Crystallisation of freeze-dried sucrose in model mixtures that represent the amorphous sugar matrices present in confectionery

• Published in: Food & function Vol. 9; no. 9; pp. 4621 - 4634
• Main Authors: Jawad, Rim, Elleman, Carole, Martin, Gary P, Royall, Paul G
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 19.09.2018
• Subjects: Calorimetry; Calorimetry, Differential Scanning; Candy - analysis; Chocolate; Confectionery; Crystallization; Differential scanning calorimetry; Enthalpy; Evaporation; Food Handling; Freeze drying; Glass transition temperature; Lactose; Models, Biological; Polarimetry; Purity; Recrystallization; Sodium chloride; Sucrose; Sucrose - chemistry; Sugar; Temperature; Thermodynamics; Transition temperatures; Water - chemistry

Recrystallisation occurs frequently in confectionery. More information on sucrose re-crystallisation will aid our understanding of popular foods like chocolate. However, progress has been limited due the lack of a robust method for the production of amorphous sucrose, with known purity. Poor control...