Crystallization

Abstract

Ethanol-mediated crystal transformation is a promising method for obtaining stable anhydrous crystals with a porous structure. The DSC (Differential scanning calorimetry)-coupled ethanol method was used to obtain anhydrous trehalose crystals with a specific size and shape by controlling the water content of the ethanol. DSC analysis of the crystal transformation reaction of trehalose or maltose under isothermal and non-isothermal conditions allowed an overall evaluation of the activation energy of crystal transformation, and presumably revealed two different transformation reactions in the glassy state before the click point temperatures and the rubbery state after the click point temperatures. Anhydrous sugar crystals with an increased specific surface area were produced via ethanol-mediated crystal transformation under appropriate conditions. These porous crystals with high surface area could be applied to encapsulate flavor or functional foods. Thin needle-shaped sugar crystals can also be used to form a creamy, non-oil gel in over supersaturated solution conditions.