Crystallization of the supersaturated sucrose solutions in the presence of fructose, glucose, corn syrup and lactose.
Special Symposium - Innovations in Food Technology (LMC Congress)
Innovations in Food Technology - Poster Session (LMC/Food - P1)
Keywords: crystallization, sugars, isothermal calorimetry, water activity
Sugar is the main ingredient of confectionery and formation of the solid crystalline phase of sugars plays an important role in many food products. To control the development of crystalline microstructure in foods, an understanding of the interactions between components and the rates of their reactions during processing and storage is required.
The purpose of the present work was to investigate the crystallization of supersaturated sucrose solutions in presence of 10% of fructose, glucose, corn syrup (DE=40) and lactose. The crystallization was studied using isothermal calorimetry, determination of water activity, measuring the crystal growth by microscopy and texture analysis. Crystallization was studied at temperatures 20°C and 35°C.
The crystallization of pure sucrose solution occurred within one day but the addition of fructose, glucose, corn syrup or lactose led to a slower crystallization. Minimal crystallization was noticed in presence of fructose. Adding glucose or corn syrup to a sucrose solution, the crystallization occurred within a week and that of mixture of sucrose/lactose solution within a month.
It was shown that crystallization leads to increase in water activity and heat flow which both can be used for quantification of the process of crystallization. So the measurement of water activity can be successfully used to the degree of crystallization of the product.. During crystallization the water activity of the sugar solutions increased in parallel with total heat flow, mechanical strength and crystal formation.
See the full pdf manuscript of the abstract.
Presented Wednesday 19, 13:30 to 15:00, in session Innovations in Food Technology - Poster Session (LMC/Food - P1).
