Interactions between sucrose and casein were investigated by adsorption isotherms. Mechanically mixed and freeze‐dried sucrose/casein mixtures at sucrose percentages of 1, 5, 10, 15 and 20% (wet basis) were compared to calculated isotherms using the mass balance equation, over the aw range 0.23–0.93 at 20°C. The mechanical mixtures did not exhibit solute/polymer interactions. The freeze‐dried systems showed positive interaction (i.e., sorbed more water than calculated) for 1 and 5% sucrose at all aw values. For the 10, 15 and 20% sucrose mixtures, positive interaction continued below 0.86 aw; however, above 0.86 aw, no interaction was apparent. That is, experimental sorption values equaled calculated values.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Sep 1993|
- water adsorption
ASJC Scopus subject areas
- Food Science