Resumen de Moisture‐Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose
Alpana Thorat, Krystin N. Marrs, Mohamed K. Ghorab, Vincent Meunier, Laurent Forny, Lynne S. Taylor, Lisa J. Mauer
The effects of coformulating amorphous maltodextrins (MDs) and crystalline fructose, a deliquescent solid, on the moisture sorption, deliquescence point (RH0), and glass transition temperature (Tg) behaviors were determined. Moisture sorption profiles of binary fructose:MD mixtures and individual ingredients were generated using controlled relative humidity (RH) desiccators and by dynamic vapor sorption techniques. Blends exhibited synergistic moisture uptake at RHs below the RH0of fructose, attributed to partial dissolution of fructose in plasticized MD matrices without a significant reduction in the RH0of the undissolved fructose. Increasing storage temperature decreased the onset RH for moisture sorption synergy. At all storage RHs, the measured Tg(2nd scan) was significantly reduced in fructose:MD mixtures compared to individual MDs, and was related to both the synergistic moisture uptake in the blends and heat‐induced ternary fructose–MD–water interactions in the differential scanning calorimeter. Differences were found between the behavior of fructose:MD blends and previous reports of sucrose:MD and NaCl:MD blends, caused in part by the lower RH0of fructose. The enhanced moisture sorption in blends of deliquescent and amorphous ingredients could lead to problematic moisture‐induced changes if storage conditions are not controlled. Blends of crystalline and amorphous ingredients are widely found in the food industry, and it is important to recognize that these blends are often more sensitive to moisture and temperature than individual ingredients. Identifying the deliquescence RH0of the crystalline ingredient across increasing temperatures, the % RHT, Tg, and awof the amorphous ingredient across increasing moisture contents and/or temperatures, and the “crossover point” between the RH0of the crystal and the awof the amorphous component will facilitate selection of processing and storage conditions to promote or minimize environmental (moisture and temperature) interactions with ingredient blends.
