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Characterization Of Water-Solid Interactions In Crystalline Ingredients And Development Of Deliquescence Measurement Recommendations, Matthew C. Allan
Characterization Of Water-Solid Interactions In Crystalline Ingredients And Development Of Deliquescence Measurement Recommendations, Matthew C. Allan
Open Access Theses
There are five major mechanisms of water-solid interactions. The primary focus of this thesis was on two of these: deliquescence and hydrate formation. Many crystalline food ingredients are deliquescent compounds (e.g., NaCl, sucrose, and ascorbic acid) and some are both deliquescent and hydrate formers (e.g., glucose, thiamine HCl, citric acid). Deliquescence is the first order phase transformation of a crystalline solid to a solution above a critical relative humidity (RH) known as the deliquescence point (RH0). A crystalline hydrate is a pseudo-polymorph in which water is incorporated into the crystal structure, altering the molecular formula and the physical properties.^ To …
Crystallization Inhibitor Properties Of Polymers And Effects On The Chemical And Physical Stability Of L-Ascorbic Acid During Preparation And Storage, Belinda Christina
Crystallization Inhibitor Properties Of Polymers And Effects On The Chemical And Physical Stability Of L-Ascorbic Acid During Preparation And Storage, Belinda Christina
Open Access Theses
Crystalline L-ascorbic acid (VitC) is an essential nutrient solid that is widely used in food applications for fortification, antioxidant, and label claim purposes. VitC is known as one of the most unstable vitamins, and its content must be declared on food labels. Interest has been increasing in creating amorphous solid structures for improving the solubility and/or dissolution rates of crystalline compounds. One of the most promising methods studied to prevent the crystallization of an amorphous solid is the use of polymers in dispersions, although the specific polymer properties that lead to the best physical stability for a particular type of …