title: Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose-maltodextrin systems.
abstract: Water sorption of lactose-maltodextrin (MD) systems, structural relaxations and lactose crystallization were studied. Accurate water sorption data for non-crystalline lactose previously not available over a wide range of water activity, aw (<0.76aw) were derived from lactose-MD systems data. Structural relaxations and crystallization of lactose in lactose-maltodextrin (MD) systems were strongly affected by water and MD. At high MD contents, inhibition of crystallization was significant. Inhibition with a high dextrose equivalent (DE) MD was more pronounced possibly because of molecular number and size effects. At 0.55-0.76aw, inhibition increased with increasing MD content. At aw>0.66, the rate of lactose crystallization decreased at increasing MD contents. Different MDs with similar Tg in lactose-MD systems showed different crystallization inhibition effects. The results of the present study showed that the DE in selection of MD for applications has important effects on component crystallization characteristics.
authors.affiliation: School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
authors.forename: Naritchaya
authors.initials: N
authors.lastname: Potes
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
authors.forename: Yrjö H
authors.initials: YH
authors.lastname: Roos
mesh_terms: D003460:Crystallization; D007785:Lactose / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D014867:Water / Q000737:chemistry*
chemical_list: D011134:Polysaccharides; D014867:Water; C008315:maltodextrin; D007785:Lactose