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

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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.

Original languageEnglish
JournalFood Research International
Issue number5
Pages (from-to)409-415
Number of pages7
Publication statusPublished - Jun 2004

    Research areas

  • Crystallisation, Differential scanning calorimetry, Fourier transform infrared spectroscopy, Glass transition temperature, Sugar alcohols

ID: 299428494