Co‐crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose

Co‐crystallization of sucrose from a highly concentrated sucrose syrup (≤ 7% moisture, w/w) at 131 °C with 0, 5, 10, 15, and 20% of fructose, glucose, or a mixture of fructose and glucose was investigated. The crystallization of sucrose was delayed in presence of these lower molecular weight sugars. The DSC melting endotherm of co‐crystallized samples exhibited a decrease in crystalline sucrose in the sample as a function of increased level of glucose and fructose. The mechanical strength of co‐crystallized granules was found to be related to the moisture content and the amount of glucose or fructose content in the sample. The samples containing 10, 15, and 20% glucose in co‐crystallized product demonstrated crystallization of glucose in its monohydrate form during 1 mo of storage.