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Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process

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Abstract

The solubility of maltitol in pure water and industrial syrup was measured in a temperature range from 10 to 90 °C. Maltitol is highly soluble in water, and this yields high viscosity values for the saturated aqueous solutions at different temperatures. In addition, solubility of maltitol in ethanol/water mixtures was followed at 30, 35, 45, and 55 °C. Results show that maltitol solubility is highly dependent on water content in the solvent mixture. Moreover, it increases monotonically with temperature. The logarithm of viscosity changes linearly against the mole fraction of maltitol in the aqueous solutions up to saturation. The saturated solutions showed a Newtonian behavior in a temperature range from 20 to 90 °C. Maltitol is also characterized in supersaturated solutions by a narrow metastable zone, which slightly increases as temperature is raised. The density of aqueous solutions of maltitol was measured as a function of molality up to saturation at 20 °C, and results show that density can be correlated with concentration according to a linear relation. The obtained results were used to explain maltitol crystallization, which exhibits a high nucleation rate and a slow growth leading to small size crystals.

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Acknowledgements

The authors gratefully acknowledge the technical and financial support of Roquette-frères S.A and especially the important scientific contribution of Pierrick Duflot during the research of this subject.

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  1. Laboratoire de Chimie Physique Industrielle, UMR FARE, Faculté des Sciences, Université de Reims Champagne-Ardenne, B.P. 1039, 51687, Reims Cedex 2, France

    Adem Gharsallaoui, Barbara Rogé & Mohamed Mathlouthi

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  1. Adem Gharsallaoui
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  2. Barbara Rogé
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  3. Mohamed Mathlouthi
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Correspondence to Mohamed Mathlouthi.

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Gharsallaoui, A., Rogé, B. & Mathlouthi, M. Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process. Food Biophysics 3, 16–24 (2008). https://doi.org/10.1007/s11483-007-9044-5

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