Journal of Food Engineering, Vol.263, 30-37, 2019
Impact of shear on crystallization behavior of sorbitol
Shear has the ability to promote crystallization through increasing the rate of primary and secondary nucleation as well as accelerate the formation of more stable polymorphs. Understanding the impact of shear on crystallization in systems that contain sorbitol as the primary bulk sweetener is essential for efficient process design as well as controlling texture and stability. By manipulating relevant formulation (0-10% seed crystals, 4-10% moisture content) and processing variables (40-60 degrees C temperature), this study aims to quantify their effects on sorbitol crystal growth and structure in sorbitol syrups subjected to shear. It was determined that moisture content, temperature, and seed crystals all had a significant impact on crystallization onset time (alpha = 0.05), and that increased supersaturation resulted in decreased onset time. Additionally, shear was shown to promote the formation of more stable polymorphs and torque rheology was determined to be a suitable way to measure effects of formulation changes on crystallization kinetics in sorbitol syrups.