Influence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines

in LWT - Food Science and Technology (2013), 51(1), 225-232

Impact of the crystallisation pathway of inulin on its mono-hydrate to hemi-hydrate thermal transition

Poster (2010, March 22)

Inulin plays a major role in the food industry as dietary fibre, bulking agent and fat or sugar substitute. Thermal properties of two inulins obtained from different crystallisation pathways were ... [more ▼]

Inulin plays a major role in the food industry as dietary fibre, bulking agent and fat or sugar substitute. Thermal properties of two inulins obtained from different crystallisation pathways were investigated. The first one, was obtained by fractional precipitation of a saturated inulin solution (40/120). The second one, came from a solid amorphous inulin (95/120). These two inulins were spray dried with an inlet air temperature of 120°C. Then, these powders were placed into controlled atmosphere conditions at 0 % HR during one week and at 94% during the same time. Finally the two inulins were called 40/120/94% and 95/120/94% and their thermal properties were investigated by Wide angle X-ray scattering (WAXS), differential scanning calorimetry (DSC), temperature resolved wide angle X-ray scattering (TRWAXS) and thermogravimetry (TGA).Although WAXS did not show any difference between the two inulin, thermal analysis revealed the existence of a hemi-hydratate inulin (40/120/94%). This fact has an implication on the processing of the powder at an industrial level. Indeed, 40/120/94% has shown an agglomeration whereas 95/120/94% was a continuous mass. In other words, polymorphism of inulin crystals induces technofunctionality changes of the powder (hygroscopy, solubility, etc.) which could have an impact during processing or formulation of the powder. [less ▲]

Impact of physical properties of inulin on stability during moisture sorption.

Poster (2008, July)

Impact of cristallinity index on the stability and physical properties of inulin during moisture uptake.

Poster (2008, April)

A working methodology for the total water determination in polysaccharide by the volumetric Karl Fischer titration : the case of inulin, a dietary fibre.

Poster (2007, October 11)

Effect of moisture uptake on amorphous inulin properties.

Poster (2007, October 11)

On the understanding of the physical changes in inulin powder as a function of water activity.

Poster (2006, December)

Total water determination in inulin using the volumetric Karl Fischer titration and external water extraction in formamide.

Poster (2006, March)

Characterization of inulin stored at different relative humidities by MDSC and X-ray diffraction, related to soption isotherms.

Poster (2004, December)