Oxygen solubility and permeability of carbohydrates
[Display omitted] The saturated oxygen concentration in a series of aqueous solutions of sorbitol (up to 35% w/w) and maltitol (up to 50% w/w) was measured using colorimetric reagent vials based on Rhodazine D. The results indicate that the solubility of oxygen in low-water carbohydrates is consider...
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| Veröffentlicht in: | Carbohydrate research 2005-06, Vol.340 (8), p.1523-1527 |
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| container_title | Carbohydrate research |
| container_volume | 340 |
| creator | Whitcombe, Michael J. Parker, Roger Ring, Stephen G. |
| description | [Display omitted]
The saturated oxygen concentration in a series of aqueous solutions of sorbitol (up to 35% w/w) and maltitol (up to 50% w/w) was measured using colorimetric reagent vials based on Rhodazine D. The results indicate that the solubility of oxygen in low-water carbohydrates is considerably lower than its solubility in pure water. It was concluded that the low-oxygen solubility is a major factor contributing to the barrier properties of low-water content carbohydrates used in the encapsulation of flavours, lipids, peptides and other oxidisable species. |
| doi_str_mv | 10.1016/j.carres.2005.04.001 |
| format | Article |
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The saturated oxygen concentration in a series of aqueous solutions of sorbitol (up to 35% w/w) and maltitol (up to 50% w/w) was measured using colorimetric reagent vials based on Rhodazine D. The results indicate that the solubility of oxygen in low-water carbohydrates is considerably lower than its solubility in pure water. It was concluded that the low-oxygen solubility is a major factor contributing to the barrier properties of low-water content carbohydrates used in the encapsulation of flavours, lipids, peptides and other oxidisable species.</description><identifier>ISSN: 0008-6215</identifier><identifier>EISSN: 1873-426X</identifier><identifier>DOI: 10.1016/j.carres.2005.04.001</identifier><identifier>PMID: 15882849</identifier><language>eng</language><publisher>Netherlands: Elsevier Ltd</publisher><subject>Barrier ; Carbohydrates - chemistry ; Encapsulation ; Lipid oxidation ; Oxygen - chemistry ; Oxygen permeability ; Oxygen solubility ; Permeability ; Solubility</subject><ispartof>Carbohydrate research, 2005-06, Vol.340 (8), p.1523-1527</ispartof><rights>2005 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c360t-5cbb91f35f11d604f0914525f11037fd3964e479fc3af8c611dcff9d71942f293</citedby><cites>FETCH-LOGICAL-c360t-5cbb91f35f11d604f0914525f11037fd3964e479fc3af8c611dcff9d71942f293</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.carres.2005.04.001$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15882849$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Whitcombe, Michael J.</creatorcontrib><creatorcontrib>Parker, Roger</creatorcontrib><creatorcontrib>Ring, Stephen G.</creatorcontrib><title>Oxygen solubility and permeability of carbohydrates</title><title>Carbohydrate research</title><addtitle>Carbohydr Res</addtitle><description>[Display omitted]
The saturated oxygen concentration in a series of aqueous solutions of sorbitol (up to 35% w/w) and maltitol (up to 50% w/w) was measured using colorimetric reagent vials based on Rhodazine D. The results indicate that the solubility of oxygen in low-water carbohydrates is considerably lower than its solubility in pure water. It was concluded that the low-oxygen solubility is a major factor contributing to the barrier properties of low-water content carbohydrates used in the encapsulation of flavours, lipids, peptides and other oxidisable species.</description><subject>Barrier</subject><subject>Carbohydrates - chemistry</subject><subject>Encapsulation</subject><subject>Lipid oxidation</subject><subject>Oxygen - chemistry</subject><subject>Oxygen permeability</subject><subject>Oxygen solubility</subject><subject>Permeability</subject><subject>Solubility</subject><issn>0008-6215</issn><issn>1873-426X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kE1LxDAQhoMo7rr6D0T25K110qZJcxFE_IKFvSh4C2k60S79WJNW7L83SwvePA3v8MwM8xBySSGmQPnNLjbaOfRxApDFwGIAekSWNBdpxBL-fkyWAJBHPKHZgpx5vwsRuOCnZEGzPE9yJpck3f6MH9iufVcPRVVX_bjWbbneo2tQz43OrsOpovscS6d79OfkxOra48VcV-Tt8eH1_jnabJ9e7u82kUk59FFmikJSm2aW0pIDsyApy5JDhFTYMpWcIRPSmlTb3PBAGWtlKahkiU1kuiLX0969674G9L1qKm-wrnWL3eAVFznLhKABZBNoXOe9Q6v2rmq0GxUFdZCldmqSpQ6yFDAVZIWxq3n_UDRY_g3NdgJwOwEYvvyu0ClvKmwNlpVD06uyq_6_8AvSZnxs</recordid><startdate>20050613</startdate><enddate>20050613</enddate><creator>Whitcombe, Michael J.</creator><creator>Parker, Roger</creator><creator>Ring, Stephen G.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20050613</creationdate><title>Oxygen solubility and permeability of carbohydrates</title><author>Whitcombe, Michael J. ; Parker, Roger ; Ring, Stephen G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c360t-5cbb91f35f11d604f0914525f11037fd3964e479fc3af8c611dcff9d71942f293</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Barrier</topic><topic>Carbohydrates - chemistry</topic><topic>Encapsulation</topic><topic>Lipid oxidation</topic><topic>Oxygen - chemistry</topic><topic>Oxygen permeability</topic><topic>Oxygen solubility</topic><topic>Permeability</topic><topic>Solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Whitcombe, Michael J.</creatorcontrib><creatorcontrib>Parker, Roger</creatorcontrib><creatorcontrib>Ring, Stephen G.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Whitcombe, Michael J.</au><au>Parker, Roger</au><au>Ring, Stephen G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oxygen solubility and permeability of carbohydrates</atitle><jtitle>Carbohydrate research</jtitle><addtitle>Carbohydr Res</addtitle><date>2005-06-13</date><risdate>2005</risdate><volume>340</volume><issue>8</issue><spage>1523</spage><epage>1527</epage><pages>1523-1527</pages><issn>0008-6215</issn><eissn>1873-426X</eissn><abstract>[Display omitted]
The saturated oxygen concentration in a series of aqueous solutions of sorbitol (up to 35% w/w) and maltitol (up to 50% w/w) was measured using colorimetric reagent vials based on Rhodazine D. The results indicate that the solubility of oxygen in low-water carbohydrates is considerably lower than its solubility in pure water. It was concluded that the low-oxygen solubility is a major factor contributing to the barrier properties of low-water content carbohydrates used in the encapsulation of flavours, lipids, peptides and other oxidisable species.</abstract><cop>Netherlands</cop><pub>Elsevier Ltd</pub><pmid>15882849</pmid><doi>10.1016/j.carres.2005.04.001</doi><tpages>5</tpages></addata></record> |
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| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Barrier Carbohydrates - chemistry Encapsulation Lipid oxidation Oxygen - chemistry Oxygen permeability Oxygen solubility Permeability Solubility |
| title | Oxygen solubility and permeability of carbohydrates |
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