Glass transition and crystallization of amorphous trehalose-sucrose mixtures

K. D. Roe, T. P. Labuza

Research output: Contribution to journalArticle

49 Scopus citations

Abstract

Our objective was to investigate the glass transition and crystallization of trehalose-sucrose mixtures at various moisture contents. Samples were freeze-dried, rehumidified, and scanned with Differential scanning calorimetry (DSC) to obtain T g values for all mixtures and pure sugars. Amorphous cotton candy samples for crystallization studies were prepared, humidified, and monitored for crystallinity as a function of time using powder X-ray diffraction (XRD). The T g of pure dry trehalose was found to be 106 °C, while sucrose had a T g of 60 °C. Glass transition, as expected, occurred at an intermediate temperature for sucrose-trehalose mixtures. Of the dry samples, only those containing less than 16% trehalose showed sucrose crystallization during scanning. In cotton candy made from a 25% trehalose-75% sucrose mixture, humidified to 33%, sucrose did not crystallize after 30 days, whereas pure sucrose cotton candy at that humidity crystallized completely after 11 days. These data show that trehalose may be a useful crystallization inhibitor in foods with high sucrose content, although small amounts of trehalose did not significantly raise the Tg.

Original languageEnglish (US)
Pages (from-to)559-574
Number of pages16
JournalInternational Journal of Food Properties
Volume8
Issue number3
DOIs
StatePublished - Sep 1 2005

Keywords

  • Crystallization
  • Glass transition
  • Sucrose
  • Trehalose

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