Co-crystallization of sucrose at high concentration in the presence of glucose and fructose

Bhandari, B. R. and Hartel, R. W. (2002) Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Journal of Food Science, 67 5: 1797-1802. doi:10.1111/j.1365-2621.2002.tb08725.x


Author Bhandari, B. R.
Hartel, R. W.
Title Co-crystallization of sucrose at high concentration in the presence of glucose and fructose
Journal name Journal of Food Science   Check publisher's open access policy
ISSN 0022-1147
1750-3841
Publication date 2002-06-01
Sub-type Article (original research)
DOI 10.1111/j.1365-2621.2002.tb08725.x
Volume 67
Issue 5
Start page 1797
End page 1802
Total pages 6
Editor Owen R. Fennema
Place of publication USA
Publisher Institute of Food Technologists
Language eng
Subject C1
290102 Food Engineering
671701 Processed food products and beverages
Abstract Co-crystallization of sucrose from a highly concentrated sucrose syrup (less than or equal to 7% moisture, w/w) at 131 degreesC 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 cocrystallized 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.
Keyword Food Science & Technology
Co-crystallization
Sucrose
Glucose
Fructose
Melting Enthalpy
X-ray Diffraction
Cocrystallization
Solids
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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Created: Wed, 15 Aug 2007, 03:52:25 EST