Thermal behaviour of isomalt☆
References (3)
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Thermochim. Acta
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Cited by (23)
Isomalt and its diastereomer mixtures as stabilizing excipients with freeze-dried lactate dehydrogenase
2018, International Journal of PharmaceuticsCitation Excerpt :The structures of the diastereomers are presented in Fig. 1. The glass transition temperatures of these stereoisomers are 66 °C for 1,1-GPM and 55 °C for 1,6-GPS (Cammenga and Zielasko, 1996). Isomalt does not belong to the group of reducing sugars that may cause an alteration in the degree of glycation of proteins in freeze-dried formulations during storage (Leblanc et al., 2016).
Glass transition prediction strategies based on the Couchman-Karasz equation in model confectionary systems
2017, Journal of Food EngineeringCitation Excerpt :The measured Tg midpoint of sucrose, 70.4 °C, falls in the range of previously reported Tg values also measured at 10 °C/min (69.7 °C to 72.2 °C) (Lee et al., 2011b; Liu et al., 2007; Orford et al., 1990; Vanhal and Blond, 1999). Measured Tg midpoint values were lower than some previously reported literature values for isomalt [measured 43.2 °C, literature 59.5 °C (Cammenga and Zielasko, 1996)], maltitol [measured 40.0 °C, literature 50.3 °C (Lappalainen and Pitkänen, 2006)], and sorbitol [measured −4.6 °C, literature −1.6 °C (Yu et al., 1998)]. Differences in measured and previously reported Tg values for sugar alcohol ingredients may be due to differences in ingredient processing and properties between suppliers, such as ingredient purity, isomeric ratio (in the case of isomalt), and residual moisture content.
Sweeteners as food additives in the XXI century: A review of what is known, and what is to come
2017, Food and Chemical ToxicologyCitation Excerpt :Because it is virtually inert, it does not react with active components of drugs and confers a cool sweet taste, apart from being used in the food industry, it is also widely used in the pharmaceutical area in dental hygiene products, drug filler and as a diuretic in intravenous fluids (Biesiekierski et al., 2011; Lee, 2015; Livesey, 2003; Mitchell, 2006). Isomaltose, isomaltitol, or isomalt (E953) in a legal polyol in the EU and the USA, obtained through enzymatic transformation of sucrose (Cammenga and Zielasko, 1996). It is stable at high temperatures and has a very low hygroscopic value.
New sugar alcohols mixtures for long-term thermal energy storage applications at temperatures between 70 °C and 100 °C
2016, Solar Energy Materials and Solar CellsSpray-dried amorphous isomalt and melibiose, two potential protein-stabilizing excipients
2016, International Journal of Pharmaceutics
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Presented at the 11th Ulm Conference, Freiberg, Germany, 29–31 March, 1995.