Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin


The effects of the glass transition and the operating process on the hardness of thermally compressed maltodextrin were investigated. The hardness of compressed maltodextrin increased significantly when it was compressed above the glass transition temperature (Tg). Maltodextrin compressed before heating showed much higher fractural stress than that compressed after heating due to the difference in force required for constant deformation. There was no effect of the decompression temperature being above or below Tg. Furthermore, the effect of crystalline additives (NaCl, monosodium glutamate monohydrate, sucrose, lactose monohydrate, lauric acid, and stearic acid) on the hardness of maltodextrin compressed above Tg was investigated. The hardness of compressed maltodextrin decreased with increasing crystalline additives except for hydrate crystals at a low-additive fraction. Since crystalline additives existed as dispersions in amorphous maltodextrin, the compressed maltodextrin became fragile by the addition of crystalline materials. In the case of hydrate crystals, it is thought that the hydrate crystals melted at the interface, releasing water molecules that formed an intermolecular binding layer. Stearic acid formed a solid by itself. Stearic acid has an intrinsically much lower melting temperature than the other crystals, and interfacial melting would have occurred in the compressed stearic acid itself.

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We acknowledge San-ei Sucrochemical Co., Ltd. (Aichi, Japan) for providing MD.

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Correspondence to Kiyoshi Kawai.

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Kiyoshi Kawai (corresponding author) received a collaborative research fund from San-ei Sucrochemical Co., Ltd. (Aichi, Japan) for a purpose different from this study. The sponsor had no control over the interpretation, writing, and publication of this work.

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Mochizuki, T., Alvino Granados, A.E., Sogabe, T. et al. Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin. Food Eng Rev (2020). https://doi.org/10.1007/s12393-020-09236-x

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  • Glass transition temperature
  • Fracture stress
  • Thermal compression
  • Hydrate crystals
  • Differential scanning calorimetry