Abstract
The shelf life of pure amorphous sucrose systems, such as cotton candy, can be very short. Previous studies have shown that amorphous sucrose systems held above the glass transition temperature will collapse and crystallize. One study, however, showed that adding a small percent of another type of sugar, such as trehalose, to sucrose can extend the shelf life of the amorphous system by slowing crystallization. This study explores the hypothesis that raffinose increases the stability of an amorphous sucrose system. Cotton candy at 5 wt% raffinose and 95 wt% sucrose was made and stored at room temperature and three different relative humidities (%RH) 11%RH, 33%RH, and 43%RH. XRD patterns, and glass transition temperatures were obtained to determine the stability as a function of %RH. The data collected showed that raffinose slows sucrose crystallization in a low moisture amorphous state above the glass transition temperature and therefore improves the stability of amorphous sucrose systems.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Iglesias, H.A., Schebor, C., Buera, M.P., Chirife, J., 2000. Sorption isotherm and calorimetric behavior of amorphous/crystalline raffinose-water systems. J. Food Sci., 65:646–650.
Labuza, T.P., Labuza, P.S., 2004. Influence of temperature and relative humidity on the physical states of cotton candy. Journal of Food Processing Preservation, 28:274–287.
Labuza, T.P., Roe, K., Payne, C., Panda, F., Labuza, T.J., Labuza, P.S., Krusch, L., 2004. Storage Stability of Dry Food Systems: Influence of State Changes during Drying and Storage. In: Silva, M., Rocha, S. (Eds.), Drying 2004-Proceeding of the 14th International Drying Symposium (IDS 2004). São Paulo, Brazil, ISBN No. 85-904573-1-1, p.48–68. http://www.feq.unicamp.br/˜ids2004/.
Makower, B., Dye, W.B., 1956. Equilibrium moisture content and crystallization of amorphous sucrose and glucose. J. Agri. Food Chem., 4(1):72–77. [doi:10.1021/jf60059a010]
Mantovani, G., Accorsi, C.A., Vaccari, G., 1977. Sucrose crystal habit modification in the presence of impurities. Zeitschrift Fuer Die Zuckerindustrie, 27(5):286–290.
Mantovani, G., Vaccari, G., Accorsi, C.A., Aquilano, D., Rubbo, M., 1983. Twin growth of sucrose crystals. Journal of Crystal Growth, 62(3):595–602. [doi:10.1016/0022-0248(83)90404-9]
Mathlouthi, M., Reiser, P., 1995. Sucrose: Properties and Applications, 1st Ed. Blackie Academic & Professional, London, New York, p.294.
Mezzenga, R., Schurtenberger, P., Burbridge, A., Mitchel, M., 2005. Understanding foods as soft materials. Nature Materials, 4(10):729–740. [doi:10.1038/nmat1496]
Nagura, T., Muraguchi, H., Uchino, K., Aritsuka, T., Benno, Y., 1999. Effects of ingestion of raffinose-rich soup on the fecal flora and daily defection in humans. Journal of Intestinal Microbiology, 13:1–7.
Roe, K., Labuza, T.P., 2006. Transition and crystallization of amorphous trehalose-sucrose mixtures. J. Food Properties, 9:1–18.
Smythe, B.M., 1967. Sucrose crystal growth II rate of growth in the presence of impurities. Aust. J. Chem., 20:1097–1114.
Sun, W.Q., Leopold, A.C., Crowe, L.M., Crowe, J.H., 1996. Stability of dry liposomes in sugar glasses. Biophys. J., 70:1769–1776.
Vaccari, G., Mantovani, G., Sgualdino, G., Aquilano, D., Rubbo, M., 1986. The raffinose effect on sucrose morphology and kinetics. Sugar Technology Reviews, 13(3):133–178.
Author information
Authors and Affiliations
Additional information
Project supported by the University of Minnesota, USA
Rights and permissions
About this article
Cite this article
Leinen, K.M., Labuza, T.P. Crystallization inhibition of an amorphous sucrose system using raffinose. J. Zhejiang Univ. - Sci. B 7, 85–89 (2006). https://doi.org/10.1631/jzus.2006.B0085
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1631/jzus.2006.B0085