Sugar Alcohols and Dental Caries
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GRAS Notice 789 for Erythritol
GRAS Notice (GRN) No. 789 https://www.fda.gov/food/generally-recognized-safe-gras/gras-notice-inventory. Toi• Strategies ~~~~G~~[)) JUN 7 20'8 Innovative solutions Sound science OFFICE OF FOOD ADDITIVE SAFE1Y June 5, 2018 Dr. Dennis Keefe Director, Division of Biotechnology and GRAS Notice Review Office of Food Additive Safety (HFS-200) Center for Food Safety and Applied Nutrition Food and Drug Administration 5100 Paint Branch Parkway College Park, MD 20740-3835 Subject: GRAS Notification - Erythritol Dear Dr. Keefe: On behalf of Cargill, Incorporated, ToxStrategies, Inc. (its agent) is submitting, for FDA review, a copy of the GRAS notification as required. The enclosed document provides notice of a claim that the food ingredient, erythritol, described in the enclosed notification is exempt from the premarket approval requirement of the Federal Food, Drug, and Cosmetic Act because it has been determined to be generally recognized as safe (GRAS), based on scientific procedures, for addition to food. If you have any questions or require additional information, please do not hesitate to contact me at 630-352-0303, or [email protected]. Sincerely, (b) (6) Donald F. Schmitt, M.P.H. Senior Managing Scientist ToxStrategies, Inc., 931 W. 75th St. , Suite 137, PMB 263, Naperville, IL 60565 1 Office (630) 352-0303 • www.toxstrategies.com GRAS Determination of Erythritol for Use in Human Food JUNES,2018 Innovative solutions s ,..,.,',--.r-.r--.r--. OFFICE OF FOOD ADDITIVE SAFE1Y GRAS Determination of Erythritol for Use in Human Food SUBMITTED BY: Cargill, Incorporated 15407 McGinty Road West Wayzata, MN 55391 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park MD 20740-3835 CONTACT FOR TECHNICAL OR OTIIER INFORMATION Donald F. -
Basics of Kraft Pulping
Lignin Wood is composed of many chemical components, primarily extractives, carbohydrates, and lignin, which are distributed nonuniformly as the result of anatomical structure. Lignin is derived from the Latin term lignum, which means wood.1 Anselme Payen (1838) was the first to recognize the composite nature of wood and referred to a carbon- rich substance as the “encrusting material” which embedded cellulose in the wood. Schulze (1865) later defined this encrusting material as lignin. Lignin has been described as a random, three-dimensional network polymer comprised of variously linked phenylpropane units.2 Lignin is the second most abundant biological material on the planet, exceeded only by cellulose and hemicellulose, and comprises 15-25% of the dry weight of woody plants. This macromolecule plays a vital role in providing mechanical support to bind plant fibers together. Lignin also decreases the permeation of water through the cell walls of the xylem, thereby playing an intricate role in the transport of water and nutrients. Finally, lignin plays an important function in a plant’s natural defense against degradation by impeding penetration of destructive enzymes through the cell wall. Although lignin is necessary to trees, it is undesirable in most chemical papermaking fibers and is removed by pulping and bleaching processes. 1.1.1 Biosynthesis Plant lignins can be broadly divided into three classes: softwood (gymnosperm), hardwood (angiosperm) and grass or annual plant (graminaceous) lignin.3 Three different phenylpropane units, or monolignols, are responsible for lignin biosynthesis.4 Guaiacyl lignin is composed principally of coniferyl alcohol units, while guaiacyl-syringyl lignin contains monomeric units from coniferyl and sinapyl alcohol. -
Analysis of Sugars and Sugar Alcohols in Energy Drink by Prominence-I with Differential Refreactive Index Detector
LAAN-A-LC-E258 Application High Performance Liquid Chromatography News Analysis of Sugars and Sugar Alcohols in Energy Drink by Prominence-i with Differential Refractive Index Detector No.L481 Sugars and sugar alcohols display almost no ultraviolet absorption, and are therefore typically detected using a differential refractive index detector or evaporative light uRI scattering detector. By using a ligand exchange column for 80 ■ Peaks sugar analysis, it is possible to distinguish among the different 1. maltose 70 2. glucose isomers based on the position of the hydroxyl group in the 1 4 3. fructose chair conformation of glucose and fructose for example. In 4. erythritol 60 5 other words, the hydroxyl group of the sugar and the metal 5. mannitol ion of the stationary phase form a complex, making it 2 3 6. sorbitol possible to achieve separation due to the difference in the 50 6 strength of the complex formation. Also, maintaining a 40 column temperature of 80 °C suppresses sugar anomer separation and peak dispersion, thereby achieving good 30 separation of adjacent peaks. The new Prominence-i integrated high-performance liquid 20 chromatograph can be connected to the RID-20A differential refractive index detector. The column oven, which can 10 accommodate a 30 cm column and maintain temperature 0 control up to 85 °C, therefore supports applications that require a long column. In Application News No. 467, we introduced an example of 0 5 10 15 20 25 min analysis of sugars in juice, in which the Prominence-i was connected to a differential refractive index detector. Here, we introduce an example of simultaneous analysis of sugars and Fig. -
(12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications, -
United States Patent Office
United States Patentaw Office ... ber of ether groupings on each molecule. These mix tures, however, if they analyze as containing an average 2,978,421. number of ether groups per molecule greater than one, NITRILE COPOLYMERS AND METHOD OF are capable of producing the insoluble nitrile polymers PREPARING SAME of this invention. Since the efficiency of the polyether cross-linking agent increases with the number of poten John A. Holloway, Cleveland, Ohio, assignor to The tially polymerizable groups on the molecule, it is much B. F. Goodrich Company, New York, N.Y., a corpo preferred to utilize polyethers containing an average of ration of New York - two or more alkenyl ether groupings per molecule. The No Drawing. Filed June 9, 1958, Ser. No. 740,566. 10 polyvinyl polyethers of the polyhydric alcohols within the above broad class are produced by reacting acetylene 9 Claims. (C. 260-17.4) with the polyhydric alcohol (or an alcoholate thereof) in a Reppe-type vinylation synthesis. The polycrotyl ethers of the polyhydric alcohols are also useful although they This invention relates to cross-linked alpha-beta ole 15 do not contain a terminal CHCC group. - finically unsaturated nitrile polymers and more particu Illustrative polyhydric alcohols of the above-described larly pertains to copolymers of alpha-beta olefinically class that may be utilized in the preparation of the poly. unsaturated nitriles and polyalkenyl polyethers of poly alkenyl polyether, cross-linking agent include the butane hydric alcohols and methods for their preparation. triols such as 1,2,3-butane triol, 2,3,4-trihydroxybutyric An object of this invention is the provision of insoluble, 20 acid, the aldotetroses such as erythrose and threose, keto cross-linked polynitriles which are capable of thickening tetroses such as erythrulose; the aldopentoses such as certain non-aqueous polar solvents. -
Polyols Have a Variety of Functional Properties That Make Them Useful Alternatives to Sugars in Applications Including Baked Goods
Polyols have a variety of functional properties that make them useful alternatives to sugars in applications including baked goods. Photo © iStockphoto.com/Synergee pg 22 09.12 • www.ift.org BY LYN NABORS and THERESA HEDRICK SUGAR REDUCTION WITH Polyols Polyols are in a unique position to assist with reduced-sugar or sugar-free reformulations since they can reduce calories and complement sugar’s functionality. ugar reduction will be an important goal over the of the product’s original characteristics may still be main- next few years as consumers, government, and in- tained with the replacement of those sugars by polyols. Sdustry alike have expressed interest in lower-calorie In addition, excellent, good-tasting sugar-free products and lower-sugar foods. The 2010 Dietary Guidelines for can be developed by using polyols. Polyols are in a unique Americans put a strong emphasis on consuming fewer position to assist with reduced-sugar or sugar-free refor- calories and reducing intake of added sugars. The In- mulations; since they are only partially digested and ab- stitute of Medicine (IOM) held a public workshop in sorbed, they can reduce calories and complement sugar’s November 2010 to discuss ways the food industry can functionality. Polyols provide the same bulk as sugars and use contemporary and innovative food processing tech- other carbohydrates. Additionally, polyols have a clean, nologies to reduce calorie intake in an effort to reduce sweet taste, which is important since consumers are not and prevent obesity, and in October 2011 recommended likely to sacrifice taste for perceived health benefits. Poly- front-of-package labeling that includes rating the product ols have a host of other functional properties that make based on added sugars content. -
LIQUID-VAPOR EQUILIBRIUM THERMODYNAMICS of the FUSEL OIL: a CASE STUDY Jéssyka Jennifer Miranda Corrêa¹, Edilailsa Januário
LIQUID-VAPOR EQUILIBRIUM THERMODYNAMICS OF THE FUSEL OIL: A CASE STUDY Jéssyka Jennifer Miranda Corrêa¹, Edilailsa Januário de Melo², José Izaquiel Santos da Silva³ ¹Graduating in Chemical Engineering from the Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina - MG, Brazil. ²PhD student in Chemical Engineering, College of Chemical Engineering - State University of Campinas - SP, Brazill. ³Professor at the Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina - MG, Brazil. E-mail for contact: [email protected] Recebido em: 06/04/2019 – Aprovado em: 10/06/2019 – Publicado em: 30/06/2019 DOI: 10.18677/EnciBio_2019A183 ABSTRACT Fusel oil is a by-product of the process of recovering hydrated ethanol, consisting of a mixture of superior alcohols, ethanol, water, among other components. Its commercial interest is mainly due to the presence of isoamyl alcohol, one of the raw materials used in the synthesis of esters, which compounds are relevant for the chemical industry. The recovery of this superior alcohol involves unit operations based on phase equilibrium, which for multicomponent systems can be studied in software that simulates the operation of equipment, in order to present predictions of interactions between its components, reducing errors, time and costs of design. In the industrial, academic and scientific fields, there are numerous challenges regarding the design of separation processes and the monitoring of mixing effects in typical operations, and the Aspen Plus process simulation and optimization platform excels in solving these issues. The current study aims to predict the Liquid-Vapor Equilibrium of the fusel oil, which was considered as a mixture of five components, from the behavioral analysis of each of the binaries that compose it. -
Carbohydrates: Occurrence, Structures and Chemistry
Carbohydrates: Occurrence, Structures and Chemistry FRIEDER W. LICHTENTHALER, Clemens-Schopf-Institut€ fur€ Organische Chemie und Biochemie, Technische Universit€at Darmstadt, Darmstadt, Germany 1. Introduction..................... 1 6.3. Isomerization .................. 17 2. Monosaccharides ................. 2 6.4. Decomposition ................. 18 2.1. Structure and Configuration ...... 2 7. Reactions at the Carbonyl Group . 18 2.2. Ring Forms of Sugars: Cyclic 7.1. Glycosides .................... 18 Hemiacetals ................... 3 7.2. Thioacetals and Thioglycosides .... 19 2.3. Conformation of Pyranoses and 7.3. Glycosylamines, Hydrazones, and Furanoses..................... 4 Osazones ..................... 19 2.4. Structural Variations of 7.4. Chain Extension................ 20 Monosaccharides ............... 6 7.5. Chain Degradation. ........... 21 3. Oligosaccharides ................. 7 7.6. Reductions to Alditols ........... 21 3.1. Common Disaccharides .......... 7 7.7. Oxidation .................... 23 3.2. Cyclodextrins .................. 10 8. Reactions at the Hydroxyl Groups. 23 4. Polysaccharides ................. 11 8.1. Ethers ....................... 23 5. Nomenclature .................. 15 8.2. Esters of Inorganic Acids......... 24 6. General Reactions . ............ 16 8.3. Esters of Organic Acids .......... 25 6.1. Hydrolysis .................... 16 8.4. Acylated Glycosyl Halides ........ 25 6.2. Dehydration ................... 16 8.5. Acetals ....................... 26 1. Introduction replacement of one or more hydroxyl group (s) by a hydrogen atom, an amino group, a thiol Terrestrial biomass constitutes a multifaceted group, or similar heteroatomic groups. A simi- conglomeration of low and high molecular mass larly broad meaning applies to the word ‘sugar’, products, exemplified by sugars, hydroxy and which is often used as a synonym for amino acids, lipids, and biopolymers such as ‘monosaccharide’, but may also be applied to cellulose, hemicelluloses, chitin, starch, lignin simple compounds containing more than one and proteins. -
(12) United States Patent (10) Patent No.: US 7,833,555 B2 Andersen Et Al
US007833555B2 (12) United States Patent (10) Patent No.: US 7,833,555 B2 Andersen et al. (45) Date of Patent: *Nov. 16, 2010 (54) CHEWING GUM COMPRISING AT LEAST 2001/0002998 A1 6/2001 Ream et al. TWO DIFFERENT BODEGRADABLE 2004/O115305 A1 6/2004 Andersen et al. POLYMERS 2004/O142066 A1 7/2004 Andersen et al. 2004/O146599 A1 7/2004 Andersen et al. (75) Inventors: Lone Andersen, Middelfart (DK); Helle 2004/O156949 A1 8/2004 Andersen et al. Wittorff, Vejle Ost (DK) 2004/O1801 11 A1 9/2004 Andersen et al. 2006/005.1455 A1 3/2006 Andersen et al. (73) Assignee: Gumlink A/S (DK) 2006.0099300 A1 5/2006 Andersen et al. 2006/0121156 A1 6/2006 Andersen et al. (*) Notice: Subject to any disclaimer, the term of this 2006, O147580 A1 7/2006 Nissen et al. patent is extended or adjusted under 35 U.S.C. 154(b) by 728 days. FOREIGN PATENT DOCUMENTS This patent is Subject to a terminal dis EP O 151344 8, 1985 claimer. EP O 258 780 3, 1988 EP O 415 656 3, 1991 (21) Appl. No.: 11/088,109 EP O427.185 5, 1991 EP O 500 098 8, 1992 (22) Filed: Mar. 23, 2005 EP O 558965 9, 1993 EP 1066 759 1, 2001 (65) Prior Publication Data EP 0 711 506 4/2003 EP 1306 013 5, 2003 US 2005/0244538A1 Nov. 3, 2005 EP 1354908 10, 2003 JP 08-196214 8, 1996 Related U.S. Application Data JP O9-047226 2, 1997 (63) Continuation of application No. -
Biovalorisation of Crude Glycerol and Xylose Into Xylitol by Oleaginous Yeast Yarrowia Lipolytica
Biovalorisation of crude glycerol and xylose into xylitol by oleaginous yeast Yarrowia lipolytica Ashish Prabhu Craneld University Dominic J Thomas Craneld University Rodrigo Ledesma- Amaro Imperial College London Gary A Leeke University of Birmingham Angel Medina Vaya Craneld University Carol Verheecke-Vaessen Craneld University Frederic Coulon Craneld University Vinod Kumar ( [email protected] ) Craneld University https://orcid.org/0000-0001-8967-6119 Research Keywords: Glycerol, Xylose, Yarrowia lipolytica, Biotransformation, Xylitol Posted Date: March 26th, 2020 DOI: https://doi.org/10.21203/rs.3.rs-19009/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Version of Record: A version of this preprint was published at Microbial Cell Factories on June 3rd, 2020. See the published version at https://doi.org/10.1186/s12934-020-01378-1. Page 1/28 Abstract Background: Xylitol is a commercially important chemical with multiple applications in food and pharmaceutical industries. According to the US Department of Energy, xylitol is among the twelve platform chemicals that can be produced from biomass. The chemical method for xylitol synthesis is however expensive and energy intensive. In contrast, the biological route involving microbial cell factories offers a potential cost-effective alternative process. The bioprocess occurs under ambient conditions and makes use of biocatalysts which can be sourced from renewable carbon coming from a variety of cheap feedstocks classied as wastes. Result: In this study, biotransformation of xylose to xylitol was investigated using Yarrowia lipolytica an oleaginous yeast grown on glycerol/glucose screening of primary carbon source, media optimisation in shake ask, scale up in bioreactor and downstream processing of xylitol were carried out. -
IPOLYHYDRIC ALCOHOLS from WOOD July 1954
IPOLYHYDRIC ALCOHOLS FROM WOOD July 1954 DEC 221954 No. 1984 UNITED STATES DEPARTMENT OF AGRICULTURE --,LFOREST. SERVICE 40REST PRODUCTS LABORATORY÷Q-.---,Y) Madison 5,Wisconsin In Cooperation with the University of Wisconsin 1 POLYHYDRIC ALCOHOLS FROM WOOD-2 2— By J. A. HALL, Director Forest Products Laboratory, 3 Forest Service U. S. Department of Agriculture Wood-sugar solutions produced in the laboratory-scale pilot plant at the U. S. Forest Products Laboratory have been proven to be satis- factory for the production of industrial alcohol, feeding yeast, and wood 4 molasses for stock feed (14, 15, 16, P 17). ± As a continuation of the pro- gram of the Laboratory for developing chemical utilization processes for the wood residues resulting from normal logging operations, and lumber, veneer, and the other forest products manufacture, investiga- tions are in progress to convert wood sugar into merchantable products. Because of the versatility and greatly increased demand for polytlydric alcohols, a study of the production of these materials has been chosen. The alkyd resin industry in the United States has increased tenfold in the past few years and no evidence of decline has been noted. Recently sorbitol has been made available commercially by the catalytic hydro- genation of corn sugar (2). The annual capacity now is 75 million pounds. Sorbitol is widely used as a humectant and conditioner in tobacco, cello- phane, and other products (3). However, one of its fast growing uses is for alkyd resins, where it may replace up to 50 percent glycerine and 25 percent pentaerythritol. This is fortunate since the production of glycerine in the United States as a byproduct of the soap manufacturing 1Presented before the Food and Agriculture Organization of the United Nations, Expert Panel on the Chemistry of Wood, meeting in Stockholm, Sweden, July 27-28, 1953. -
Sugar Alcohols—Their Role in the Modern World of Sweeteners: a Review
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Springer - Publisher Connector Eur Food Res Technol (2015) 241:1–14 DOI 10.1007/s00217-015-2437-7 REVIEW PAPER Sugar alcohols—their role in the modern world of sweeteners: a review Małgorzata Grembecka Received: 31 August 2014 / Revised: 16 December 2014 / Accepted: 13 February 2015 / Published online: 28 February 2015 © The Author(s) 2015. This article is published with open access at Springerlink.com Abstract Epidemic obesity and diabetes encouraged the observed. It was mainly due to the developments in bio- changes in population lifestyle and consumers’ food prod- logical studies, the change of a population lifestyle and the ucts awareness. Food industry has responded people’s increase in the consumer awareness concerning food prod- demand by producing a number of energy-reduced prod- ucts. The health quality of food depends mainly on nutri- ucts with sugar alcohols as sweeteners. These compounds ents, but also on foreign substances such as food additives. are usually produced by a catalytic hydrogenation of carbo- The presence of foreign substances in the food can be justi- hydrates, but they can be also found in nature in fruits, veg- fied, allowed or tolerated only when they are harmless to etables or mushrooms as well as in human organism. Due our health. Epidemic obesity and diabetes encouraged the to their properties, sugar alcohols are widely used in food, growth of the artificial sweetener industry. There are more beverage, confectionery and pharmaceutical industries and more people who are trying to lose weight or keeping throughout the world.