JFS Abstract Details


Title Moisture Sorption of Amorphous Sugar Products
Abstract Moisture Sorption of Amorphous Sugar Products CM Nowakowski 1 and RW Hartel 1 1 Authors Nowakowski and Hartel are with the Dept of Food Science Univ of Wisconsin 1605 Linden Dr Madison WI 53706 Direct inquiries to author Hartel (E-mail: hartel@calshpcalswiscedu) Key words: sugar amorphous glass adhesion hardness stickiness Bizot H le Bail P Davy P Roger P Buleon A 1997 Caloric evaluation of the glass transition in hydrated linear and branched polyanhydroglucose compounds Carb Polym 32 ( 1 ): 33 50 Casey AZ 1989 Resin dispersions In : Handbook of pressure sensitive adhesive technology D Satas ed New York : Van Nostrand Reinhold p 545 566 Fabry I 1990 Boiled sweets In : Sugar confectionery manufacture EB Jackson ed New York : Van Nostrand Reinhold p 144 172 Ferry JD 1980 Viscoelastic properties of polymers New York : John Wiley and Sons 641 P Ford JL Timmins P 1989 Pharmaceutical thermal analysis-techniques and applications Chichester ( West Sussex ) UK : Ellis Horwood Ltd 313 P Gabarra P Hartel RW 1998 Corn Syrup Solids and Their Saccharide Fractions Affect Crystallization of Amorphous Sucrose J Food Sci 63 ( 3 ): 523 528 Heddleson SS Hamann DD Lineback DR Slade L 1994 Pressure-sensitive adhesive properties of wheat-flour dough and the influence of temperature separation rate and moisture content Cer Chem 71 ( 6 ): 564 570 Labuza TP 1984 Moisture sorption: practical aspects of isotherm measurement and use St Paul Minn : Am Assoc Cer Chem 150 P Lees R 1965 Factors affecting crystallization in boiled sweets fondants and other confectionery Scientific and Technical Surveys No 42 Leatherhead UK : British Food Manufacturing Industries Research Association 63 P Levine H Slade L 1986 A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs) Carb Polym 6 : 213 244 Miller AK 1973 A realistic model for the deformation behavior of high-temperature materials ASTM Special Technical Publishing 520 : 613 624 Minifie BW 1989 Chocolate cocoa and confectionery: Science and technology 3rd ed New York : Chapman and Hall 904 P Pancoast HM Junk WR 1980 Handbook of sugars 2nd ed Westport Conn : AVI Publishing Co 598 P Roos YH Karel M 1991 Water and molecular weight effects on the glass transition in amorphous carbohydrates and carbohydrate solutions J Food Sci 56 ( 6 ): 1676 1681 Rudolph H Tscheuschner HD 1979 Adhesiveness in wheat doughs Becker und Konditor 27 : 229 Saleki-Gerhardt A Zografi G 1994 Non-isothermal and isothermal crystallization of sucrose from the amorphous state Pharm Res 11 ( 8 ): 1166 1173 Saunders SR Hamann DD Lineback DR 1992 A systems approach to food material adhesion Lebensm Wiss Technol 25 : 309 315 Sperling LH 1992 Introduction to Physical Polymer Science 2nd ed New York : John Wiley and Sons 594 R Vink W 1998 Hard candy Is it what we think it is 52nd Ann Prod Conf PMCA Hershey Penna Apr 27 29 Wallack DA King JC 1988 Sticking and agglomeration of hygroscopic amorphous carbohydrates and food powders Biotech Prog 4 : 31 35 Wittam MA Noel TR Ring SG 1991 Melting and glass transitions of starch polysaccharides In : Food polymers gels and colloids E Dickinson ed London : The Royal Soc of Chem p 277 288 ABSTRACTMoisture sorption into sugar glasses led to significant changes in the physico-chemical properties Increased moisture content reduced the glass transition temperature Tg although the effect was dependent on type of corn syrup In general higher corn syrup content and addition of a high-maltose corn syrup resulted in slightly higher Tg for a given moisture content Higher corn syrup concentration increased hardness but also resulted in increased stickiness Stickiness increased as a function of moisture until a maximum was reached whereupon further moisture sorption reduced stickiness A maximum in stickiness occurred when Tg values were still above room temperature indicating that surface moisture was considerably higher than bulk moisture content
Article Date May 2002
Issue 4
Volume 67
Key Issues