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Recrystallization in Aqueous Fructose Solutions as Affected by Locust Bean Gum
Author(s) -
SUTTON ROBIN L.,
LIPS ALEX,
PICCIRILLO GUISEPPE
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12195.x
Subject(s) - recrystallization (geology) , locust bean gum , aqueous solution , chemistry , fructose , ice crystals , materials science , rheology , food science , organic chemistry , biology , paleontology , xanthan gum , physics , optics , composite material
Rates of ice recrystallization were measured in aqueous fructose solutions containing locust bean gum (LBG). The effects of temperature, ice phase volume and LBG concentration were determined. Decreasing temperature reduced the recrystallization rate: the dependency followed Williams Landell Ferry kinetics. An increase in ice phase volume resulted in an increase in the recrystallization rate. Addition of LBG reduced the recrystallization rate up to a concentration of 0.3% (w/w); further addition resulted in no further decrease. The hypothesized mechanism of action of LBG is via weak adsorption of the polysaccharide to the ice crystal. Freeze concentrated solution viscosity did not correlate with observed recrystallization rates.