Abstract
Glass transition temperature (Tg) and degree of caking for maltodextrin with added plasticizers (glucose, maltose, and sorbitol) were investigated. Onset and offset Tgs were evaluated by differential scanning calorimetry. From the onset and offset Tg-curves and water sorption isotherm, each critical water activity (awc) value was determined (water activity at each Tg = 25 °C). The awc range between onset Tg and offset Tg was extended by the addition of plasticizers. The degree of caking increased at a water activity just above awc of onset Tg, and completely caked at a water activity just below awc of offset Tg. Effect of aw on the degree of caking became more gradual with the addition of plasticizers because of the extended awc range. According to the dependence of viscosity on temperature and water activity, a predictive model for the caking of amorphous powders was proposed based on the onset and offset Tg curves.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call