Effect of amorphization method on the physicochemical properties of amorphous sucrose

Elizabeth A. Morrow, Maxwell W. Terban, Leonard C. Thomas, Danielle L. Gray, Michael J. Bowman, Simon J.L. Billinge, Shelly J Schmidt

Research output: Contribution to journalArticle

Abstract

Our objective was to characterize the physicochemical properties of amorphous sucrose prepared by freeze-drying (FreD), spray-drying (SprayD), ball milling (BallM), melt-quenching (MeltQ), and spin-melt-quenching (SpinMeltQ). Scanning electron microscopy indicated that FreD, SprayD, BallM, and SpinMeltQ formed distinct particles, while MeltQ formed a single mass. Powder X-ray diffraction confirmed that BallM was semi-crystalline, while FreD, SprayD, MeltQ, and SpinMeltQ were amorphous. However, total scattering pair distribution function analysis of synchrotron X-ray diffraction data suggested that local molecular-level ordering differences existed between MeltQ and FreD, SprayD, and SpinMeltQ. Chromatographic analyses revealed that thermal decomposition indicator compounds were present in BallM, MeltQ, and SpinMeltQ, but not in FreD and SprayD. All samples exhibited a glass transition. Additionally, FreD, SprayD, BallM, and SpinMeltQ exhibited an exothermic cold crystallization peak, but MeltQ did not. Overall, this research provides evidence that sucrose is a material whose physicochemical properties are strongly influenced by amorphization method.

LanguageEnglish (US)
Pages125-141
Number of pages17
JournalJournal of Food Engineering
Volume243
DOIs
StatePublished - Feb 1 2019

Fingerprint

Freeze Drying
spray drying
freeze drying
Sucrose
physicochemical properties
sucrose
X-ray diffraction
X-Ray Diffraction
methodology
glass transition
thermal degradation
Synchrotrons
crystallization
Crystallization
Electron Scanning Microscopy
Powders
Glass
Chromatography
powders
scanning electron microscopy

Keywords

  • Amorphization method
  • Differential scanning calorimetry
  • Modulated DSC
  • Sucrose
  • Total scattering pair distribution function

ASJC Scopus subject areas

  • Food Science

Cite this

Morrow, E. A., Terban, M. W., Thomas, L. C., Gray, D. L., Bowman, M. J., Billinge, S. J. L., & Schmidt, S. J. (2019). Effect of amorphization method on the physicochemical properties of amorphous sucrose. Journal of Food Engineering, 243, 125-141. https://doi.org/10.1016/j.jfoodeng.2018.08.036

Effect of amorphization method on the physicochemical properties of amorphous sucrose. / Morrow, Elizabeth A.; Terban, Maxwell W.; Thomas, Leonard C.; Gray, Danielle L.; Bowman, Michael J.; Billinge, Simon J.L.; Schmidt, Shelly J.

In: Journal of Food Engineering, Vol. 243, 01.02.2019, p. 125-141.

Research output: Contribution to journalArticle

Morrow, Elizabeth A. ; Terban, Maxwell W. ; Thomas, Leonard C. ; Gray, Danielle L. ; Bowman, Michael J. ; Billinge, Simon J.L. ; Schmidt, Shelly J. / Effect of amorphization method on the physicochemical properties of amorphous sucrose. In: Journal of Food Engineering. 2019 ; Vol. 243. pp. 125-141.
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