Vapor Pressures of Saturated Equilibrated Solutions of Lactose, Sucrose, Glucose and Galactose

Whittier, E. O.; Gould, Stephen P.

doi:10.1021/ie50241a022

Cited by 18 publications

(8 citation statements)

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“…The equilibrium relative humidities of binary aqueous solutions of sucrose and the humectants mentioned have already been reported in the literature : for sucrose (Whittier & Gould, 1930;Thieme, 1934;Scatchard, Hamer & Wood, 1938;Pouncey & Summers, 1939;Grover, 1939Grover, , 1947Robinson & Stokes, 1949;Heiss, 1955) ; for dextrose, fructose and invert sugar (Cleland & Fetzer, 1944;Grover, 1947;Heiss, 1955;Taylor & Rowlinson, 1955;Jongen, 1956a); for glucose syrups (Cleland & Fetzer, 1944) ; for sorbitol (Griffin, 1945;Anon., 1955;Jongen, 1956b;Jenkins, 1960) ; and for glycerol (Scatchard et al, 1938;Cleland & Fetzer, 1944). Some data are also reported in International CriticalTables ( 1926).…”

Section: Introductionmentioning

confidence: 74%

An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups

Norrish

1966

Int J of Food Sci Tech

310

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An apparatus is described for determining the equilibrium relative humidity (e.r.h.) of confectionery syrups and the results obtained are compared with those of other workers. The identity of e.r.h. with the thermodynamic activity is pointed out and an equation for the activity coefficient as a function of concentration is derived. The agreement between e.r.h. values calculated by means of this equation and experimental results is demonstrated and some of the advantages of the use of equations of this type are discussed, including the ability to draw significant conclusions about the nature of the solvent-solute interaction.

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Section: Introductionmentioning

confidence: 74%

An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups

Norrish

1966

Int J of Food Sci Tech

310

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“…3 water loss from lactose, sucrose, glucose, and mixtures of glucose-sucrose and glucose-lactose solutions having 40% and 60% total solids under identical conditions. Whittier and Gould (1930) found that the vapor pressure of saturated solutions of sugars at 25°C increased in the order of sucrose, glucose, galactose, and lactose; hence lactose solutions were less likely to adsorb moisture. Money and Ram (1951) reported an empirical formula relating the equilibrium humidity value with the molar concentration of sucrose, levulose, invert sugar, glucose and mixtures of sucrose-invert sugar.…”

Section: Figuresmentioning

confidence: 99%

“…The formation of a-lactose in this process increases the amount of alpha lactose that must crystallize before solubility equilibrium is reached. These factors continue to interplay until both types of equilibria are attained simultaneously (Whittier and Gould, 1930).…”

Section: Figuresmentioning

confidence: 99%

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Influence of Sucrose, Glucose and Lactose on Loss of Water From Solutions

Patel

Nickerson

1971

Journal of Food Science

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Moisture losses from sdution of 40, 50, and 60% lactose, sucrose, glucose, and combinations of these sugars were determined at 80°F and 27 in. vacuum. Differences in rate of water loss of 20-50%were observed depending on type of sugar and concentration. Rate of water loss from solution was in ascending order of sucrose, lactose, glucose, and pure water. In mixtures, the rate increased with increased proportion of lactose or glucose, and decreased with increased proportion of sucrose. In all cases, after lactose crystallization occurred, the water loss first increased and then decreased.

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“…The use of lactose as a humectant has been reviewed recently by Miracco et al (1981). They state that earlier values of .93 (Whittier and Gould, 1930) for a saturated solution and .97 (Chen and Karmas, 1980) for a 15% (w/w) lactose solution are erroneous and list .989 as the a w of a saturated lactose solution. Whey is made up of approximately 70% lactose and may, therefore, be useful to some degree as a humectant.…”

Section: Introductionmentioning

confidence: 99%

Effect of Formulation on Water Activity and Sensory Attributes of Egg Sausage

Pike

Huber

1983

Poultry Science

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The effect was investigated of sodium chloride (1.5, 3.0, 4.5%), hydrolyzed plant protein (2.0, 3.0, 4.0%), and whey (2.0, 3.0, 4.0%) on the water activity of egg sausage. Egg sausage, similar to breakfast sausage, contains approximately 44% whole egg, 24% pork fat and 18% mechanically deboned spent fowl meal-. Water activity was determined using an electric hygrometer. Both sodium chloride and hydrolyzed plant protein significantly lowered water activity whereas whey did not. Mean water activity values ranged from .855 to .93 7. A sensory evaluation was performed in order to determine the highest level of each solute that could be used without impairing the taste and texture of the product. The combination of test variables most preferred was 1.5% sodium chloride, 3.0% hydrolyzed plant protein, and 2.0% whey and had a water activity of .925. This water activity is below that required for growth of Clostridium botulinum. (

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Vapor Pressures of Saturated Equilibrated Solutions of Lactose, Sucrose, Glucose and Galactose

Cited by 18 publications

References 0 publications

An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups

An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups

Influence of Sucrose, Glucose and Lactose on Loss of Water From Solutions

Effect of Formulation on Water Activity and Sensory Attributes of Egg Sausage

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