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Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose
- Gabarra, P., Hartel, R.W.
- Journal of food science 1998 v.63 no.3 pp. 523-528
- corn syrup, sucrose, oligosaccharides, glass transition, crystallization
- The effects of corn syrup saccharides on the glass transition (T(g)) and crystallization of freeze-dried sucrose were studied using differential scanning calorimetry. Corn syrup (CS) solids were fractionated into samples with differing ranges and types of glucose polymers. T(g) of the sucrose/CS additive mixtures depended on number-average molecular weight, rather than weight-average molecular weight, of CS material. Additive levels of 10% and 20% (w/w) of CS solids and their fractions interfered with crystallization of amorphous sucrose, whereas levels greater than or equal to 50% prevented crystallization. The mechanism by which CS saccharides interfered with crystallization of amorphous sucrose depended not only on T(g) but was also influenced by specific interactions between molecules.