arabinose by alkaline isomerization, by the glycal synthesis, or through the pyridine-catalyzed epimerization of D-arabonic acid followed by reduction. The sugar also has been prepared by the oxidative degradation of calcium D-altronate (44) and by the nitromethane synthesis from D-erythrose (4 ). 

The alkaline-metal ion oxidations of reducing carbohydrates are useful as analytical methods, when carefully standardized, to detect and quantitatively determine reducing sugars. They, however, produce a number of oxidized carbohydrate products, including the onic acids, a-keto onic acids, and other degradation products. They, therefore, are not useful for the preparation of the onic acids. For this purpose, halogens and hypohalites are used (see Chapter 4). 

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