| Summary: | Glass transition behavior, adsorption isotherm and crystallization of isomalt-hydrogenated starch hydrolysate (HSH)
mixtures (0-20% HSH) and pure HSH were investigated. At similar solid content, Tg
decreased as HSH concentration increased.
Tg
data at different solid contents were well-fitted with Gordon-Taylor equation (gR2≥0.97). Adsorption isotherm showed that
systems with greater HSH concentration became more hygroscopic. Accelerated storage test (30°C, 84% RH) of modeled
hard candy containing 10% HSH and pure isomalt formula was done. HSH enhanced water uptake and crystallization of
polyols in hard candy during aging without packaging; however, those effects were lessen for the samples aged in polyethylene
terephthalate/cast polypropylene (PET/CPP) pouches, and were negligible after the application of superior moisture
barrier, oriented polypropylene/metalized cast polypropylene (OPP/MCPP) film. Although HSH adversely affected storage
stability of sugarless hard candies, it could be add into the formulation together with the application of packaging having
a good moisture barrier.
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