RECRYSTALLIZATION IN SUGAR STABILIZER SOLUTIONS AS AFFECTED BY MOLECULAR-STRUCTURE/

The influence that a range of polysaccharides (galactomannans) had on ice recrystallization was determined, The concentration dependence of the recrystallization inhibition occurring with locust bean and guar g ums was determined, The;degree of galactose substitution in a range of enzyme modified guars was dominant in the effect of a galactomannan t o inhibit recrystallization, The fine structure of the substituents we re less important, Where the galactose content of comparable polysacch arides was similar the fine structure became dominant, The influence o f sugar size on recrystallization was also investigated, Increasing mo lecular weight resulted in reduced recrystallization rates, The observ ed rates appeared to follow Williams-Landell-Ferry kinetics.