Materials Map

Discover the materials research landscape. Find experts, partners, networks.

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The Materials Map is an open tool for improving networking and interdisciplinary exchange within materials research. It enables cross-database search for cooperation and network partners and discovering of the research landscape.

The dashboard provides detailed information about the selected scientist, e.g. publications. The dashboard can be filtered and shows the relationship to co-authors in different diagrams. In addition, a link is provided to find contact information.

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The Materials Map is still under development. In its current state, it is only based on one single data source and, thus, incomplete and contains duplicates. We are working on incorporating new open data sources like ORCID to improve the quality and the timeliness of our data. We will update Materials Map as soon as possible and kindly ask for your patience.

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in Cooperation with on an Cooperation-Score of 37%

Topics

Publications (1/1 displayed)

  • 2010Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization1citations

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Rades, Thomas
1 / 107 shared
Lampen, Ben
1 / 1 shared
Siow, Lee Fong
1 / 1 shared
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2010

Co-Authors (by relevance)

  • Rades, Thomas
  • Lampen, Ben
  • Siow, Lee Fong
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booksection

Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization

  • Rades, Thomas
  • Lim, Miang Hoong
  • Lampen, Ben
  • Siow, Lee Fong
Abstract

<p>Crystallization of sugars produces signifi cant effects on the sensory and physical properties of food. Whereas crystallization of sucrose has received much attention, crystallization of polyols has not been well researched. Lactitol ([+] - 4 - O - â - D -galactopyranosyl - D - glucitol), a polyol, is being used increasingly as a sweetener in foods. This project studied the crystallization behavior of lactitol in order to better control the processing and quality of lactitol products. It was studied using two main approaches: (a) the melting enthalpy of the crystallizing lactitol samples and (b) their moisture sorption. The degree of crystallinity of lactitol during storage was determined by the melting enthalpy during storage. An iterative modeling equation was developed to describe the crystallization behavior of lactitol based on its moisture - sorption pattern. This model was based on the moisture adsorption of the amorphous lactitol, the moisture desorption of the crystalline lactitol, and the crystallizing lactitol, which was modeled using the Avrami equation. The rate of crystallization increased with increased temperature and relative humidity (RH). Lactitol crystallized down to 30% RH at 20 ° C and down to 22% RH at 32 ° C. The glass transition temperature of lactitol was successfully used to predict whether crystallization would occur at different storage temperatures and relative humidities.</p>

Topics
  • impedance spectroscopy
  • amorphous
  • glass
  • glass
  • glass transition temperature
  • crystallization
  • crystallinity