Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Plasticizers

Plasticizers

Water-reducers, or plasticizers, are chemical admixtures used in concrete to improve strength and workability. These additives reduce the water-cement ratio without compromising workability, lower the cement content while maintaining the same workability, or increase workability to assist concrete placement in inaccessible areas.
Plasticizers function by using surface-active agents to create repulsive electrostatic forces between cement particles. This dispersion enhances the concrete's...

Superplasticizers

Superplasticizers

Superplasticizers are advanced admixtures that enhance the workability of concrete by lowering the water content without compromising the strength of the material. These substances are highly effective water reducers, improving concrete flow, making it easier to work with, and enabling concrete to reach inaccessible areas or densely reinforced sections without mechanical vibration. The key components in superplasticizers are either sulfonated melamine or naphthalene formaldehyde condensates,...

Retarders

Retarders

Retarders are chemical admixtures designed to extend the setting time, which is especially useful when there is a delay in sequential concrete pours to prevent cold joints and to achieve a cohesive structure. Retarders, when used in appropriate amounts, can also enhance the architectural appearance of exposed aggregate finishes.
The function of retarders is to delay the setting of concrete, and this effect can be measured using a penetration test. The retardation process involves adding...

Additives and Fillers in Concrete

Additives and Fillers in Concrete

Additives and fillers are integral to enhancing the properties of concrete. Pozzolans and blast-furnace slag are additives or admixtures due to their reactions with calcium hydroxide released during cement hydration. Fillers, which are finely ground and similar in fineness to Portland cement, improve concrete attributes such as workability density, and reduce capillary bleeding or cracking. Some fillers possess hydraulic properties or participate in benign reactions within the cement paste.
The...

Types of Step-Growth Polymers: Polyesters

Types of Step-Growth Polymers: Polyesters

The introduction of polyesters has brought major development to the textile industry. The wrinkle-free behavior of polyester blends has eliminated the need for starching and ironing clothes.
Polyesters are commonly prepared from terephthalic acid and ethylene glycol; the crude product is known as poly(ethylene terephthalate) or PET. However, polyesters are synthesized industrially by transesterification of dimethyl terephthalate with ethylene glycol at 150 °C. The two reactants and the...

Polymer Classification: Stereospecificity

Polymer Classification: Stereospecificity

Polymerization generates chiral centers along the entire backbone of a polymer chain. Accordingly, the stereochemistry of the substituent group has a significant effect on polymer properties. Polymers formed from monosubstituted alkene monomers feature chiral carbons at every alternate position in the polymer backbone. Relative to the predominant orientation of substituents at the adjacent chiral carbons, the polymer can exist in three different configurations: isotactic, syndiotactic, and...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Prerequisites for pore formation in foods.

Current research in food science·2026

Same author

Prediction of cabbage seed drying at lab and industrial scale using a 'non-equilibrium' sorption isotherm model.

Current research in food science·2025

Same author

Programmable shape morphing of drying foods via symmetry breaking.

Current research in food science·2025

Same author

Buckling during drying of edible soft matter with cylindrical core-shell geometry.

Current research in food science·2025

Same author

Rheology of paste-like food inks for 3D printing: Effects of nutrient and water content.

Current research in food science·2024

Same author

Analytical and numerical solutions of pore formation in elastic food materials during dehydration.

Current research in food science·2024

Search research articles

Related Experiment Video

Updated: Aug 6, 2025

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System

Published on: October 4, 2024

Interactions in plasticizer mixtures used for sugar replacement.

R G M van der Sman^1,2

¹Wageningen Food Biobased Research, Wageningen University & Research, the Netherlands.

Current Research in Food Science

|March 21, 2023

Summary

Polycarboxylic acids show promise as sugar replacements due to similar properties. The Flory-Huggins theory accurately models their behavior in mixtures, revealing strong interactions with carbohydrates, beneficial for deep eutectic solvents.

Keywords:

Flory-huggins theory Hygroscopicity Polycarboxylic acids Sugar replacement

More Related Videos

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties

Published on: June 7, 2020

Related Experiment Videos

Last Updated: Aug 6, 2025

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System

Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System

Published on: October 4, 2024

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties

The Effect of Construction and Demolition Waste Plastic Fractions on Wood-Polymer Composite Properties

Published on: June 7, 2020

Area of Science:

Food Science
Physical Chemistry
Materials Science

Background:

Investigating novel ingredients for sugar replacement strategies.
Understanding the thermodynamic properties of polycarboxylic acids is crucial.

Purpose of the Study:

To apply Flory-Huggins theory to polycarboxylic acid solutions and mixtures.
To explore the potential of polycarboxylic acids as sugar replacers.

Main Methods:

Utilized Flory-Huggins (FH) theory to model polycarboxylic acid solutions.
Analyzed phase diagrams, water activity, solubility, and melting point depression of mixtures.
Investigated solid-liquid equilibrium of eutectic mixtures.

Main Results:

Flory-Huggins theory successfully describes polycarboxylic acid solutions and their phase diagram.
Polycarboxylic acids exhibit plasticizing and hygroscopic properties comparable to sugars.
A significant non-zero FH interaction parameter was found between carboxylic acids and carbohydrates.

Conclusions:

Polycarboxylic acids are viable sugar replacers with tunable properties.
Strong interactions between polycarboxylic acids and carbohydrates are key for deep eutectic solvent applications.
Limitations exist regarding the maximum amount of polycarboxylic acids that can be used.