Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies.

Non-digestible oligosaccharides (OS) and allulose have beneficial health properties and could reduce the amount of added sugar in baked goods. In this study allulose and various OS [fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), lactosucrose (LOS), isomalto-oligosaccharides (IMO), Promitor 70R (P70R), and xylo-oligosaccharides (XOS)] were added to a wire-cut cookie formulation at concentrations determined to have similar effects on the gelatinization temperature (T) of starch relative to sucrose. Different baking performance attributes of the doughs and cookies were assessed, including: appearance, spread, color, texture, and % moisture loss after baking.

Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch.

The pasting and retrogradation behaviors of starch are altered by the presence of sugars and are important in dictating the storage stability and texture of starch-containing foods. The use of oligosaccharides (OS) and allulose in reduced-sugar formulations is being explored. The objectives of this study were to determine the impacts of different types and concentrations (0% to 60% w/w) of OS (fructo-OS, gluco-OS, isomalto-OS, gluco-dextrin, and xylo-OS) and allulose on the pasting and retrogradation attributes of wheat starch compared to starch in water (control) or sucrose solutions using DSC and rheometry.

Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation.

The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch.

Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels.

Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the retrogradation of wheat starch gels. The effects of 20 sweeteners selected based on common food usage and stereochemical structures of interest, and ranging in concentration from 10 to 50%/, on the retrogradation of wheat starch gels were monitored spectrophotometrically over time.

Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations.

The gelatinization of wheat starch influences the final structure and texture of baked goods. Sucrose effectively elevates the gelatinization temperature () of starch more than many sweeteners, and maintaining a higher has been a challenge while reducing the amount of sucrose in baked goods. The objective of this study was to quantify the effects of 14 different oligosaccharides (OS: maltose, isomaltulose, kestose, maltotriose, melezitose, raffinose, stachyose, a fructo-OS, a galacto-OS, an isomalto-OS, lactosucrose, a xylo-OS, and two glucose-based dextrins), allulose, and sucrose at different concentrations (0 to 60% w/w) on the of wheat starch using DSC, and to determine which OS physicochemical properties best explained the results.

Effect of pH and concentration on the chemical stability and reaction kinetics of thiamine mononitrate and thiamine chloride hydrochloride in solution.

Thiamine (vitamin B) is an essential micronutrient in the human diet, found both naturally and as a fortification ingredient in many foods and supplements. However, it is susceptible to degradation due to heat, light, alkaline pH, and sulfites, among effects from other food matrix components, and its degradation has both nutritional and sensory implications as in foods. Thiamine storage stability in solution was monitored over time to determine the effect of solution pH and thiamine concentration on reaction kinetics of degradation without the use of buffers, which are known to affect thiamine stability independent of pH.

Antioxidant Films from Cassava Starch/Gelatin Biocomposite Fortified with Quercetin and TBHQ and Their Applications in Food Models.

Edible and active packaging are attractive for use in food packaging applications due to their functionality and sustainability. This research developed new antioxidant active food packaging materials from cassava starch/gelatin (7:3 ) composite films with varied antioxidant types (quercetin and tertiary butylhydroquinone (TBHQ)) and concentrations (0-200 mg/200 mL film-forming solution) and evaluated their properties. Antioxidant addition altered the mechanical and barrier properties of the films.

Chemical stability and reaction kinetics of thiamine mononitrate in the aqueous phase of bread dough.

Thiamine is a water-soluble essential micronutrient, and grains are the main source of thiamine in the human diet. Refining processes reduce thiamine content; therefore, many flours are enriched with thiamine. Further processes, such as heating (baking), destabilize thiamine.

The effects of commercially available sweeteners (sucrose and sucrose replacers) on wheat starch gelatinization and pasting, and cookie baking.

A variety of sucrose replacers (SRs) are increasing in popularity for reducing sucrose usage in low moisture baked goods (cookies, biscuits, etc.). The goal of this study was to link SR physicochemical properties to their observed effects on starch thermal properties, including results from differential scanning calorimetry, rapid viscoanalysis, particle size analysis, and model wire-cut cookie baking performance.

Amorphization of Thiamine Mononitrate: A Study of Crystallization Inhibition and Chemical Stability of Thiamine in Thiamine Mononitrate Amorphous Solid Dispersions.

This study investigated thiamine degradation in thiamine mononitrate (TMN):polymer solid dispersions, accounting for the physical state of the vitamin and the recrystallization tendency of TMN in these dispersions. Results were compared with those from solid dispersions containing a different salt form of thiamine (thiamine chloride hydrochloride (TClHCl)). TMN:polymer dispersions were prepared by lyophilizing solutions containing TMN and amorphous polymers (pectin and PVP (polyvinylpyrrolidone)).

Effects of polyphenols on crystallization of amorphous sucrose lyophiles.

The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing polyphenol backbones were studied, in addition to bulk food ingredients containing a high concentration of polyphenols.

Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients.

Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends.

Amorphization of Thiamine Chloride Hydrochloride: Effects of Physical State and Polymer Type on the Chemical Stability of Thiamine in Solid Dispersions.

Thiamine is an essential micronutrient, but delivery of the vitamin in supplements or foods is challenging because it is unstable under heat, alkaline pH, and processing/storage conditions. Although distributed as a crystalline ingredient, thiamine chloride hydrochloride (TClHCl) likely exists in the amorphous state, specifically in supplements. Amorphous solids are generally less chemically stable than their crystalline counterparts, which is an unexplored area related to thiamine delivery.

Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches.

The gelatinization temperature (T) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch interactions and the effects of sweeteners on Ts. To document these effects, the Ts of wheat, potato, waxy corn, dent corn, and 50% and 70% high amylose corn starches were determined in the presence of eleven different sweeteners and varying sweetener concentrations.

Relative humidity-temperature transition boundaries for anhydrous β-caffeine and caffeine hydrate crystalline forms.

Caffeine is a hydrate-forming polymorphic crystalline compound that can exist in α, β, and hydrate forms. Phase transitions between hydrate and anhydrous forms of a crystalline ingredient, and related water migration, can create product quality challenges. The objective of this study was to determine the relative humidity (RH)-temperature phase boundary between anhydrous β-caffeine and caffeine hydrate.

Physical and Antioxidant Properties of Cassava Starch-Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging.

Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch-carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application.

RH-temperature stability diagram of α- and β-anhydrous and monohydrate lactose crystalline forms.

Lactose crystals exhibit polymorphic, deliquescent, and hydrate-forming traits and can exist in monohydrate, β-anhydrate, stable α-anhydrate, and hygroscopic α-anhydrate (isomorphic desolvate) forms. The objective of this study was to identify the relative humidity (RH) and temperature boundaries at which anhydrate-hydrate transitions and deliquescence occur for these lactose crystal forms. The deliquescence point (RH) of lactose monohydrate was determined by measuring the water activity (a) of a saturated solution, and the RHs of the anhydrates were determined using dynamic vapor sorption measurement techniques.

Effects of emulsifiers on the moisture sorption and crystallization of amorphous sucrose lyophiles.

The crystallization of amorphous sucrose can be problematic in food products. This study explored how emulsifiers (a range of sucrose esters, polysorbates, and soy lecithin) impact the moisture sorption and crystallization of amorphous sucrose lyophiles. Solutions containing sucrose with and without emulsifiers were lyophilized, stored in desiccators, and analyzed by X-ray diffraction, infrared spectroscopy, and polarized light microscopy over time.

RH-Temperature Stability Diagram of the Dihydrate, β-Anhydrate, and α-Anhydrate Forms of Crystalline Trehalose.

Trehalose crystals exhibit polymorphic, deliquescent, and hydrate-forming traits and can exist in dihydrate, β-anhydrate, or α-anhydrate (isomorphic desolvate) forms. The objective of this study was to identify the relative humidity (RH) and temperature boundaries for phase changes of these different trehalose crystal forms. The deliquescence points (RH s) of the anhydrate and dihydrate trehalose crystals were determined from 20 to 50 °C using a combination of water activity and dynamic vapor sorption measurement techniques.

Effects of Controlled Relative Humidity Storage on Moisture Sorption and Amylopectin Retrogradation in Gelatinized Starch Lyophiles.

Water plays a significant role in the gelatinization and retrogradation (crystallization) of starch. Amylopectin crystalline regions can adopt several hydrated polymorphic forms; however, reports differ on the migration of water during retrogradation. The objectives of this study were to determine the moisture sorption patterns of gelatinized starch lyophiles during retrogradation in controlled relative humidity (RH) environments and document the amylopectin polymorph(s) formed.

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations.

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids.

Effects of Mono-, Di-, and Tri-Saccharides on the Stability and Crystallization of Amorphous Sucrose.

Amorphous sucrose is a component of many food products but is prone to crystallize over time, thereby altering product quality and limiting shelf-life. A systematic investigation was conducted to determine the effects of two monosaccharides (glucose and fructose), five disaccharides (lactose, maltose, trehalose, isomaltulose, and cellobiose), and two trisaccharides (maltotriose and raffinose) on the stability of amorphous sucrose in lyophilized two-component sucrose-saccharide blends exposed to different relative humidity (RH) and temperature environmental conditions relevant for food product storage. Analyses included X-ray diffraction, differential scanning calorimetry, microscopy, and moisture content determination, as well as crystal structure overlays.

Chemical stability and reaction kinetics of two thiamine salts (thiamine mononitrate and thiamine chloride hydrochloride) in solution.

Two types of thiamine (vitamin B) salts, thiamine mononitrate (TMN) and thiamine chloride hydrochloride (TClHCl), are used to enrich and fortify food products. Both of these thiamine salt forms are sensitive to heat, alkali, oxygen, and radiation, but differences in stability between them have been noted. It was hypothesized that stability differences between the two thiamine salts could be explained by differences in solubility, solution pH, and activation energies for degradation.

Degradation of L-Ascorbic Acid in the Amorphous Solid State.

Unlabelled: Ascorbic acid degradation in amorphous solid dispersions was compared to its degradation in the crystalline state. Physical blends and lyophiles of ascorbic acid and polymers (pectins and polyvinylpyrrolidone [PVP]) were prepared initially at 50:50 (w/w), with further studies using the polymer that best inhibited ascorbic acid crystallization in the lyophiles in 14 vitamin : PVP ratios. Samples were stored in controlled environments (25 to 60 °C, 0% to 23% RH) for 1 mo and analyzed periodically to track the physical appearance, change in moisture content, physical state (powder x-ray diffraction and polarized light microscopy), and vitamin loss (high performance liquid chromatography) over time.

Effects of Chloride and Sulfate Salts on the Inhibition or Promotion of Sucrose Crystallization in Initially Amorphous Sucrose-Salt Blends.

The effects of salts on the stability of amorphous sucrose and its crystallization in different environments were investigated. Chloride (LiCl, NaCl, KCl, MgCl, CaCl, CuCl, FeCl, FeCl, and AlCl) and sulfate salts with the same cations (NaSO, KSO, MgSO, CuSO, Fe(II)SO, and Fe(III)SO) were studied. Samples (sucrose controls and sucrose:salt 1:0.