Chapter 20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. Dr. M. H. Lim1,
  2. B. Lampen1,
  3. L. F. Siow1 and
  4. T. Rades2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch20

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Lim, M. H., Lampen, B., Siow, L. F. and Rades, T. (2010) Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch20

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Science, University of Otago, Dunedin, New Zealand

  2. 2

    School of Pharmacy, University of Otago, Dunedin, New Zealand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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Keywords:

  • physical changes in confectionery products - focus on lactitol crystallization;
  • crystallization of sugars - significant effects on sensory and physical properties of food;
  • Lactitol - sweetener in foods;
  • mass transfer - movement of molecules;
  • polyols - sugar alcohols or polyhydric alcohols;
  • extent of crystallization - indicated by melting enthalpy of water;
  • lactitol crystallization - enhanced by water plasticization

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Glass Transition Temperature

  • Conclusions

  • References