Physico-chemical studies on a wide composition range of low-moisture glucose-fructose mixtures: Rates of crystallisation

Abstract

The crystallisation rates of low-moisture (from 2% to 10% w/w) glucose-fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d-fructose considerably retards the rate of crystallisation. High storage temperatures induced a decrease in the 'threshold' moisture content, which is necessary for the initial nucleation and further development of the glucose and/or fructose crystals. This knowledge of crystallisation rates can be exploited in terms of storage of confectionery products containing d-glucose, d-fructose or both of them, and honey. © 2008 Institute of Food Science and Technology.