Co-crystallized products with sucrose characterized by X rays and DSC
Keywords:
encapsulation, co-ccystallization, yerba mate, mineral salts, differential scanning calorimetry, X-rays.Abstract
Co-crystallized products with sucrose characterized by X
raysandDSC
The objective ofthe work was to characterize through X-rays, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM), co-ccystallized products within a sucrose matrix. These products contained mineral salts, calcium lactate, magnesium sulphate anda lyophilized yerba mate extract (llex paraguariensis). The studied techniques allowed comparing the structure ofthe different products and the hydration state of the salts after the process. The co-ccystallized products showed the basic ccystalline structure of control sample of sucrose. In the case of the minerals, dehydration was not totally accomplished since different salt hydrate structures were detected.
