Staling of sponge cakes with added emulsifiers

AbstractThe effect of three types of emulsifiers (polyglycerol monostearate ester – E475, sucrose stearate ester – E473 and modified inulin palmitate ester – HP-25) on the starch retrogradation in sponge cake (SC) during storage was investigated. The method of differential scanning calorimetry (DSC) was applied to determine the changes in the starch retrogradation during the staling process. The retrogradation temperature and the enthalpy of the endothermic transition decreased when emulsifiers were added. The lowest values of the enthalpy for the whole storage period were found for SC with 1% HP-25. The methods of differential thermal analysis (DTA) and thermogravimetry analysis (TGA) showed significantly bigger (1.43 times) amount of strongly bound water in the crumb of the SC with E475 and HP-25 in comparison to the control sample on the sixth day of storage. Based on our results, emulsifiers possessed retarding effect on the starch retrogradation and extend the shelf-life of the SC.

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A thermal degradation study of Y and La methanesulfonates

Journal of the Serbian Chemical Society ◽

10.2298/jsc0609905d ◽

2006 ◽

Vol 71 (8-9) ◽

pp. 905-915

Author(s):

Moura de ◽

Jivaldo Matos ◽

Farias de

Keyword(s):

Thermal Analysis ◽

Differential Scanning Calorimetry ◽

Differential Thermal Analysis ◽

Thermal Degradation ◽

Degradation Process ◽

Oxide Formation ◽

Scanning Calorimetry ◽

Degradation Study ◽

Thermogravimetric Data ◽

Thermal Degradation Process

The synthesis, characterization and thermal degradation of yttrium and lanthanum methanesulfonates is reported. The prepared salts were characterized by elemental analysis and infrared spectroscopy. The thermal degradation study was performed using thermogravimetry (TG), differential thermal analysis (DTA) and differential scanning calorimetry (DSC).Using the thermogravimetric data, a kinetic study of the dehydration ofY and Lamethanesulfonates was performed employing the Coats-Redfern and Zsak?methods. It was verified that under heating, yttrium and lanthanum methanesulfonates undergo three main processes: dehydration, thermal degradation and oxide formation. Furthermore, depending on the nature of the atmosphere, i.e., inert or oxidant, the thermal degradation process could be endothermic (N2) or exothermic (air).

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Thermal stability and thermal decomposition of sucralose

Eclética Química Journal ◽

10.26850/1678-4618eqj.v39.4.2009.p21-26 ◽

2018 ◽

Vol 39 (4) ◽

pp. 21

Author(s):

Gilbert Bannach ◽

Rafael R. Almeida ◽

Luis G. Lacerda ◽

Egon Schnitzler ◽

Massao Ionashiro

Keyword(s):

Thermal Stability ◽

Thermal Analysis ◽

Differential Scanning Calorimetry ◽

Thermal Decomposition ◽

Differential Thermal Analysis ◽

Infrared Spectroscopy ◽

Scanning Calorimetry ◽

Thermoanalytical Techniques ◽

Thermal Stability Of

Several papers have been described on the thermal stability of the sweetener, C12H19Cl3O8 (Sucralose). Nevertheless no study using thermoanalytical techniques was found in the literature. Simultaneous thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC) and infrared spectroscopy, have been used to study the thermal stability and thermal decomposition of sweetener.

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