Co-melting behaviour of sucrose, glucose & fructose

Yong Wang, Tuyen Truong, He Li, Bhesh Bhandari

Research output: Contribution to journalArticleResearchpeer-review

Abstract

The co-melting behaviour of sugar mixtures, comprising sucrose, glucose and fructose at various binary (3:1, 1:1, 1:3, 1:7, 1:15) and ternary (4:1:1, 2:1:1, 1:1:1, 2:5:5, 2:11:11, 1:4:1, 1:10:1) ratios, was studied using DSC. The melting temperature of sucrose was found to decrease in the presence of either fructose or glucose. In the sugar mixtures, the melting enthalpy of sucrose decreased compared with the proportional calculated values, using the percentage equation, whilst the melting enthalpy of fructose or glucose increased at the same time, implying the melting or dissolution of sucrose together with fructose or glucose. The tested enthalpy is usually higher than the calculated enthalpy for fructose, but lower than the calculated enthalpy for sucrose. Microscopic pictures showed that sucrose crystals could melt and dissolve gradually in the fructose melt liquid. This study provides useful information for both fundamental understanding of sugars co-melting and food industry applications.

Original languageEnglish
Pages (from-to)292-298
Number of pages7
JournalFood Chemistry
Volume275
DOIs
Publication statusPublished - 1 Mar 2019
Externally publishedYes

Keywords

  • DSC
  • Fructose
  • Glucose
  • Sucrose
  • Sugar melting

Cite this

Wang, Yong ; Truong, Tuyen ; Li, He ; Bhandari, Bhesh. / Co-melting behaviour of sucrose, glucose & fructose. In: Food Chemistry. 2019 ; Vol. 275. pp. 292-298.
@article{70803e70fc454592b3deb2b423b2f1c4,
title = "Co-melting behaviour of sucrose, glucose & fructose",
abstract = "The co-melting behaviour of sugar mixtures, comprising sucrose, glucose and fructose at various binary (3:1, 1:1, 1:3, 1:7, 1:15) and ternary (4:1:1, 2:1:1, 1:1:1, 2:5:5, 2:11:11, 1:4:1, 1:10:1) ratios, was studied using DSC. The melting temperature of sucrose was found to decrease in the presence of either fructose or glucose. In the sugar mixtures, the melting enthalpy of sucrose decreased compared with the proportional calculated values, using the percentage equation, whilst the melting enthalpy of fructose or glucose increased at the same time, implying the melting or dissolution of sucrose together with fructose or glucose. The tested enthalpy is usually higher than the calculated enthalpy for fructose, but lower than the calculated enthalpy for sucrose. Microscopic pictures showed that sucrose crystals could melt and dissolve gradually in the fructose melt liquid. This study provides useful information for both fundamental understanding of sugars co-melting and food industry applications.",
keywords = "DSC, Fructose, Glucose, Sucrose, Sugar melting",
author = "Yong Wang and Tuyen Truong and He Li and Bhesh Bhandari",
year = "2019",
month = "3",
day = "1",
doi = "10.1016/j.foodchem.2018.09.109",
language = "English",
volume = "275",
pages = "292--298",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

Co-melting behaviour of sucrose, glucose & fructose. / Wang, Yong; Truong, Tuyen; Li, He; Bhandari, Bhesh.

In: Food Chemistry, Vol. 275, 01.03.2019, p. 292-298.

Research output: Contribution to journalArticleResearchpeer-review

TY - JOUR

T1 - Co-melting behaviour of sucrose, glucose & fructose

AU - Wang, Yong

AU - Truong, Tuyen

AU - Li, He

AU - Bhandari, Bhesh

PY - 2019/3/1

Y1 - 2019/3/1

N2 - The co-melting behaviour of sugar mixtures, comprising sucrose, glucose and fructose at various binary (3:1, 1:1, 1:3, 1:7, 1:15) and ternary (4:1:1, 2:1:1, 1:1:1, 2:5:5, 2:11:11, 1:4:1, 1:10:1) ratios, was studied using DSC. The melting temperature of sucrose was found to decrease in the presence of either fructose or glucose. In the sugar mixtures, the melting enthalpy of sucrose decreased compared with the proportional calculated values, using the percentage equation, whilst the melting enthalpy of fructose or glucose increased at the same time, implying the melting or dissolution of sucrose together with fructose or glucose. The tested enthalpy is usually higher than the calculated enthalpy for fructose, but lower than the calculated enthalpy for sucrose. Microscopic pictures showed that sucrose crystals could melt and dissolve gradually in the fructose melt liquid. This study provides useful information for both fundamental understanding of sugars co-melting and food industry applications.

AB - The co-melting behaviour of sugar mixtures, comprising sucrose, glucose and fructose at various binary (3:1, 1:1, 1:3, 1:7, 1:15) and ternary (4:1:1, 2:1:1, 1:1:1, 2:5:5, 2:11:11, 1:4:1, 1:10:1) ratios, was studied using DSC. The melting temperature of sucrose was found to decrease in the presence of either fructose or glucose. In the sugar mixtures, the melting enthalpy of sucrose decreased compared with the proportional calculated values, using the percentage equation, whilst the melting enthalpy of fructose or glucose increased at the same time, implying the melting or dissolution of sucrose together with fructose or glucose. The tested enthalpy is usually higher than the calculated enthalpy for fructose, but lower than the calculated enthalpy for sucrose. Microscopic pictures showed that sucrose crystals could melt and dissolve gradually in the fructose melt liquid. This study provides useful information for both fundamental understanding of sugars co-melting and food industry applications.

KW - DSC

KW - Fructose

KW - Glucose

KW - Sucrose

KW - Sugar melting

UR - http://www.scopus.com/inward/record.url?scp=85053789919&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2018.09.109

DO - 10.1016/j.foodchem.2018.09.109

M3 - Article

VL - 275

SP - 292

EP - 298

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -