Effect of galacto-oligosaccharide purity on water sorption and plasticization behavior.

Lans AM, Vodovotz Y
Food Chem 268 9-14 12/01/2018

Abstract

Galacto-oligosaccharides (GOS) can be produced with different purity levels that were hypothesized to alter water uptake and overall stability. Two purity GOS levels (55% and 90%) in commercially available mixtures were analyzed. Water was found to plasticize GOS (more effectively in the 55% compared to 90% GOS mixture), decreasing the glass transition temperature (Tg) causing the caking of powders and collapse of the amorphous structure. The critical a

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