China
Africa
Explore chapters and articles related to this topic
Excipients and Their Attributes in Granulation
Published in Dilip M. Parikh, Handbook of Pharmaceutical Granulation Technology, 2021
Sugar alcohols or polyols are polyhydric alcohols that occur naturally and can be synthetically produced from sugars and resemble sugars in that some exhibit significant sweetness but since they are polyols, they do not have the same incompatibilities as reducing sugars. They are also non-cariogenic and have a much lower glycemic index than sugar. These compounds are used in food products, confections, and pharmaceuticals. Most are available in different particle size grades in crystalline as well as granular form. As most manufacturers prefer to manufacture tablets by direct compression whenever possible, these products are positioned for direct compression applications through wet granulation of the sugar alcohols is not uncommon. In studying the granulation performance of three sugar alcohols – mannitol, sorbitol, and xylitol – in different amounts as compared to sucrose, researchers found that the increased viscosity of the liquid bridges formed, as a result of the partial dissolution of the sugars, strongly contributed to the agglomeration process. The viscosity influenced the liquid mobility and distribution of the solution. As with any soluble filler-diluent-binder, its solubility in the granulating fluid (typically water) is expected to have some influence in the process (visible in torque rheometry measurements) and the outcome of granule and tablet properties.
Personal Weight Loss Strategies in Obesity
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
Some currently popular sweeteners include Splenda®, Truvia®, and Monk fruit sweeteners. Sucralose (marketed as Splenda®) is derived from sucrose and probably has the most authentic sugar flavor when compared with saccharin and aspartame (Quinlan & Jenner, 2006). As of 2008 it is believed to be the most widely used sweetener in the United States (Sylvetsky & Rother, 2016). Steviol glycoside sweeteners (commonly called stevia) are a class of zero-calorie sweeteners derived from the Stevia rebaudiana plant, which is native to parts of South America. Luo han guo sweeteners are derived from the Siraitia grosvenorii plant or Monk fruit which is native to parts of China and Thailand. Both stevia and Monk fruit sweeteners are relatively recent arrivals on the United States market (circa 2008). The largest-by-weight ingredient of Truvia® (which is sold as a stevia-based “natural” sweetener) is in fact not stevia but the sugar alcohol, erythritol (“Truvia FAQ”, 2018). Sugar alcohols, also called polyols, are an example of a nutritive sweetener. While they contain some calories (ranging from 0–3 kcal/g, which is lower than table sugar which has ~4 kcal/g), they are incompletely absorbed by humans, resulting in fewer calories retained following their consumption. Examples of sugar alcohols include xylitol, erythritol, and sorbitol. Sugar alcohols are frequently used in sugar-free candies and chewing gum.
Carbohydrates
Published in Geoffrey P. Webb, Nutrition, 2019
These compounds are mostly sugar alcohols like xylitol and sorbitol that yield fewer calories than sugar because they are incompletely absorbed or metabolised; they typically yield 40–60% of the energy of an equivalent weight of sucrose. They can be used in similar amounts to sugar in some food products and they add not just sweetness but also the textural and mouthfeel properties of sugar. They may be used in combination with intense artificial sweeteners to boost their sweetness and reduce the amount that is needed. These sugar replacers do not promote dental caries and because they are only slowly and partially absorbed, they do not cause the same large rises in blood glucose and insulin that sugar does, which may be particularly useful for diabetics. However, if they are eaten in large amounts, then because of their limited absorption, large amounts of them may enter the large bowel. This can have an osmotic effect and increase bacterial fermentation leading to diarrhoea and flatulence and so they are not used to sweeten soft drinks.
COVID-19: quarantine, isolation, and lifestyle diseases
Published in Archives of Physiology and Biochemistry, 2023
Heena Rehman, Md Iftekhar Ahmad
The glycaemic response of the body directly depends on the amount of carbohydrate consumed. The recommended carbohydrate depends on the metabolic needs of a person, the type of medication, insulin, and individual preferences. For better management of diabetes, foods with added sugars and refined grains should be limited (American Diabetes Association 2019). Glycaemic control can be improved by choosing foods with a low glycaemic index. Lower glycaemic foods and whole grains, and minimally processed foods have a low glycaemic index. Sugar alcohols such as maltitol and sorbitol can be used as sugar substitutes. Fifty grams of fibre per day has been shown to improve glycaemic control (American Diabetes Association 2013). The Mediterranean diet containing unsaturated fats helps in controlling sugar levels. A higher intake of protein (28–40% of total kcal) has been shown to improve glycaemic control (Layman and Baum 2004).
Efficiency of Bacillus subtilis metabolism of sugar alcohols governs its probiotic effect against cariogenic Streptococcus mutans
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2020
Danielle Duanis-Assaf, Doron Steinberg, Moshe Shemesh
One of the most cariogenic bacteria in the oral cavity is Streptococcus mutans [17]. S. mutans can adhere to dental surfaces using adhesion-like proteins. After the initial adhesion, S. mutans secretes enzymes producing extracellular polysaccharides (EPS), which are considered important for further bacterial adhesion and acceleration of biofilm formation [16,18]. S. mutans accumulation as a dental biofilm is the result of the bacteria's self-adhesion mechanisms, but is also highly dependent on dietary components. The correlation between sucrose, biofilm formation and caries has been well documented in the literature [19,20]. Sucrose increases biofilm biomass, since it serves as a substrate for EPS production [19], and its fermentation by cariogenic bacteria generates organic acids [20]. One approach to controlling biofilm formation and the development of caries is replacement of sucrose with sugar alcohols [21]. Nonetheless, the frequent use of sugar alcohols in various products has been shown to result in bacterial adaptation [22]. That leads to insufficient decrease in biofilm biomass and adhesiveness of bacterial plaque or the growth of mutans streptococci [23]. Moreover, it was shown that sugar alcohols induce an expression of the biofilm-related genes in S. mutans [24].
Use of sorbitol as pharmaceutical excipient in the present day formulations – issues and challenges for drug absorption and bioavailability
Published in Drug Development and Industrial Pharmacy, 2019
Ranjeet Prasad Dash, Nuggehally R. Srinivas, R. Jayachandra Babu
Sugar alcohols, because of being produced from their respective aldose sugars, are also known as alditols. These are low molecular weight easily digestible carbohydrates obtained by substituting the aldehyde group with a hydroxyl group [1]. Primarily, sugar alcohols are classified as hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol), and mixtures of hydrogenated mono, di, and/or oligosaccharides (hydrogenated starch hydrolysates) [2]. Amongst these sugar alcohols, sorbitol (Figure 1) has gained significant attention in the past few years because of its wide usage as a pharmaceutical excipient and its influence on the disposition and pharmacokinetics of certain drugs. Sorbitol (i.e. d-glucitol) is a six-carbon sugar alcohol that was discovered by a French chemist in the berries of the mountain ash in 1872. It is also found in fresh fruits such as apples, pears, peaches, apricots and nectarines as well as in dried fruits, such as prunes, dates, raisins, and in some vegetables [3]. Chemically, sorbitol can be produced from glucose or sucrose, by hydrogenation at high temperature [4]. Sorbitol can also be produced by bacteria such as Zymomonas mobilis and Candida boidini, by an enzymatic process [5,6].