Journal of Thermal Analysis and Calorimetry

, Volume 90, Issue 1, pp 125–130 | Cite as

Transformations of crystalline sugars upon milling

  • J. F. Willart
  • V. Caron
  • M. Descamps


In this paper we compare the solid-state transformations upon room temperature milling of four sugars: lactose, trehalose, mannitol and sorbitol. The two disaccharides (lactose and trehalose) are found to undergo a direct transformation from crystal to glass while the two sugar alcohols (mannitol and sorbitol) are found to undergo polymorphic transformations. The origin of these different behaviors is discussed and ascribed to the relative position of the glass transition temperature (T g) of the amorphous states with respect to the milling temperature. This point was also finely studied through co-milling experiments of lactose and mannitol. These two compounds having their glass transition respectively above and below room temperature the T g of the mixture can be conveniently tuned on either side of the milling temperature by varying the concentrations.


disordered solids glasses machining milling thermal properties of amorphous solids and glasses 


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Copyright information

© Springer Science+Business Media, LLC. 2007

Authors and Affiliations

  1. 1.Laboratoire de Dynamique et Structure des Matériaux Moléculaires, ERT 1066, UMR CNRS 8024Université de Lille 1Villeneuve d’AscqFrance

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