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Physico‐chemical studies on sugar glasses.
Author(s) -
HERRINGTON THELMA M.,
BRANFIELD ANTHONY C.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00365.x
Subject(s) - fructose , sugar , sucrose , chemistry , food science , crystallization , chromatography , organic chemistry
Summary The rates of progress of the nucleation front of sucrose glasses containing various proportions of dextrose, fructose or confectioner's glucose have been measured and considered in relation to their water contents. At high water contents samples containing dextrose had lower rates than samples containing the same amount of glucose syrup solids. It was also found that there was a value of the water content below which crystallization did not occur for samples prepared from glucose syrups, but not from samples prepared from dextrose or fructose.