Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/16626 |
Resumo: | Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology. |
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spelling |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviourSupercooled sucroseRelaxation behaviourCaramelisation reactionScience & TechnologySucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology.Authors are grateful for the valuable discussions with Teresa S. Brandao and Rosiane Lopes da Cunha during this research. Author M. A. C. Quintas acknowledges the financial support of her research by FCT grant SFRH/BPD/41715/2007.SpringerUniversidade do MinhoQuintas, Mafalda A. C.Fundo, J. F.Silva, C. L. M.20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/16626eng1866-791010.1007/s12393-010-9022-4http://www.springerlink.com/info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:09:51Zoai:repositorium.sdum.uminho.pt:1822/16626Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:01:23.125776Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour |
title |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour |
spellingShingle |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour Quintas, Mafalda A. C. Supercooled sucrose Relaxation behaviour Caramelisation reaction Science & Technology |
title_short |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour |
title_full |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour |
title_fullStr |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour |
title_full_unstemmed |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour |
title_sort |
Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour |
author |
Quintas, Mafalda A. C. |
author_facet |
Quintas, Mafalda A. C. Fundo, J. F. Silva, C. L. M. |
author_role |
author |
author2 |
Fundo, J. F. Silva, C. L. M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Quintas, Mafalda A. C. Fundo, J. F. Silva, C. L. M. |
dc.subject.por.fl_str_mv |
Supercooled sucrose Relaxation behaviour Caramelisation reaction Science & Technology |
topic |
Supercooled sucrose Relaxation behaviour Caramelisation reaction Science & Technology |
description |
Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2010-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/16626 |
url |
http://hdl.handle.net/1822/16626 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1866-7910 10.1007/s12393-010-9022-4 http://www.springerlink.com/ |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132411974385664 |