Investigations to Explore Molecular Interactions and Sweetness Response of Polyhydroxy Compounds with Amino Acids in Aqueous Systems

[Image: see text] In conjunction with the development of people’s living standards, the modern world demands good-quality food such as sweets, candies, chocolates, diet drinks, beverages, and so on, but because of obesity and other health issues people concentrate more on sugar-free or low-calorie products. Polyols are such a kind of food with desirable qualities, and they play a role in controlling the blood glucose level in diabetic patients. The density (ρ) and sound speed (u) of sugar alcohol in water and in (0.02, 0.04, and 0.06) mol kg(–1)l-arginine solutions at different temperatures (293.15–318.15 K) and atmospheric pressure were measured by using Anton Paar DSA5000M. Experimental density and sound velocity data were further used to compute volumetric and acoustic parameters such as apparent molar volume (Ø(V)), partial molar volume (Ø(V)(0)), compressibility (Ø(k)(0)), expansibility (Ø(E)(0)), and so on. The positive trends of apparent molar volume (Ø(V)), and partial molar volume Ø(V)(0)), values indicate strong hydrophilic interactions in ternary solutions. These interactions give a complete picture about solvation behavior, the effect of temperature, and hydrogen bonding present among (galactitol + l-arginine) mixtures. The apparent specific volume values were calculated, and it was found that these values of the investigated mixtures lie on the borderline with the reported values of sweeteners. This study may offer a new vision in elucidation of mechanistic modifications between sugar alcohol, amino acid, and their mode of interactions.