Dissolution of sucrose crystals in the anhydrous sorbitol melt.
The dissolution of a sugar (sucrose as a model) with higher melting point was studied in a molten food polyol (sorbitol as a model) with lower melting point, both in anhydrous state. A DSC and optical examination revealed the dissolution of anhydrous sucrose crystals (mp 192 degrees C) in anhydrous sorbitol (mp 99 degrees C) liquid melt. The sucrose-sorbitol crystal mixtures at the proportions of 10, 30, 60, 100 and 150 g of sucrose per 100 g of sorbitol were heat scanned in a DSC to above melting endotherm of sorbitol but well below the onset temperature of melting of sucrose at three different temperatures 110, 130 and 150 degrees C. The heat scanning modes used were with or without isothermal holding. The dissolution of sucrose in the sorbitol liquid melt was manifested by an increase in the glass transition temperature of the melt and corresponding decrease in endothermic melting enthalpy of sucrose. At given experimental conditions, as high as 25 and 85% of sucrose dissolved in the sorbitol melt during 1 h of isothermal holding at 110 and 150 degrees C, respectively. Optical microscopic observation also clearly showed the reduction in the size of sucrose crystals in sorbitol melt during the isothermal holding at those temperatures.
Bhandari
Bhesh R
BR
School of Land and Food Sciences, University of Queensland, QLD 4072, St. Lucia, Australia. b.bhandari@uq.edu.au
Roos
Yrjö H
YH
D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D006358:Hot Temperature; D012995:Solubility; D013012:Sorbitol / Q000737:chemistry*; D013395:Sucrose / Q000737:chemistry*; D013696:Temperature
D013012:Sorbitol; D013395:Sucrose