Glasses of sugars and sugar substitutes
Glasses of sugars and sugar substitutes
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DOI：
10.1002/bbpc.19961000952
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发表时间：
1996-09-01
期刊：
影响因子：
--
通讯作者：
Zielasko, B
中科院分区：
文献类型：
--
作者：
Cammenga, HK;Zielasko, B
许多糖以几种晶体和无定形形式存在。本文报道了异麦芽酮糖醇及其组分的玻璃化转变温度和熔融温度。无定形糖具有极强的吸湿性，能吸收大量的水。这产生过饱和的糖溶液，从其中糖以其稳定的多晶型物重结晶，同时样品失去水，但是如果糖能够形成水合物，则大部分水作为结晶水被掺入，并且仅释放非结合水。
Many sugars occur in several crystalline and in an amorphous form. The glass transition temperatures of isomalt and its components and the enthalpies of fusion are reported. Amorphous sugars are extremely hygroscopic and sorb large amounts of water. This gives rise to supersaturated sugar solution, from which the surgar recrystallizes in its stable polymorph while the sample loses water, but if the sugar is able to form a hydrate, most of the water is incorporated as water of crystallization and only the non-bound water is released.