CLC number: TS24
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Received: 2005-12-20
Revision Accepted: 2006-01-06
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Leinen K.M., Labuza T.P.. Crystallization inhibition of an amorphous sucrose system using raffinose[J]. Journal of Zhejiang University Science B, 2006, 7(2): 85-89.
@article{title="Crystallization inhibition of an amorphous sucrose system using raffinose",
author="Leinen K.M., Labuza T.P.",
journal="Journal of Zhejiang University Science B",
volume="7",
number="2",
pages="85-89",
year="2006",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.2006.B0085"
}
%0 Journal Article
%T Crystallization inhibition of an amorphous sucrose system using raffinose
%A Leinen K.M.
%A Labuza T.P.
%J Journal of Zhejiang University SCIENCE B
%V 7
%N 2
%P 85-89
%@ 1673-1581
%D 2006
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2006.B0085
TY - JOUR
T1 - Crystallization inhibition of an amorphous sucrose system using raffinose
A1 - Leinen K.M.
A1 - Labuza T.P.
J0 - Journal of Zhejiang University Science B
VL - 7
IS - 2
SP - 85
EP - 89
%@ 1673-1581
Y1 - 2006
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2006.B0085
Abstract: The shelf life of pure amorphous sucrose systems, such as cotton candy, can be very short. Previous studies have shown that amorphous sucrose systems held above the glass transition temperature will collapse and crystallize. One study, however, showed that adding a small percent of another type of sugar, such as trehalose, to sucrose can extend the shelf life of the amorphous system by slowing crystallization. This study explores the hypothesis that raffinose increases the stability of an amorphous sucrose system. Cotton candy at 5 wt% raffinose and 95 wt% sucrose was made and stored at room temperature and three different relative humidities (%RH) 11%RH, 33%RH, and 43%RH. XRD patterns, and glass transition temperatures were obtained to determine the stability as a function of %RH. The data collected showed that raffinose slows sucrose crystallization in a low moisture amorphous state above the glass transition temperature and therefore improves the stability of amorphous sucrose systems.
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