Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC

DELADINO, L., NAVARRO, A. S. & MARTINO, M. N.

Ciencia y Tecnología de los Alimentos

Año: 2008

0864-4497

Abstract The objective of the work was to characterize through X-rays, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM), co-crystallized products within a sucrose matrix. These products contained mineral salts, calcium lactate, magnesium sulphate and a lyophilized yerba mate extract (Ilex paraguariensis). The studied techniques allowed comparing the structure of the different products and the hydration state of the salts after the process. The co-crystallized products showed the basic crystalline structure of control sample of sucrose. In the case of the minerals, dehydration was not totally accomplished since different salt hydrate structures were detected.   Keywords: encapsulation, co-crystallization, yerba mate, mineral salts, differential scanning calorimetry, X-rays.