Raudonus, J. published the artcileEffect of oligomeric or polymeric additives on glass transition, viscosity and crystallization of amorphous isomalt, Product Details of C12H24O11, the main research area is isomalt crystallization glass transition viscosity polyol.
A study was made to further improve the stability of the amorphous state of isomalt by the addition of high mol. weight compounds Differential scanning calorimetry (DSC) was used to determine the glass transition temperature Tg of a series of polyol mixtures containing isomalt as a function of water content. As expected, for each mixture Tg decreased with increasing moisture. Only with the addition of more than 75% of higher mol. weight compounds to isomalt an increase of Tg could be achieved. Moisture content and time dependent phase transitions in the metastable amorphous state of the mixtures strongly affect the storage stability of isomalt hard candies. Storage tests indicated a markedly accelerated water absorption and crystallization when oligomeric or polymeric compounds were added to amorphous isomalt. Rheol. experiments showed that in contrast to pure isomalt melts, the viscosity of melts containing oligomeric or polymeric additives deviated from the model curve predicted by the Williams-Landel-Ferry-kinetics (WLF) with increasing water content.
Food Research International published new progress about Candy. 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, Product Details of C12H24O11.
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Alcohols – Chemistry LibreTexts