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Crystallization from concentrated sucrose solutions.

J M Blanshard1, A H Muhr, A Gough

  • 1Department of Applied Biochemistry and Food Science, Nottingham University, U.K.

Advances in Experimental Medicine and Biology
|January 1, 1991
PubMed
Summary

Concentrated sucrose solutions form ice or sucrose crystals upon cooling. Stabilizers like polysaccharides significantly alter crystal growth, but sucrose concentration

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Area of Science:

  • Food science and physical chemistry.
  • Crystallization phenomena in aqueous systems.

Background:

  • The sucrose-water system's phase behavior is complex, involving both equilibrium and non-equilibrium states.
  • Understanding crystallization is crucial for food processing and stability.

Purpose of the Study:

  • To detail the effects of sucrose concentration and polysaccharide stabilizers on nucleation and crystal growth kinetics.
  • To investigate the relationship between water content and sucrose crystal growth rate in glassy states.

Main Methods:

  • Analysis of homogeneous and heterogeneous nucleation processes.
  • Kinetic studies of ice and sucrose crystal growth.
  • Investigation of stabilizer effects, particularly polysaccharides, on crystallization.

Main Results:

  • Increasing sucrose concentration decreases water diffusion and ice crystal growth velocity.
  • Polysaccharide stabilizers significantly alter crystal form and growth rate post-gelation.
  • No simple correlation found between water content (2-12% H2O) and sucrose crystal growth rate in glasses.

Conclusions:

  • Sucrose concentration and stabilizers critically influence crystallization pathways in aqueous solutions.
  • Theoretical models do not fully capture the impact of sucrose concentration on ice crystal growth.
  • Further research is needed to understand water content effects on sucrose crystal growth in glassy matrices.

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