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  • 1 Nestlé Research Department CH-1814 La Tour de Peilz Switzerland CH-1814 La Tour de Peilz Switzerland
  • 2 Research Department Nestlé Products Technical Assistance Co. Ltd. CH-1814 La Tour de Peilz Switzerland CH-1814 La Tour de Peilz Switzerland
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The technique of heat flow calorimetry was used to study the thermal behaviour of different carbohydrates between 20°C and 270°C. The samples were analyzed by heating in sealed cells. The temperature range in which exothermic reactions, due to thermal decomposition, occurred varied widely depending on the type of carbohydrate investigated. Reaction enthalpies of 44 sugars and polysaccharides are given. Endothermic phenomena, such as fusion or vaporization of crystallized water, were also observed: fusion temperatures and enthalpies of 34 sugars and sugar alcohols are listed. Calorimetric curves showing crystallization of amorphous sucrose, cellobiose and lactose are also presented.