Analysis of molecular interactions for baby food components in water and their relevant to molecular shapes of saccharides as a cosolute.

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Inter-macromolecular interaction of baby food components and shapes of saccharides as a cosolute were investigated through viscosity and gravity measurements. The parameter α determined from the activity coefficient of water for glycine found to be different from negative values for many sugars and amino acids, which is positive. The viscosity of aqueous solution of high methoxyl pectin decreased when amino acids coexist in many cases. When compared hydration with gravity and viscosity measurements, the mechanism of hydration is suggested to be different due to a different temperature dependency on hydration parameter h. On the other hand, by comparing the apparent viscosity, the viscosity behaviors of macromolecules on baby foods were classified into three groups. For an example, Xanthan are entangled in an aqueous solution so that the inter-macromolecular interactions are very strong and the low sensitivity of viscosity is evaluated good as a stable food thickener.