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Journal of Zhejiang University SCIENCE B 2006 Vol.7 No.2 P.85~89

http://doi.org/10.1631/jzus.2006.B0085


Crystallization inhibition of an amorphous sucrose system using raffinose


Author(s):  Leinen K.M., Labuza T.P.

Affiliation(s):  Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA

Corresponding email(s):   tplabuza@umn.edu

Key Words:  Crystallization, Amorphous sucrose system, Raffinose


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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.

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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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Reference

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