The co-melting behaviour of sugar mixtures, comprising sucrose, glucose and fructose at various binary (3:1, 1:1, 1:3, 1:7, 1:15) and ternary (4:1:1, 2:1:1, 1:1:1, 2:5:5, 2:11:11, 1:4:1, 1:10:1) ratios, was studied using DSC. The melting temperature of sucrose was found to decrease in the presence of either fructose or glucose. In the sugar mixtures, the melting enthalpy of sucrose decreased compared with the proportional calculated values, using the percentage equation, whilst the melting enthalpy of fructose or glucose increased at the same time, implying the melting or dissolution of sucrose together with fructose or glucose. The tested enthalpy is usually higher than the calculated enthalpy for fructose, but lower than the calculated enthalpy for sucrose. Microscopic pictures showed that sucrose crystals could melt and dissolve gradually in the fructose melt liquid. This study provides useful information for both fundamental understanding of sugars co-melting and food industry applications.

包含蔗糖，葡萄糖和果糖的糖混合物在各种二元（3：1、1：1、1：3、1：7、1：15）和三元（4：1：1、2：15）时的共熔行为使用DSC研究了1：1、1：1：1、2：5：5、2：11：11、1：4：1、1：10：1的比率。发现在果糖或葡萄糖存在下蔗糖的熔化温度降低。在糖混合物中，使用百分比方程，与比例计算值相比，蔗糖的熔融焓降低，而果糖或葡萄糖的熔融焓同时增加，这意味着蔗糖与果糖或葡萄糖一起熔融或溶解。测试的焓通常高于果糖的计算焓，但低于蔗糖的计算焓。显微照片显示，蔗糖晶体可以熔融并逐渐溶解在果糖熔融液中。这项研究为糖共熔的基础理解和食品工业应用提供了有用的信息。