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Record number 538302
Title Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions
Author(s) Sman, R.G.M. Van Der
Source Food & Function 9 (2018)5. - ISSN 2042-6496 - p. 2716 - 2724.
DOI https://doi.org/10.1039/c8fo00452h
Department(s) VLAG
FBR Food Technology
Publication type Refereed Article in a scientific journal
Publication year 2018
Availibility Full text available from 2019-05-01
Abstract

In this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory-Rehner theory. This theory is validated via the investigation of the swelling of dextran microgels in sugar solutions, which can be viewed as a model system for crosslinked starch in sugar solution and custard. An essential part of our modified theory is that starch perceives the sugar solution as an effective solvent rendering a certain hydrogen bond density. Our simulations show that the often experimentally observed maximum in swelling of starch at 20% sugar concentration is probably due to the fact that equilibrium is not reached within practical time scales. Also, we discuss the use of our theory as a tool in sugar reformulation issues of custard. From simulation results one can produce a state diagram showing which formulations render a creamy, space-filling network.

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