McFetridge, Janet published the artcileInfluence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols, SDS of cas: 64519-82-0, the main research area is isomalt lactitol starch glass transition crystallization.
Low and high mol. weight hydrogenated starch hydrolyzates (HSH) were added to amorphous isomalt and lactitol, and the glass transition temperature (Tg) and crystallization behavior was monitored during storage at 80% relative humidity. Prior to storage, only one Tg was detected in all the binary mixtures when scanned in the differential scanning calorimetry and the Tg was in the temperature range between the Tg of the individual components. When the amorphous samples were stored in humid conditions, more than one Tg were detected. The Tg at the lowest temperature rapidly decreased during storage as the moisture uptake increased but then stabilized at approx. -40°. The maximum moisture uptake of the samples was 40% (weight/weight) and resulted in the formation of a transparent viscous solution Eventually crystallization was observed It was found that both the low and the high mol. weight HSH reduced the crystallization of isomalt, but the low mol. HSH was the most effective.
Food Research International published new progress about Crystallization. 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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