<div>
<p>Proper understanding of materials science is critical in
understanding the functionality of ingredients in food products, as well as
their behavior in these products over time. Amorphous materials are metastable,
eventually rearranging to the thermodynamically stable crystalline state.
Amorphous materials have properties which are beneficial in some food products:
they are softer in texture and dissolve more rapidly. The amorphous state of
sucrose might provide an increase in quality in applications like powdered
beverages where rapid dissolution is preferred. A number of classes of
compounds have been shown to delay the crystallization of amorphous sucrose;
however, polyphenols, particularly their glycosylated forms, have been little
explored. Glycosylated polyphenols
contain two distinct structural regions: a more hydrophilic sugar unit(s) and a
more hydrophobic polyphenol backbone. While the sugar unit should be able to
easily associate with sucrose molecules, the polyphenolic backbone may not and
might provide hindrance to crystal nucleation and growth.</p>
<p> </p>
<p> Thiamine is an essential nutrient
that is found naturally in foods such as whole grains and pork. The processing
of grains removes nearly the entirety of the natural thiamine content; thus,
foods are often enriched with synthetic thiamine. Two salts of thiamine are
used commercially: thiamine mononitrate and thiamine chloride hydrochloride.
The two forms have specific applications driven by their specific properties,
specifically their aqueous solubility and hygroscopicity. While these two salts
provide adequate functionality, it is possible new salts may have properties
beneficial in certain food applications. A method making use of silver nitrate
was developed to produce new salt forms. An intermediate in this reaction, TCl·H<sub>2</sub>O, was
characterized including measurements of stability in aqueous solutions and
solid state properties.</p>
</div>
<br>
| Identifer | oai:union.ndltd.org:purdue.edu/oai:figshare.com:article/7409873 |
| Date | 17 January 2019 |
| Creators | Collin J. Felten (5930618) |
| Source Sets | Purdue University |
| Detected Language | English |
| Type | Text, Thesis |
| Rights | CC BY 4.0 |
| Relation | https://figshare.com/articles/FOOD_MATERIALS_SCIENCE_EFFECTS_OF_POLYPHENOLS_ON_SUCROSE_CRYSTALLIZATION_AND_CHARACTERIZATION_AND_CREATION_OF_ALTERNATIVE_SALTS_OF_THIAMINE/7409873 |
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