Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles

The crystallization of amorphous sucrose can be problematic in food products. This study explored how emulsifiers (a range of sucrose esters, polysorbates, and soy lecithin) impact the moisture sorption and crystallization of amorphous sucrose lyophiles. Solutions containing sucrose with and without...

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Detalles Bibliográficos
Autores principales: Voelker, Adrienne L., Verbeek, Gianna, Taylor, Lynne S., Mauer, Lisa J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722256/
https://www.ncbi.nlm.nih.gov/pubmed/31497756
http://dx.doi.org/10.1016/j.fochx.2019.100050

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722256/
https://www.ncbi.nlm.nih.gov/pubmed/31497756
http://dx.doi.org/10.1016/j.fochx.2019.100050

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