Publicação: Thermoanalytical study of sweetener myo-inositol: α and β polymorphs
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This work investigates the thermal behavior of α and β myo-inositol polymorphs. The inositol is a natural compound widely used in the food industry due to its presence in carbohydrate metabolism and its sweet taste. The occurrence of polymorphism could change some physico-chemical properties, such as melting and sublimation temperatures, and solubility. Therefore, the thermal study of polymorphism is important to ensure better conditions for synthesis, storage, and transportation of food that contains the myo-inositol. Simultaneous Termogravimetry-Differential Thermal Analysis, Photovisual Differential Scanning Calorimetry, Polarized Light Thermomicroscopy, and Powder X-ray Diffraction were used in investigation. The data show a new thermal event associated to β myo-inositol melting at 221.43 °C, suggesting that the solid-solid transition at 185.68 °C was incomplete. The kinetics data made it possible to determine the transition lifetime of myo-inositol to occur 5% of solid-solid transition at 20 °C and 37 °C: 126 and 8 years, respectively.
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DSC-Photovisual, Food storage, Inositol, Melting point, Polarized Light Thermomicroscopy, Polymorphism, Thermal studies
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Inglês
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Food Chemistry, v. 237, p. 1149-1154.
