Abstract Formulated with varied moisture contents (10–12%), dextrose equivalence (DE) of corn syrups (28, 42, 63 DE), and the concentrations of mono-and diglycerides (MDG, 0–2%), 9 caramel samples were compared in terms of rheology, surface energies, hardness, and stickiness. Results indicated that moisture and DE significantly altered the rheology of the caramel matrix, whereas MDG reduced the surface energies. Results from a peel test showed that the adhesive forces between caramel and a packaging material followed a bell-shaped trend with G’ and G” of the caramels and decreased with the surface energies of both the caramels and the materials. On the other hand, the caramel structure was sensitive to pressure. Increased penetration strain resulted in structural collapse, which reduced cohesion while facilitating adhesion. At 50% strain, the pressure-induced adhesive forces decreased with moisture content, DE of corn syrup, and MDG concentration. MDG (>1%) in caramel was an effective anti-sticking agent, which reduced both peel and pressure-induced adhesion.

中文翻译：

---

焦糖粘性：成分、流变学和表面能的影响

摘要 以不同的水分含量 (10–12%)、玉米糖浆的葡萄糖当量 (DE)（28、42、63 DE）以及甘油单酯和甘油二酯的浓度（MDG，0–2%）配制，9 个焦糖样品在流变学、表面能、硬度和粘性方面进行比较。结果表明水分和 DE 显着改变了焦糖基质的流变性，而 MDG 降低了表面能。剥离试验的结果表明，焦糖和包装材料之间的粘合力随着焦糖的 G' 和 G” 呈钟形趋势，并随着焦糖和材料的表面能而降低。另一方面，焦糖结构对压力敏感。增加的渗透应变导致结构坍塌，这降低了内聚力，同时促进了粘附。在 50% 应变时，压力诱导粘附力随水分含量、玉米糖浆的 DE 和 MDG 浓度而降低。焦糖中的 MDG (>1%) 是一种有效的抗粘剂，可减少剥离和压力引起的粘附。