The amorphous state of spray-dried maltodextrin: sub-sub-Tg enthalpy relaxation and impact of temperature and water annealing.
The annealing behaviour of a spray-dried maltodextrin was investigated by differential scanning calorimetry. Special attention was paid to the effect of temperature and humidity on the annealing process. Comparison was also made with the glassy state of the same compound prepared by various cooling processes. The presence of a very pronounced sub-T(g) peak upon ageing reveals the specificities of the glass and the complexity of the relaxation spectrum of the spray-dried material. This peak seems actually to correspond to a partial ergodicity recovery that may be attributed to onset of molecular mobility occurring below T(g). The position of the sub-T(g) peak with regard to the conventional T(g) was systematically studied. It clearly showed the difference between the effect of temperature and water plasticization on the relaxations occurring in the glassy state of materials prepared by spray-drying.
Descamps
Nicolas
N
Nestlé Product Technology Centre, Lange Strasse 21, 78224 Singen, Germany. nicodescamps@hotmail.com
Palzer
Stefan
S
Zuercher
Ulrich
U
D002152:Calorimetry, Differential Scanning; D006813:Humidity; D011134:Polysaccharides / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry*
D011134:Polysaccharides; D014867:Water; C008315:maltodextrin