Physico‐chemical studies on sugar glasses.

Abstract

The rates of progress of the nucleation front of sucrose glasses containing various proportions of dextrose, fructose or confectioner's glucose have been measured and considered in relation to their water contents. At high water contents samples containing dextrose had lower rates than samples containing the same amount of glucose syrup solids. It was also found that there was a value of the water content below which crystallization did not occur for samples prepared from glucose syrups, but not from samples prepared from dextrose or fructose.

Use of DSC, DVS-DSC, and DVS-fast GC-FID to Evaluate the Physicochemical Changes that Occur in Artificial Cherry Durarome® upon Humidification

“…No exothermic recrystallization peak was observed on the total and non-reversing heat flow curves (data given in Bohn 2004) Figure 1 graphically illustrates the depression of the Tg of Durarome as a function of increasing moisture content due to humidification. The decrease in the Durarome's Tg upon humidification, created by DVS technology in this study, is consistent with the results found by Herrington and Branfield (1984), Roos and Karel (1990, 1991a, 1991b, 1991c, and Whorton (1995aWhorton ( , 1995b, all of which used saturated salt solutions in desiccators, and by Kappes (2001), who also used DVS technology. The freeze-dried amorphous sucrose results obtained by Kappes (2001) are also included in Figure 1.…”

Nucleation of amorphous sucrose–corn syrup mixtures

“…The technique involved titration of the Karl Fischer reagent (Fisher Scientific, Chicago, IL) into a 177 ml (6 oz) reaction vessel containing the sample dissolved in a solvent. The solvent was a 50% dry formamide (Sigma, St. Louis, MO) and 50% Karl Fisher grade methanol (Fisher Scientific, Chicago, IL) solution used to completely dissolve the sugar glass and release the incorporated water, as reported by Pancoast and Junk (1980) and Herrington and Branfield (1984). Sugar glass samples were lightly ground with a mortar and pestle and immediately added to methanol/formamide solvent to avoid any moisture uptake from grinding.…”

Physico‐chemical studies on a wide composition range of low‐moisture glucose–fructose mixtures: rates of crystallisation

“…The aqueous solutions containing the required proportion of solids content were boiled under reduced pressure according to the technique described by Herrington & Branfield (1984). To seal the tubes with prewarmed wax instead of rubber stoppers was the only modification that was made.…”

“…Previous qualitative (Halla & Mehl, 1930; Makower & Dye, 1959; Palmer et al. , 1959) and quantitative (Hermans & Weidinger, 1950; Herrington & Branfield, 1984) studies on the crystallisation of sugars from glasses have been mainly focused on sucrose and glucose. Studies of crystallisation of amorphous sugars such as sucrose, α‐lactose, freeze dried lactose–salt mixtures, sucrose/fructose and sucrose/amioca have shown that the increase in percentage crystallinity (differential scanning calorimetry) proceeded at a fairly constant rate until c. 20% of the material had crystallised, and this was followed by an exponential increase of crystallinity of the sugars involved until completion (Roos & Karel, 1990, 1991, 1992; Arvanitoyannis & Blanshard, 1994; Elmonsef Omar & Roos, 2007a,b).…”