Understanding the Phenomenon of Sugar Crystallisation in Complex Systems & Identifying Methods of Measuring its Extentto Aid its Prediction?evention

了解复杂系统中糖结晶的现象

• 批准号: 2669971
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2021
• 资助国家: 英国
• 起止时间: 2021 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2669971
• 关键词: Understanding; Phenomenon; Sugar; Crystallisation; Complex

Confectionery products are complex systems where multiple sugars coexist, typically in mixture with non-sugar compounds. Whilst concentrated sugar systems naturally evolve towards the crystalline state, the metastable amorphous state is often preferred for its superior sensorial properties. The products state is affected by their overall composition, processing history and storage conditions. It is essential to identify the critical formulation, processing, and post-processing conditions to preserve the amorphous state without increasing the amount of sugar added in the product to achieve the desired sensorial experience. This is crucial as increased sugar consumption is a well-known risk factor for chronic disease development.Knowledge gap: Current state-diagrams describing sugar crystallisation are predominantly based on single (non-complex) component. Studies investigate the crystallisation behaviour of simple systems often with a single sugar specie, under quiescent conditions and with relatively short investigation timescale. Albeit informative, this type of studies only provides part of the required knowledge to support industrial applications, where sugars mixtures and additives are used to manufacture confectioneries implementing continuous processing equipment, and to offer insights on the typical product commercial storage times.PhD project Aim: Understand and predict the crystallisation behaviour of concentrated sugar mixtures in chemically heterogeneous supersaturated systems.Objectives:1. Investigate the impact of sugar type, concentration, and the cooling induced supersaturation on the crystallisation behaviour of sugar mixes and their resulting physicochemical properties. 2. Understand the impact of non-sugar components, e.g. mouthfeel enhancers and preservatives, on sugar mixture amorphous state and re-crystallisation behaviour over time.3. Evaluate the role of processing and post-processing conditions on the molecular assembly and amorphous state of selected formulations. 4. Evaluate the sensory response to reformulated sugar systems with a view to reduce sugar intake. This will be evaluated across different age classes.These objectives will be met through a high throughput approach of crystallisation environment with off and online analysis evaluating particle attributes (size, number, and shape of crystals) and crystal structure (polymorph, mixed crystal systems). We will identify key predictive structural markers for self-optimisation of retarding crystallisation conditions.Deliverables:1. Formulate state-diagram and heat map of crystallisation conditions (incorporating representative media) in desirable formulations to prevent unwanted crystallisation. This will identify selected sugar mixtures yielding stable amorphous structures for further investigation.2. Elucidate the impact of non-sugar crystallising compounds (inorganic salts and proteins) on the solution-to-amorphous transition and post-processing re-crystallisation of sugar mixtures and sensorial response.3. Identify the role of manufacturing and post-processing parameters on molecular aggregation and re-arrangement upon storage.Commercial products of interest: The mixed sugar systems investigated in this study will be concentrated flowable viscous syrup-like liquids at working temperature around 30-50 degree and above their glass transition temperature (Tg).Materials: Ingredients will be agreed with industrial partner to enable translation of laboratory knowledge into application within project scope. Sugars to be considered will cover molecular species displaying different functional groups (e.g. aldehyde vs ketone), molecular properties (e.g. molecular conformation and molecular weight), physicochemical properties (e.g. solubility and glass transition temperature) and a range of concentration ratio of co-solutes.

糖果产品是多种糖共存的复杂系统，通常与非糖化合物混合。虽然浓缩糖系统自然地向结晶状态发展，但亚稳定的无定形状态通常因其优越的感官特性而受到青睐。产品状态受其整体成分、加工历史和储存条件的影响。确定关键的配方、加工和后处理条件，在不增加产品中糖的添加量的情况下保持无定形状态，以达到所需的感官体验是至关重要的。这是至关重要的，因为糖的摄入量增加是慢性疾病发展的一个众所周知的风险因素。知识缺口：目前描述糖结晶的状态图主要基于单一（非复杂）成分。研究在静态条件下和相对较短的研究时间尺度下，通常用单一糖种研究简单系统的结晶行为。尽管信息丰富，但这种类型的研究只提供了支持工业应用所需的部分知识，其中糖混合物和添加剂用于制造实施连续加工设备的糖果，并提供了对典型产品商业储存时间的见解。目的：了解和预测化学非均相过饱和体系中浓缩糖混合物的结晶行为。研究糖的种类、浓度和冷却引起的过饱和度对糖混合物结晶行为及其产生的物理化学性质的影响。2. 了解非糖成分的影响，如口感增强剂和防腐剂，对糖混合物的无定形状态和再结晶行为随着时间的推移。评价加工和后处理条件对所选配方的分子组装和无定形状态的作用。4. 评估对重新配方的糖系统的感官反应，以减少糖的摄入量。这将在不同年龄段进行评估。这些目标将通过高通量的结晶环境方法来实现，通过离线和在线分析来评估颗粒属性（晶体的大小，数量和形状）和晶体结构（多晶型，混合晶体系统）。我们将确定自我优化延迟结晶条件的关键预测结构标记。在理想的配方中制定结晶条件的状态图和热图（包含代表性介质），以防止不必要的结晶。这将为进一步的研究确定产生稳定非晶结构的糖混合物。阐明非糖结晶化合物（无机盐和蛋白质）对糖混合物溶液到无定形转变和加工后再结晶以及感官反应的影响。确定制造和后处理参数对分子聚集和储存时重排的作用。感兴趣的商业产品：本研究中研究的混合糖系统将是浓缩的可流动的粘性糖浆状液体，工作温度约为30-50度，高于其玻璃化转变温度（Tg）。材料：原料将与工业合作伙伴商定，以便将实验室知识转化为项目范围内的应用。要考虑的糖将包括具有不同官能团的分子种类（例如醛与酮），分子性质（例如分子构象和分子量），物理化学性质（例如溶解度和玻璃化转变温度）以及共溶质的浓度比范围。