Thermal decomposition of maltitol spreads

Abstract

The purpose of this study is to research the thermal properties of spreads with maltitol. Thermal characteristics of spreads depend on process parameters (temperature, mixer speed rotation). Spreads are produced at different temperatures (30, 35, and 40 C) and mixer speed rotation (1, 1.33, and 1.67 Hz). The thermogravimetric method shows the peak position and determinate the spread composition. The temperature decomposition of sucrose and maltitol is two stages (two peaks), and palm fat has a single stage decomposition (one peak). Maltitol peak is dominant for spreads containing 100 and 70 % maltitol as a sweetener. This peak is sharper than sucrose peak and the inflection point is more expressed. Shape and the position of these peaks in spreads are modified. Peaks of maltitol, palm fat, and sucrose in spreads are lower and wider because of the grinding process and the interaction between spread ingredients. Increasing the process parameters (temperature, mixer speed rotation), temperatures of these peaks are higher (closer to temperature peak of pure ingredients). The dominant parameter is mixer speed rotation. The most thermally stable spreads with anyamount of maltitol are produced at a temperature of 40 C and high mixer speed rotation (1.33 and 1.67 Hz), while the least stable maltitol spreads are produced at minimum process parameters (30 C, 1 Hz)