title: DSC study of sucrose melting.
abstract: An early endothermic peak at approximately 150 degrees C was observed for crystalline sucrose by differential scanning calorimetry. The enthalpy at this temperature was found to vary with recrystallised sucrose from different sources. The addition of mineral salts to recrystallisation solutions decreased the enthalpy of the peak at around 150 degrees C, whereas the absence of salts increased it. The presence of organic solvents and polysaccharides in solution had a minor effect compared to the inorganic impurities. The peak was also depleted by increasing the amount of stirring and temperature at which recrystallisation was performed.
authors.affiliation: Nestlé PTC, York, UK.
authors.forename: Stephen T
authors.initials: ST
authors.lastname: Beckett
authors.forename: M Grazia
authors.initials: MG
authors.lastname: Francesconi
authors.forename: Peter M
authors.initials: PM
authors.lastname: Geary
authors.forename: Grahame
authors.initials: G
authors.lastname: Mackenzie
authors.forename: Aurélia P E
authors.initials: AP
authors.lastname: Maulny
mesh_terms: D002152:Calorimetry, Differential Scanning / Q000379:methods*; D002236:Carbohydrate Conformation; D002851:Chromatography, High Pressure Liquid; D003460:Crystallization; D013395:Sucrose / Q000737:chemistry* / Q000302:isolation & purification; D013816:Thermodynamics
chemical_list: D013395:Sucrose