Details

Autor(en) / Beteiligte

• DeJong, Amy E.
• Hartel, Richard W.

Titel

Modulating sorbitol crystallization using impurities

Ist Teil von

• Journal of food engineering, 2021-05, Vol.296, p.110475, Article 110475

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2021

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Sorbitol crystallization in complex systems, such as those seen in sugar-free confectionery products, is not well understood. By leveraging torque rheology, crystallization onset time was measured using the inflection point at which torque increased during mixing as a result of crystallization. Select impurities (mannitol, maltitol, and glycerol) were used 5, 10, and 20% to determine their impact on sorbitol crystallization behavior from 10% moisture sorbitol syrups. Binary and ternary blends of the same impurities were also evaluated at a total impurity addition level of 20% to investigate any synergies. Overall, mannitol had the most pronounced inhibition of sorbitol crystallization onset time, with onset time being directly proportional to the amount of mannitol added. Interestingly, despite inhibited onset time, mannitol did not impact the final torque measurement and the impact on melting point was minimal; this differed from the other ingredients studied as well as ingredient blends. •A torque rheometer was used to study effects of polyol additives on sorbitol crystallization.•Increasing levels of polyol impurities caused greater inhibition of sorbitol crystallization.•Mannitol, when added at higher levels, crystallized in addition to sorbitol.•No synergistic effects of mixed polyols were found to inhibit crystallization.