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Corn syrup oligosaccharide effects on sucrose crystallization
- Tjuradi, P., Hartel, R.W.
- Journal of food science 1995 v.60 no.6 pp. 1353-1356
- sucrose, corn syrup, oligosaccharides, solubility, crystallization, confectionery industry
- The components of corn syrup (oligosaccharides with different degrees of polymerization) have long been hypothesized to have different effects on sucrose crystallization. Corn syrups were fractionated to produce four fractions, each containing a different range of oligosaccharides. Each fraction decreased the solubility concentration of sucrose to the same extent as the original corn syrup, except for the lowest DP fraction which caused a lower sucrose solubility in water. Each fraction also reduced the growth rate of sucrose crystals compared to the pure system. However, at equivalent molar levels, all corn syrup fractions had the same effects on reducing crystal growth.