Impact of hydrogenated starch hydrolysate on glass transition, hygroscopic behavior and crystallization of isomalt-based systems

Abstract

Glass transition behavior, adsorption isotherm and crystallization of isomalt-hydrogenated starch hydrolysate (HSH) mixtures (0-20% HSH) and pure HSH were investigated. At similar solid content, Tg decreased as HSH concentration increased. Tg data at different solid contents were well-fitted with Gordon-Taylor equation (gR2≥0.97). Adsorption isotherm showed that systems with greater HSH concentration became more hygroscopic. Accelerated storage test (30°C, 84% RH) of modeled hard candy containing 10% HSH and pure isomalt formula was done. HSH enhanced water uptake and crystallization of polyols in hard candy during aging without packaging; however, those effects were lessen for the samples aged in polyethylene terephthalate/cast polypropylene (PET/CPP) pouches, and were negligible after the application of superior moisture barrier, oriented polypropylene/metalized cast polypropylene (OPP/MCPP) film. Although HSH adversely affected storage stability of sugarless hard candies, it could be add into the formulation together with the application of packaging having a good moisture barrier