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Food Res Int

Title:		"Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients"
Author(s):		Voelker AL; Sommer AA; Mauer LJ;
Address:		"Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States. Electronic address: avoelke@purdue.edu. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States. Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, United States. Electronic address: mauer@purdue.edu"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200731
Issue:
Page Number:		109608 -
DOI:		10.1016/j.foodres.2020.109608
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (a(w)), glass transition temperature (T(g)), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the a(w) of the amorphous ingredient(s) and the deliquescence RH of the crystalline ingredient(s) in a blend intersect, were also calculated. Caking was observed when storage conditions (RH and/or temperature) exceeded the T(g) of a blend or the deliquescence RH of a crystalline ingredient in the blend. When amorphous and crystalline ingredients were blended, synergistic moisture sorption and increased caking was observed. When multiple crystalline ingredients were present, mutual deliquescence further increased the sensitivity of the blend to moisture. When environmental conditions exceeded the crossover temperature, degree of caking increased, and physical appearance was altered due to the induced deliquescence of the crystalline ingredient(s) by the a(w) of the amorphous ingredient(s). In general, as complexity of blends increased, sensitivity to moisture also increased, and physical stability of the blends decreased. The results of this study provide valuable information for increasing the physical stability of complex seasoning blends based on moisture sorption behaviors"
Keywords:		Food Storage Onions/chemistry Polysaccharides/analysis Powders/chemistry Salts/analysis Spices/*analysis Sucrose/analysis *Temperature Transition Temperature Volatile Organic Compounds/analysis Water/*analysis Amorphous Caking Crystalline Deliquescence Gl;
Notes:		"MedlineVoelker, Adrienne L Sommer, Abigail A Mauer, Lisa J eng Canada 2020/08/28 Food Res Int. 2020 Oct; 136:109608. doi: 10.1016/j.foodres.2020.109608. Epub 2020 Jul 31"