|About this Abstract
||Materials Science & Technology 2011
||MS&T'11 Poster Session
||227 Glass transition behavior (ΔTg and ΔCp) of carbohydrate mixtures
||Matt Sillick, C.M. Gregson , V. Normand
|On-Site Speaker (Planned)
Glassy encapsulate powders are widely used in the food and pharmaceutical industries to stabilize and control the release of active ingredients. This report describes the influence of composition on the height (ΔCp) and breadth (ΔTg) of the glass transition for various maltopolymer/sucrose mixtures. The results showed that while water has a profound plasticizing effect on carbohydrate glasses, in many cases both ΔCp and ΔTg were relatively insensitive to moisture content. Instead, ΔCp showed an inverse relation with number average molecular weight and ΔTg increased with increasing polydispersity of the carbohydrate fraction.