Investigating the thermal decomposition differences between beet and cane sucrose sources

Unraveling the Wide Variation in the Thermal Behavior of Crystalline Sucrose Using an Enhanced Laboratory Recrystallization Method

“…Rescanning of our heat-treated crystals in the DSC at 10 °C/min, resulted in the detection of a small (ΔCp value of 0.037 J/g) glass transition at 64 °C (midpoint) for Sigma cane, but not for US beet . The observation of the presence of amorphous content supports the hydrolysis hypothesis in Sigma cane and US cane samples.…”

“…All HPLC data, including % sucrose, % glucose, and % fructose, are provided in Table S1 in the Supporting Information. Comparison of the thermal decomposition HPLC data for analytical grade Sigma cane, US cane, and US beet was previously reported by Lu et al…”

“…For sample preparation for HPLC analysis, selected sucrose samples (approximately 5.0 mg) were heated to predetermined target temperatures unique to each sucrose sample, based on previous research by Lu et al . HPLC analysis was also carried out on samples that received no heating (25 °C).…”

“…Example DSC curves with labeled Tmonset values of each sugar source are given in Figure . Previous studies have also revealed that the appearance of the small endothermic DSC peak is associated with the formation of thermal decomposition components in cane sucrose sources, which lead to the more general assertion that the varied thermal behavior of sucrose is connected to the composition and chemistry of the mother liquor occlusions trapped within the sucrose crystals, which are formed during the crystallization process. , …”

Determination of glass transition temperatures during cooling and heating of low-moisture amorphous sugar mixtures

“…The heating temperature ranges (HTR) used for the varying moisture content samples for each of the 16 model systems are given in Table 1. Preliminary HPLC analysis, according to the methodology used by Lu et al (2014), was carried out on a few of the sucrose samples to determine if melt quenching of the samples resulted in decomposition as suggested in Lee et al (2011a,b). Preliminary results showed that slight decomposition did occur (observed by the presence of selected thermal decomposition components, glucose, fructose, and 5-HMF), even though the melt quenching protocol used was originally design by SaavedraLeos et al (2012) to prevent thermal decomposition.…”