Chondrin
Chondrin is a bluish-white gelatin-like substance, being a protein–carbohydrate complex and can be obtained by boiling cartilage in water. The cartilage is a connective tissue that contains cells embedded in a matrix of chondrin. Chondrin is made up of two proteins See also External
Phototropins are part of the phototropic sensory system in plants that causes various environmental responses in plants
Phototropins are photoreceptor proteins (more specifically, flavoproteins) that mediate phototropism responses in various species of algae, fungi and higher plants. Note: Flavoproteins are proteins that contain a nucleic acid derivative of riboflavin. These proteins are involved in a w
United States v. Forty Barrels and Twenty Kegs of Coca-Cola, 241 U.S. 265 (1916)
United States v. Forty Barrels and Twenty Kegs of Coca-Cola, 241 U.S. 265 (1916), was a federal suit under which the government unsuccessfully attempted to force The Coca-Cola Company to remove caffeine from its product. Context In 1906, Harvey Washington Wiley was the head of
Cryptanaerobacter phenolicus transforms phenol into benzoate via 4-hydroxybenzoate
Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservatives. Benzoic acid is an important precursor for the industrial synthesis of many other organic substances. The salts a
Castoreum
Castoreum is a yellowish exudate from the castor sacs of mature beavers. Beavers use castoreum in combination with urine to scent mark their territory. Both beaver sexes have a pair of castor sacs and a pair of anal glands, located in two cavities under the skin be
Xylitol: sweetener and laxative from hell
Xylitol, a natural sugar alcohol, has gained popularity as a low-calorie sweetener and the peddlers have attributed numerous health benefits to their product. This post is going to focus on one that doesn’t get nearly enough attention except in the countries where it was banned in things like
Xylitol production by fermentation from discarded biomass is one of the most valuable renewable chemicals
Xylitol occurs naturally in small amounts in plums, strawberries, cauliflower, and pumpkin; humans and many other animals make trace amounts during metabolism of carbohydrates. Unlike most sugar alcohols, xylitol is achiral. Most other isomers of pentane-1,2,3,4,5-pentol are chiral, but xylito
History of xylitol
Emil Fischer, a German chemistry professor, and his assistant Rudolf Stahel isolated a new compound from beech wood chips in September 1890 and named it Xylit, the German word for xylitol. The following year, the French chemist M.G. Bertrand isolated xylitol syrup by processing wheat and oat straw
Xylitol
Xylitol is a chemical compound with the formula C5H12O5, or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular stereoisomer with that structural formula. It is a colorless or white crystalline solid that is freely soluble in water. It can be classified as a polyalcohol and a sugar alcoho
The Food Chemicals Codex (FCC) has been published since 1966
Scope The FCC features more than 1,250 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids), flavoring agents, vitamins, and functional food ingredients (such as lycopene, olestra, and short chain fructooligosacchari
The Codex Alimentarius (International Food Code)
The Codex Alimentarius (Latin for ‘Food Code’) is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization of the United Nations relating to food, f