Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

“…In contrast to the results shown in the present work, Tao et al (2021) studied the interaction of curdlan (an extracellular microbial polysaccharide from Alcaligenes faecalis ) gel (3% wt/wt) with erythritol (0, 1, 3, 5, 7 and 9%) in deionized water, and showed that an increase in the erythritol concentration favored the water holding capacity, probably due to the formation of intermolecular, cross‐linking hydrogen bonds between the ‐OH groups of curdlan and erythritol. In contrast to the results shown in the present work, Wan et al (2021) examined the effect of different concentrations of erythritol, xylitol and sorbitol (10, 20 and 30% wt/wt) on the water holding capacity of low‐methoxyl pectin gels and reported that only increasing the concentrations of xylitol and sorbitol negatively affected the water holding capacity.…”

“…Erythritol is a polyol that occurs naturally in many fruits, mushrooms, and fermented foods. It is the sole non‐caloric bulk sweetener, displaying a caloric value of only 0.2 kcal/g and a zero glycemic index, as opposed to sucrose, which has a caloric value of 3.9 kcal/g and a glycemic index of 100 (Tao et al, 2021). It possesses high acid and temperature stability, non‐reducing, tooth‐friendly properties, and is suitable for diabetics.…”

Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics

“…The gel system displayed shear-thinning behavior and low viscosity when the polyols were not added; however, the inclusion of polyols does not modify the shear-thinning behavior but does affect the viscosity of the ink, which is related to the gel formation [ 38 , 40 , 41 ]. With the addition of polyols, the change of viscosities in all inks were similar with the trend of yield stress at low shear rates, which reached a maximum after adding 10 g erythritol and then gradually decreased, this result indicated that excessive polyols would prevent the gel chains from aggregating to form gels [ 42 ]. At high shear rate, the viscosity increases with the increase of polyol content.…”

Significant Performance Improvement of Thermoplastic Polyurethane Composites by Multiple Effects of Monodispersed Graphene: Micro‐Crosslinking, Isolation, and Induced Crystallization

“…The monodispersion of FGr has also benefited from the good compatibility between FGr and polyurethane for the strong hydrogen bonds might be formed between the polar groups (e.g., urethane groups, ether bonds) in polymer chains and those in FGr (e.g., hydrogen groups, amino groups). [33][34][35][36][37][38] As the monodispersed FGr in TPCs increases, the number of hydrogen bonds increases, proved by the increase of hydrogen bond index (HIB) in IR spectra (Figure S3 and Table S2, Supporting Information). [31] Therefore, in addition to the crosslinking node of hard segment phase in the crosslinking network of TPCs, FGr has acted as the second one, which will be helpful to the performance improvement of TPCs.…”