Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

LÓPEZ-CÓRDOBA, ALEX; NAVARRO, ALBA

JOURNAL OF FOOD PROCESS ENGINEERING

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2018

0145-8876

Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1?1.5 wt %) and water activity (0.4?0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free-flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20°C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products.