Stickiness of sugar syrups with and without particles

Stickiness of sugar solutions causes problems in various food products and operations. In this study, the effects glucose syrup type (dextrose equivalent) crystalline particles on stickiness with water contents from 10 to 20% were determined. Four different corn syrups varying dextrose equivalence (DE) used determine polysaccharide distribution stickiness. The (zirconium oxide beads (Zr2O3), fondant sucrose granular crystals) surface then evaluated gain a better understanding their role reducing was measured as tack force work adhesion texture analyzer correlated content glass transition temperature (Tg). Both increased maximum moisture decreased down between 11 13%. Below content, underwent cohesive adhesive failure. Similar behavior shown for T-Tg. general, lower DE caused reduction both without significant change Tg. Particles at surface, regardless size or origin, approximately linearly increasing coverage, verifying hypothesis that area amorphous contact probe direct partially-crystalline coating layer extent coverage particles.