Critical water activity of disaccharide/maltodextrin blends

Carbohydrate Polymers

Volumn 79, Issue 4, 2010, Pages 1028-1033

  Sillick, M ^a   Gregson, C M ^a  

^a Firmenich Inc   (United States)

Author keywords

GAB model; Gordon Taylor model; State diagram

Indexed keywords

CRITICAL WATER ACTIVITY; GAB MODEL; GENERAL EQUATIONS; GLASS TRANSITION TEMPERATURE; GORDON-TAYLOR MODEL; MOLECULAR TYPE; MULTICOMPONENTS; WATER ACTIVITY;

CARBOHYDRATES; GLASS; MOISTURE; SUGAR (SUCROSE); SUPERCONDUCTING TRANSITION TEMPERATURE; SYSTEM STABILITY;

GLASS TRANSITION;

EID: 73649105793     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2009.10.035     Document Type: Article

References (27)

1. Bell L.N., and Labuza T.P. Moisture sorption: Practical aspects of isotherm measurement and use (2000), American Association of Cereal Chemists, St. Paul, MN
2. Bouquerand P.-E., Maio S., Meyer F., and Normand V. Moisture stability of maltodextrin-based delivery systems. Food Biophysics 3 (2008) 182-185
3. Celeghin A.G., and Rubiolo A.C. The water content and glass-transition temperature of low calory candy formulations. In: del Pilar Buera M., Welti-Chanes J., Lillford P.J., and Corti H.R. (Eds). Water properties of food, pharmaceutical, and biological materials (2006), CRC Press, Boca Raton, FL 703-708
4. Foster K.D., Bronlund J.E., and Paterson A.H.J. Glass transition related cohesion of amorphous sugar powders. Journal of Food Engineering 77 (2006) 997-1006
5. Franks F. Phase changes and chemical reactions in solid aqueous solutions: Science and technology. Pure & Applied Chemistry 69 (1997) 915-920
6. Gouin S. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends in Food Science & Technology 15 (2004) 330-347
7. Imamura K., Suzuki T., Tatsumichi S., Kirii S., and Okazaki M. Water sorption and glass transition of amorphous sugars containing BSA. Journal of Chemical Engineering of Japan 33 (2000) 657-660
8. Karel M., del Pilar Buera M., and Roos Y. Effects of glass transitions on processing and storage. In: Blanshard J.M.V., and Lillford P.J. (Eds). The glassy state in foods (1993), Nottingham University Press, Loughborough 13-30
9. Le Meste M., Champion D., Roudaut G., Blond G., and Simatos D. Glass transition and food technology: A critical appraisal. Journal of Food Science 67 (2002) 2444-2458
10. Lechuga-Ballesteros D., and Miller D.P. The hydration limit of amorphous solids and long-term stability. In: del Pilar Buera M., Welti-Chanes J.L., Lillford P.J., and Corti H.R. (Eds). Water properties of food, pharmaceutical, and biological materials (2006), CRC Press, Boca Raton, FL 303-308
11. Levine H., and Slade L. Glass transition in foods. In: Schwartzburg H.G., and Hartel R.W. (Eds). Physical chemistry of foods (1992), Marcel Dekker, New York 82-222
12. Maltini E., Torreggiani D., Venir E., and Bertolo G. Water activity and the preservation of plant foods. Food Chemistry 82 (2003) 79-86
13. Normand V., and Bouquerand P.-E. Dimensionless hygroscopic number of malto-oligomers. Starch/Starke 59 (2007) 100-102
14. Omar A.M.E., and Roos Y.H. Glass transition and crystallization behaviour of freeze-dried lactose-salt mixtures. LWT - Food Science and Technology 40 (2007) 536-543
15. Palzer, S. (in press). The relation between material properties and supra-molecular structure of water-soluble food solids. Trends in Food Science & Technology. doi:10.1016/j.tifs.2009.08.005. Available from .
16. Rong Y., Sillick M., and Gregson C.M. Determination of dextrose equivalent value and number average molecular weight of maltodextrin by osmometry. Journal of Food Science 74 (2009) C33-C40
17. Roos Y. Water activity and physical state effects on amorphous food stability. Journal of Food Processing and Preservation 16 (1993) 433-447
18. Roos Y., and Karel M. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress 7 (1991) 49-53
19. Roos Y., and Karel M. Effects of glass transition on dynamic phenomena in sugar containing food systems. In: Blanshard J.M.V., and Lillford P.J. (Eds). The glassy state in foods (1993), Nottingham University Press, Loughborough 207-222
20. Seo J.A., Oh J., Kim D.J., Kim H.K., and Hwang Y.H. Making monosaccharide and disaccharide sugar glasses by using microwave oven. Journal of Non-Crystalline Solids 333 (2004) 111-114
21. Shamblin, S. L. (1997). The characteristics of sucrose-polymer mixtures in the amorphous state. Thesis/Dissertation. University of Wisconsin-Madison.
22. Shamblin S.L., Tang X., Chang L., Hancock B.C., and Pikal M.J. Characterization of the time scales of molecular motion in pharmaceutically important glasses. Journal of Physical Chemistry B 103 (1999) 4113-4121
23. Slade L., and Levine H. The glassy state phenomenon in food molecules. In: Blanshard J.M.V., and Lillford P.J. (Eds). The glassy state in foods (1993), Nottingham University Press, Loughborough 35-97
24. Thomsen M.K., Jespersen L., Sjostrom K., Risbo J., and Skibsted L.H. Water activity-temperature state diagram of amorphous lactose. Journal of Agricultural and Food Chemistry 53 (2005) 9182-9185
25. Ubbink J., Giardiello M.-I., and Limbach H.-J. Sorption of water by bidisperse mixtures of carbohydrates in glassy and rubbery states. Biomacromolecules 8 (2007) 2862-2873
26. Valentinotti, S., Armanet, L., & Porret, J. (2006). Encapsulated polyunsaturated fatty acids. US Patent Office, App. No. 20060134180A1.
27. Zhang, M., Fan, L., & Xiao, G. (2005). Method for determining storage conditions for glass transition of dried product or deep-fried chip of fruit and vegetable. State Intellectual Property Office of the P.R.C., Patent No. 1676005.