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Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose
- Bhandari, B.R., Hartel, R.W.
- Journal of food science 2002 v.67 no.5 pp. 1797-1802
- crystallization, fructose, glucose, granules, melting, molecular weight, sucrose, syrups, water content
- Co-crystallization of sucrose from a highly concentrated sucrose syrup (≤ 7% moisture, w/w) at 131 °C with 0, 5, 10, 15, and 20% of fructose, glucose, or a mixture of fructose and glucose was investigated. The crystallization of sucrose was delayed in presence of these lower molecular weight sugars. The DSC melting endotherm of co-crystallized samples exhibited a decrease in crystalline sucrose in the sample as a function of increased level of glucose and fructose. The mechanical strength of co-crystallized granules was found to be related to the moisture content and the amount of glucose or fructose content in the sample. The samples containing 10, 15, and 20% glucose in co-crystallized product demonstrated crystallization of glucose in its monohydrate form during 1 mo of storage.