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Crystallization

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Engineering Foods for Bioactives Stability and Delivery

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Ethanol-mediated crystal transformation is a promising method for obtaining stable anhydrous crystals with a porous structure. The DSC (Differential scanning calorimetry)-coupled ethanol method was used to obtain anhydrous trehalose crystals with a specific size and shape by controlling the water content of the ethanol. DSC analysis of the crystal transformation reaction of trehalose or maltose under isothermal and non-isothermal conditions allowed an overall evaluation of the activation energy of crystal transformation, and presumably revealed two different transformation reactions in the glassy state before the click point temperatures and the rubbery state after the click point temperatures. Anhydrous sugar crystals with an increased specific surface area were produced via ethanol-mediated crystal transformation under appropriate conditions. These porous crystals with high surface area could be applied to encapsulate flavor or functional foods. Thin needle-shaped sugar crystals can also be used to form a creamy, non-oil gel in over supersaturated solution conditions.

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Authors and Affiliations

  1. Department of Biotechnology, Tottori University, Koyama Minami 4-101, Tottori, 680-8552, Japan

    Nicolas Verhoeven & Takeshi Furuta

  2. Department of Applied Biological Science, Kagawa University, 2393 Ikenobe, Miki-Cho, Kita, Kagawa, 761-0795, Japan

    Tze Loon Neoh & Hidefumi Yoshii

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  1. Nicolas Verhoeven
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  2. Tze Loon Neoh
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  3. Takeshi Furuta
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  4. Hidefumi Yoshii
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Correspondence to Hidefumi Yoshii .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Verhoeven, N., Neoh, T.L., Furuta, T., Yoshii, H. (2017). Crystallization. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_8

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