TY - CHAP

T1 - Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization

AU - Lim, Miang Hoong

AU - Lampen, Ben

AU - Siow, Lee Fong

AU - Rades, Thomas

PY - 2010/5/14

Y1 - 2010/5/14

N2 - Crystallization of sugars produces signifi cant effects on the sensory and physical properties of food. Whereas crystallization of sucrose has received much attention, crystallization of polyols has not been well researched. Lactitol ([+] - 4 - O - â - D -galactopyranosyl - D - glucitol), a polyol, is being used increasingly as a sweetener in foods. This project studied the crystallization behavior of lactitol in order to better control the processing and quality of lactitol products. It was studied using two main approaches: (a) the melting enthalpy of the crystallizing lactitol samples and (b) their moisture sorption. The degree of crystallinity of lactitol during storage was determined by the melting enthalpy during storage. An iterative modeling equation was developed to describe the crystallization behavior of lactitol based on its moisture - sorption pattern. This model was based on the moisture adsorption of the amorphous lactitol, the moisture desorption of the crystalline lactitol, and the crystallizing lactitol, which was modeled using the Avrami equation. The rate of crystallization increased with increased temperature and relative humidity (RH). Lactitol crystallized down to 30% RH at 20 ° C and down to 22% RH at 32 ° C. The glass transition temperature of lactitol was successfully used to predict whether crystallization would occur at different storage temperatures and relative humidities.

AB - Crystallization of sugars produces signifi cant effects on the sensory and physical properties of food. Whereas crystallization of sucrose has received much attention, crystallization of polyols has not been well researched. Lactitol ([+] - 4 - O - â - D -galactopyranosyl - D - glucitol), a polyol, is being used increasingly as a sweetener in foods. This project studied the crystallization behavior of lactitol in order to better control the processing and quality of lactitol products. It was studied using two main approaches: (a) the melting enthalpy of the crystallizing lactitol samples and (b) their moisture sorption. The degree of crystallinity of lactitol during storage was determined by the melting enthalpy during storage. An iterative modeling equation was developed to describe the crystallization behavior of lactitol based on its moisture - sorption pattern. This model was based on the moisture adsorption of the amorphous lactitol, the moisture desorption of the crystalline lactitol, and the crystallizing lactitol, which was modeled using the Avrami equation. The rate of crystallization increased with increased temperature and relative humidity (RH). Lactitol crystallized down to 30% RH at 20 ° C and down to 22% RH at 32 ° C. The glass transition temperature of lactitol was successfully used to predict whether crystallization would occur at different storage temperatures and relative humidities.

KW - Crystallization of sugars - significant effects on sensory and physical properties of food

KW - Extent of crystallization - indicated by melting enthalpy of water

KW - Lactitol - sweetener in foods

KW - Lactitol crystallization - enhanced by water plasticization

KW - mass transfer - movement of molecules

KW - Physical changes in confectionery products - focus on lactitol crystallization

KW - polyols - sugar alcohols or polyhydric alcohols

UR - http://www.scopus.com/inward/record.url?scp=84886126106&partnerID=8YFLogxK

U2 - 10.1002/9780470958193.ch20

DO - 10.1002/9780470958193.ch20

M3 - Book chapter

AN - SCOPUS:84886126106

SN - 9780813812731

SP - 271

EP - 282

BT - Water Properties in Food, Health, Pharmaceutical and Biological Systems

PB - Wiley-Blackwell

ER -