تفاعل #572818

ord-9a9299c1125e430eaaa8692f32e3d55c

معادلة التفاعل

OC[C@H]1O[C@@H](O[C@@H]2[C@@H](CO)O[C@](O)(CO)[C@H]2O)[C@H](O)[C@@H](O)[C@H]1O
lactitol
CC1CCC(C(C)C)C(O)C1
menthol
→
OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)CO
sorbitol
المردود 31.3%

المتفاعلات

—
gum
OC[C@H]1O[C@@H](O[C@@H]2[C@@H](CO)O[C@](O)(CO)[C@H]2O)[C@H](O)[C@@H](O)[C@H]1O
lactitol
CC1CCC(C(C)C)C(O)C1
menthol

الكواشف

لا شيء

ظروف التفاعل

الظروف التفصيلية
See reaction.notes.procedure_details.

المعالجة

  1. 1
    درجة الحرارةby heating

الإجراء التجريبي

After softening 2 kg of gum base by heating, the gum base was added with 6 kg of a crystalline lactitol powder, 160 g of a sweetener, obtained similarly as in EXAMPLE 2, 1 kg of crystalline sorbitol powder, and small amounts of menthol and coloring agent. Thereafter, the mixture was kneaded sufficiently with the use of a roller, and the resultant was shaped into the titled product, in the usual way.

المصدر

DOI: 10.6084/m9.figshare.5104873.v1براءة الاختراع: US04537763uspto-grants-1985_08