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Physico‐chemical studies on a wide composition range of low‐moisture glucose–fructose mixtures: rates of crystallisation
Author(s) -
Arvanitoyannis Ioannis S.
Publication year - 2009
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.1365-2621.2008.01740.x
Subject(s) - fructose , crystallization , moisture , nucleation , chemistry , food science , composition (language) , chemical engineering , materials science , organic chemistry , philosophy , linguistics , engineering
Summary The crystallisation rates of low‐moisture (from 2% to 10% w/w) glucose–fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d ‐fructose considerably retards the rate of crystallisation. High storage temperatures induced a decrease in the ‘threshold’ moisture content, which is necessary for the initial nucleation and further development of the glucose and/or fructose crystals. This knowledge of crystallisation rates can be exploited in terms of storage of confectionery products containing d ‐glucose, d ‐fructose or both of them, and honey.