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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] |
Chewing Gum
Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its texture is reminiscent of rubber because of the physical-chemical properties of its polymer, plasticizer, and resin components, which contribute to its elastic-plastic, sticky, chewy characteristics. History The cultural tradition of chewing gum seems to have developed through a convergent evolution process, as traces of this habit have arisen separately in many early civilizations. Each early precursor to chewing gum was derived from natural growths local to the region and was chewed purely out of the instinctual desire to chewing, masticate. Early chewers did not necessarily desire to derive nutritional benefits from their chewable substances but at times sought stimulus (physiology)#Taste, taste stimuli and teeth cleaning or breath-fre ... [...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] |
Humectant
A humectant is a hygroscopic (water-absorbing) substance used to keep things moist. They are used in many products, including food, cosmetics, medicines and pesticides. When used as a food additive, a humectant has the effect of keeping moisture in the food. Humectants are sometimes used as a component of antistatic coatings for plastics. A humectant attracts and retains the moisture in the air nearby via absorption, drawing the water vapor into or beneath the organism's or object's surface. This is the opposite use of a hygroscopic material where it is used as a desiccant used to draw moisture away. In pharmaceuticals and cosmetics, humectants can be used in topical dosage forms to increase the solubility of a chemical compound's active ingredients, increasing the active ingredients' ability to penetrate skin, or its activity time. This hydrating property can also be needed to counteract a dehydrating active ingredient (e.g., soaps, corticoids, and some alcohols), which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Excipient
An excipient is a substance formulated alongside the active ingredient of a medication. They may be used to enhance the active ingredient’s therapeutic properties; to facilitate drug absorption; to reduce viscosity; to enhance solubility; to improve long-term stabilization (preventing denaturation and aggregation during the expected shelf life); or to add bulk to solid formulations that have small amounts of potent active ingredients (in that context, they are often referred to as "bulking agents", "fillers", or "diluents"). During the manufacturing process, excipients can improve the handling of active substances and facilitate powder flow. The choice of excipients depends on factors such as the intended route of administration, the dosage form, and compatibility with the active ingredient. Virtually all marketed drugs contain excipients, and final drug formulations commonly contain more excipient than active ingredient. Pharmaceutical regulations and standards mandate the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heat Of Solution
In thermochemistry, the enthalpy of solution (heat of solution or enthalpy of solvation) is the enthalpy change associated with the dissolution of a substance in a solvent at constant pressure resulting in infinite dilution. The enthalpy of solution is most often expressed in kJ/ mol at constant temperature. The energy change can be regarded as being made up of three parts: the endothermic breaking of bonds within the solute and within the solvent, and the formation of attractions between the solute and the solvent. An ideal solution has a null enthalpy of mixing. For a non-ideal solution, it is an excess molar quantity. Energetics Dissolution by most gases is exothermic. That is, when a gas dissolves in a liquid solvent, energy is released as heat, warming both the system (i.e. the solution) and the surroundings. The temperature of the solution eventually decreases to match that of the surroundings. The equilibrium, between the gas as a separate phase and the gas in solutio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gut Flora
Gut microbiota, gut microbiome, or gut flora are the microorganisms, including bacteria, archaea, fungi, and viruses, that live in the digestive tracts of animals. The gastrointestinal metagenome is the aggregate of all the genomes of the gut microbiota. The gut is the main location of the human microbiome. The gut microbiota has broad impacts, including effects on colonization, resistance to pathogens, maintaining the intestinal epithelium, metabolizing dietary and pharmaceutical compounds, controlling immune function, and even behavior through the gut–brain axis. The microbial composition of the gut microbiota varies across regions of the digestive tract. The colon contains the highest microbial density of any human-associated microbial community studied so far, representing between 300 and 1000 different species. Bacteria are the largest and to date, best studied component and 99% of gut bacteria come from about 30 or 40 species. About 55% of the dry mass of feces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emollient
A moisturizer, or emollient, is a cosmetic preparation used for protecting, moisturizing, and lubricating the skin. These functions are normally performed by sebum produced by healthy skin. The word "emollient" is derived from the Latin verb ''mollire'', to soften. Mechanism of action In the human body, water constantly evaporates from the deeper layers of the skin through an effect known as transepidermal water loss. By regulating its water content, human skin naturally maintains a dry, easily shed surface as a barrier against pathogens, dirt, or damage, while protecting itself from drying out and becoming brittle and rigid. The ability to retain moisture depends on the lipid bilayer between the dead skin cells. Moisturizers modify the rate of water loss, with active ingredients of moisturizers falling into one of two categories: occlusives and humectants. ''Occlusives'' form a hydrophobic coating on the surface of the skin, keeping moisture from escaping. The more occl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin Capsule
In the manufacture of pharmaceuticals, encapsulation refers to a range of dosage forms—techniques used to enclose medicines—in a relatively stable shell known as a capsule, allowing them to, for example, be taken orally or be used as suppositories. The two main types of capsules are: * Hard-shelled capsules, which contain dry, powdered ingredients or miniature pellets made by ''e.g.'' processes of extrusion or spheronization. These are made in two-halves: a smaller-diameter "body" that is filled and then sealed using a larger-diameter "cap". * Soft-shelled capsules, primarily used for oils and for active ingredients that are dissolved or suspended in oil. Both of these classes of capsules are made from aqueous solutions of gelling agents, such as animal protein (mainly gelatin) or plant polysaccharides or their derivatives (such as carrageenans and modified forms of starch and cellulose). Other ingredients can be added to the gelling agent solution including plasticizers such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plasticizer
A plasticizer ( UK: plasticiser) is a substance that is added to a material to make it softer and more flexible, to increase its plasticity, to decrease its viscosity, and/or to decrease friction during its handling in manufacture. Plasticizers are commonly added to polymers and plastics such as PVC, either to facilitate the handling of the raw material during fabrication, or to meet the demands of the end product's application. Plasticizers are especially key to the usability of polyvinyl chloride (PVC), the third most widely used plastic. In the absence of plasticizers, PVC is hard and brittle; with plasticizers, it is suitable for products such as vinyl siding, roofing, vinyl flooring, rain gutters, plumbing, and electric wire insulation/coating. Plasticizers are also often added to concrete formulations to make them more workable and fluid for pouring, thus allowing the water contents to be reduced. Similarly, they are often added to clays, stucco, solid rocket fuel, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crystallization
Crystallization is a process that leads to solids with highly organized Atom, atoms or Molecule, molecules, i.e. a crystal. The ordered nature of a crystalline solid can be contrasted with amorphous solids in which atoms or molecules lack regular organization. Crystallization can occur by various routes including Precipitation (chemistry), precipitation from solution, freezing of a liquid, or Deposition (phase transition), deposition from a gas. Attributes of the resulting crystal can depend largely on factors such as temperature, air pressure, cooling rate, or Solution (chemistry), solute concentration. Crystallization occurs in two major steps. The first is nucleation, the appearance of a crystalline phase from either a Supercooling, supercooled liquid or a supersaturation, supersaturated solvent. The second step is known as crystal growth, which is the increase in the size of particles and leads to a crystal state. An important feature of this step is that loose particles fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
