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The water-sucrose diagram, sucrose hydrates and frozen stability of sweet products.

Number: 1051

Author(s) : LE BAIL A., ROOS Y. H., JHA P. K., LE BAIL P.

Summary

Freezing of water in food is explained in the phase diagram of the solute present in the liquid aqueous phase. Sucrose is the dominating solute of sweet foods. The supplemented phase diagram of sucrose-water by Young-Jones (1949) exhibited a maximal ice concentration within the range of 60% sucrose. For higher concentrations, a supersaturation domain was shown with the presence of sucrose hemi-heptahydrates (S+3.5H2O) and sucrose hemi-pentahydrates (S +2.5H2O).
This presentation proposes a review of the sucrose-water diagram. Pictures of sucrose-hydrate images taken from Young and Jones (1949) will be shown and compared to images obtained in a « frozen » pastry in which freeze damage was observed during long term storage. The frozen stability of sweet products depends on the occurrence of ice crystals. Example will be proposed in the case of selected specialities. The impact of the formulation on instabilities and quality losses during frozen storage will be discussed.

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Pages: 7 p.

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Details

  • Original title: The water-sucrose diagram, sucrose hydrates and frozen stability of sweet products.
  • Record ID : 30032537
  • Languages: English
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1051

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