Menthol → Sorbitol

반응식

[CH2:1]([OH:23])[C@H:2]1[O:7][C@@H:6]([O:8][C@H]2[C@H](O)[C@@](O)(CO)O[C@@H]2CO)[C@H:5]([OH:20])[C@@H:4]([OH:21])[C@H:3]1[OH:22].C1(C)CCC(C(C)C)C(O)C1>>[OH:8][CH2:6][C@@H:5]([C@H:4]([C@@H:3]([C@@H:2]([CH2:1][OH:23])[OH:7])[OH:22])[OH:21])[OH:20]

참가 물질

반응물 2

HCID 1254Menthol

HCID 11333Lactulose

생성물 1

HCID 5780Sorbitol수율 31.3%

실험 절차

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.

후처리

temperatureby heating

출처 및 근거

ORD 기록: ord-9a9299c1125e430eaaa8692f32e3d55c
출처 데이터셋: uspto-grants-1985_08
DOI: 10.6084/m9.figshare.5104873.v1
특허 번호: US04537763

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