The Experts below are selected from a list of 324 Experts worldwide ranked by ideXlab platform
Junbo Gong - One of the best experts on this subject based on the ideXlab platform.
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Measurement and Correlation of the Solubility of Maltitol in Different Pure Solvents, Methanol–Water Mixtures, and Ethanol–Water Mixtures
Journal of Chemical & Engineering Data, 2016Co-Authors: Zhenfang Li, Teng Zhang, Cui Huang, Haisheng Wang, Bo Yu, Junbo GongAbstract:A gravimetric method was used to determine the solubility of Maltitol in five pure solvents, methanol–water mixtures, and ethanol–water mixtures at different temperatures from 298.15 to 323.15 K. At a given temperature, the solubility of Maltitol in the five pure solvents follows this order: 2-propanol < ethanol < methanol < DMF < water. Compared with the modified Van’t Hoff equation, the modified Apelblat equation presents a better consistence with the solubility of Maltitol in different pure solvents. The solubility of Maltitol increases with rising temperature, but decreases with the increase of the initial mole fraction of methanol or ethanol. It is found that the modified Apelblat equation can give better correlation results in methanol–water mixtures and ethanol–water mixtures than the combined nearly ideal binary solvent/Redlich–Kister equation or the two kinds of Jouyban–Acree models.
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measurement and correlation of the solubility of Maltitol in different pure solvents methanol water mixtures and ethanol water mixtures
Journal of Chemical & Engineering Data, 2016Co-Authors: Zhenfang Li, Teng Zhang, Cui Huang, Haisheng Wang, Bo Yu, Junbo GongAbstract:A gravimetric method was used to determine the solubility of Maltitol in five pure solvents, methanol–water mixtures, and ethanol–water mixtures at different temperatures from 298.15 to 323.15 K. At a given temperature, the solubility of Maltitol in the five pure solvents follows this order: 2-propanol < ethanol < methanol < DMF < water. Compared with the modified Van’t Hoff equation, the modified Apelblat equation presents a better consistence with the solubility of Maltitol in different pure solvents. The solubility of Maltitol increases with rising temperature, but decreases with the increase of the initial mole fraction of methanol or ethanol. It is found that the modified Apelblat equation can give better correlation results in methanol–water mixtures and ethanol–water mixtures than the combined nearly ideal binary solvent/Redlich–Kister equation or the two kinds of Jouyban–Acree models.
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caking and adhesion free energy of Maltitol studying of mechanism in adhesion process
Powder Technology, 2015Co-Authors: Mingyang Chen, Songgu Wu, Weiwei Tang, Junbo GongAbstract:Abstract Caking is a common phenomenon of Maltitol that causes problems of separation, processing and transportation. To study the mechanism of caking, method of capillary rise was used to measure the contact angles between Maltitol particles and relevant liquids. Based on the calculation of adhesion free energy of Maltitol particles in different liquids by Lifshitz–van der Waals acid-base theory, the relationship between adhesion free energy and the Maltitol particles size has been established. It is concluded that the adhesion free energy of Maltitol with rinsing liquid plays a key role in caking. When the adhesion free energy is higher than a critical value (about 60 mJ/m2), the repulsion between the particles can avoid caking. In general, the adhesion free energy depends on the rinsing liquid used and Maltitol particles size. The adhesion free energy increases with increasing the particles size of Maltitol and type of liquids (water, ethyl acetate, formamide, ethylene glycol, ethanol, methanol in sequence). Hence, controlling particles size distribution and screening of rinsing liquid are crucial factors to avoid caking.
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the induction time interfacial energy and growth mechanism of Maltitol in batch cooling crystallization
Crystal Research and Technology, 2012Co-Authors: Songgu Wu, Runyan Li, Weibing Dong, Junbo GongAbstract:Maltitol is crystallized with seeds by cooling mode in industry, often with large amount of fine crystals and wide crystal size distribution. To eliminate the fine nucleation, it's necessary to understand the nucleation kinetics. In this work, the solubility of Maltitol in water was measured by the gravimetric method, the nucleation kinetics of Maltitol in batch cooling crystallization was investigated using focus beam reflectance measurement (FBRM), and a novel method was proposed to determine the induction time from the trend of the crystal median chord given by FBRM. Based on the relationship between the induction time and the supersaturation, the nucleation mechanism was obtained, including homogenous nucleation at high supersaturation and heterogenous nucleation at low supersaturation. Additionally, combining the classical nucleation theory (CNT) and Arrhenius’ principle, the crystal-solution interfacial energy and the energy barrier of homogenous nucleation were calculated. From the scanning electron microscope (SEM) images, the growth mechanism of Maltitol was identified as surface nucleation growth and the surface entropy factor calculated from the kinetic analyses of tind data corroborated this growth mechanism.
Liu Xiong - One of the best experts on this subject based on the ideXlab platform.
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effect of heat moisture treatment with Maltitol on physicochemical properties of wheat starch
Lwt - Food Science and Technology, 2015Co-Authors: Liu XiongAbstract:Abstract Effect of heat-moisture treatment (HMT) with Maltitol on physicochemical properties of wheat starch was investigated. Compared with the mixture of Maltitol and wheat starch (MAWS), peak viscosity, trough viscosity, final viscosity, breakdown and setback of MAWS modified by heat-moisture treatment (HMT-MAWS) was decreased by 119.29, 63.37, 84.50, 55.92, 21.12 RVU, respectively. The viscosities of HMT-MAWS were affected more remarkably than that of the mixture of Maltitol and heat-moisture treatment modified wheat starch (MA-HMTWS). Gelatinization temperature (To, Tp, Tc) of HMT-MAWS increased significantly than that of MAWS. Scanning electron microscope showed that a layer of membrane-like substance adhered to the smooth surface of HMT-MAWS, but that of MAWS became rough with a lot of small particles. After gelatinization and freeze drying, the gel structure of HMT-MAWS was tighter than that of MAWS. According to X-ray diffraction pattern, the area of amorphous region of HMT-MAWS was higher than that of MAWS.
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Effect of sugar alcohol on physicochemical properties of wheat starch
Starch-starke, 2014Co-Authors: Na Ji, Liu XiongAbstract:Effects of sugar alcohol (Maltitol, erythritol, and xylitol) at different concentration levels (sugar alcohol/starch ratio 0.1:1, 0.2:1, 0.5:1, 1:1, 2:1, w/w, db) on the physicochemical properties of wheat starch were studied.The swelling power decreased significantly with sugar alcohols content increasing at 95°C. Rapid visco-analyser (RVA) breakdown and setback of wheat starch decreased with increasing sugar alcohol content. Texture measurements showed that hardness of wheat starch gel rose with increasing content of sugar alcohols, indicating that sugar alcohols probably facilitated the retrogradation of amylose following the order of xylitol>Maltitol>erythritol at a sugar alcohol/starch ratio of 2:1. The gelatinization temperature and enthalpy of wheat starch increased significantly at higher Maltitol, erythritol, and xylitol concentrations (� 1:1). Such effects might be contributed to more hydrogen bonds formed between sugar alcohols hydroxyl groups and starch chains and the granule needed greater energy to break away during gelatinization.
Clémentine Thabuis - One of the best experts on this subject based on the ideXlab platform.
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the impact of Maltitol sweetened chewing gum on the dental plaque biofilm microbiota composition
Frontiers in Microbiology, 2018Co-Authors: Clémentine Thabuis, Bart J F Keijser, Tim J Van Den Broek, Dagmar E Slot, Lodewic Van Twillert, Jolanda Kool, Michel Ossendrijver, Fridus Van Der Weijden, Roy Christiaan MontijnAbstract:Background: The oral cavity harbors a complex microbial ecosystem, intimately related to oral health and disease. The use of polyol-sweetened gum is believed to benefit oral health through stimulation of salivary flow and impacting oral pathogenic bacteria. Maltitol is often used as sweetener in food products. This study aimed to establish the in vivo effects of frequent consumption of Maltitol-sweetened chewing gum on the dental plaque microbiota in healthy volunteers and to establish the cellular and molecular effects by in vitro cultivation and transcriptional analysis. Results: An intervention study was performed in 153 volunteers, randomly assigned to three groups (www.trialregister.nl; NTR4165). One group was requested to use Maltitol gum five times daily, one group used gum-base, and the third group did not use chewing gum. At day 0 and day 28, 24 h-accumulated supragingival plaque was collected at the lingual sites of the lower jaw and the buccal sites of the upper jaw and analyzed by 16S ribosomal rRNA gene sequencing. At day 42, 2 weeks after completion of the study, lower-jaw samples were collected and analyzed. The upper buccal plaque microbiota composition had lower bacterial levels and higher relative abundances of (facultative) aerobic species compared to the lower lingual sites. There was no difference in bacterial community structure between any of the three study groups (PERMANOVA). Significant lower abundance of several bacterial phylotypes was found in Maltitol gum group compared to the gum-base group, including Actinomyces massiliensis HOT 852 and Lautropia mirabilis HOT 022. Cultivation studies confirmed growth inhibition of A. massiliensis and A. johnsonii by Maltitol at levels of 1% and higher. Transcriptome analysis of A. massiliensis revealed that exposure to Maltitol resulted in changes in the expression of genes linked to osmoregulation, biofilm formation, and central carbon metabolism. Conclusion: The results showed that chewing itself only marginally impacted the plaque microbiota composition. Use of Maltitol-sweetened gum lowered abundance of several bacterial species. Importantly, the species impacted play a key role in the early formation of dental biofilms. Further studies are required to establish if frequent use of Maltitol gum impacts early dental-plaque biofilm development.
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Evaluation of glycemic and insulinemic responses of Maltitol in Indian healthy volunteers
International Journal of Diabetes in Developing Countries, 2015Co-Authors: Clémentine Thabuis, Daniel Wils, Bertrand Rodriguez, Tirtha Gala, Anjali Salvi, Meena Parashuraman, Laetitia Guérin-deremauxAbstract:There is a very high prevalence of diabetes in India today which is increasing on a North to South axis. In addition to lifestyle changes, Indian people may be more susceptible to insulin resistance. Observational studies suggest that the consumption of diets with a low glycemic impact is associated with a reduced risk of diabetes. Maltitol is a bulk sweetener belonging to the polyols family and exhibiting a low glycemic response (GR). Genetic background has already been mentioned as an influent factor in modulating the GR of various foods. So, assessing glucose homeostasis including glycemic and insulinemic responses (IR) after Maltitol consumption in Indians may be helpful in gaining a better understanding of this result from a physiological standpoint. The objective of this clinical study was to evaluate the GR and IR of Maltitol in healthy Indian volunteers. The protocol followed Food and Agriculture Organization (FAO) recommendations. After an overnight fast, GR and IR of Maltitol and reference (glucose) were measured on 12 subjects (50 g dissolved in 150 ml of mineral water). Glucose tolerance was assessed both before and after testing, the subjects being randomly allocated either to the Maltitol or the glucose groups. Both glucose and insulin plasma concentrations were assessed in venous blood. Mean blood glucose levels were significantly lower after the consumption of Maltitol compared with glucose from time points 15 to 90 min. GR of Maltitol was found to be 20.4 ± 9.3 % of glucose GR. After Maltitol consumption, the mean insulin blood levels were significantly lower from time points 15 to 120 min compared with the reference subjects. IR of Maltitol was found to be 17.8 ± 9.9 % of glucose IR. We confirmed that the Maltitol GR in healthy Indians is low. Moreover, Maltitol displays a very low insulinemic response which may be of interest for diabetics in India.
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effects of Maltitol and xylitol chewing gums on parameters involved in dental caries development
European journal of paediatric dentistry : official journal of European Academy of Paediatric Dentistry, 2013Co-Authors: Clémentine Thabuis, C Y Cheng, X Wang, M Pochat, L Miller, D Wils, Laetitia GuerinderemauxAbstract:AIM: The effects on plaque parameters of sugar free chewing-gums (CG) sweetened with either Maltitol or xylitol were assessed to better understand the role polyols can play in dental caries prevention. MATERIALS AND METHODS: A double-blind, parallel, randomised, controlled study was conducted in China. Subjects (N = 258, age = 13 to 15 years-old) were divided into 4 groups: 2 receiving polyols CG, containing respectively Maltitol or xylitol, a group receiving gum base (placebo) and a negative control group not receiving any gum. CG were chewed for 30 days. This corresponds to a 10 g consumption of polyol per day. Plaque parameters (growth, pH, bacteria and insoluble glucans) were evaluated throughout the experimental period. RESULTS: All parameters studied were significantly modified with gum base compared to no-gum: plaque pH increased; plaque growth, bacteria (S. mutans, S. sobrinus, A. viscosus and Lactobacillus) and insoluble glucans decreased. Maltitol and xylitol CG led similarly to a higher plaque pH (AUC, p⋜0.05) on short (at baseline after the first CG consumption) and long term (after 4 weeks of daily CG consumption), with or without saliva stimulation compared to both control and placebo groups. They led to a decrease in plaque growth (p=0.02) over the experimental period compared to controls. Moreover, they significantly reduced the concentration of 4 cariogenic bacteria species (p⋜0.05) in dental plaque compared to gum base. CONCLUSION: Sugar free CG sweetened with either Maltitol or xylitol can similarly reduce plaque acidogenicity compared to gum base through a decrease in oral bacteria presence. The use of a gum base placebo allowed to isolate effects on parameters involved in dental caries development specific to Maltitol and xylitol, and to show these effects were similar.
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Effects of Maltitol and xylitol chewing-gums on parameters involved
2013Co-Authors: Clémentine Thabuis, Daniel Wils, X Wang, M Pochat, Larry E. Miller, Laetitia Guérin-deremauxAbstract:abstract Aim The effects on plaque parameters of sugar free chewing-gums (CG) sweetened with either Maltitol or xylitol were assessed to better understand the role polyols can play in dental caries prevention. Materials and methods A double-blind, parallel, randomised, controlled study was conducted in China. Subjects (N = 258, age = 13 to 15 years-old) were divided into 4 groups: 2 receiving polyols CG, containing respectively Maltitol or xylitol, a group receiving gum base (placebo) and a negative control group not receiving any gum. CG were chewed for 30 days. This corresponds to a 10 g consumption of polyol per day. Plaque parameters (growth, pH, bacteria and insoluble glucans) were evaluated throughout the experimental period. Results All parameters studied were significantly modified with gum base compared to no-gum: plaque pH increased; plaque growth, bacteria (S. mutans, S. sobrinus, A. viscosus and Lactobacillus) and insoluble glucans decreased. Maltitol and xylitol CG led similarly to a higher plaque pH (AUC, p
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Prebiotic-Like Effects of SweetPearl® Maltitol through Changes in Caecal and Fecal Parameters
Food and Nutrition Sciences, 2012Co-Authors: Clémentine Thabuis, Anne-charlotte Herbomez, Fabrice Desailly, Florence Ringard, Daniel Wils, Laetitia Guérin-deremauxAbstract:Prebiotic-like effects of Maltitol were investigated supplementing two groups of rats with either 5% maltodextrin (control group) or 5% Maltitol (Maltitol group). A third group was supplemented with 5% Maltitol at first and then with 5% maltodextrin (Maltitol/maltodextrin group). Faecal parameters were monitored throughout the experiment and caecal parameters at the end. The weights of caecal content and caecal wall were significantly higher in the Maltitol group than in the control group, but not in the Maltitol/maltodextrin group. Propionic acid concentration was significantly higher in the Maltitol group compared to both control and Maltitol/maltodextrin group. Faecal parameters were also influenced by the dietary supplementation with Maltitol: the amount of dry matter in feces decreased and alpha-glucosidase activity increased. These effects lasted 28 days in the Maltitol only group, whereas they stopped some days after the switch to maltodextrin in the Maltitol/maltodextrin group. Maltitol could induce prebiotic-like effects.
Y Bouhnik - One of the best experts on this subject based on the ideXlab platform.
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A digestive tolerance study of Maltitol after occasional and regular consumption in healthy humans
European Journal of Clinical Nutrition, 2003Co-Authors: A Ruskoné-fourmestraux, F Bornet, A Attar, D Chassard, B Coffin, Y BouhnikAbstract:Aim : We aimed to evaluate the gastro-intestinal tolerance to an indigestible bulking sweetener containing sugar alcohol using a double-blind random cross-over study. Method : In order to simulate their usual pattern of consumption, 12 healthy volunteers ingested Maltitol or sucrose throughout the day, either occasionally (once a week for each sugar, first period) or regularly (every day for two 9 day periods, second period). In both patterns of consumption, daily sugar doses were increased until diarrhea and/or a grade 3 (ie severe) digestive symptom occurred, at which the dose level was defined as the threshold dose (TD). Results : In the first period (occasional consumption), the mean TD was 92±6 g with Maltitol and 106±4 g with sucrose ( P =0.059). The mean intensity of digestive symptoms was 1.1 and 1.3, respectively ( P =NS). Diarrhea appeared in six and one subjects respectively ( P =0.035). In the second period (regular consumption), the mean TD was 93±9 g with Maltitol and 113±7 g with sucrose ( P =0.008). The mean intensity of digestive symptoms was 1.7 and 1.2, respectively ( P =NS). However, diarrhea appeared in eight and three subjects, respectively ( P =0.04). Maltitol and sucrose TDs between the two periods were not different. Conclusion : Under our experimental conditions, in comparison to sucrose: (a) occasional or regular consumption of Maltitol is not associated with severe digestive symptoms; (b) in both patterns of Maltitol consumption, diarrhea frequency is higher, but it appeared only for very high doses of Maltitol, much greater than those currently used; (c) Maltitol does not lead to intestinal flora adaptation after a 9 day period of consumption.
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a digestive tolerance study of Maltitol after occasional and regular consumption in healthy humans
European Journal of Clinical Nutrition, 2003Co-Authors: A Ruskonefourmestraux, A Attar, D Chassard, B Coffin, Francis Bornet, Y BouhnikAbstract:A digestive tolerance study of Maltitol after occasional and regular consumption in healthy humans
Marko Petkovic - One of the best experts on this subject based on the ideXlab platform.
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thermal decomposition of Maltitol spreads
Journal of Thermal Analysis and Calorimetry, 2014Co-Authors: Marko Petkovic, Biljana Pajin, Zita Seres, Vojislav BanjacAbstract:The purpose of this study is to research the thermal properties of spreads with Maltitol. Thermal characteristics of spreads depend on process parameters (temperature, mixer speed rotation). Spreads are produced at different temperatures (30, 35, and 40 °C) and mixer speed rotation (1, 1.33, and 1.67 Hz). The thermogravimetric method shows the peak position and determinate the spread composition. The temperature decomposition of sucrose and Maltitol is two stages (two peaks), and palm fat has a single stage decomposition (one peak). Maltitol peak is dominant for spreads containing 100 and 70 % Maltitol as a sweetener. This peak is sharper than sucrose peak and the inflection point is more expressed. Shape and the position of these peaks in spreads are modified. Peaks of Maltitol, palm fat, and sucrose in spreads are lower and wider because of the grinding process and the interaction between spread ingredients. Increasing the process parameters (temperature, mixer speed rotation), temperatures of these peaks are higher (closer to temperature peak of pure ingredients). The dominant parameter is mixer speed rotation. The most thermally stable spreads with any amount of Maltitol are produced at a temperature of 40 °C and high mixer speed rotation (1.33 and 1.67 Hz), while the least stable Maltitol spreads are produced at minimum process parameters (30 °C, 1 Hz).
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effects of temperature and mixer speed rotation on rheological properties of spreads with Maltitol
Journal of Food Process Engineering, 2013Co-Authors: Marko Petkovic, Biljana Pajin, Jelena TomicAbstract:Sucrose-free spreads containing different share of Maltitol (100, 70 and 30% as a bulking agents) are investigated with the aim to improve energy. Spreads with Maltitol were produced in ball mill. The quality of produced spread mass is determined by moisture, size of the largest cocoa particle, yield stress and Casson plastic viscosity. The lowest energy values have spreads containing 100% Maltitol. Spreads with Maltitol do not have hygroscopic nature (moisture parameters are constant). Regardless of the sweetener type, spreads produced at maximum mixer speed rotation (50 r/min) have the lowest size of largest particle. Spreads containing 100% Maltitol have greater plastic viscosity and significant viscous properties. Dynamic oscillatory measurements showed the spreads with different Maltitol share are the viscoelastic solids, with dominate elastic component. The viscous component is dominant at lower frequencies (frequency <2 Hz). According to the rheology parameters, the best and the worst solution is if sucrose is replaced with Maltitol, as a bulking agent, 100 and 30%, respectively. Practical Application Sugar-free confectionary products have become very popular nowadays. The energy value of spreads could be improved by selection of appropriate sweetener (Maltitol). Hence, the Maltitol share in this study would benefit the reducing energy value of spreads. It would be also useful for the future research to find the optimal Maltitol share in spreads under different process conditions. The results confirm that rheology properties of spreadable food play important role in consumers' acceptability, because they indicate the moment that system starts to flow.
