Amorphous sucrose is a component of many food products but is prone to crystallize over time, thereby altering product quality and limiting shelf-life. A systematic investigation was conducted to determine the effects of two monosaccharides (glucose and fructose), five disaccharides (lactose, maltose, trehalose, isomaltulose, and cellobiose), and two trisaccharides (maltotriose and raffinose) on the stability of amorphous sucrose in lyophilized two-component sucrose-saccharide blends exposed to different relative humidity (RH) and temperature environmental conditions relevant for food product storage. Analyses included X-ray diffraction, differential scanning calorimetry, microscopy, and moisture content determination, as well as crystal structure overlays. All lyophiles were initially amorphous, but during storage the presence of an additional saccharide tended to delay sucrose crystallization. All samples remained amorphous when stored at 11% and 23% RH at 22 °C, but increasing the RH to 33% RH and/or increasing the temperature to 40 °C resulted in variations in crystallization onset times. Monosaccharide additives were less effective sucrose crystallization inhibitors relative to di- and tri-saccharides. Within the group of di- and tri-saccharides, effectiveness depended on the specific saccharide added, and no clear trends were observed with saccharide molecular weight and other commonly studied factors such as system glass transition temperature. Molecular level interactions, as evident in crystal structure overlays of the added saccharides and sucrose and morphological differences in crystals formed, appeared to contribute to the effectiveness of a di- or tri-saccharide in delaying sucrose crystallization. In conclusion, several di- and tri-saccharides show promise for use as additives to delay the crystallization kinetics of amorphous sucrose during storage at moderate temperatures and low RH conditions. PRACTICAL APPLICATION: Amorphous sucrose is desirable in a variety of food products, wherein crystallization can be problematic for texture and shelf-life. This study documents how different mono-, di-, and tri-saccharides influence the crystallization of sucrose. Monosaccharide additives were less effective sucrose crystallization inhibitors relative to di- and tri-saccharides. These findings increase the understanding of how different mono-, di-, and tri-saccharide structures and their solid-state properties influence the crystallization of amorphous sucrose and show that several di- and tri-saccharides have potential for use as sucrose crystallization inhibitors.

中文翻译：

---

单糖、双糖和三糖对无定形蔗糖稳定性和结晶的影响

无定形蔗糖是许多食品的一种成分，但随着时间的推移容易结晶，从而改变产品质量并限制保质期。进行了系统研究以确定两种单糖（葡萄糖和果糖）、五种双糖（乳糖、麦芽糖、海藻糖、异麦芽酮糖和纤维二糖）和两种三糖（麦芽三糖和棉子糖）对冻干两糖中无定形蔗糖稳定性的影响。 -组分蔗糖-糖混合物暴露于与食品储存相关的不同相对湿度 (RH) 和温度环境条件。分析包括 X 射线衍射、差示扫描量热法、显微镜检查和水分含量测定，以及晶体结构叠加。所有的冻干剂最初都是无定形的，但在储存过程中，额外的糖类的存在往往会延迟蔗糖结晶。所有样品在 11% 和 23% RH 和 22 °C 下储存时都保持无定形，但将 RH 增加到 33% RH 和/或将温度增加到 40 °C 会导致结晶开始时间发生变化。相对于二糖和三糖，单糖添加剂是不太有效的蔗糖结晶抑制剂。在二糖和三糖组中，有效性取决于添加的特定糖类，并且没有观察到糖类分子量和其他常用研究因素（如系统玻璃化转变温度）的明显趋势。分子水平的相互作用，如添加的糖类和蔗糖的晶体结构叠加以及形成的晶体的形态差异中所明显的，似乎有助于二糖或三糖延迟蔗糖结晶的有效性。总之，几种二糖和三糖有望用作添加剂，以在中等温度和低 RH 条件下储存期间延迟无定形蔗糖的结晶动力学。实际应用：无定形蔗糖适用于各种食品，其中结晶可能会影响质地和保质期。该研究记录了不同的单糖、二糖和三糖如何影响蔗糖的结晶。相对于二糖和三糖，单糖添加剂是不太有效的蔗糖结晶抑制剂。这些发现增加了对不同单、双、