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High sugar/polysaccharide glasses: resolving the role of water molecules in structure formation |
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| Authors: | Deszczynski Marcin Kasapis Stefan MacNaughton William Mitchell John R |
| Institution: | a Division of Food Sciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK b Department of Food Science and Nutrition, College of Agriculture, Sultan Qaboos University, P.O. Box 34, Al-Khod 123, Oman |
| Abstract: | Small-deformation dynamic oscillation and differential scanning calorimetry were used to ascertain the role of water molecules in high sugar/polysaccharide glasses. Increasing replacement of water with sugar affects adversely tahe degree of order in the polysaccharide network to such an extent that at level of solids >90% structure formation is no longer possible. Depending of the polymeric ability to form a network, the rheological Tg can be up to 30° higher than the calorimetric Tg. |
| Keywords: | Glass transition Sugar Polysaccharide Dynamic oscillation Calorimetry |
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