NDLI: Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process

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Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process

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Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process

Content Provider	Springer Nature Link
Author	Gharsallaoui, Adem Rogé, Barbara Mathlouthi, Mohamed
Copyright Year	2007
Abstract	The solubility of maltitol in pure water and industrial syrup was measured in a temperature range from 10 to 90 °C. Maltitol is highly soluble in water, and this yields high viscosity values for the saturated aqueous solutions at different temperatures. In addition, solubility of maltitol in ethanol/water mixtures was followed at 30, 35, 45, and 55 °C. Results show that maltitol solubility is highly dependent on water content in the solvent mixture. Moreover, it increases monotonically with temperature. The logarithm of viscosity changes linearly against the mole fraction of maltitol in the aqueous solutions up to saturation. The saturated solutions showed a Newtonian behavior in a temperature range from 20 to 90 °C. Maltitol is also characterized in supersaturated solutions by a narrow metastable zone, which slightly increases as temperature is raised. The density of aqueous solutions of maltitol was measured as a function of molality up to saturation at 20 °C, and results show that density can be correlated with concentration according to a linear relation. The obtained results were used to explain maltitol crystallization, which exhibits a high nucleation rate and a slow growth leading to small size crystals.
Starting Page	16
Ending Page	24
Page Count	9
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	3
Issue Number	1
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2007-09-18
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Maltitol Solubility Ethanol/water mixtures Metastable zone width Viscosity Density Crystallization Analytical Chemistry Biophysics/Biomedical Physics Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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