ADSORPTION-ISOTHERM OF AMORPHOUS TREHALOSE

Authors
IGLESIAS HA CHIRIFE J BUERA MP
Citation
Ha. Iglesias et al., ADSORPTION-ISOTHERM OF AMORPHOUS TREHALOSE, Journal of the Science of Food and Agriculture, 75(2), 1997, pp. 183-186
Citations number
17
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
75
Issue
2
Year of publication
1997
Pages
183 - 186
Database
ISI
SICI code
0022-5142(1997)75:2<183:AOAT>2.0.ZU;2-U
Abstract
The water adsorption isotherm at 25 degrees C of freeze-dried amorphou s trehalose and trehalose with the addition of maltodextrin (MD) DE 10 .9 was obtained. Moisture uptake as a function of time at various rela tive humidities (RH) was also measured. At low relative humidities (RH ) amorphous trehalose adsorbs moisture but at 44% RH and above the iso therm exhibits a plateau indicating crystallisation (formation of the dihydrate) of amorphous trehalose and this was reflected on the shape of the isotherm. Trehalose crystallisation was delayed in the system c ontaining maltodextrin (50:50) as compared with pure trehalose.