title: Oxygen solubility and permeability of carbohydrates.
abstract: The saturated oxygen concentration in a series of aqueous solutions of sorbitol (up to 35% w/w) and maltitol (up to 50% w/w) was measured using colorimetric reagent vials based on Rhodazine D. The results indicate that the solubility of oxygen in low-water carbohydrates is considerably lower than its solubility in pure water. It was concluded that the low-oxygen solubility is a major factor contributing to the barrier properties of low-water content carbohydrates used in the encapsulation of flavours, lipids, peptides and other oxidisable species.
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, UK. michael.whitcombe@bbsrc.ac.uk
authors.forename: Michael J
authors.initials: MJ
authors.lastname: Whitcombe
authors.forename: Roger
authors.initials: R
authors.lastname: Parker
authors.forename: Stephen G
authors.initials: SG
authors.lastname: Ring
mesh_terms: D002241:Carbohydrates / Q000737:chemistry*; D010100:Oxygen / Q000737:chemistry*; D010539:Permeability; D012995:Solubility
chemical_list: D002241:Carbohydrates; D010100:Oxygen