Borde, B. published the artcileA DSC study of hydrated sugar alcohols: isomalt, SDS of cas: 64519-82-0, the main research area is isomalt dehydration melting structural relaxation glass transition.
A DSC study was carried out on isomalt, a com. sugar alc. derived from sucrose and widely used as a sweetener in the food industry. Isomalt is a mixture of two isomers: α-D-glucopyranosyl-1-6-mannitol and α-D-glucopyranosyl-1-6-sorbitol. Release of the water of crystallization (around 100°C) and melting (around 150°C) were phenomenol. characterized using different scanning rates and heat treatments. The effect of dehydration/re-hydration on the melting was investigated. The isomalt glass transition, at about 60°C, was studied on samples cooled after melting. The dynamic aspect of structural relaxation of isomalt was quantified by its fragility parameter. Glassy state stability was evaluated by performing ageing experiments at sub-Tg temperatures During ageing, apart from the expected enthalpy relaxation effects, isomalt showed a peculiar behavior, due to its isomeric composition These preliminary and phenomenol. results were interpreted in terms of isomer structure and of carbohydrate-water interactions in the mixture
Journal of Thermal Analysis and Calorimetry published new progress about Aging of materials. 64519-82-0 belongs to class alcohols-buliding-blocks, name is (3R,4R,5R)-6-(((2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,4,5-pentaol, and the molecular formula is C12H24O11, SDS of cas: 64519-82-0.
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