Recrystallization in sugar/stabilizer solutions as affected by molecular structure

The influence that a range of polysaccharides (galactomannans) had on ice recrystallization was determined, The concentration dependence of the recrystallization inhibition occurring with locust bean and guar gums was determined, The;degree of galactose substitution in a range of enzyme modified guars was dominant in the effect of a galactomannan to inhibit recrystallization, The fine structure of the substituents were less important, Where the galactose content of comparable polysaccharides was similar the fine structure became dominant, The influence of sugar size on recrystallization was also investigated, Increasing molecular weight resulted in reduced recrystallization rates, The observed rates appeared to follow Williams-Landell-Ferry kinetics.