Brown Sugar and Health by I. I. Brekhman and I. F. Nesterenko (Auth.)

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By I. I. Brekhman and I. F. Nesterenko (Auth.)

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Its molecular weight is 390 and the chemical 42 WHAT WE KNOW A B O U T BROWN S U G A R composition is C 2 4 H 3 8 O 4 . It was established that the substance was a natural complex of ethyl phthalic acid ether and 2R-2-ethylhexanol. The content of this substance in brown sugar is variable, from trace amounts to total absence. A. Semenov has separated a somewhat more polar group of sub­ stances which he has called a lactone fraction. This yielded a crystal­ line substance having the empirical formula C e H i o O s which has been given the structure of a lactone of 2-methylribonic acid.

But xylitol is ten times more expensive than ordinary sugar, there are not the same abundant sources of the raw material as there are for cane and beet sugar, so it is scarcely feasible that this sugar will make much head­ way. More promising, perhaps, is hesperidin, which American and Japanese researchers have extracted from the skins of mandarin oranges and grapefruit. By means of chemical reactions and bacterial ferments this bitter product is converted into a purified sweet sub­ stance, which when combined with a small amount of fructose yields a powder that readily dissolves in water and is suited in principle for use by the confectionery industry.

Other dominating free amino acids are: aspartic acid, leucine, isoleucine, valine, alanine and glycine. 3% maximum). Small amounts of polyethylene polyamines have been found. HeterocycHc compounds are also among the nitrogenous substances found in molasses. Some of them relate to melanoidins — coloured polymer components. Purines and pyrimidines have been detected among monomer heterocycles. 2—3%; it is comparatively easy to separate in its pure form. One of the substances giving molasses its smell is acetopyrrole.

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