Thermal behaviour of some sugar alcohols

  title={Thermal behaviour of some sugar alcohols},
  author={Heiko K. Cammenga and L. O. Figura and B. Zielasko},
  journal={Journal of thermal analysis},
The glass transition of isomalt and its components, the enthalpy of solution (crystalline state, glassy state) and the enthalpy of melting are reported. From the measured data (solution enthalpy, enthalpy of fusion and heat capacities) a cycle like the BORN-HABER cycle can be constructed. It is possible to calculate the amounts of amorphous isomalt from measured solution enthalpies; however, the values obtained do not agree with those provided by X-ray powder diffraction studies. 
A DSC Study of Hydrated Sugar Alcohols. Isomalt
A DSC study has been carried out on isomalt, a commercial sugar alcohol derived from sucrose and widely used as a sweetener in the food industry. Isomalt is a mixture of twoExpand
Thermal properties of isomalt: A diastereomer mixture
Isomalt, a commercial sugar alcohol widely used as a sweetener, is approximately a 1:1 mixture of two diastereomers, α-D-glucopyranosyl-1-6-mannitol (GPM) and α-D-glucopyranosyl-1-6-sorbitol (GPS). AExpand
Kinetics and mechanism of quinolinium chlorochromate mediated oxidation of sugar alcohols in Bronsted acid media
Abstract Kinetics of oxidation of certain sugar alcohols have been studied by quinolinium chloro chromate (QCC) in sulphuric, perchloric, and hydrochloric acid media at different temperatures.Expand
Physical Stability of Freeze-Dried Isomalt Diastereomer Mixtures
Isomalt was shown to be a suitable excipient for freeze-drying and a mixture of the diastereomers should be used, as the mixture containing only one of the isomers showed physical instability. Expand
Direct compression properties of melt-extruded isomalt.
Extruded isomalt displayed excellent tabletting properties; however, further experiments should be conducted to delay or even prevent recrystallization of amorphousIsomalt. Expand
Differential Scanning Calorimetry (DSC) for the Measurement of Food Thermal Characteristics and Its Relation to Composition and Structure
  • Preetinder Kaur, Manpreet Singh, P. Birwal
  • Materials Science
  • Techniques to Measure Food Safety and Quality
  • 2021
Food, a complex biological system incorporating commonly three states of matter, is constituted mainly of carbohydrates, lipids, vitamins, and proteins apart from moisture. These food components areExpand
Total phase change entropies and enthalpies: An update on their estimation and applications to the estimations of amphiphillic fluorocarbon–hydrocarbon molecules
Abstract A group additivity method developed to estimate the total phase change entropies and enthalpies of organic solids is updated and the results are compared to the fusion entropies andExpand
Substrate Inhibition: Oxidation of D-Sorbitol and D-Dulcitol by Mn(VII) in Alkaline Medium
The oxidation of D-sorbitol and D-dulcitol by potassium permanganate in alkaline medium showed substrate inhibition for both substrates due to the formation of 1:1 manganese-sugar alcohol complexExpand
Phase Transition Enthalpy Measurements of Organic and Organometallic Compounds and Ionic Liquids. Sublimation, Vaporization, and Fusion Enthalpies from 1880 to 2015. Part 2. C11–C192
The second part of this compendium concludes with a collection of phase change enthalpies of organic molecules inclusive of C11–C192 reported over the period 1880–2015. Also included are phase changeExpand
Sugar alcohols: chemistry, production, health concerns and nutritional importance of mannitol, sorbitol, xylitol, and erythritol
The sugar alcohols commonly found in foods are sorbitol, mannitol, xylitol, erythritol, isomalt, and hydrogenated starch hydrolysates. Sugar alcohols come from plant products such as fruits andExpand


Quantitative crystallinity determinations for beta-lactam antibiotics by solution calorimetry: correlations with stability.
There was a good correlation between calorimetric crystallinity and the (less precise) crystallinity derived from X-ray data, and provided amorphous and crystalline standards are appropriately chosen, the calorimal crystallinity correlates well with chemical stability. Expand
Thermal behaviour of carbohydrates studied by heat flow calorimetry
The technique of heat flow calorimetry was used to study the thermal behaviour of different carbohydrates between 20°C and 270°C. The samples were analyzed by heating in sealed cells. The temperatureExpand