Alditols

Definition

Alditols are polyhydric alcohols derived from the reduction of monosaccharides, where the carbonyl group (C=O) is reduced to a hydroxyl group (-OH). They are important intermediates in the reactions of monosaccharides and have various applications in the food and pharmaceutical industries.

5 Must Know Facts For Your Next Test

1. Alditols are formed by the reduction of the carbonyl group (C=O) in monosaccharides, converting them to primary alcohols with multiple hydroxyl groups.
2. The most common alditols are sorbitol, mannitol, xylitol, and erythritol, which are used as sweeteners, bulking agents, and in the production of pharmaceuticals.
3. Alditols are generally less sweet and have a lower caloric content compared to their corresponding monosaccharides, making them popular sugar substitutes.
4. Alditols are resistant to fermentation by many microorganisms, which contributes to their use as sweeteners in sugar-free and diabetic-friendly products.
5. The reduction of monosaccharides to alditols can be carried out using various reducing agents, such as hydrogen gas in the presence of a catalyst or sodium borohydride.

Review Questions

• Explain the relationship between monosaccharides and alditols, and describe the significance of this conversion in the context of 25.6 Reactions of Monosaccharides.
  • Alditols are derived from the reduction of monosaccharides, where the carbonyl group (C=O) is converted to a hydroxyl group (-OH). This conversion is an important reaction in the context of 25.6 Reactions of Monosaccharides, as it represents a key step in the modification and transformation of these simple sugars. The reduction of monosaccharides to alditols can lead to changes in their physical and chemical properties, affecting their reactivity, sweetness, and potential applications in the food and pharmaceutical industries. Understanding the relationship between monosaccharides and alditols is crucial for comprehending the various reactions and transformations that can occur with these fundamental carbohydrate units.
• Describe the structural features and properties of alditols that make them useful in the context of 25.6 Reactions of Monosaccharides.
  • Alditols possess several structural features and properties that contribute to their significance in the context of 25.6 Reactions of Monosaccharides. As polyhydric alcohols, alditols have multiple hydroxyl groups, which can participate in various chemical reactions and interactions. Their reduced carbonyl group also makes them less reactive and more stable compared to their corresponding monosaccharides. Additionally, alditols are generally less sweet and have lower caloric content, making them attractive sugar substitutes in food and pharmaceutical applications. Furthermore, their resistance to fermentation by many microorganisms enhances their utility in the development of sugar-free and diabetic-friendly products. These unique characteristics of alditols play a crucial role in the reactions and transformations of monosaccharides, as described in the 25.6 Reactions of Monosaccharides chapter.
• Analyze the significance of alditols in the context of 25.6 Reactions of Monosaccharides, and discuss their potential applications and impact on the food and pharmaceutical industries.
  • Alditols are of great significance in the context of 25.6 Reactions of Monosaccharides due to their versatility and wide-ranging applications. As reduced forms of monosaccharides, alditols exhibit unique properties that make them valuable intermediates and products in various chemical transformations. Their reduced carbonyl group and multiple hydroxyl groups allow them to participate in a variety of reactions, leading to the synthesis of more complex carbohydrates, pharmaceuticals, and other valuable compounds. Moreover, the reduced sweetness and caloric content of alditols make them attractive sugar substitutes, with applications in the development of sugar-free and diabetic-friendly food and pharmaceutical products. The resistance of alditols to fermentation by many microorganisms further enhances their utility in these industries. By understanding the reactions and transformations of monosaccharides, as described in the 25.6 Reactions of Monosaccharides chapter, researchers and manufacturers can leverage the properties of alditols to create innovative and impactful solutions in the food, pharmaceutical, and broader chemical sectors.

Related terms

Monosaccharides:

The simplest form of carbohydrates, consisting of a single sugar unit, which can be further metabolized or used as building blocks for more complex carbohydrates.

Reduction:

A chemical reaction in which the oxidation state of a substance is decreased, typically by the addition of hydrogen or the removal of oxygen.

Polyhydric Alcohols: Organic compounds containing multiple hydroxyl (-OH) groups, which are commonly used as sweeteners, humectants, and in the production of various chemicals.