Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose.
The effects of coformulating amorphous maltodextrins (MDs) and crystalline fructose, a deliquescent solid, on the moisture sorption, deliquescence point (RH0), and glass transition temperature (Tg) behaviors were determined. Moisture sorption profiles of binary fructose:MD mixtures and individual ingredients were generated using controlled relative humidity (RH) desiccators and by dynamic vapor sorption techniques. Blends exhibited synergistic moisture uptake at RHs below the RH0of fructose, attributed to partial dissolution of fructose in plasticized MD matrices without a significant reduction in the RH0of the undissolved fructose. Increasing storage temperature decreased the onset RH for moisture sorption synergy. At all storage RHs, the measured Tg(2nd scan) was significantly reduced in fructose:MD mixtures compared to individual MDs, and was related to both the synergistic moisture uptake in the blends and heat-induced ternary fructose-MD-water interactions in the differential scanning calorimeter. Differences were found between the behavior of fructose:MD blends and previous reports of sucrose:MD and NaCl:MD blends, caused in part by the lower RH0of fructose. The enhanced moisture sorption in blends of deliquescent and amorphous ingredients could lead to problematic moisture-induced changes if storage conditions are not controlled.
Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN, 47907, U.S.A.|Dept. of Industrial and Physical Pharmacy, Purdue Univ., 575 Stadium Mall Drive, West Lafayette, IN, 47907, U.S.A.
Alpana
A
Thorat
Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN, 47907, U.S.A.
Krystin N
KN
Marrs
Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN, 47907, U.S.A.|Dept. of Industrial and Physical Pharmacy, Purdue Univ., 575 Stadium Mall Drive, West Lafayette, IN, 47907, U.S.A.
Mohamed K
MK
Ghorab
Nestlé Research Center, Vers-chez-les-Blanc, Route du Jorat, 1005, Lausanne, Switzerland.
Vincent
V
Meunier
Nestlé Research Center, Vers-chez-les-Blanc, Route du Jorat, 1005, Lausanne, Switzerland.
Laurent
L
Forny
Dept. of Industrial and Physical Pharmacy, Purdue Univ., 575 Stadium Mall Drive, West Lafayette, IN, 47907, U.S.A.
Lynne S
LS
Taylor
Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN, 47907, U.S.A.
Lisa J
LJ
Mauer
D003460:Crystallization; D005504:Food Analysis; D005632:Fructose / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D012965:Sodium Chloride; D013395:Sucrose / Q000737:chemistry; D013696:Temperature; D014867:Water / Q000737:chemistry*
D011134:Polysaccharides; D014867:Water; D005632:Fructose; D012965:Sodium Chloride; D013395:Sucrose; C008315:maltodextrin
deliquescence; glass transition; hygrocapacity; moisture sorption; phase transition