Thermoanalytical study of sweetener myo-inositol: α and β polymorphs.

This work investigates the thermal behavior of α and β myo-inositol polymorphs. The inositol is a natural compound widely used in the food industry due to its presence in carbohydrate metabolism and its sweet taste. The occurrence of polymorphism could change some physico-chemical properties, such as melting and sublimation temperatures, and solubility.