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Xylitol occurs naturally in small amounts in plums, strawberries, cauliflower, and pumpkin; humans and many other animals make trace amounts during metabolism of carbohydrates. [10] Unlike most sugar alcohols, xylitol is achiral. [12] Most other isomers of pentane-1,2,3,4,5-pentol are chiral, but xylitol has a plane of symmetry.
Sucrose (table sugar) is the prototypical example of a sweet substance. Sucrose in solution has a sweetness perception rating of 1, and other substances are rated relative to this. [ 13 ] For example, another sugar, fructose , is somewhat sweeter, being rated at 1.7 times the sweetness of sucrose. [ 13 ]
Xylooligosaccharides (XOS) are polymers of the sugar xylose. [1] They are produced from the xylan fraction in plant fiber. Their C5 (where C is a quantity of carbon atoms in each monomer) structure is fundamentally different from other prebiotics, which are based upon C6 sugars.
[6] Section of a cell wall; hemicellulose in green. Based on the structural difference, like backbone linkages and side groups, as well as other factors, like abundance and distributions in plants, hemicelluloses can be categorized into four groups as following: [4] 1) xylans, 2) mannans; 3) mixed linkage β-glucans; 4) xyloglucans.
Sweeteners other than sugar are added to keep the food energy low, or because they have beneficial effects for diabetes mellitus and tooth decay. Thickeners Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.
Sugar alcohols can be, and often are, produced from renewable resources.Particular feedstocks are starch, cellulose and hemicellulose; the main conversion technologies use H 2 as the reagent: hydrogenolysis, i.e. the cleavage of C−O single bonds, converting polymers to smaller molecules, and hydrogenation of C=O double bonds, converting sugars to sugar alcohols.
Hydrogenated starch hydrolysates are used commercially in the same way as other common sugar alcohols. They are often used as both a sweetener and as a humectant (moisture-retaining ingredient). As a crystallization modifier, they can prevent syrups from forming crystals of sugar.
Glycerol (/ ˈ ɡ l ɪ s ə r ɒ l /) [6] is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations.