Crystals in hard candies
2003
Smidova, I. | Copikova, J. | Maryska, M. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic)) | Coimbra, A.
The main purpose of this study was to detect crystals in hard candies and to determine their glass transition temperature. Polarising microscopy was used to show the presence of crystals in the candies and differential scanning calorimetry was used to determine their amount and the glass transition temperature Tg. The carbohydrates composition of the samples was determined by HPLC and the moisture content in each sample was evaluated by Karl Fisher method. The moisture content of the hard candies studied varied from 2.1 to 5.1 % and was inversely correlated with their glass transition temperature so that the crystal content increased with the increasing moisture content.
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