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Adsorption isotherm of amorphous trehalose
Author(s) -
Iglesias Héctor A,
Chirife Jorge,
Buera María P
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199710)75:2<183::aid-jsfa860>3.0.co;2-t
Subject(s) - trehalose , maltodextrin , adsorption , amorphous solid , crystallization , chemistry , relative humidity , sorption isotherm , moisture , water activity , chromatography , chemical engineering , materials science , water content , crystallography , biochemistry , organic chemistry , thermodynamics , spray drying , engineering , physics , geotechnical engineering
The water adsorption isotherm at 25°C of freeze‐dried amorphous trehalose and trehalose with the addition of maltodextrin (MD) DE 10.9 was obtained. Moisture uptake as a function of time at various relative humidities (RH) was also measured. At low relative humidities (RH) amorphous trehalose adsorbs moisture but at 44% RH and above the isotherm exhibits a plateau indicating crystallisation (formation of the dihydrate) of amorphous trehalose and this was reflected on the shape of the isotherm. Trehalose crystallisation was delayed in the system containing maltodextrin (50: 50) as compared with pure trehalose. © 1997 SCI.