Basic physical concepts in food matrices - Solid states in food systems - Differential scanning calorimetry (DSC)
5 important questions on Basic physical concepts in food matrices - Solid states in food systems - Differential scanning calorimetry (DSC)
What does DSC measure?
What does a decrease in heat flow in DSC mean?
Is amorphous sugar useful in food products?
- Its surface is very reactive and can easily adsorb any flavours that are nearby
- Unstable state and in the presence of water it will turn into a crystalline state --> amorphous sugar should have very low moisture content
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It crystalline sugar useful in food products?
The presence of water will therefore often have negative effect on the properties of sugar, as it leads to a more sticky behaviour.
What causes the cooling sensation of some sugars and sugar alcohols?
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