• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Food Science and Preservation
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• v.11 no.4
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• pp.437-440
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• 2004

To investigate the effects of pre-treatment and packaging materials for dried persimmon during 6 month storage, the citric acid, salt, xylitol, L-cystein was pre-treated on dried persimmon, and then packed with LDPE film($0.06\;{\mu}m$) and N/LDPE($0.06\;{\mu}m$). The rate of moisture contents, browning, fungi and weight loss of dried persimmon pre-treated with citric acid, salt, xylitol, L-cystein were changed a little in N/LDPE, but were highly changed in LDPE. The commodity of dried persimmon packed with N/LDPE was also higher than that of LDPE.

• The korean journal of orthodontics
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• v.27 no.4 s.63
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• pp.539-548
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• 1997

The purpose of this study was to evaluate the effectiveness of gargling solution with 0.05% NaF and 10% Xylitol in orthodontic patients with fixed appliance. The sample consisted of 20 patients who were classified into an experimental group and a control group, 10 patients each. Experimental group was used experimental gargling solution and the control group was used with placebo solution. The change of S. mutans was analysed by culture on MSB and BHI agar plate pre and post 3, 6, 9 weeks. The results were as follows. 1 There were significant reduction in the number of S. mutans C.F.U. between pre and post 3 weeks(p<0.01), 9 weeks(p<0.05) in experimental group 2. There were significant reduction in the ratio of S. mutans C.F.U. to total C.F.U. between pre and post 3, 6, 9 weeks(p<0.01) in experimental group. 3. S. mutans, which were reduced until 3 weeks, did not show significant change after 3, 6, 9 weeks. 4. S. mutans were strongly suppressed until 3 weeks after gargling solution with 0.05% NaF and 10% Xylitol.

• Journal of Dental Anesthesia and Pain Medicine
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• v.24 no.1
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• pp.37-45
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• 2024

Background: The delivery of profound local anesthetics helps children receive successful treatment by reducing fear, anxiety, and discomfort during dental procedures. Local anesthetic injections are the most anticipated stimuli in dental surgery. Children's perceptions of pain can be altered by applying cryotherapy to precool the oral mucosa or by diverting their minds through taste distractions before administering local anesthetic injections. This study aimed to evaluate the efficacy of cryoanesthesia and xylitol sweet-tasting solution at the injection site in 7-10-year-old children. Methods: A total of 42 participants, aged 7-10 years, who underwent dental treatment requiring local anesthesia, were enrolled in the study. The children were randomly divided into three groups. In group I, sterile water was held in the mouth for 2 minutes before anesthetic administration, similar to group II, and in group III, a xylitol sweet-tasting solution was used for 2 minutes before needle insertion. The analysis of pain perception was carried out based on the Visual Analog Scale (VAS) and the Sound, Eyes, and Motor (SEM) scale. For VAS analysis, a one-way analysis of variance (ANOVA) was performed for intergroup comparison, and a post hoc Tukey test was performed for subgroup analysis. For the categorical SEM scale, the Kruskal-Wallis test followed by the post hoc test was performed for intergroup comparison. Where a P value of <0.05 was considered statistically significant at 95% confidence intervals. Results: Cryoanesthesia significantly reduced pain scores on VAS (4.21 ± 1.42) when compared to those on VAS with xylitol sweet-tasting solution (5.50 ± 1.40) and that with sterile water (6.14 ± 2.47). Intergroup comparison of the VAS scores among the three groups was performed using one-way ANOVA, which demonstrated statistically significant differences (P value <0.026) on the VAS scale. Intergroup comparison of the SEM scale was performed using the Kruskal-Wallis test, followed by post hoc comparison, which exhibited statistically significant differences (P < 0.007) among the three groups for the SEM scale. Conclusion: Cryoanesthesia demonstrated higher efficacy in reducing injection pain than that exhibited by the xylitol sweet-tasting solution.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2004.06a
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• pp.310-310
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• 2004

• Journal of the Korean Applied Science and Technology
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• v.15 no.3
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• pp.39-45
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• 1998

In recent years, there has been considerable interest in the development of new functional surfactant including new type of anionic surfactants. Anionic surfactants, ${\alpha}-sulfo$ fatty acids that straight long chain alkyl group having from 12 to 18 carbon atoms, were synthesized with sulfur trioxide-dioxane complex to good yield. Xylitol ${\alpha}-sulfo$ fatty acid esters were obtained by reaction that the acetification and esterification of xylitol, by addition reaction with sodium chloride and hydrolysis respectively. These compounds were a new group of destructible surfactants which readily hydrolyzed and oxidized in natural water reservoirs. Physical properties of these new compounds involved surface tension, critical micelle concentration(cmc), foaming power, emulsion power, and hydrolysis properties, were measured. The cmc values of the compounds by ring method were assumed to $7.0{\times}10^{-3}{\sim}3.0{\times}10^{-2}mol/{\ell}$ range and surface tensions at cmc were $25{\sim}31dyne/cm$ respectively.

• Journal of Microbiology and Biotechnology
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• v.10 no.4
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• pp.564-567
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• 2000

A recombinant Saccharomyces cerevisiae, transformed with the genes encoding xylose reductase (XYL1) and xylitol dehydrogenase (XYL2) orginated from Pichia stipitis CBS 5776, was developed to directly convert xylose to ethanol. A fed-batch fermentation with the recombinant yeast produced 8.7 g ethanol/l with a yield of 0.13 g ethanol/g xylose consumed.

• KSBB Journal
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• v.4 no.2
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• pp.69-73
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• 1989

Batch fermentation runs were made with initial xylose concentrations of 2%, 4%, 8%, and 10%. The maximum yields were 0.46, 0.45, 0.43, and 0.42g ethanol/g xylose for 2%, 4%, 8%, and 10% xylose respectively. Xylitol formation was insignificant over a wide range of sepcific oxygen supply rates and xylose concentrations. The maximum specific productivities were 0.110, 0.110, 0.241, and 0.0961g ethanol/hr-g DCW for 2% through 10% xylose concentration.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.515-522
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• 2013

The purpose of this study was to closely examine the inhibitive effect of erythritol on growth and acidogenic ability of Streptococcus mutans. As expected, the growth of S. mutans was comparably increased with the addition of sucrose. However, xylitol and erythritol remarkably reduced the growth of S. mutans. Growth inhibition was detected at more than 5% of erythritol although xylitol showed growth inhibition effect at all concentrations tested. Growth inhibition effect was monitored with the combination of same concentration of erythritol and other carbohydrates. Combination of 5% or 10% erythritol with xylitol showed effective growth inhibition. Addition of 2.5%, 5%, or 10% erythritol with sorbitol also showed growth inhibition. From these results, erythritol showed potency of growth inhibition of S. mutans, which is involved in dental caries, and was confirmed to be an excellent sugar substitute, which has effect on preventing caries.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.