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

Food & Function
Rim JawadP G Royall

Abstract

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 has led to the glass transition temperatures (Tg's) for amorphous sucrose varying between 48-78 °C in the literature. Our objective was to investigate the recrystallization of sucrose in the presence of lactose, NaCl and water. The purity of sucrose was confirmed by ion chromatography, polarimetry and differential scanning calorimetry. Amorphous sucrose was prepared by freeze-drying 10% w/v aqueous solutions. Fisher (99.7%) and Silver Spoon (98.4%) sucrose samples melted at 186 ± 0.6 °C & 189 ± 0.3 °C respectively. For the Fisher sample the absence of invert sugars and low mineral content allowed the observation of a small endotherm (≈ 150 °C). The Tg of amorphous sucrose was 58.3 ± 1.1 °C with a recrystallization enthalpy (ΔHcrys) of 72.8 ± 6.0 J g-1. NaCl reduced both the Tg (54.8 ± 1.8 °C) and the ΔHcrys (35.7 ± 3.8 J g-1) without affecting the onset temperature of sucrose's re-crystallization (Tcrys, 129.5 ± 6.9 °C), suggesting ...Continue Reading

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