Prediction of storage stability parameters of spray dried powders of maltodextrins and corn syrups with different levels of hydrolysis (conversion)

The aim of this work was to establish the maximum stability conditions maltodextrins and corn syrups obtained by spray drying with different levels starch hydrolysis as dextrose equivalent (DE) 10, 20, 30 40 from a thermodynamic study sorption at 25, 35 40°C. These storage were correlated hygroscopicity, glass transition temperature (Tg) external morphology these powders minimize physical phenomena such caking. according minimum integral entropy (DSint) for (DE 10 20) fluctuated between aW 0.12 0.25 25°C hygroscopicity 26 % Tg 112 ° C, while 40) 0.03 0.05 25°C, 36% 89°C; For same value in DE increases, humidity (M) decrease, temperature, increase also decreases stability, maintaining their structural integrity without compaction; extreme conditions, showed greater or lesser degree