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

Physico‐chemical studies on a wide composition range of low‐moisture glucose–fructose... Summary The crystallisation rates of low‐moisture (from 2% to 10% w/w) glucose–fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d‐fructose considerably retards the rate of crystallisation. High storage temperatures induced a decrease in the ‘threshold’ moisture content, which is necessary for the initial nucleation and further development of the glucose and/or fructose crystals. This knowledge of crystallisation rates can be exploited in terms of storage of confectionery products containing d‐glucose, d‐fructose or both of them, and honey. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Food Science & Technology Wiley

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

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Publisher
Wiley Subscription Services, Inc., A Wiley Company
Copyright
© 2008 The Author. Journal compilation © 2008 Institute of Food Science and Technology
ISSN
0950-5423
eISSN
1365-2621
D.O.I.
10.1111/j.1365-2621.2008.01740.x
Publisher site
See Article on Publisher Site

Abstract

Summary The crystallisation rates of low‐moisture (from 2% to 10% w/w) glucose–fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d‐fructose considerably retards the rate of crystallisation. High storage temperatures induced a decrease in the ‘threshold’ moisture content, which is necessary for the initial nucleation and further development of the glucose and/or fructose crystals. This knowledge of crystallisation rates can be exploited in terms of storage of confectionery products containing d‐glucose, d‐fructose or both of them, and honey.

Journal

International Journal of Food Science & TechnologyWiley

Published: Jan 1, 2009

References

  • Influence of type and state of crystallisation on the water activity
    Gleiter, Gleiter; Horn, Horn; Isengard, Isengard
  • Differential scanning calorimetry of phase transition affecting the quality of dehydrates materials
    Roos, Roos; Karel, Karel
  • Effect of honey high‐temperature short‐time heating on parameters related to quality, crystallisation phenomena and fungal inhibition
    Tosi, Tosi; Re, Re; Lucero, Lucero; Bulacio, Bulacio

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