DOCSLIB.ORG

Lactitol: Its Use in Chocolate; Xylitol As a Sanding Medium

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lactitol: Its Use in Chocolate; Xylitol As a Sanding Medium Sugar Free ed temperature for extended peri- ods of time. Sucrose-free chocolates which con- tain lactitol monohydrate must be roller refined and conched at temper- Lactitol: Its Use in atures below about 60°C to minimize melting on the rollers or possible agglomeration or product thickening during conching (Figure 2). Choco- lates which contain anhydrous lacti- Chocolate; Xylitol as a tol, on the other hand, may be roller refined utilizing standard chocolate manufacturing conditions. Choco- lates which contain anhydrous lacti- tol may be conched at up to 80°C Sanding Medium without fear of agglomeration or product thickening. The monohy- drate's water of hydration tends to contribute to chocolates with viscosi- ties slightly higher than standard sucrose sweetened chocolate (Figure oday, the confection industry is cost more than their standard coun- 3). The viscosity of chocolates pre- Tactively searching for those terparts, the confectioner desires, pared with anhydrous lactitol is simi- ingredients which will give their whenever possible, to provide prod- lar to sucrose sweetened chocolate products an advantage in the ucts to the consumer which offer viscosity. expanding sugar free marketplace. improved health benefits such as a When lactitol sweetened choco- The industry, in its drive to produce lower caloric value or a lower lates are held at elevated tempera- confections with a taste and appear- insulin requirement. Lactitol and tures such as 50°C for extended ance which is as good as or better xylitol are two ingredients which periods of time, chocolates contain- than the sugar sweetened counter- provide significant opportunities for ing lactitol monohydrate demon- part, is seeking those ingredients the sugar free confection industry. strate significant viscosity increases that offer a functionality which is as (Figure 4). Chocolates which con- close as possible to the functionality LACTITOL tain anhydrous lactitol demonstrate provided by standard ingredients. Lactitol is a dimeric sugar alcohol no product thickening or viscosity These ingredients provide the con- which is produced by the catalytic increase and behave in a manner fectioner with the ability to produce hydrogenation of lactose (Figure 1). similar to sucrose sweetened choco- stable sugar free products using Lactitol is a self-affirmed G.R.A.S. late. essentially the same manufacturing substance. Lactitol offers advan- Chocolates sweetened with lacti- equipment and processes. More- tages to sugar free food systems tol, whether monohydrate or anhy- over, because sugar free ingredients ranging from frozen desserts to drous, exhibit a pleasing mouthfeel baked goods and confections. In the and no detectable cooling effect. confection segment, lactitol pro- The acceptable mouthfeel is facili- vides significant benefits to areas tated by lactitol's solubility. The ranging from chewing gum to hard cooling effect caused by lactitol's and soft candies. Among these, lac- negative heat of solution is one of titol is a valuable alternative sweet- the lowest for any crystalline sugar ener for sugar free chocolate type alcohol and is, for example, approx- products. imately 27 percent lower than the Commercially, lactitol exists in cooling effect observed for maltitol either the anhydrous form or the (Figure 5). monohydrate form. While both Lactitol exhibits the lowest sweet- forms can be applied in chocolate ness equivalent of any of the sugar applications, the anhydrous form of alcohols (Figure 6). For this reason, lactitol offers the fullest set of tech- chocolates manufactured with lacti- nical advantages in terms of refining tol generally also contain an intense Philip M. Olinger temperature, conching temperature, sweetener such as acesulfame K or American Xyrofin, Inc. viscosity and stability under elevat- aspartame. Presented at the National American Association of Candy Technologists Technical Session 92 November 1995/The Manufacturing Confectioner.
Load more

Recommended publications
  • “Polyols: a Primer for Dietetic Professionals” Is a Self-Study
    1 “Polyols: A primer for dietetic professionals” is a self-study module produced by the Calorie Control Council, an accredited provider of continuing professional education (CPE) for dietetic professionals by the Commission on Dietetic Registration. It provides one hour of level 1 CPE credit for dietetic professionals. The full text of the module is in the notes section of each page, and is accompanied by summary points and/or visuals in the box at the top of the page. Directions for obtaining CPE are provided at the end of the module. 2 After completing this module, dietetic professionals will be able to: • Define polyols. • Identify the various types of polyols found in foods. • Understand the uses and health effects of polyols in foods. • Counsel clients on how to incorporate polyols into an overall healthful eating pattern. 3 4 Polyols are carbohydrates that are hydrogenated, meaning that a hydroxyl group replaces the aldehyde or ketone group found on sugars. Hydrogenated monosaccharides include erythritol, xylitol, sorbitol, and mannitol. Hydrogenated disaccharides include lactitol, isomalt, and maltitol. And hydrogenated starch hydrolysates (HSH), or polyglycitols (a wide range of corn syrups and maltodextrins), are formed from polysaccharides (Grabitske and Slavin 2008). 5 Nearly 54 percent of Americans are trying to lose weight, more than ever before. Increasingly, they are turning toward no- and low-sugar, and reduced calorie, foods and beverages to help them achieve their weight loss goals (78% of Americans who are trying to lose weight) (CCC 2010). Polyols, found in many of these foods, are becoming a subject of more interest. 6 They are incompletely digested , therefore are sometimes referred to as “low- digestible carbohydrates.” Polyols are not calorie free, as there is some degree of digestion and absorption of the carbohydrate.
    [Show full text]
  • 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.
    [Show full text]
  • Dental and Metabolic Effects of Lactitol in the Diet of Laboratory Rats
    Downloaded from British Journal of Nutrition (1989), 61, 17-24 17 https://www.cambridge.org/core Dental and metabolic effects of lactitol in the diet of labolratory rats BY T. H. GRENBY AND A. PHILLIPS Department of Oral Medicine and Pathology, United Medical and Dental Schools, Guy’s Hospital, London SEI 9RT . IP address: (Received 17 May 1988 - Accepted 30 August 1988) 170.106.35.93 I. Because so little is known about the properties of lactitol as a possible alternative bulk sweetener to sucrose, it was tested in two large-scale experiments in laboratory rats. Matched groups of caries-active Osborne-Mendel rats were fed.on uniform diets containing lactitol and compared with a sucrose control in both experiments, plus a xylitol control in the first experiment. , on 2. In the early stages of the experiments weight gains and food utilization were better on the Sucrose than on 26 Sep 2021 at 05:12:03 the lactitol regimens. Body-fat storage was higher on the sucrose than on the polyol regimens. 3. At the end of 8 weeks the mandibular molars were examined for dental plaque accumulation and dental caries. The dental caries scores when 160 g sucrose/kg in the diet was replaced by lactitol were lower by a highly significant margin, bringing them down to the same low level as those on a 160 g xylitol/kg regimen. 4. Testing lactitol in a manufactured food product, shortbread biscuits, in comparison with ordinary sucrose biscuits, showed differences in plaque scores (significant) and caries levels (highly significant), with 60 % fewer lesions on the lactitol regimen.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • Lactitol, Bulk Sweetener for Sugar Free and Reduced Calories Hard
    Sugar Free Dental Properties Lactitol is noncariogenic. It is not fermented by the oral micro flora, so its consumption does not lead to Lactitol, Bulk Sweetener for the formation of acids that deminer- alize the tooth enamel. Also, the building up of tooth plaque is much less for lactitol-containing hard can- dies when compared to sugar. Its Sugar Free and Reduced noncariogenic properties have been shown in various clinical trials (Grenby and Desai, 1988; Grenby, 1989; Grenby and Phillips, 1989; Grenby et al., 1989; van der Calories Hard Candy Hoeven, 1986). REGULATORY ASPECTS A self-affirmation petition for the Generally Recognized as Safe status of lactitol, submitted by Purac, was his paper will discuss the prop- intense sweetener like aspartame or accepted for filing by the Food and Terties, regulatory aspects, and acesulfame-K. The taste, sweetening power, and Drug Administration in September applications of lactitol in hard can- 1993. The safety of lactitol has been dies. Lactitol is a disaccharide sugar profile of such sweetener combina- tions are very close to those of substantiated by numerous animal alcohol made from lactose by cat- and human studies. This safety alytic hydrogenation. sucrose. Its clean sweet taste allows a superb flavor release. research has been reviewed by sev- eral international authoritative bod- BENEFITS OF LACTITOL Reduced Calories ies (JEFCA, 1983; EEC, 1984). The Taste The FDA allows the use of a self- joint FAO/WHO Committee on Lactitol has a clean, sweet, sugar- determined value of 2.0 kilocalorie Food Additives has approved lacti- like taste without an aftertaste. The per gram for lactitol.
    [Show full text]
  • Xylitol Production Process Partnering Opportunity
    2225 W. Harrison St., Suite F Chicago, IL 60612 312-997-2150 telephone 312-997-2160 fax Xylitol Production Process Partnering Opportunity About zuChem zuChem is a biotechnology company specializing in the development of proprietary bioprocesses for the production of unique carbohydrates and glycochemicals for the food and pharmaceutical markets. The Company has offices in Chicago, Illinois as well as research facilities in Peoria, Illinois. Xylitol Xylitol is a naturally occurring sugar polyol that has a sweetening property matching that of sucrose, but contributes one- third less calories. It is used extensively in a variety of confectionary products such as candies and gums. Xylitol has been implicated in the prevention of dental caries, and is thought by many to be anti-cariogenic thus making it the best nutritive sugar substitute with respect to the prevention of dental cavities. Xylitol growth has been severely limited because of price and, more importantly, supply constraints. Current processes for the manufacture of xylitol require pure xylose, which is expensive and in limited supply. This in turn has made xylitol end users reluctant to launch new products containing xylitol. If price and supply limitations were to be removed, it has been estimated that the market for xylitol could grow significantly, particularly in the U.S. zuChem’s proprietary process has been designed to overcome the supply constraint by removing the requirement for pure xylose, while also providing a significant cost of goods advantage. The zuChem Process zuChem has developed a fermentation process for the production of xylitol using a hemicellulose (i.e. a C5/C6 sugar mixture) feedstock instead of the purified xylose required by traditional chemical manufacturing methods.
    [Show full text]
  • Enhancing Prehydrolysates Fermentability by Adding
    pubs.acs.org/journal/ascecg Research Article Enhancing Prehydrolysates Fermentability by Adding Nucleophilic Amino Acids and Proteins in Biomass Pretreatment # # Yequan Sheng, Yu Zhang, Hongzhi Ma, Yong Xu,* and Maobing Tu* Cite This: ACS Sustainable Chem. Eng. 2020, 8, 7892−7900 Read Online ACCESS Metrics & More Article Recommendations *sı Supporting Information ABSTRACT: Dilute acid pretreatment produced a considerable amount of carbonyl compounds in the biomass prehydrolysates, which significantly inhibited the sequential microbial fermentation. To reduce the release of carbonyl inhibitors, a novel approach of pretreatment with amino acids and proteins has been developed to improve the fermentability of prehydrolysates. Four percent (w/w) of cysteine (Cys), histidine (His), soy protein isolate (SPI), and bovine serum albumin (BSA) was added into dilute acid pretreatment of aspen (DAPA). The resulted prehydrolysates were fermented by Saccharomyces cerevisiae, and the glucose consumption rate in the prehydrolysates was increased from 0.32 to 1.35, 3.22, 1.02, and 1.61 g/L/h, respectively. The pretreated substrates were applied to enzymatic hydrolysis. Unexpectedly, it was observed that 72 h hydrolysis yields of DAPA-Cys and DAPA-His decreased from 71.35% (DAPA) to 63.93% and 28.11%, respectively, while the 72 h hydrolysis yield of DAPA-SPI increased to 75.04%, and the 72 hydrolysis yield of DAPA-BSA did not change. The results showed that BSA was the most effective additive to enhance the prehydrolysate fermentability. It increased the ethanol productivity of prehydrolysates from 0.15 (without addition) to 0.77 g/L/h. The final yield was promoted from 0.05 to 0.44 g/g glucose.
    [Show full text]
  • Diels-Alder Reaction of N-Phenylmaleimide with in Situ Generated Buta-1,3
    Supplementary information for Comprehensive Organic Chemistry Experiments for the Laboratory Classroom © The Royal Society of Chemistry 2017 Diels-Alder reaction of N-phenylmaleimide with in situ generated buta-1,3- diene Supplementary Material Notes: This work is planned for two sessions of 3 h each in a laboratory equipped with two rotary evaporators. It has been offered as a laboratory classroom work, for more than four years, to second year undergraduate chemistry students (about 30 students a year, in classes of 16 students, working in groups of two). Students are challenged to synthesize a Diels-Alder cycloadduct. The experimental work illustrates a cycloaddition reaction between a conjugated diene (buta-1,3-diene), generated in situ by thermal extrusion of SO2 from 3-sulfolene, and N-phenylmaleimide. The reaction is performed in refluxing toluene (the oil bath must be kept at a temperature above 120 °C) in order to generate the buta-1,3-diene. Both 3-sulfolene and N-phenylmaleimide are commercial compounds but the N-phenylmaleimide can be prepared previously by the students following the procedure in the experiment entitled “Synthesis of N-arylmaleimides”. The condenser must be refrigerated to avoid the evaporation of the toluene (Figure SM 10.1.2). The reaction may be monitored by TLC. In this case it is necessary to cool down the reactional flask before the removal of the sample to be analysed. Silica gel F254 should be used both in the analytical and preparative TLC; dichloromethane is a good eluent to develop the chromatogram. In the analysis of the crude reaction mixture by TLC, it is recommended the use of the starting N- phenylmaleimide (dissolved in dichloromethane) as reference: the reference and the reaction mixture should be spotted on the TLC plate about 1 cm apart and 1 cm from the bottom.
    [Show full text]
  • Constipation in Adults Search Date October 2006 Frank Frizelle and Murray Barclay
    Dig . estive system disor Constipation in adults Search date October 2006 Frank Frizelle and Murray Barclay ABSTRACT INTRODUCTION: Although there are defined criteria for the diagnosis of constipation, in practice, diagnostic criteria are less rigid, and in part depend on the perception of normal bowel habit. Constipation is highly prevalent, with approximately 12 million general practitioner prescriptions for laxatives in England in 2001. METHODS AND OUTCOMES: We conducted a systematic review and aimed to answer the following clinical questions: What are the effects of non-drug interventions, and of other interventions, in adults with idiopathic chronic con- stipation? We searched: Medline, Embase, The Cochrane Library and other important databases up to October 2006 (BMJ Clinical evidence reviews are updated periodically, please check our website for the most up-to-date version of this review). We included harms alerts from relevant organisations such as the US Food and Drug Administration (FDA) and the UK Medicines and Healthcare products Regulatory Agency (MHRA). RESULTS: We found 42 systematic reviews, RCTs, or observational studies that met our inclusion criteria. We performed a GRADE evaluation of the quality of evidence for interventions. CONCLUSIONS: In this systematic review we present information relating to the effectiveness and safety of the following interventions: arachis oil, biofeedback, bisacodyl, cascara, docusate, exercise, glycerine suppositories, glycerol, high-fibre diet, increasing fluids, ispaghula husk, lactitol, lactulose, macrogols (polyethylene glycols), magnesium salts, methylcellulose, paraffin, phosphate enemas, seed oils, senna, sodium citrate enemas, sterculia. der QUESTIONS s What are the effects of non-drug interventions in adults with idiopathic chronic constipation?. 3 What are the effects of other treatments in adults with idiopathic chronic constipation?.
    [Show full text]
  • Enantioselective Alcohol Synthesis Using Ketoreductases, Lipases Or an Aldolase
    Enantioselective Alcohol Synthesis using Ketoreductases, Lipases or an Aldolase Menno J. Sorgedrager Cover: Representing “Diversity in Parameter Space” Part of a screenprint by J.C. van de Griendt; in honour of my father Enantioselective Alcohol Synthesis using Ketoreductases, Lipases or an Aldolase Proefschrift ter verkrijging van de graad van doctor aan de Technische Universiteit Delft, op gezag van Rector Magnificus, prof. dr. ir. J.T. Fokkema, voorzitter van het College van Promoties, in het openbaar te verdedigen op 29 mei 2006 om 12.30 uur door Menno Jort SORGEDRAGER ingenieur in de bioprocestechnologie geboren te Groningen Dit proefschrift is goedgekeurd door de promotor: Prof. dr. R.A. Sheldon Toegevoegd promotor: Dr. ir. F. van Rantwijk Samenstelling promotiecommissie: Rector Magnificus Voorzitter Prof. dr. R.A. Sheldon Technische Universiteit Delft, promotor Dr. ir. F. van Rantwijk Technische Universiteit Delft, toegevoegd promotor Prof. dr. W.R. Hagen Technische Universiteit Delft Prof. dr. J.A.M. de Bont Technische Universiteit Delft Prof. dr. A. Liese Technische Universiteit Hamburg Prof. dr. ir. A.P.G. Kieboom Universiteit van Leiden Dr. G. Huisman Codexis Inc. (USA, CA) The research described in this thesis was financially supported and performed in cooperation with Codexis inc. (Redwood City, USA). ISBN: 90-9020702-3 Copyright 2005 by M.J. Sorgedrager All rights reserved. No part of the material protected by this copyright notice may be reproduced or utilized in any form or by any means, electronic or mechanical, including
    [Show full text]