Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols

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Standard

Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols. / McFetridge, Janet; Rades, Thomas; Lim, Miang.

In: Food Research International, Vol. 37, No. 5, 06.2004, p. 409-415.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

McFetridge, J, Rades, T & Lim, M 2004, 'Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols', Food Research International, vol. 37, no. 5, pp. 409-415. https://doi.org/10.1016/j.foodres.2004.01.005

APA

McFetridge, J., Rades, T., & Lim, M. (2004). Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols. Food Research International, 37(5), 409-415. https://doi.org/10.1016/j.foodres.2004.01.005

Vancouver

McFetridge J, Rades T, Lim M. Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols. Food Research International. 2004 Jun;37(5):409-415. https://doi.org/10.1016/j.foodres.2004.01.005

Author

McFetridge, Janet ; Rades, Thomas ; Lim, Miang. / Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols. In: Food Research International. 2004 ; Vol. 37, No. 5. pp. 409-415.

Bibtex

@article{698e773e43f94be5bb25646201c55e32,
title = "Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols",
abstract = "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.",
keywords = "Crystallisation, Differential scanning calorimetry, Fourier transform infrared spectroscopy, Glass transition temperature, Sugar alcohols",
author = "Janet McFetridge and Thomas Rades and Miang Lim",
year = "2004",
month = jun,
doi = "10.1016/j.foodres.2004.01.005",
language = "English",
volume = "37",
pages = "409--415",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
number = "5",

}

RIS

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