Structure analysis methods sucrose

However, providing the materials that can be made reproducibly, these problems do not prevent the application of the principles of polymer physics to the analysis of crystallisation in these systems. It is interesting to note that this type of crystallisation, observable on the DSC, will also occur in commercial products, such as confectionery chew-like materials with a porous aerated structure. With this industrial aspect in mind, it is relevant to develop methods to measiue crystallisation rates. Methods for isothermal and non-isothermal analysis exist to do this. These methods are considerably easier in fats where there are no difficult-to-control variables, such as the level of plasticiser/water. Nevertheless this has been attempted in sucrose using the approach of Chan et al. [31, 32]. Rates were obtained for experiments on isothermal crystallisation of amorphous sucrose [33] and crystallisation exotherms were measured from DSC curves scanned at different rates. Shift factors were then calculated for both isothermal and non-isothermal measurements and are plotted in Figure 9.9. 

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