On the example of gummy jellies the capabilities of thermal analysis for the characterization of food material is demonstrated. Measured properties and effects were: glass transition, swelling in water, creep and flow behavior, water content and decomposition by the measurement techniques DSC, TGA, TMA and DMA. Various jellies will be compared. Informations about the water content and decomposition behavior are gained by TGA. DSC measurements allow in addition the determination of the glass transition temperature and the enthalpy of water evaporation. By TMA the glass transition and the swelling behavior in various solvents can be investigated. Measurement of swelling allows to simulate the behavior of the gummy jellies if they are exposed to body liquids. The investigation of mechanical properties like creep experiments by TMA, the determination of the modulus by DMA and the application of the time temperature superposition technique for flow behavior determination based on DMA measurements as well would deliver information about the behavior of the jellies during chewing them.
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