Abstract
Isomalt, a commercial sugar alcohol widely used as a sweetener, is approximately a 1:1 mixture of two diastereomers, α-D-glucopyranosyl-1-6-mannitol (GPM) and α-D-glucopyranosyl-1-6-sorbitol (GPS). A calorimetric investigation has been carried out on mixtures of isomalt with GPS, in the (molar) composition range 0.45<xGPS<1, for both crystalline and amorphous states.
The GPS-rich portion of the solid-liquid GPM/GPS phase diagram was established and discussed in light of the existing literature. New evidence was given for the non-ideality of GPM/GPS mixtures, by indicating excess interactions in the melt and/or in the solid state. The commonly accepted hypothesis of a simple GPM/GPS eutectic forming isomalt was refuted in favour of more complicated mixture behaviour with possible formation of a complex.
Glass transition and physical ageing of isomalt and GPS were re-visited, with peculiar attention given to the measurement conditions. Standard thermal histories were adapted to each sample and the fictive temperature was used for the characterisation of the structural glass states. A linear increase of the fictive temperature was found upon passing from pure GPS to xGPS=0.45. GPS showed a slightly higher enthalpy relaxation rate than isomalt.
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Borde, B., Cesàro, A. Thermal properties of isomalt: A diastereomer mixture. Journal of Thermal Analysis and Calorimetry 69, 267–280 (2002). https://doi.org/10.1023/A:1019914512980
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DOI: https://doi.org/10.1023/A:1019914512980