Journal
FOOD CHEMISTRY
Volume 144, Issue -, Pages 26-35Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.02.123
Keywords
Glass transition temperature; Deliquescence point; Dynamic vapour sorption; Crystalline and amorphous
Funding
- Nestle Research Center, Lausanne, Switzerland
Ask authors/readers for more resources
The effects of co-formulating amorphous maltodextrins (MDs) and sodium chloride (NaCl), a deliquescent crystalline solid, on moisture sorption, deliquescence point (RH0), and glass transition temperature (T-g) behaviours were investigated. Moisture sorption profiles of binary NaCl:MD mixtures and individual ingredients were generated using controlled relative humidity (RH) desiccators at temperatures from 22 to 50 degrees C and by dynamic vapour sorption (DVS) and dynamic dewpoint sorption (DDS) techniques. Close proximity of MD and NaCl induced synergistic moisture uptake in binary mixtures above a threshold RH, resulting in significantly lower T(g)s in binary mixtures compared to individual MDs. The RH0 of NaCl was also lower in the blends. Mixing amorphous MD with crystalline NaCl resulted in synergistic moisture sorption and reduced both T-g and RH0, thus blends were more sensitive to environmental moisture than the individual solids. This has implications for quality control of many formulated powder products. (C) 2013 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available