Abstract
ABSTRACTMoisture sorption into sugar glasses led to significant changes in the physico‐chemical properties. Increased moisture content reduced the glass transition temperature, Tg, although the effect was dependent on type of corn syrup. In general, higher corn syrup content and addition of a high‐maltose corn syrup resulted in slightly higher Tg for a given moisture content. Higher corn syrup concentration increased hardness, but also resulted in increased stickiness. Stickiness increased as a function of moisture until a maximum was reached, whereupon further moisture sorption reduced stickiness. A maximum in stickiness occurred when Tg values were still above room temperature, indicating that surface moisture was considerably higher than bulk moisture content.
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