Topic
Arabitol
About: Arabitol is a research topic. Over the lifetime, 388 publications have been published within this topic receiving 8398 citations. The topic is also known as: D-(+)-Arabitol & D-arabitol.
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Patent•
13 Feb 1986
TL;DR: In this paper, a microorganism of the genus Brettanomyces is used to prepare a polyhydric alcohol, mainly arabitol, by cultivating a novel microorganisms.
Abstract: PURPOSE:To prepare a polyhydric alcohol mainly arabitol, by cultivating a novel microorganism of the genus Brettanomyces in preparation of the polyhydric alcohol CONSTITUTION:A microorganism of the genus Brettanomyces, eg Brettanomyces sp SN-88 strain (FERM-P No7595), is cultivated in a culture medium containing a fermentable saccharide, eg glucose, as a main carbon source under aerobic conditions, and the aimed polyhydric alcohol accumulated in the culture fluid is separated and collected by the well-known means, filtration or ion exchange or adsorption chromatography, etc
1 citations
Patent•
03 Aug 1984
TL;DR: In this paper, the authors proposed a method to produce the titled compound useful as a food additive, etc., economically in an industrial scale, preventing the discoloration of the product and the contamination with the solvent, by incubating a triose, a tetraose, polysaccharide, etc.
Abstract: PURPOSE: To produce the titled compound useful as a food additive, etc., economically in an industrial scale, preventing the discoloration of the product and the contamination with the solvent, by incubating a triose, a tetraose, a polysaccharide, a sugar alcohol, etc. and a higher fatty acid in the presence of a hydrolase. CONSTITUTION: The objective compound can be prepared by incubating (A) a triose (e.g. maltotriose), tetraose (e.g. cellotetraose), polysaccharide (e.g. cellulose) or sugar alcohol (e.g. arabitol; excluding sorbitol and sorbitan) and (B) a higher fatty acid (e.g. oleic acid) in the presence of (C) a hydrolase (e.g. lipase). COPYRIGHT: (C)1986,JPO&Japio
1 citations
Patent•
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04 Jun 1990
TL;DR: Agar agar extract or agar agar solution is cooled down into gel and the gel and a seasoning solution containing sugar alcohol is charged in vessels to give the dessert food products as mentioned in this paper.
Abstract: PURPOSE:To optimize gelidium jelly to dessert food product or health food product without adverse effect on shape retention by filling vessels with a seasoning solution containing gelidium jelly and sugar alcohol. CONSTITUTION:Agar agar extract or agar agar solution is cooled down into gel and the gel and a seasoning solution containing sugar alcohol is charged in vessels to give the dessert food products. The sugar alcohol is, e.g., hydrogenated starch hydrolysate, hydrogenated maltose syrup, maltitol, maltoilitol, D- sorbitol, D-mannitol, D-xylitol, arabitol, or erythritol. The amount of the sugar alcohol added, and the solid ratio of the gel to the seasoning are more than 1w/v%, when the shape retention of the gel is taken into consideration, while higher than 3w/v% and 1:1 to 6:1, preferably 2:1, when texture and flavor are taken into consideration.
1 citations
TL;DR: The 23Na NMR quadrupolar relaxation in NaDNA aqueous solutions has been investigated in the presence of D(+) and L(-) arabitol and quite different results were produced by the enantiomers.
1 citations
Patent•
14 Jun 1961
TL;DR: In this article, a D-arabitol-producing strain of Hansenula sub pelliculosa is prepared by fermenting under aerobic conditions, a suitable nutrient medium with a Darabalt producing strain is provided, and the process may be continuous.
Abstract: D-arabitol is prepared by fermenting under aerobic conditions, a suitable nutrient medium with a D-arabitol-producing strain of Hansenula. Hansenula sub pelliculosa is the preferred species and the nutrient may be sucrose, glucose and fructose with a source of nitrogen such as yeast extract, casein hydrolysate, urea, or sodium ammonium sulphate, with additional growth factors added such as vitamins, yeast extract or corn steep liquor. A preferred medium is urea, molasses and corn steep liquor, and the medium is aerated, the temperature is not above 40 DEG C. and the process may be continuous. The arabitol is recovered by the use of centrifuge and ion-exchange resin methods. Specification 822,153 is referred to.
1 citations