Effect of dextran and enzymatically decomposed dextran on the sucrose crystal shape

The effect of dextran’s molecular mass distribution on the sucrose crystal shape was key to this study. Therefore, sucrose crystals were produced by evaporating crystallization experiments using synthetic thick juices in the form of pure sugar syrups containing high (T2000) and low (T40) molecular mass dextran fractions as well as enzymatically decomposed dextran. The combined analysis of molecular mass distributions by size exclusion chromatography and sucrose crystal shapes by static image analysis were used to identify the least harmful reaction products resulting from the enzymatic decomposition of dextran.

The combined evaluation of two shape parameters, circularity and width-to . . .

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