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Recrystallization in aqueous fructose solutions as affected by locust bean gum.

Author(s) : SUTTON R. L., LIPS A., PICCIRILLO G.

Type of article: Article

Summary

Decreasing temperature reduced the recrystallization rate. An increase in ice phase volume resulted in an increase in the recrystallization rate. Addition of locust bean gum reduced the recrystallization rate up to a concentration of 0.3% (w/w); further addition resulted in no further decrease. The hypothesized mechanism of action of locust bean gum is via weak adsorption of the polysaccharide to the ice crystal. Freeze concentrated solution viscosity did not correlate with observed recrystallization rates.

Details

  • Original title: Recrystallization in aqueous fructose solutions as affected by locust bean gum.
  • Record ID : 1997-1704
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 4
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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