NDLI: Thermal decomposition of maltitol spreads

Content Provider	Springer Nature Link
Author	Petković, Marko Šereš, Zita Pajin, Biljana Banjac, Vojislav
Copyright Year	2014
Abstract	The purpose of this study is to research the thermal properties of spreads with maltitol. Thermal characteristics of spreads depend on process parameters (temperature, mixer speed rotation). Spreads are produced at different temperatures (30, 35, and 40 °C) and mixer speed rotation (1, 1.33, and 1.67 Hz). The thermogravimetric method shows the peak position and determinate the spread composition. The temperature decomposition of sucrose and maltitol is two stages (two peaks), and palm fat has a single stage decomposition (one peak). Maltitol peak is dominant for spreads containing 100 and 70 % maltitol as a sweetener. This peak is sharper than sucrose peak and the inflection point is more expressed. Shape and the position of these peaks in spreads are modified. Peaks of maltitol, palm fat, and sucrose in spreads are lower and wider because of the grinding process and the interaction between spread ingredients. Increasing the process parameters (temperature, mixer speed rotation), temperatures of these peaks are higher (closer to temperature peak of pure ingredients). The dominant parameter is mixer speed rotation. The most thermally stable spreads with any amount of maltitol are produced at a temperature of 40 °C and high mixer speed rotation (1.33 and 1.67 Hz), while the least stable maltitol spreads are produced at minimum process parameters (30 °C, 1 Hz).
Starting Page	277
Ending Page	284
Page Count	8
File Format	PDF
ISSN	13886150
Journal	Journal of thermal analysis
Volume Number	117
Issue Number	1
e-ISSN	15882926
Language	English
Publisher	Springer Netherlands
Publisher Date	2014-02-06
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Spreads Thermal characteristics Maltitol Sucrose Process parameters Physical Chemistry Analytical Chemistry Polymer Sciences Inorganic Chemistry Measurement Science and Instrumentation
Content Type	Text
Resource Type	Article
Subject	Physical and Theoretical Chemistry Condensed Matter Physics

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