Water structure and cavity formation in concentrated sugar solutions

4 Water structure and cavity formation in concentrated sugar solutions 

In concentrated sugar solutions, the relative amount of such less ordered water increases. As previously noted (ref. 24), the same conclusion was found by the aid of the structural hydration interaction models put forward by Desnoyers et al. (ref. 56). As the sugar concentration increases the interactions of the hydrophilic hydration cospheres of the sugar (the Interaction model of type IV of reference (56)) will be enhanced producing the structure breaking effect. 

One can visualize a concentrated sugar-water mixture in which the hydration cospheres of the sugars are closely packed leaving the interstitial spaces between the cospheres occupied by rather disordered water (i.e., disordered transitional water ) due to competing orienting influences from neighbouring 

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