Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols
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Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols. / McFetridge, Janet; Rades, Thomas; Lim, Miang.
I: Food Research International, Bind 37, Nr. 5, 06.2004, s. 409-415.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols
AU - McFetridge, Janet
AU - Rades, Thomas
AU - Lim, Miang
PY - 2004/6
Y1 - 2004/6
N2 - Low and high molecular weight hydrogenated starch hydrolysates (HSH) were added to amorphous isomalt and lactitol, and the glass transition temperature (Tg) and crystallisation behaviour was monitored during storage at 80% relative humidity. Prior to storage, only one Tg was detected in all the binary mixtures when scanned in the differential scanning calorimetry and the Tg was in the temperature range between the Tg of the individual components. When the amorphous samples were stored in humid conditions, more than one Tg were detected. The Tg at the lowest temperature rapidly decreased during storage as the moisture uptake increased but then stabilised at approximately -40°C. The maximum moisture uptake of the samples was 40% (w/w) and resulted in the formation of a transparent viscous solution. Eventually crystallisation was observed. It was found that both the low and the high molecular weight HSH reduced the crystallisation of isomalt, but the low molecular HSH was the most effective.
AB - Low and high molecular weight hydrogenated starch hydrolysates (HSH) were added to amorphous isomalt and lactitol, and the glass transition temperature (Tg) and crystallisation behaviour was monitored during storage at 80% relative humidity. Prior to storage, only one Tg was detected in all the binary mixtures when scanned in the differential scanning calorimetry and the Tg was in the temperature range between the Tg of the individual components. When the amorphous samples were stored in humid conditions, more than one Tg were detected. The Tg at the lowest temperature rapidly decreased during storage as the moisture uptake increased but then stabilised at approximately -40°C. The maximum moisture uptake of the samples was 40% (w/w) and resulted in the formation of a transparent viscous solution. Eventually crystallisation was observed. It was found that both the low and the high molecular weight HSH reduced the crystallisation of isomalt, but the low molecular HSH was the most effective.
KW - Crystallisation
KW - Differential scanning calorimetry
KW - Fourier transform infrared spectroscopy
KW - Glass transition temperature
KW - Sugar alcohols
UR - http://www.scopus.com/inward/record.url?scp=2542600800&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2004.01.005
DO - 10.1016/j.foodres.2004.01.005
M3 - Journal article
AN - SCOPUS:2542600800
VL - 37
SP - 409
EP - 415
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 5
ER -
ID: 299428494