GLASSES OF SUGARS AND SUGAR SUBSTITUTES

Many sugars occur in several crystalline and in an amorphous form. The glass transition temperatures of isomalt and its components and the e nthalpies of fusion are reported. Amorphous sugars are extremely hygro scopic and sorb large amounts of water. This gives rise to supersatura ted sugar solution, from which the surgar recrystallizes in its stable polymorph while the sample loses water, but if the sugar is able to f orm a hydrate, most of the water is incorporated as water of crystalli zation and only the non-bound water is released.