Abstract
The rheological properties of syrups prepared using bulk sweeteners such as sorbitol and bulking agents like maltodextrin and polydextrose along with aspartame were studied. The apparent viscosity, consistency index, yield stress, and flow behavior index were determined from the shear stress versus shear rate data. The Herschel–Bulkley model was found to adequately describe the flow behavior of the syrups. The activation energy for all the syrups at different concentrations was determined from the Arrhenius equation. The yield stress, flow behavior index, and consistency index were dependent on the temperature and concentration of the syrups. The apparent viscosity increased from 8.8 to 129 mPa·s for sugar and sorbitol syrups, respectively, over the concentration range from 35 to 65%. In general, the rheological characteristic of sorbitol syrup was similar to that of sugar syrup, while syrups made with polydextrose and its mixture with maltodextrin were significantly different from those of sugar syrup.
Sign-in/Register to access full text options 
Free) 
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
