Inhibitor Additives for Amorphous Sugars

Back to all technologies
Download as PDF
Amorphous sugar is a food additive commonly used for different varieties of candies and other products. This is because amorphous sugar's properties such as taste perception, rapid dissolution, and to create desired textures. The issues with the use of these sugars is that they are not stable and can crystallize over time causing compromised product quality. Currently, additives such as polymers and inorganic salts are used to control crystallization, however these are not ideal in food products.

Researchers at Purdue University have identified multiple naturally occurring compounds which inhibit crystallization from amorphous sucrose. These compounds are already present in several routinely consumed foods, making it desirable for food products as an additive. This compounds are examples glycosides, when sucrose is bound together to another functional group. Some potential advantages of this food additive are potential antioxidant properties and improved stability in amorphous sugars.

-Improves stability of amorphous sucrose
-More desirable than current additives
-Good source of antioxidant properties

Potential Applications:
-Food products and additives
-To replace use of inorganic salts as additives
Oct 19, 2018
Utility Patent
United States

Nov 2, 2017
United States
Purdue Office of Technology Commercialization
The Convergence Center
101 Foundry Drive, Suite 2500
West Lafayette, IN 47906

Phone: (765) 588-3475
Fax: (765) 463-3486