|
Lactitol
Lactitol is a disaccharide sugar alcohol produced from lactose. It is used as a replacement bulk sweetener for low calorie foods with 30–40% of the sweetness of sucrose. It is also used medically as a laxative. Production Lactitol is produced by hydrogenation of lactose using Raney nickel catalyst. The product can be obtained as an anhydrous, monohydrate, or dihydrate. Two manufacturers, Danisco and Purac Biochem, produce about 10,000 tons/y. Applications Lactitol is used in a variety of low food energy or low fat foods. High stability makes it popular for baking. It is used in sugar-free candies, cookies (biscuits), chocolate, and ice cream, with a sweetness of 30–40% that of sucrose. Lactitol also promotes colon health as a prebiotic. Because of poor absorption, lactitol only has 2–2.5 kilocalories (8.4–10.5 kilojoules) per gram, compared to 4 kilocalories (17 kJ) per gram for typical saccharides. Hence, lactitol is about 60% as caloric as typica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar-free
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 swe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
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 sweetener ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Alcohol
Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, containing one hydroxyl group attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenating sugars. Since they contain multiple groups, they are classified as polyols. Sugar alcohols 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, in order to offset their low sweetness. Xylitol and sorbitol are popular sugar alcohols in commercial foods. Structure Sugar alcohols have the general formula . In contrast, sugars have two fewer hydrogen atoms, for example, or . Like their parent sugars, sugar alcohols exist in diverse chain length. Most have five- or six-carbon chains, because they are deriv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbitol
Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH). Most sorbitol is made from potato starch, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon2.Kearsley, M. W.; Deis, R. C. Sorbitol and Mannitol. In Sweeteners and Sugar Alternatives in Food Technology; Ames: Oxford, 2006; pp 249-249-261. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses. As an over-the-counter drug, sorbitol is used as a laxative to treat constipation. Synthesis Sorbitol may be synthesised via a glucose reduction r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erythritol
Erythritol (, ) is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol). It is the reduced form of either D- or L- erythrose and one of the two reduced forms of erythrulose. It is used as a food additive and sugar substitute. It is synthesized from corn using enzymes and fermentation. Its formula is , or HO(CH2)(CHOH)2(CH2)OH. Erythritol is 60–70% as sweet as table sugar. However, erythritol is almost completely noncaloric and does not affect blood sugar or cause tooth decay. Japanese companies pioneered the commercial development of erythritol as a sweetener in the 1990s. Etymology The name "erythritol" derives from the Greek word for the color red (''erythros'' or ). That is the case even though erythritol is almost always found in the form of white crystals or powder, and chemical reactions do not turn it red. The name "erythritol" is adapted from a closely-related compound, erythrin, which turns red upon oxidation. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from (Genitive case, gen. ), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-Hygroscopy, hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide composed of galactose and glucose, which form a β-1→4 Glycosidic bond, glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can have only the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Alfred Wöhlk, Wöhlk and William Fearon, Fearon tests. They can be used to detect the different lactose content o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xylitol
Xylitol is a chemical compound with the formula , or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular Stereoisomerism, stereoisomer with that structural formula. It is a colorless or white crystalline solid. It is classified as a polyalcohol and a sugar alcohol, specifically an alditol. Of the common sugar alcohols, only sorbitol is more soluble in water. The name derives from , ''xyl[on]'' 'wood', with the suffix ''-itol'' used to denote it being a sugar alcohol. Xylitol is used as a food additive and sugar substitute. Its E number, European Union code number is E967. Replacing sugar with xylitol in food products may promote better dental health, but evidence is lacking on whether xylitol itself prevents dental cavities. In the United States, xylitol is used as a common sugar substitute, and is considered to be safe for humans. Xylitol can be toxic to dogs and ferrets. History Emil Fischer, a German chemist, and his assistant Rudolf Stahel isolated a new compound fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raney Nickel
Raney nickel , also called spongy nickel, is a fine-grained solid composed mostly of nickel derived from a nickel–aluminium alloy. Several grades are known, of which most are gray solids. Some are pyrophoric, but most are used as air-stable slurries. Raney nickel is used as a reagent and as a catalyst in organic chemistry. It was developed in 1926 by American engineer Murray Raney for the hydrogenation of vegetable oils. Raney Nickel is a registered trademark of W. R. Grace and Company. Other major producers are Evonik and Johnson Matthey. Preparation Alloy preparation The Ni–Al alloy is prepared by dissolving nickel in molten aluminium followed by cooling ("quenching"). Depending on the Ni:Al ratio, quenching produces a number of different phases. During the quenching procedure, small amounts of a third metal, such as zinc or chromium, are added to enhance the activity of the resulting catalyst. This third metal is called a "Promoter (catalysis), promoter". The promoter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kilojoule
The joule ( , or ; symbol: J) is the unit of energy in the International System of Units (SI). In terms of SI base units, one joule corresponds to one kilogram- metre squared per second squared One joule is equal to the amount of work done when a force of one newton displaces a body through a distance of one metre in the direction of that force. It is also the energy dissipated as heat when an electric current of one ampere passes through a resistance of one ohm for one second. It is named after the English physicist James Prescott Joule (1818–1889). Definition According to the International Bureau of Weights and Measures the joule is defined as "the work done when the point of application of 1 MKS unit of force ewtonmoves a distance of 1 metre in the direction of the force." In terms of SI base units and in terms of SI derived units with special names, the joule is defined as One joule is also equivalent to any of the following: * The work required to move ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calorie
The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin). The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. Thus, 1 large calorie is equal to 1,000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) if the large calorie is meant, to avoid confusion; however, this convention ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foods
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agriculture and distributes it through comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Idiopathic
An idiopathic disease is any disease with an unknown cause or mechanism of apparent spontaneous origin. For some medical conditions, one or more causes are somewhat understood, but in a certain percentage of people with the condition, the cause may not be readily apparent or characterized. In these cases, the origin of the condition is said to be idiopathic. With some other medical conditions, the root cause for a large percentage of all cases has not been established—for example, focal segmental glomerulosclerosis or ankylosing spondylitis; the majority of these cases are deemed idiopathic. Certain medical conditions, when idiopathic, notably some forms of epilepsy and stroke, are preferentially described by the synonymous term of cryptogenic. Derivation The term 'idiopathic' derives from Greek ''idios'' "one's own" and ''pathos'' "suffering", so ''idiopathy'' means approximately "a disease of its own kind". Examples Diseases where the cause is seen as wholly or partly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
