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Lycasin
Lycasin is a trade name given by Roquette for hydrogenated glucose syrup ( hydrogenated starch hydrolysates). One of the major components of Lycasin is maltitol, derived from the hydrogenation of maltose. Depending on the dextrose equivalent (DE) of the syrup used in the hydrolysis, a variety of products can be made, with the name "lycasin" normally being reserved for lycasin 80/55 (80 referring to the dry content and 55 to the dextrose equivalent). The other grades (e.g. 75/60 and 80/33) are referred to as Polysorb, but should not be confused with the polyglycolic acid suture of the same name which is produced by a different company. Lycasin's known side effects in adults include bloating, abdominal cramps, intestinal gurgling or rumbling (borborygmi A stomach rumble, also known as a bowel sound, peristaltic sound, abdominal sound, bubble gut or borborygmus (pronounced ; plural borborygmi), is a rumbling, growling or gurgling noise produced by movement of the contents of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roquette Freres
Roquette may refer to: * Rocket Lettuce, a green leafy plant commonly used in salads *Roquette Frères, producer of sugarless sweeteners *De la Roquette Islands, Nunavut, Canada *La Roquette, a commune in the Eure ''département'', France *La Roquette-sur-Siagne, a commune in the Alpes-Maritimes ''département'', France *La Roquette-sur-Var, a commune in the Alpes-Maritimes ''département'', France *La Roquette Prisons, prisons in Paris * Marie-Christine Coisne-Roquette (born 1956), French businesswoman *Peter Roquette (1927–2023), mathematician *Suzanne Roquette (born 1942), German actress See also * La Rouquette, a commune in the Aveyron department in southern France *John Larroquette, American actor * Roquettes, Haute-Garonne, France; a commune * Roquetes (other) * Roquet (other) * Rockettes (other) * Rocket (other) A rocket is a vehicle, missile, or aircraft propelled by an engine that creates thrust from a high speed exhaust jet made e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucose Syrup
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.p. 21 Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. Glucose syrup was first made in 1811 in Russia by Gottlieb Kirchhoff using heat and sulfuric acid. Types Depending on the method used to hydrolyse the starch and on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogenated Starch Hydrolysates
Hydrogenated starch hydrolysates (HSHs), also known as polyglycitol syrup (INS 964), are mixtures of several sugar alcohols (a type of sugar substitute). Hydrogenated starch hydrolysates were developed by the Swedish company Lyckeby Starch in the 1960s. The HSH family of polyols is an approved food ingredient in Canada, Japan, and Australia. HSH sweeteners provide 40 to 90% sweetness relative to table sugar. Hydrogenated starch hydrolysates are produced by the partial hydrolysis of starch – most often corn starch, but also potato starch or wheat starch. This creates dextrins (glucose and short glucose chains). The hydrolyzed starch (dextrin) then undergoes hydrogenation to convert the dextrins to sugar alcohols. Hydrogenated starch hydrolysates are similar to sorbitol: if the starch is completely hydrolyzed so that only single glucose molecules remain, then after hydrogenation the result is sorbitol. Because in HSHs the starch is not completely hydrolyzed, a mixture of sorbitol, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltitol
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it is half as calorific, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-''O''-α-glucopyranosyl--sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl. Production and uses Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances. Maltitol's high sweetness allows it to be used without bei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltose
} Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar. History Maltose was discovered by Augustin-Pierre Dubrunfaut, although this discovery was not widely accepted until it was confirmed in 1872 by Irish chemist and brewer Cornelius O'Sullivan. Its name comes from malt, combined with the suffix ' -ose' which is used in names of sugars. Structure and nomenclature Carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dextrose Equivalent
Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120. In all glucose polymers, from the native starch to glucose syrup, the molecular chain ends with a reducing sugar, containing a free aldehyde in its linear form. As the starch is hydrolysed, the molecules become shorter and more reducing sugars are present. Therefore, the dextrose equivalent describes the degree of conversion of starch to dextrose. The standard method of determining the dextrose equivalent is the Lane-Eynon titration, based on the reduction of copper(II) sulfate in an alkaline tartrate solution, an application of Fehling's test. Examples: *A maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose which has a DE of 100. *Maltose, a disac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyglycolic Acid
Polyglycolide or poly(glycolic acid) (PGA), also spelled as polyglycolic acid, is a biodegradable, thermoplastic polymer and the simplest linear, aliphatic polyester. It can be prepared starting from glycolic acid by means of polycondensation or ring-opening polymerization. PGA has been known since 1954 as a tough fiber-forming polymer. Owing to its hydrolytic instability, however, its use was slow to develop. Polyglycolide and its copolymers ( poly(lactic-''co''-glycolic acid) with lactic acid, poly(glycolide-''co''-caprolactone) with ε-caprolactone and poly (glycolide-''co''-trimethylene carbonate) with trimethylene carbonate) are widely used as a material for the synthesis of absorbable sutures and are being evaluated in the biomedical field. Physical properties Polyglycolide has a glass transition temperature between 35 and 40 °C and a melting point in the range of 225 to 230 °C. PGA also exhibits an elevated degree of crystallinity, around 45–55%, thus resu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vicryl
Vicryl (polyglactin 910) is an absorbable, synthetic, usually braided surgical suture, suture, manufactured by Ethicon Inc., a subsidiary of Johnson and Johnson. A monofilament version is also made for use in Ophthalmology, ophthalmic practice. It is indicated for soft tissue approximation and Ligature (medicine), ligation. The suture holds its tensile strength for approximately two to three weeks in tissue and is completely absorbed by acid hydrolysis within 8-10 weeks. Vicryl and other Polyglycolide, polyglycolic-acid sutures may also be treated for more rapid breakdown ("Vicryl Rapide") in rapidly healing tissues such as mucous membrane or impregnated with triclosan ("Vicryl Plus Antibacterial") to provide antimicrobial protection of the suture line. Because Vicryl is slow-absorbing and often braided, its use is contraindicated in the closure of any cutaneous wound exposed to the air, as it draws moisture from the healing tissue to the skin and allows bacteria and irritants t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borborygmi
A stomach rumble, also known as a bowel sound, peristaltic sound, abdominal sound, bubble gut or borborygmus (pronounced ; plural borborygmi), is a rumbling, growling or gurgling noise produced by movement of the contents of the gastrointestinal tract as they are propelled through the small intestine by a series of muscle contractions called peristalsis. A trained healthcare provider can listen to these intestinal noises with a stethoscope, but they may be audible enough to be heard with the naked ear as the fluid and gas move forward in the intestines (in the vicinity of, but not actually within the stomach). The lack of bowel sounds is indicative of ileus, intestinal obstruction, or some other serious pathology. Etymology The scientific name borborygmus is related to the 16th-century French word ''borborygme'', itself from Latin, ultimately from Ancient Greek βορβορυγμός (''borborygmós''). The Greek term is probably onomatopoetic in origin. Other causes Other cau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitutes
A sugar substitute or artificial sweetener, is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders and packets. Common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, stevia, acesulfame potassium (ace-K) and cyclamate. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol and sorbitol are derived from sugars. No links have been found between approved artificial sweeteners and cancer in humans. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweeteners as a safe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
