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Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose
Alpana Thorat1,2, Krystin N Marrs1, Mohamed K Ghorab1,2
1Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN, 47907, U.S.A.
Journal of Food Science
|March 21, 2017
Summary
Coformulating amorphous maltodextrins (MDs) with crystalline fructose enhances moisture uptake synergistically. This interaction, influenced by temperature, significantly lowers the glass transition temperature (Tg) of the mixtures.
Area of Science:
- Physical Chemistry
- Materials Science
- Food Science
Background:
- Maltodextrins (MDs) are amorphous carbohydrates often used in formulations.
- Fructose is a deliquescent solid, meaning it readily absorbs moisture from the air.
- Understanding the interactions between amorphous and crystalline components is crucial for formulation stability.
Purpose of the Study:
- To investigate the impact of coformulating amorphous maltodextrins (MDs) with crystalline fructose on moisture sorption, deliquescence, and glass transition temperature (Tg).
- To compare the behavior of fructose-MD blends with other known systems like sucrose-MD and NaCl-MD.
Main Methods:
- Moisture sorption profiles were generated using controlled relative humidity (RH) desiccators and dynamic vapor sorption (DVS).
- Deliquescence point (RH0) and glass transition temperature (Tg) were determined using thermal analysis techniques.
Main Results:
- Fructose:MD blends showed synergistic moisture uptake below the deliquescence point of fructose, attributed to partial fructose dissolution in plasticized MD matrices.
- Increasing storage temperature reduced the RH at which synergistic moisture sorption began.
- The measured Tg (2nd scan) of fructose:MD mixtures was significantly lower than that of individual MDs, due to moisture uptake and heat-induced ternary interactions.
Conclusions:
- Coformulating amorphous maltodextrins with crystalline fructose leads to enhanced moisture sorption and reduced Tg.
- The behavior differs from other binary systems due to fructose's lower deliquescence point.
- Careful control of storage conditions is necessary to prevent problematic moisture-induced changes in such blends.
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