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Moisture Sorption of Amorphous Sugar Products
- Nowakowski, C.M., Hartel, R.W.
- Journal of food science 2002 v.67 no.4 pp. 1419-1425
- glass transition temperature, high maltose corn syrup, sorption, stickiness, water content
- Moisture 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.