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Maltitol
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. 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 energetic, 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 created 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 being mixed with ot ... [...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 (–OH) attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenation of sugars. Since they contain multiple –OH 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. Chemical structure Sugar alcohols have the general formula HOCH2(CHOH)''n''CH2OH. In contrast, sugars have two fewer hydrogen atoms, for example HOCH2(CHOH)''n''CHO or HOCH2(CHOH)''n''−1C(O)CH2OH. The sugar alcohols differ in chain lengt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
A sugar substitute 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. In North America, common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, and stevia; cyclamate is also used outside the United States. 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. Approved artificial sweeteners do not cause cancer. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweeteners as a safe replacement for sug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogenated Starch Hydrolysate
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 sorbito ... [...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 masticate. Early chewers did not necessarily desire to derive nutritional benefits from their chewable substances but at times sought taste stimuli and teeth cleaning or breath-freshening capabilities. Chewing gum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyol
In organic chemistry, a polyol is an organic compound containing multiple hydroxyl groups (). The term "polyol" can have slightly different meanings depending on whether it is used in food science or polymer chemistry. Polyols containing two, three and four hydroxyl groups are diols, triols, and tetrols, respectively. Classification Polyols may be classified according to their chemistry. Some of these chemistries are polyether, polyester, polycarbonate and also acrylic polyols. Polyether polyols may be further subdivided and classified as polyethylene oxide or polyethylene glycol (PEG), polypropylene glycol (PPG) and Polytetrahydrofuran or PTMEG. These have 2, 3 and 4 carbons respectively per oxygen atom in the repeat unit. Polycaprolactone polyols are also commercially available. There is also an increasing trend to use biobased (and hence renewable) polyols. Uses Polyether polyols have numerous uses. As an example, polyurethane foam is a big user of polyether polyols. Poly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oral Ecology
Oral ecology is the microbial ecology of the microorganisms found in mouths. Oral ecology, like all forms of ecology, involves the study of the living things found in oral cavities as well as their interactions with each other and with their environment. Oral ecology is frequently investigated from the perspective of oral disease prevention, often focusing on conditions such as dental caries (or "cavities"), candidiasis ("thrush"), gingivitis, periodontal disease, and others. However, many of the interactions between the microbiota and oral environment protect from disease and support a healthy oral cavity. Interactions between microbes and their environment can result in the stabilization or destabilization of the oral microbiome, with destabilization believed to result in disease states. Destabilization of the microbiome can be influenced by several factors, including diet changes, drugs or immune system disorders. History Bacteria were first detected under the microscope of Du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelize
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condensation reactions * intramolecul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crystallization
Crystallization is the process by which solid forms, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas. Attributes of the resulting crystal depend largely on factors such as temperature, air pressure, and in the case of liquid crystals, time of fluid evaporation. Crystallization occurs in two major steps. The first is nucleation, the appearance of a crystalline phase from either a supercooled liquid or a 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 form layers at the crystal's surface and lodge themselves into open inconsistencies such as pores, cracks, etc. The majority of minerals and organic molecules crystallize easily, and the resulting crystals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tooth Decay
Tooth decay, also known as cavities or caries, is the breakdown of teeth due to acids produced by bacteria. The cavities may be a number of different colors from yellow to black. Symptoms may include pain and difficulty with eating. Complications may include inflammation of the tissue around the tooth, tooth loss and infection or abscess formation. The cause of cavities is acid from bacteria dissolving the hard tissues of the teeth ( enamel, dentin and cementum). The acid is produced by the bacteria when they break down food debris or sugar on the tooth surface. Simple sugars in food are these bacteria's primary energy source and thus a diet high in simple sugar is a risk factor. If mineral breakdown is greater than build up from sources such as saliva, caries results. Risk factors include conditions that result in less saliva such as: diabetes mellitus, Sjögren syndrome and some medications. Medications that decrease saliva production include antihistamines and antidep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gram
The gram (originally gramme; SI unit symbol g) is a unit of mass in the International System of Units (SI) equal to one one thousandth of a kilogram. Originally defined as of 1795 as "the absolute weight of a volume of pure water equal to the cube of the hundredth part of a metre melting ice", the defining temperature (~0 °C) was later changed to 4 °C, the temperature of maximum density of water. However, by the late 19th century, there was an effort to make the Base unit (measurement), base unit the kilogram and the gram a derived unit. In 1960, the new International System of Units defined a ''gram'' as one one-thousandth of a kilogram (i.e., one gram is Scientific notation, 1×10−3 kg). The kilogram, as of 2019, is defined by the International Bureau of Weights and Measures from the fixed numerical value of the Planck constant (), which is kg⋅m2⋅s−1. Official SI symbol The only unit symbol for gram that is recognised by the International S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kilocalorie
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one kelvin). The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water. Thus, 1 large calorie is equal to 1000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' almost always refers to the large unit. 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) to avoid confusion; however, this convention is often ignored. In physics and chemistry the word ''calorie'' a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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