Sucrose physical properties

Sucrose polyesters, which are made by esterilying sucrose with long-chain fatty acids, have the physical properties of fat, but are resistant to digestive enzymes (40). Olestra, a sucrose polyester developed by Procter Gamble, was submitted for regulatory approval in May 1987. In order to faciUtate the approval process, Procter Gamble has since narrowed the scope of its food additive petition to include olestra s use only in savory and extmded snacks. 

The sweet taste of sucrose is its most notable and important physical property and is regarded as the standard against which other sweeteners (qv) are rated. Sweetness is induenced by temperature, pH, sugar concentration, physical properties of the food system, and other factors (18—20). The sweetening powers of sucrose and other sweeteners are compared in Table 3. The sweetness threshold for dissolved sucrose is 0.2-0.5% and its sweetness intensity is highest at 32-38°C (19). 

It should also be remembered, as illustrated by the artifacts in the sucrose studies, that vacuum calculations could potentially be inadequate. Most carbohydrates are found in aqueous environments, and the influence of solvent upon conformation might be significant. Since physical properties are determined by free energies rather than mechanical energies, it may be necessary in some cases to compute (, ) maps of the potential of mean force from solution MD studies, which would include the solvent contribution. 

Constitution XV for sucrose has up to the present satisfied all demands made upon it. Like its precursors, I and II (page 6), it was not incompatible with physical properties of sucrose such as the magnetic rotation, or the parachor, although the latter claim has been denied. Von Lippmann lists a great many early determinations of the physical properties of the sugar more recent measurements include the heat of combustion, the molecular weight in liquid ammonia, and various optical and electrical constants. ... 

Stamm has made a thorough examination of the effect of sucrose and invert sugar on the relevant physical properties of wood and has found that shrinkage is definitely retarded by the deposition of the sugar in the wood structure. Invert sugar seems superior in this effect to sucrose itself. 

Physical properties of sucrose are summarized in Table 2. Sucrose is one of the purest substances available in bulk quantities, with purities averaging —99.96%. Water accounts for about half of the nonsugar impurities (17). 

Polarimetry is extremely useful for monitoring reactions of optically active natural products such as carbohydrates which do not have a useful UV chromophore, and samples for study do not need to be enantiomerically pure. Nevertheless, compared with spectrophotometry, the technique has been applied to relatively few reactions. It was, however, the first technique used for monitoring a chemical reaction by measuring a physical property when Wilhemy investigated the mutarotation of sucrose in acidic solution and established the proportionality between the rate of reaction and the amount of remaining reactant [50]. The study of a similar process, the mutarotation of glucose, served to establish the well-known Bronsted relationship, a fundamental catalysis law in mechanistic organic chemistry. 

C. C. Akoh and B. G. Swanson, Optimized synthesis of sucrose polyesters Comparison of physical properties of sucrose polyesters, raffinose polyesters and salad oils, J. Food. Sci., 55 (1990) 236-243. 

Largely because of its availability, pyridine is the most frequently used of the nitrogenous, heterocyclic solvents. In the earliest studies,283-285 physical properties of solutions of sucrose in... 

Corn syrup is used in almost every type of confection to control sucrose and dextrose crystallization, which may lead to crumbling. Corn syrup in appropriate proportion with sucrose and dextrose allows the formation of an amorphous glass and produces a candy with the desirable appearance. The following physical properties of corn syrup are extremely important in the preparation of medicated candies density, dextrose equivalent (DE), hygroscopicity, sugar crystallization, viscosity, freezing-point depression, and osmotic pressure. 

Sorbitol occurs as an odorless, white or almost colorless, crystalline, hygroscopic powder. Eour crystalline polymorphs and one amorphous form of sorbitol have been identified that have slightly different physical properties, e.g., melting point. Sorbitol is available in a wide range of grades and polymorphic forms such as granules, flakes, or peUets that tend to cake less than the powdered form and have more desirable compression characteristics. Sorbitol has a pleasant, coohng, sweet taste and has approximately 50-60% of the sweetness of sucrose. 

All of the following are physical properties of table sugar (sucrose) EXCEPT... 

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