DOCSLIB.ORG

Multilayered Sugar Free Mannitol Confectionery

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Multilayered Sugar Free Mannitol Confectionery (19) TZZ _ _T (11) EP 2 271 226 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23G 3/54 (2006.01) A23G 4/20 (2006.01) 04.03.2015 Bulletin 2015/10 A23G 3/42 (2006.01) A23G 4/10 (2006.01) (21) Application number: 09739928.1 (86) International application number: PCT/US2009/042524 (22) Date of filing: 01.05.2009 (87) International publication number: WO 2009/135126 (05.11.2009 Gazette 2009/45) (54) MULTILAYERED SUGAR FREE MANNITOL CONFECTIONERY AND METHODS OF MAKING SAME MEHRSCHICHTIGES ZUCKERFREIES MANNITOLKONFEKT UND VERFAHREN ZU SEINER HERSTELLUNG CONFISERIES MULTICOUCHES À BASE DE MANNITOL SANS SUCRE ET LEUR PROCÉDÉ DE FABRICATION (84) Designated Contracting States: • MAY, Joycelyn AT BE BG CH CY CZ DE DK EE ES FI FR GB GR West Orange HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL NJ 07052 (US) PT RO SE SI SK TR • ROBINSON, Mary, K. Sparta (30) Priority: 02.05.2008 US 49833 NJ 07871 (US) 19.12.2008 US 139061 • SCHMITZ, Kristen 18.03.2009 US 161114 Jersey City NJ 07302 (US) (43) Date of publication of application: • SHETTY, Aditi 12.01.2011 Bulletin 2011/02 New Jersey 07950 (US) • O’NEILL, Simone, A. (73) Proprietors: Wayne • Intercontinental Great Brands LLC NJ 07470 (US) East Hanover, NJ 07936 (US) • HIRT, William, John • Mondelez Japan Limited New York Shingawa-ku NY 10011 (US) Tokyo • EUAN, Dorothy 141-8656 (JP) New York NY 10010 (US) (72) Inventors: • ELEJALDE, Cesar, C. (74) Representative: Wilson Gunn Randolph Charles House NJ 07869 (US) 148/9 Great Charles Street • JANI, Bharat Birmingham B3 3HT (GB) East Brunswick NJ 08816 (US) (56) References cited: • ENOMOTO, Koichi EP-A- 0 953 295 WO-A-97/26798 Omiyaku WO-A-2006/026298 GB-A- 2 079 129 Saitma 330-0852 (JP) GB-A- 2 115 672 US-A- 4 238 510 • LEVENSON, Deborah US-A- 4 271 197 US-A- 5 206 042 Morristown NJ 07960-3638 (US) US-A- 5 900 261 US-A1- 2007 196 534 Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 2 271 226 B1 Printed by Jouve, 75001 PARIS (FR) EP 2 271 226 B1 Description FIELD 5 [0001] This disclosure generally relates to a sugar-free confectionery, methods of making the sugar-free confectionery, and methods of using the sugar-free confectionery to prepare multilayered confectioneries, particularly with an additional confectionery comprising an elastomer. BACKGROUND 10 [0002] Sugar-free comestibles are highly desired by consumers to meet certain dietary restrictions or for the distinct advantage of not contributing to tooth decay. [0003] Multilayered comestible products provide unique properties to entice and engage the consumer, particularly when the comestible contains a different composition in each layer. However, preparation of multilayered comestibles 15 with varying materials and which are solely prepared from sugar-free compositions pose unique challenges including processing considerations, stability considerations, and consumer acceptance. [0004] There is a need, however, for new confectionary compositions, which provide the desired advantage of an initial burst of flavor in combination with a long lasting flavor profile. [0005] There is also a need, however, for new confectionery and chewing gum compositions, which provide the desired 20 advantage of new textural features such as matching or mismatched textures. [0006] GB 2079129 relates to a sugarless coating for comestibles. The coating contains a normally hygroscopic material such as sorbitol, mannitol or HSH, in a crystalline form which may be applied to chewing gum pieces, confections, or medicinals in the form of pills or tablets. The coating may be formed by first applying a syrup of the hygroscopic material to the core, followed by a dusting mix of the material in dry form. 25 [0007] US 4238510 relates to a sugarless coating containing sorbitol in a crysta lline form which is applied to chewing gum pieces and confections. [0008] GB 2115672 relates to a method for applying a sugarless coating to chewing gum pieces, confections, as well as medicinals in the form of pills or tablets. The method comprises the steps of applying to center portions of a comestible, a coating syrup comprising an aqueous solution of normally sweet hygroscopic material (e.g. sorbitol, mannitol, maltitol, 30 isomaltitol or hydrogenated starch hydrolysate), a binder (e.g. gum arabic), an anti-sticking compound (e.g. calcium carbonate), and a dispersing agent, (e.g. titanium dioxide) and applying to the treated center portions a coating dusting mix comprising the normally sweet hygroscopic material in dry form. [0009] US 4271197 relates to a chewing gum which contains as a plasticizer and sweetener a combination of a hydrogenated starch hydrolysate and sorbitol, and optionally, mannitol, glycerin, and/or gum arabic. 35 [0010] EP 0953295 relates to a sweetener composition and food products containing the sweetener composition. The sweetener composition comprises iditol. [0011] US 5206042 relates to a rolling compound containing about 80-95 weight per cent mannitol and about 5-20 weight per cent sorbitol. The sorbitol particles have been selected or reduced in size such that the particle sizes of the mannitol and sorbitol are at least approximately similar to each other. 40 [0012] US 5900261 relates to a hard crystalline coating based on a specific mixture of polyols. The coating consists of at least 90% of a polyol mixture consisting, on a dry basis, of about 20 to 50% mannitol or about 5 to 50% glucose 1-6 mannitol, the balance for 100% of the dry matter content of the mixture consisting essentially of a polyol selected from the group consisting of xylitol, maltitol and lactitol. [0013] WO 97/26798 relates to a rolling compound and methods of manufacturing chewing gum, utilising spray dried 45 mannitol as the rolling compound. [0014] US 2007/0196534 relates to chewing gum products and syrups used to make chewing gum products. An aqueous syrup is disclosed comprising (a) greater than about 98% polyols, of which (i) about 50% to about 90% is sorbitol; (ii) about 3% to about 30% is maltitol; (iii) about 2% to about 20% are polyols, other than sorbitol and maltitol, with a degree of polymerization (DP) of 1 or 2; and (iv) less than 20% are polyols with a DP of 3 or greater; and (b) less 50 than about 1% plasticising agent selected from glycerin, propylene glycol and mixtures thereof. SUMMARY [0015] In one embodiment, a multilayered confectionery comprises a candy layer comprising a mixture comprising a 55 cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup, a fat, and a gelatin, and a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and a sorbitol syrup, wherein the candy layer has a moisture content of 6.0% to 8.0% w/w and comprises crystalline particles of mannitol, wherein the total amount of mannitol is 6 to 30% w/w of the candy layer; and a chewing gum layer comprising an elastomer; wherein a 2 EP 2 271 226 B1 first surface of the candy layer is in contiguous contact with a surface of the chewing gum layer. [0016] In another embodiment, a method of making a multilayered confectionery comprises preparing a candy layer comprising mixing a cooked base portion comprising mannitol and a hydrogenated starch hydrolysate syrup, a fat and a gelatin, and a fondant portion comprising mannitol, a hydrogenated starch hydrolysate syrup, and further comprising 5 a sorbitol syrup to form a candy comprising a moisture content of 6.0 to 8.0% w/w and crystalline particles of mannitol wherein the total amount of mannitol is 6 to 30% w/w of the candy layer, and wherein the final cook temperature to prepare the cooked base portion is 126 to 145°C; preparing a chewing gum layer comprising an elastomer; forming a multilayered confectionery wherein a first surface of the candy layer is in contiguous contact with a surface of the chewing gum layer; preparing a second chewing gum layer comprising elastomer, wherein a surface of the second gum layer is 10 in contiguous contact with a second surface of the candy layer. [0017] The above described and other features are exemplified by the following figures and detailed description. BRIEF DESCRIPTION OF THE DRAWINGS 15 [0018] Referring now to the figures, which are exemplary embodiments, and wherein the like elements are numbered alike: Figure 1a is illustrative of an exemplary slab multilayered composition having chewing gum layers (10) and a center layer of confectionery composition (20) having a length (1), width (w), and height (h) where the center layer is visible 20 from the surface defined by the length and height and the surface defined by the width and height, where l > w > h. Figure 1b is illustrative of an exemplary slab multilayered composition having chewing gum layers (10) and a center layer of confectionery composition (20) having a length (1), width (w), and height (h) where the center layer is only visible from the surface defined by the length and width and the surface defined by the width and height, where l > w > h. Figure 1c is illustrative of an exemplary slab multilayered composition having chewing gum layers (10) and a center 25 layer of confectionery composition (20) having a length (l), width (w), and height (h) where the center layer is only visible from the surface defined by the length and height and the surface defined by the length and width, where l > w > h.
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]
  • The Alcohol Textbook 4Th Edition
    TTHEHE AALCOHOLLCOHOL TEXTBOOKEXTBOOK T TH 44TH EEDITIONDITION A reference for the beverage, fuel and industrial alcohol industries Edited by KA Jacques, TP Lyons and DR Kelsall Foreword iii The Alcohol Textbook 4th Edition A reference for the beverage, fuel and industrial alcohol industries K.A. Jacques, PhD T.P. Lyons, PhD D.R. Kelsall iv T.P. Lyons Nottingham University Press Manor Farm, Main Street, Thrumpton Nottingham, NG11 0AX, United Kingdom NOTTINGHAM Published by Nottingham University Press (2nd Edition) 1995 Third edition published 1999 Fourth edition published 2003 © Alltech Inc 2003 All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988. Applications for the copyright holder’s written permission to reproduce any part of this publication should be addressed to the publishers. ISBN 1-897676-13-1 Page layout and design by Nottingham University Press, Nottingham Printed and bound by Bath Press, Bath, England Foreword v Contents Foreword ix T. Pearse Lyons Presient, Alltech Inc., Nicholasville, Kentucky, USA Ethanol industry today 1 Ethanol around the world: rapid growth in policies, technology and production 1 T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA Raw material handling and processing 2 Grain dry milling and cooking procedures: extracting sugars in preparation for fermentation 9 Dave R. Kelsall and T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA 3 Enzymatic conversion of starch to fermentable sugars 23 Ronan F.
    [Show full text]
  • Novel Insights Into Mannitol Metabolism in the Fungal Plant
    Novel insights into mannitol metabolism in the fungal plant pathogen Botrytis cinerea Thierry Dulermo, Christine Rascle, Geneviève Billon-Grand, Elisabeth Gout, Richard Bligny, Pascale Cotton To cite this version: Thierry Dulermo, Christine Rascle, Geneviève Billon-Grand, Elisabeth Gout, Richard Bligny, et al.. Novel insights into mannitol metabolism in the fungal plant pathogen Botrytis cinerea. Biochemical Journal, Portland Press, 2010, 427 (2), pp.323-332. 10.1042/BJ20091813. hal-00479283 HAL Id: hal-00479283 https://hal.archives-ouvertes.fr/hal-00479283 Submitted on 30 Apr 2010 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Biochemical Journal Immediate Publication. Published on 05 Feb 2010 as manuscript BJ20091813 1 NOVEL INSIGHTS INTO MANNITOL METABOLISM IN THE FUNGAL PLANT 2 PATHOGEN BOTRYTIS CINEREA 3 4 Authors : Thierry Dulermo*†, Christine Rascle*, Geneviève Billon-Grand*, Elisabeth Gout‡, 5 Richard Bligny‡ and Pascale Cotton§ 6 7 Address 8 *Génomique Fonctionnelle des Champignons Pathogènes des Plantes, UMR 5240 9 Microbiologie, Adaptation
    [Show full text]
  • Review of the Role of Mannitol in the Therapy of Children
    18th Expert Committee on the Selection and Use of Essential Medicines (21 to 25 March 2011) Section 16: Diuretics -- Mannitol review (Children) Review of the role of mannitol in the therapy of children Dr Fatemeh Tavakkoli M.D. Pharm. D Candidate, University of Maryland, School of Pharmacy, Baltimore, Maryland, USA Contents Introduction......................................................................................................................................... 3 Background ......................................................................................................................................... 3 Table 1: available guidelines for Mannitol ................................................................................ 3 Public Health Burden.......................................................................................................................... 5 Table 2: Indications and dose regimens for Mannitol in children .............................................. 6 Search methods for identification of safety and efficacy data............................................................ 7 Results................................................................................................................................................. 8 Systematic reviews.............................................................................................................................. 8 Individual studies (categorized by therapeutic use of mannitol): ..................................................... 10
    [Show full text]
  • Amino Mannitol Dehydrogenases on the Azasugar Biosynthetic Pathway
    Send Orders for Reprints to [email protected] 10 Protein & Peptide Letters, 2014, 21, 10-14 Medium-Chain Dehydrogenases with New Specificity: Amino Mannitol Dehydrogenases on the Azasugar Biosynthetic Pathway Yanbin Wu, Jeffrey Arciola, and Nicole Horenstein* Department of Chemistry, University of Florida, Gainesville Florida, 32611-7200, USA Abstract: Azasugar biosynthesis involves a key dehydrogenase that oxidizes 2-amino-2-deoxy-D-mannitol to the 6-oxo compound. The genes encoding homologous NAD-dependent dehydrogenases from Bacillus amyloliquefaciens FZB42, B. atrophaeus 1942, and Paenibacillus polymyxa SC2 were codon-optimized and expressed in BL21(DE3) Escherichia coli. Relative to the two Bacillus enzymes, the enzyme from P. polymyxa proved to have superior catalytic properties with a Vmax of 0.095 ± 0.002 mol/min/mg, 59-fold higher than the B. amyloliquefaciens enzyme. The preferred substrate is 2- amino-2-deoxy-D-mannitol, though mannitol is accepted as a poor substrate at 3% of the relative rate. Simple amino alco- hols were also accepted as substrates at lower rates. Sequence alignment suggested D283 was involved in the enzyme’s specificity for aminopolyols. Point mutant D283N lost its amino specificity, accepting mannitol at 45% the rate observed for 2-amino-2-deoxy-D-mannitol. These results provide the first characterization of this class of zinc-dependent medium chain dehydrogenases that utilize aminopolyol substrates. Keywords: Aminopolyol, azasugar, biosynthesis, dehydrogenase, mannojirimycin, nojirimycin. INTRODUCTION are sufficient to convert fructose-6-phosphate into manno- jirimycin [9]. We proposed that the gutB1 gene product was Azasugars such as the nojirimycins [1] are natural prod- responsible for the turnover of 2-amino-2-deoxy-D-mannitol ucts that are analogs of monosaccharides that feature a nitro- (2AM) into mannojirimycin as shown in Fig.
    [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]
  • Seaweed Bioethanol Production: a Process Selection Review on Hydrolysis and Fermentation
    fermentation Review Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation Felix Offei 1,*, Moses Mensah 2, Anders Thygesen 3 and Francis Kemausuor 1 1 Department of Agricultural and Biosystems Engineering, Kwame Nkrumah University of Science and Technology, AK-449-1916 Kumasi, Ghana; [email protected] 2 Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, AK-449-1916 Kumasi, Ghana; [email protected] 3 Department of Biotechnology and Biomedicine, Technical University of Denmark, DK2800 Lyngby, Denmark; [email protected] * Correspondence: [email protected]; Tel.: +233-267-766-644 Received: 31 October 2018; Accepted: 27 November 2018; Published: 29 November 2018 Abstract: The rapid depletion and environmental concerns associated with the use of fossil fuels has led to extensive development of biofuels such as bioethanol from seaweeds. The long-term prospect of seaweed bioethanol production however, depends on the selection of processes in the hydrolysis and fermentation stages due to their limiting effect on ethanol yield. This review explored the factors influencing the hydrolysis and fermentation stages of seaweed bioethanol production with emphasis on process efficiency and sustainable application. Seaweed carbohydrate contents which are most critical for ethanol production substrate selection were 52 ± 6%, 55 ± 12% and 57 ± 13% for green, brown and red seaweeds, respectively. Inhibitor formation and polysaccharide selectivity were found to be the major bottlenecks influencing the efficiency of dilute acid and enzymatic hydrolysis, respectively. Current enzyme preparations used, were developed for starch-based and lignocellulosic biomass but not seaweeds, which differs in polysaccharide composition and structure. Also, the identification of fermenting organisms capable of converting the heterogeneous monomeric sugars in seaweeds is the major factor limiting ethanol yield during the fermentation stage and not the SHF or SSF pathway selection.
    [Show full text]
  • Chapter 1.1 Development of a Bladder Instillation of the Indoloquinone
    CHAPTER 1 Pharmaceutical development, analysis & manufacture of EO-9 15 16 Chapter 1.1 Development of a bladder instillation of the indoloquinone anticancer agent EO-9 using tert-butyl alcohol as lyophilization vehicle S.C. van der Schoot, B. Nuijen, F.M. Flesch, A. Gore, D. Mirejovsky ,L. Lenaz, J.H. Beijnen Submitted for publication 17 18 Chapter 1.1 Abstract EO-9 is a bioreductive alkylating indoloquinone and an analogue of the antitumor antibiotic mitomycin C. EO-9 is an inactive prodrug, which is activated by reduction of the quinone moiety to semiquinone or hydroquinone, generating an intermediate with an electrophilic aziridine ring system, which serves as a target for nucleophilic DNA. For the treatment of superficial bladder cancer a pharmaceutical formulation for a bladder instillation with EO-9 was developed. To improve solubility and stability of EO-9, tert-butyl alcohol was chosen as co-solvent for the solution vehicle in the freeze-drying process. Because EO-9 is most stable at alkaline pH sodium bicarbonate was used as alkalizer. Stability and dissolution studies revealed an optimal formulation solution for freeze-drying composed of 4 mg/ml EO-9, 10 mg/ml sodium bicarbonate, and 25 mg/ml mannitol in 40% v/v tert-butyl alcohol in water for injection. Optimization of the freeze drying process was performed by determination of the freeze drying characteristics of tert-butyl alcohol/water systems and differential scanning calorimetry analysis of the formulation solution. Furthermore, the influence of the freeze drying process on crystallinity and morphology of the freeze dried product was determined with X-ray diffraction analysis and scanning electron microscopy, respectively.
    [Show full text]
  • Clinical Efficacy of Mannitol 10% with Glycerol 10% Versus Mannitol 20% in Cerebral Edema
    CLINICAL STUDY Indian Journal of Clinical Practice, Vol. 30, No. 5, October 2019 Clinical Efficacy of Mannitol 10% with Glycerol 10% versus Mannitol 20% in Cerebral Edema AVINASH SHANKAR*, SHUBHAM†, AMRESH SHANKAR‡, ANURADHA SHANKAR# ABSTRACT Introduction: Cerebral edema is a common cause of unconsciousness and a manifestation in cerebrovascular accident, head injury, convulsive disorder and encephalitis, either due to infection or toxin. Failure of energy-dependent sodium-potassium ATPase pump, results in accumulation of sodium and water. The release of free radicals and proteases due to activation of microglial cells disrupts cell membrane and capillaries. Objective of the study: Comparative assessment of clinical efficacy of mannitol 10% with glycerol 10% versus mannitol 20% in cerebral edema of varied origin. Material and methods: In this study, 1171 patients of cerebral edema of various etiology attending Medical Emergency of RA Hospital & Research Centre, Warisaliganj (Nawada), Bihar, were selected for comparative evaluation of mannitol 10% with glycerol 10% versus mannitol 20% intravenously to adjudge the clinical efficacy and safety profile. Results: Patients of Group A taking mannitol 10% with glycerol 10% had Grade I clinical response in 584/586 without any adversity, residual neurological deficit or mortality and morbidity while among patients of Group B on mannitol 20%, only 108/585 had Grade I clinical response with mortality in 92 cases and morbidity in 279 cases. Keywords: Cerebral edema, cerebrovascular accident, sodium potassium ATPase pump, free radicals, proteases, mortality, morbidity erebral edema is a common sequel of causes dysfunction but not necessarily permanent cerebrovascular accident (CVA), head injury, damage. Ultimately, hypoxia depletes the cells’ energy Cconvulsive disorder and infective or toxic stores and disables the sodium-potassium ATPase, involvement of brain.
    [Show full text]
  • 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.
    [Show full text]
  • Biomaterials Formed by Nucleophilic Addition
    (19) & (11) EP 1 181 323 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: C08G 63/48 (2006.01) C08G 63/91 (2006.01) 29.06.2011 Bulletin 2011/26 C12N 11/02 (2006.01) C12N 11/04 (2006.01) C12N 11/06 (2006.01) C12N 11/08 (2006.01) (2006.01) (2006.01) (21) Application number: 00910049.6 G01N 33/544 G01N 33/545 G01N 33/546 (2006.01) G01N 33/549 (2006.01) A61K 9/00 (2006.01) A61K 9/06 (2006.01) (22) Date of filing: 01.02.2000 A61K 47/48 (2006.01) A61L 24/00 (2006.01) A61L 24/04 (2006.01) A61L 26/00 (2006.01) A61L 27/26 (2006.01) A61L 27/52 (2006.01) A61L 31/04 (2006.01) A61L 31/14 (2006.01) C08G 81/00 (2006.01) (86) International application number: PCT/US2000/002608 (87) International publication number: WO 2000/044808 (03.08.2000 Gazette 2000/31) (54) BIOMATERIALS FORMED BY NUCLEOPHILIC ADDITION REACTION TO CONJUGATED UNSATURATED GROUPS BIOMATERIALIEN DIE DURCH NUKLEOPHILE REAKTION AUF KONJUGIERTEN UNGESÄTTIGTEN GRUPPEN ADDIERT SIND BIOMATERIAUX FORMES PAR REACTION D’ADDITION NUCLEOPHILE A DES GROUPES NON SATURES CONJUGUES (84) Designated Contracting States: • LUTOLF, Matthias AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU CH-8005 Zurich (CH) MC NL PT SE • PRATT, Alison CH-8044 Zurich (CH) (30) Priority: 01.02.1999 US 118093 P • SCHOENMAKERS, Ronald CH-8044 Zurich (CH) (43) Date of publication of application: • TIRELLI, Nicola 27.02.2002 Bulletin 2002/09 CH-8006 Zurich (CH) • VERNON, Brent (60) Divisional application: CH-8157 Dielsdorf (CH) 10181654.4 / 2 311 895 (74) Representative: Klunker .
    [Show full text]
  • Batch Preparation and Component
    US 20110178470A1 (19) United States (12) Patent Application Publication (10) Pub. N0.2 US 2011/0178470 A1 Kocherlakota et al. (43) Pub. Date: Jul. 21, 2011 (54) PHARMACEUTICAL COMPOSITIONS (60) Provisional application No. 61/141,287, ?led on Dec. COMPRISING BORONIC ACID COMPOUNDS 30, 2008, provisional application No. 61/148,555, ?led on Jan. 30, 2009, provisional application No. (75) Inventors: Chandrasekhar Kocherlakota, 61/185,263, ?led on Jun. 9, 2009. Secunderabad (IN); Lavanya Nallamothu, Hyderabad (IN); (30) Foreign Application Priority Data Krishnam Raju Kovoru, East Godavari District (IN); Nagaraju Oct. 1, 2008 (IN) ......................... .. 2415/CHE/2008 Banda, Hyderabad (IN); Mittapally Dec. 16, 2008 (IN) . .. 3160/CHE/2008 Sridhar, Karimnagar (IN); Keni Feb. 18, 2009 (IN) ........................... .. 363/CHE/2009 Devendra Chandrkanth, Mumbai (IN); Soogareddy Channareddy Publication Classi?cation Shantreddy, Hyderabad (IN); Wagh Sanj ay Chhagan, (51) Int. Cl. Hyderabad (IN); Pillai Raviraj A61K 31/69 (2006.01) Sukumar, Hyderabad (IN); A61P 35/00 (2006.01) Bandari Sreedhar, Karimnager A61M 5/1 78 (2006.01) (IN); Hinge Kranthikumar, A61J 1/05 (2006.01) Warangal (IN) (52) us. c1. .......................... .. 604/187; 514/64; 604/403 (73) Assignees: DR. REDDY’S LABORATORIES LTD., Hyderabad (IN); DR. (57) ABSTRACT REDDY’S LABORATORIES, Pharmaceutical compositions comprising borteZomib for INC., BridgeWater, N] (U S) oral or parenteral administration. Speci?c aspects relate to (21) Appl. No.: 13/076,839 stable, sugar free pharmaceutical compositions of bort eZomib, including its pharmaceutically acceptable salts or (22) Filed: Mar. 31, 2011 solvates, in the form of ready-to-use solutions, lyophiliZed forms, or physical admixtures, and the preparation thereof.
    [Show full text]