Chapter 39. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5 and
  4. Dr. Sanguansri Charoenrein6
  1. K. Jouppila1,
  2. M. Lähdesmäki1,
  3. P. Laine1,
  4. M. Savolainen2 and
  5. R. A. Talja1

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch39

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

Jouppila, K., Lähdesmäki, M., Laine, P., Savolainen, M. and Talja, R. A. (2010) Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol, 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.ch39

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 Technology, University of Helsinki, Helsinki, Finland

  2. 2

    Division of Pharmaceutical Technology, Faculty of Pharmacy, University of Helsinki, Helsinki, Finland

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:

  • freeze-dried lactose, lactitol - water sorption and crystallization behaviors comparison;
  • sugar and sugar-alcohol water-sorption properties gravimetric determination;
  • lactose intolerance and need for substitutive sugars;
  • CCDC - Cambridge Crystallographic Data Centre - water-sorption study;
  • Brunauer-Emmett-Teller (BET) - freeze-dried sugars/sugar alcohols water sorption modeling;
  • critical water activity and critical water content of lactose and maltose

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • References