Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
Freeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucro...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v13_n2_p137_ISLESIAS |
| Aporte de: |
| Sumario: | Freeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucrose crystallization occurred as indicated by the loss of moisture after an initial uptake period. Apparent rates of crystallization of amorphous sucrose were evaluated from changes in the moisture content. Sucrose crystallization was delayed in all systems studied as compared with pure sucrose. Copyright © 1978, Wiley Blackwell. All rights reserved |
|---|