Physical and chemical properties in the caramel systems

R. Roger Ruan, Myong Soo Chung, Paul Chen

Research output: Contribution to journalConference articlepeer-review


Changes in molecular relaxation properties and mechanical relaxation behavior as functions of temperature and composition of the caramel system were investigated using NMR and DMA techniques, respectively. The glass transition temperature (Tg) estimated with both techniques was increased with increasing polydextrose content in the caramel system. One of the most important textural characteristics, cold flow, was resisted in the higher polydextrose caramel system, and this was due to the restriction of the proton mobility in the caramel system.

Original languageEnglish
JournalPaper - American Society of Agricultural Engineers
StatePublished - 1997
EventProceedings of the 1997 ASAE Annual International Meeting. Part 1 (of 3) - Minneapolis, MN, USA
Duration: 10 Aug 199714 Aug 1997


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