Work

Effects of Co-Formulation of Amorphous Maltodextrin and Deliquescent Sodium Ascorbate on Moisture Sorption and Stability

Year: 2010

Type: article

Abstract: Information on vitamin C chemical stability and deliquescence behavior in powder blends in the presence of amorphous ingredients is lacking. The effects of co-formulated ingredient phase transitions (deliquescence and/or glass transition) during exposure to selected relative humidities (RHs) on moisture sorption and ascorbate stability were investigated. Increasing storage RH promoted ascorbate degradation in blends, while co-formulation with maltodextrins enhanced ascorbate stability and reduced overall moisture sorption at high RHs compared to sodium ascorbate alone. Storage RH and deliquescence (RH0) affected ascorbate stability more than glass transition of the co-formulated maltodextrin. Consideration of the type and strength of water-solid interactions for amorphous ingredients is important to determine their impact on moisture sorption of blends and delivery of vitamin C.

Source: International Journal of Food Properties

DOI: 10.1080/10942910903374114

Authors: Ashley N. Hiatt, Lynne S. Taylor, Lisa J. Mauer

Institution: Purdue University West Lafayette

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: U.S. Department of Agriculture