The viscosity of maltitol

Abstract

Les masses volumiques ρ(θ) de maltitol, glucose et sorbitol ont été mesurées par pycnométrie et par dilatométrie. Les variations de la masse volumique en fonction de la température sont linéaires dans la phase liquide et dans l'état vitreux. La viscosité de cisaillement a été mesurée sur 11 décades, par trois techniques: écoulement capillaire (10-1-102 Pa s), chute de bille (10-106 Pa s) et pénétromètrie (105-1012 Pa s). Elle a été ajustée suivant la relation de Vogel et la relation hyperbolique logη = A+B/(d-d0), où d est la distance intermoléculaire moyenne, calculée à partir des mesures de ρ dans la phase liquide (T>Tg). La longueur de coupure d0 apparait aussi être égale à la distance minimum r0 atteinte dans l'état vitreux à 0 K (r0 = 7,19 Å pour le maltitol et 5,77 Å pour le glucose). Les résultats obtenus avec d'autres liquides moléculaires nous permettent d'affirmer que cette égalité est bien respectée dans tout l'intervalle 3,3-7,2 Å.

Impact of Water Activity, Temperature, and Physical State on the Storage Stability of Lactobacillus paracasei ssp. paracasei Freeze-Dried in a Lactose Matrix

“…Second, it may be observed from Figure 5B that the change in T -T g only induces very modest changes in k, many orders of magnitude lower than expected from the corresponding viscosity changes, which is suggested from literature to be 4-6 orders of magnitude (17)(18)(19). Thus, much more abrupt changes in inactivation rates would be expected from the simple classical interpretation of glass theory.…”

“…The so-called Williams Landel Ferry (WLF) equation is one example of such a relationship (16). Measurements of the viscosity of simple mono-and disaccharides reveal that the viscosity decreases roughly 4-6 orders of magnitude when increasing the temperature 20°C above T g (17)(18)(19).…”

Hydrogen Bonding Slows Down Surface Diffusion of Molecular Glasses

“…Each curve in Figure a that runs through data points is the expected decay rate for the viscous-flow mechanism: K = Fq = (γ/2η)·(2π/λ), where γ is the surface tension, η is the viscosity, and λ is the grating wavelength . For this calculation, γ is taken to be 0.063 N/m (the surface tension for glycerol), , the viscosities of sorbitol and maltitol are from ref , and the viscosity of maltose was estimated by shifting the maltitol data in temperature by their T g difference. Figure a shows that with a vertical shift, C , on the log scale (0.6 for sorbitol, −0.5 for maltitol, and −1 for maltose), the expected decay rate, Fq , well matches the observed decay constant, K .…”

“… a Notes: (1) T g is the onset temperature of glass transition measured by DSC during heating at 10 K/min. (2) The densities, ρ, are from ref (sorbitol and maltitol), ref (IMC), ref (OTP), ref (TNB), and ref (PS). The values at T g are given.…”

Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

“…The so-called Williams-Landel-Ferry (WLF) equation is one example of such a relationship ( 31 ). Measurement of the viscosity of simple mono- and disaccharides revealed that the viscosity decreased by approximately 4 to 6 orders of magnitude when the temperature increased to 20°C above the T g ( 32 – 34 ). The stability of freeze-dried Lactobacillus paracasei subsp.…”