Poly-Sugar: Modification of Poly(vinyl Alcohol)
作者:
A.M. Usmani,
I.O. Salyer,
期刊:
Journal of Macromolecular Science: Part A - Chemistry
(Taylor Available online 1979)
卷期:
Volume 13,
issue 7
页码: 937-952
ISSN:0022-233X
年代: 1979
DOI:10.1080/00222337908066619
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
This paper describes the attachment of sugar (sucrose) onto low molecular weight poly(vinyl alcohols) (etherification) to produce a new class of synthetic sweetener. Because of its regulated molecular weight, the new sweetener would pass through the digestive tract and be excreted in its original molecular form. We have termed the new class of sweeteners poly-sugar. The etherification of sucrose with poly(vinyl alcohol) can be carried out either in dimethyl sulfoxide or water. We have prepared poly-sugars with varying degrees of etherification (3.4–5.4). Highly etherified products were bitter, but a poly-sugar with a 4.23 degree of etherification was sweet without any bitter aftertaste.
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