Reference

Nutritional and biochemical investigations on disaccharide alcohols

Nutritional and biochemical investigations on disaccharide alcohols. Grupp, Uta; Siebert, Guenther; Gerlach, Heike; Zehner, Albrecht (Dep. Biol. Chem., Univ. Hohenheim, Hohenheim, Ger.). Nutr. Metab., 21(Suppl. 1), 63-5 (English) 1977. CODEN: NUMEBI. DOCUMENT TYPE: Journal CA Section: 18 (Animal Nutrition) Section cross-reference(s): 9 The caloric value of Palatinitol (I) [64519-82-0], an equimolar mixt. of isomaltitol (II) [534-73-6] and .alpha.-D-glucopyranosido-1,6-mannitol [20942-99-8] was 40-50% of that of sucrose or starch. No more than 0.6% of an oral dose of 5 g/rat/day or 100 g to humans was excreted per se in the urine. The renal thresholds of I and II were 29.5 and 11.8 mM, resp., and no hydrolysis products were obsd. in the urine. Clearance rates from the blood were 0.52 and 1.03 mL/min.

Baking effects of the sugar substitute palatinit (isomalt)

Baking effects of the sugar substitute palatinit (isomalt). Part 2. Cookie and biscuit doughs. Brack, G.; Seibel, W.; Bretschneider, F. (Bundesforschungsanst. Getreide Kartoffelverarbeitung, Detmold D-4930, Fed. Rep. Ger.). Getreide, Mehl Brot, 40(9), 269-74 (German) 1986. CODEN: GEMBAN. ISSN: 0367-4177. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Because of its rather low soly., palatinit [64519-82-0] presented problems when used as a sweetening agent in the prepn. of shortcakes and similar products. The quality of the products could be improved by using starch [9005-25-8] along with the palatinit. Palatinit was useful in prepg. whole-grain bakery products. The hygroscopicity of bakery products prepd. with palatinit was similar to that of sucrose-based products.