Sugars and Sugar Derivatives

General description D-Mannitol, a naturally occurring six-carbon sugar alcohol or polyol, is found in plants such as algae, onions, grasses, and olives. It is considered safe due to its relatively lower glycemic index than sucrose.

General description D-Mannitol, a naturally occurring six-carbon sugar alcohol or polyol, is found in plants such as algae, onions, grasses, and olives. It is considered safe due to its relatively lower glycemic index than sucrose.

Application May be used for washing spheroplasts and in isoelectric focusing to minimize endoosmotic flow in agarose gels. May be used to induce osmotic stress.

Application May be used for washing spheroplasts and in isoelectric focusing to minimize endoosmotic flow in agarose gels. May be used to induce osmotic stress.

Application May be used for washing spheroplasts and in isoelectric focusing to minimize endoosmotic flow in agarose gels. May be used to induce osmotic stress.

Application May be used for washing spheroplasts and in isoelectric focusing to minimize endoosmotic flow in agarose gels. May be used to induce osmotic stress.

Application May be used for washing spheroplasts and in isoelectric focusing to minimize endoosmotic flow in agarose gels. May be used to induce osmotic stress.

Application May be used for washing spheroplasts and in isoelectric focusing to minimize endoosmotic flow in agarose gels. May be used to induce osmotic stress.

Canned foods are most often prone to flat-sour spoilage due to contamination by either mesophilic or thermophilic aerobic spore-formers. Inadequate heat processing is commonly responsible for flat-sour spoilage since spores of mesophilic bacteria

Canned foods are most often prone to flat-sour spoilage due to contamination by either mesophilic or thermophilic aerobic spore-formers. Inadequate heat processing is commonly responsible for flat-sour spoilage since spores of mesophilic bacteria

Canned foods are most often prone to flat-sour spoilage due to contamination by either mesophilic or thermophilic aerobic spore-formers. Inadequate heat processing is commonly responsible for flat-sour spoilage since spores of mesophilic bacteria

Diethyl malonate is diethyl ester of malonic acid. It is widely used as a versatile building block for introducing the malonate functional group into molecules.