Impact of the Crystallinity on the Physical Properties of Inulin during Water Sorption

The impact of the crystallinity of spray-dried inulins on their stability and physical properties was investigated after a conditioning of 1 week at different relative humidity levels (0% to 94%) at 20 °C. An environmental scanning electron microscopy study showed that the amorphous powders hardened at a relative humidity storage between 59% and 75%; while their semi-crystalline counterparts were partially agglomerated but friable in the same conditions. Caking was observed when the glass transition temperature of the amorphous phase of the material dropped below the storage temperature of the powder. It resulted in a crystallization of the structural units of varying lengths composing inulin, but also an increase of the crystallinity of the semi-crystalline ones. This study showed the importance of the crystallinity of inulin on its stability and physical properties during storage which is of crucial importance for the shelf-life of food and pharmaceutical products in the dry state. Financial support was provided for this study by the Walloon Region of Belgium (DGTRE) and Cosucra Groupe Warcoing SA.