Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour

• Autor(a) principal: Quintas, Mafalda A. C.
• Data de Publicação: 2010
• Outros Autores: Fundo, J. F., Silva, C. L. M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
• Texto Completo: http://hdl.handle.net/1822/16626
• topic: Supercooled sucrose; Relaxation behaviour; Caramelisation reaction; Science & Technology

Sucrose is probably one of the most studied molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations and technological processes. When sucrose is present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or films and coatings production. This paper presents a review on critical issues and research on highly concentrated sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology.