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Effects of Polyols on the Processing and Qualities of Wheat Tortillas'
BREADMAKING Effects of Polyols on the Processing and Qualities of Wheat Tortillas' E. L. SUHENDRO, 2 R. D. WANISKA,2 L. W. ROONEY, 2 and M. H. GOMEZ 3 ABSTRACT Cereal Chem. 72(l):122-127 Effects of polyols on processing of hot-press wheat tortillas were evalu- Doughs containing 6% polyols, except maltitol, were stickier and less ated. Hot-press wheat tortillas with 0, 2, 4, or 6% glycerol were prepared machinable than control doughs. Tortillas prepared from 10.2% protein from wheat flour of 10.2, 11.0, or 11.5% protein content. Tortillas with flour with or without polyols were less rollable during storage compared 2, 4, or 6% propylene glycol, sorbitol, or maltitol were prepared from to those prepared from higher protein flours. Tortillas containing glycerol the 11.0% protein flour. Farinograph and alveograph values, dough mixing had less moisture, higher liquid content, and improved shelf-stability, characteristics and machinability, rollability over time, sensory evaluation, except when prepared from low protein flour. Water activity decreased water holding capacity, total liquid content, and water activity were deter- with increasing polyol level. Propylene glycol and glycerol were more mined. Low protein (10.2%) flour required less water, shorter mixing effective in decreasing water activity than sorbitol and maltitol. Formulas time, and yielded tortilla doughs that were less machinable compared containing 4% polyols and Ž11.0% protein flour had good machinability to other flours. Water absorption decreased with increasing polyol level. and yielded acceptable tortillas with improved rollability during storage. The increased production of wheat tortillas in the United States Propylene glycol (J.T. -
(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, -
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. -
Sweet Sensations by Judie Bizzozero | Senior Editor
[Confections] July 2015 Sweet Sensations By Judie Bizzozero | Senior Editor By R.J. Foster, Contributing Editor For many, terms like “reduced-sugar” or “sugar-free” do not go with the word “candy.” And yet, the confectionery industry is facing growing demand for treats that offer the taste people have grown to love without the adverse health effects they’re looking to avoid. Thankfully, there is a growing palette of ingredients from which candy makers can paint a new picture of sweetness that will be appreciated by the even most discerning of confectionery critics. SUGAR ALCOHOLS Also referred to as polyols, sugar alcohols are a common ingredient in reduced-sugar and sugar-free applications, especially confections. Funny thing, they’re not sugars or alcohols. Carbohydrate chains composed of monomeric, dimeric and polymeric units, polyols resemble both sugars and alcohols, but do not contain an ethanol molecule. All but two sugar alcohols are less sweet than sugar. Being only partially digestible, though, replacing a portion of a formulation’s sugar with a sugar alcohol reduces total calories without losing bulk (which can occur when replacing sugar with high-intensity sweeteners). Unique flavoring, texturizing and moisture-controlling effects also make polyols well-suited for confectionery products. Two very common and very similar monomeric polyols are sorbitol and mannitol. Present in a variety of fruits and vegetables, both are derived from products of cornstarch hydrolysis. Sorbitol is made via hydrogenation of glucose, which is why sorbitol is sometimes referred to as glucitol. Mannitol is created when fructose hydrogenation converts fructose into mannose, for which the final product, mannitol, is named. -
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. -
Sugar Alcohols a Sugar Alcohol Is a Kind of Alcohol Prepared from Sugars
Sweeteners, Good, Bad, or Something even Worse. (Part 8) These are Low calorie sweeteners - not non-calorie sweeteners Sugar Alcohols A sugar alcohol is a kind of alcohol prepared from sugars. These organic compounds are a class of polyols, also called polyhydric alcohol, polyalcohol, or glycitol. They are white, water-soluble solids that occur naturally and are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness of the sugar alcohols. Unlike sugars, sugar alcohols do not contribute to the formation of tooth cavities. Common Sugar Alcohols Arabitol, Erythritol, Ethylene glycol, Fucitol, Galactitol, Glycerol, Hydrogenated Starch – Hydrolysate (HSH), Iditol, Inositol, Isomalt, Lactitol, Maltitol, Maltotetraitol, Maltotriitol, Mannitol, Methanol, Polyglycitol, Polydextrose, Ribitol, Sorbitol, Threitol, Volemitol, Xylitol, Of these, xylitol is perhaps the most popular due to its similarity to sucrose in visual appearance and sweetness. Sugar alcohols do not contribute to tooth decay. However, consumption of sugar alcohols does affect blood sugar levels, although less than that of "regular" sugar (sucrose). Sugar alcohols may also cause bloating and diarrhea when consumed in excessive amounts. Erythritol Also labeled as: Sugar alcohol Zerose ZSweet Erythritol is a sugar alcohol (or polyol) that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in some fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. -
Erythritol As Sweetener—Wherefrom and Whereto?
Applied Microbiology and Biotechnology (2018) 102:587–595 https://doi.org/10.1007/s00253-017-8654-1 MINI-REVIEW Erythritol as sweetener—wherefrom and whereto? K. Regnat1 & R. L. Mach1 & A. R. Mach-Aigner1 Received: 1 September 2017 /Revised: 12 November 2017 /Accepted: 13 November 2017 /Published online: 1 December 2017 # The Author(s) 2017. This article is an open access publication Abstract Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production. It cannot be chemically synthesized in a commercially worthwhile way resulting in a switch to biotechnological production. In this area, research efforts have been made to improve concentration, productivity, and yield. This mini review will give an overview on the attempts to improve erythritol production as well as their development over time. Keywords Erythritol . Sugar alcohols . Polyols . Sweetener . Sugar . Sugar alternatives Introduction the range of optimization parameters. The other research di- rection focused on metabolic pathway engineering or genetic Because of today’s lifestyle, the number of people suffering engineering to improve yield and productivity as well as to from diabetes mellitus and obesity is increasing. The desire of allow the use of inexpensive and abundant substrates. This the customers to regain their health created a whole market of review will present the history of erythritol production- non-sugar and non-caloric or non-nutrient foods. An impor- related research from a more commercial viewpoint moving tant part of this market is the production of sugar alcohols, the towards sustainability and fundamental research. -
Lansoprazole Delayed Release Orally Disintegrating Tablets,116 15 Mg
45 14 5 Proposed Draft Labeling 4188168 ID: Reference NDA 208025 Lansoprazole Delayed Release Orally Disintegrating Tablets,116 15 mg 14 Tablets (Inner Carton) 14.5 sorbitol, sucralose, sugar spheres, talc, titanium dioxide, triethyl citrate triethyl dioxide, titanium talc, spheres, sugar sucralose, sorbitol, you develop a rash or joint pain joint or rash a develop you diarrhea get you I I polysorbate 80, propylene glycol, silicon dioxide, sodium stearyl fumarate, fumarate, stearyl sodium dioxide, silicon glycol, propylene 80, polysorbate you need to take more than 1 course of treatment every 4 months 4 every treatment of course 1 than more take to need you I 8U174 00 V5 EXP Batch No. maize maltodextrin, maltitol, mannitol, meglumine, microcrystalline cellulose, cellulose, microcrystalline meglumine, mannitol, maltitol, maltodextrin, maize you need to take this product for more than 14 days 14 than more for product this take to need you I copovidone, crospovidone, flavor, hypromellose, hypromellose phthalate, phthalate, hypromellose hypromellose, flavor, crospovidone, copovidone, Stop use and ask a doctor if doctor a ask and use Stop your heartburn continues or worsens or continues heartburn your I Inactive ingredients Inactive ascorbic acid, cetyl alcohol, colloidal silicon dioxide, dioxide, silicon colloidal alcohol, cetyl acid, ascorbic methotrexate (arthritis medicine) (arthritis methotrexate I I atazanavir (medicine for HIV infection) HIV for (medicine atazanavir I protect product from moisture from product protect I tacrolimus or mycophenolate mofetil (immune system medicines) system (immune mofetil mycophenolate or tacrolimus I keep product out of high heat and humidity and heat high of out product keep (68-77°F) 20-25°C at store I I theophylline (asthma medicine) (asthma theophylline I keep the carton and package insert. -
Valorization Studies on Ice-Cream Wastewater and Whey Permeate
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Electronic Theses and Dissertations 2020 Valorization Studies on Ice-Cream Wastewater and Whey Permeate Maryam Enteshari South Dakota State University Follow this and additional works at: https://openprairie.sdstate.edu/etd Part of the Dairy Science Commons, and the Food Chemistry Commons Recommended Citation Enteshari, Maryam, "Valorization Studies on Ice-Cream Wastewater and Whey Permeate" (2020). Electronic Theses and Dissertations. 4189. https://openprairie.sdstate.edu/etd/4189 This Dissertation - Open Access is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. VALORIZATION STUDIES ON ICE-CREAM WASTEWATER AND WHEY PERMEATE BY MARYAM ENTESHARI A dissertation submitted in partial fulfillment of the requirements for the Doctor of Philosophy Major in Biological Sciences Specialization in Dairy Science South Dakota State University 2020 ii DISSERTATION ACCEPTANCE PAGE Maryam Enteshari This dissertation is approved as a creditable and independent investigation by a candidate for the Doctor of Philosophy degree and is acceptable for meeting the dissertation requirements for this degree. Acceptance of this does not imply that the conclusions reached by the candidate are necessarily the conclusions of the major department. Sergio Martinez-Monteagudo Advisor Date Vikram Mistry Department Head Date Dean, Graduate School Date iii This dissertation is dedicated to my amazing mother who sacrificed her entire life for my success and encouraged me to pursue my dreams and finish Ph.D. -
WO 2016/154503 Al 29 September 2016 (29.09.2016) P O P C T
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2016/154503 Al 29 September 2016 (29.09.2016) P O P C T (51) International Patent Classification: Saujanya; 33 12 Cornelia Court, Jamestown, NC 27282 A61K 9/48 (2006.01) A61K 47/12 (2006.01) (US). YANG, Chue; 302 Kensington Road, Greensboro, A61K 9/64 (2006.01) A61K 47/42 (2006.01) NC 27403 (US). VAN DUIJNHOVEN, Henricus A61K 9/66 (2006.01) Marinus, Gerardus, Maria; Loevestein 9, 5235 GC Den Bosch (NL). PIEST, Martin; Smijersstraat 66, 5012 CD (21) International Application Number: Tilburg (NL). FATMI, Aqeel, A.; 4125 Premier Drive, PCT/US20 16/024 127 High Point, NC 27265 (US). (22) International Filing Date: (74) Agent: BROWN, Bernard, A., II; Brinks Gilson & Lione, 25 March 2016 (25.03.2016) Post Office Box 110285, Research Triangle Park, NC (25) Filing Language: English 27709 (US). (26) Publication Language: English (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, (30) Priority Data: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, 62/138,468 26 March 2015 (26.03.2015) US BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, 62/236,297 2 October 201 5 (02. 10.2015) US DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (71) Applicant: BANNER LIFE SCIENCES LLC [US/US]; HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, 4125 Premier Drive, High Point, NC 27265 (US). -
Sugar Alcohols Fact Sheet
International Food Information Council Sugar Alcohols Fact Sheet September 2004 BACKGROUND Sugar alcohols or polyols, as they are also called, have a long history of use in a wide variety of foods. Recent technical advances have added to the range of sugar alcohols available for food use and expanded the applications of these sugar replacers in diet and health-oriented foods. They have been found useful in sugar-free and reduced-sugar products, in foods intended for individuals with diabetes, and most recently in new products developed for carbohydrate controlled eating plans. Sugar alcohols are neither sugars nor alcohols. They are carbohydrates with a chemical structure that partially resembles sugar and partially resembles alcohol, but they don’t contain ethanol as alcoholic beverages do. They are incompletely absorbed and metabolized by the body, and consequently contribute fewer calories. The polyols commonly used include sorbitol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, erythritol, isomalt and hydrogenated starch hydrolysates. Their calorie content ranges from 1.5 to 3 calories per gram compared to 4 calories per gram for sucrose or other sugars. Most are approximately half as sweet as sucrose; maltitol and xylitol are about as sweet as sucrose. Sugar alcohols occur naturally in a wide variety of fruits and vegetables, but are commercially produced from other carbohydrates such as sucrose, glucose, and starch. Along with adding a sweet taste, polyols perform a variety of functions such as adding bulk and texture, providing a cooling effect or taste, inhibiting the browning that occurs during heating and retaining moisture in foods. While polyols do not actually prevent browning, they do not cause browning either.