Effects of co-formulation of amorphous maltodextrin and deliquescent sodium ascorbate on moisture sorption and stability

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 726-740

  Hiatt, Ashley N ^a   Taylor, Lynne S ^b   Mauer, Lisa J ^a  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Amorphous; Deliquescence; Glass transition; Maltodextrin; Sodium ascorbate

Indexed keywords

DELIQUESCENCE; MALTODEXTRINS; MOISTURE SORPTION; POWDER BLENDS; RELATIVE HUMIDITIES; SODIUM ASCORBATE; VITAMIN C;

ATMOSPHERIC HUMIDITY; CHEMICAL STABILITY; FLAVORS; GLASS; MOISTURE; RHODIUM COMPOUNDS; SODIUM; SORPTION; STABILITY;

GLASS TRANSITION;

EID: 79959214871     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903374114     Document Type: Article

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