info:eu-repo/semantics/article
Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC
Fecha
2009-03Registro en:
Deladino, Lorena; Navarro, Alba Sofia del Rosario; Martino, Miriam Nora; Caracterización de productos co-cristalizados de sacarosa mediante Rayos X y DSC; Instituto de Investigaciones para la Industria Alimenticia; Ciencia y Tecnología de Alimentos; 19; 3; 3-2009; 59-63
0864-4497
CONICET Digital
CONICET
Autor
Deladino, Lorena
Navarro, Alba Sofia del Rosario
Martino, Miriam Nora
Resumen
The objective of the work was to characterize through X-rays, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM), co-crystallized products within a sucrose matrix. These products contained mineral salts, ca1ciumlactate, magnesium suIphate and a lyophilized yerba mate extract (Ilex paraguariensis). The studied techniques allowed comparing the structure ofthe different products and the hydration state of the salts after the process. The co-crystallized products showed the basic crystalline structure of control sample of sucrose. In the case of the minerals, dehydration was not totally accomplished since different salt hydrate structures were detected.