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Issue 5, 2018
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Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

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Abstract

In this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory–Rehner theory. This theory is validated via the investigation of the swelling of dextran microgels in sugar solutions, which can be viewed as a model system for crosslinked starch in sugar solution and custard. An essential part of our modified theory is that starch perceives the sugar solution as an effective solvent rendering a certain hydrogen bond density. Our simulations show that the often experimentally observed maximum in swelling of starch at 20% sugar concentration is probably due to the fact that equilibrium is not reached within practical time scales. Also, we discuss the use of our theory as a tool in sugar reformulation issues of custard. From simulation results one can produce a state diagram showing which formulations render a creamy, space-filling network.

Graphical abstract: Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

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Publication details

The article was received on 10 Mar 2018, accepted on 20 Apr 2018 and first published on 23 Apr 2018


Article type: Paper
DOI: 10.1039/C8FO00452H
Citation: Food Funct., 2018,9, 2716-2724

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    Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

    R. G. M. van der Sman, Food Funct., 2018, 9, 2716
    DOI: 10.1039/C8FO00452H

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