High binding of water is confirmed by high numbers of hydration of sugars in
cream, Figure 5. Hydration of sugars in cream exceeds their hydration in water, which
contradicts scientific laws.
Therefore, the obtained results do not provide clear information on the number of
hydration of sugars, but to a greater extent, indicate the formation of complex
compounds of several water-soluble components in the system.
Since the dispersion medium of the cream (plasma) is not free water, but is
characterized as a multicomponent liquid, the dipoles of water molecules are oriented
to a large number of dissolved substances. Sugar, getting into such system, dissolves
and
embeds into it quite chaotic, forming randomly ligaments oriented to hydroxyl groups.
As a result, there is formation of sufficiently strong complexes of sugars, especially
with proteins, as well as with ions of water-soluble calcium salts, and other water-
soluble substances. Such a system, based on the aggregate of hydrophilic bonds, will
exceed the unit molecule of any experimental sugar, which indicated the numbers of
hydration of sugars. Therefore, in our opinion, it is incorrect to speak of pure hydration
of sugars in a monomolecular layer in experimental systems.
Nevertheless, it can be determined that complexes with lactulose differ by a large
number of attached water molecules in comparison with saccharose, and complexes
with tagatose - by 11.5 and 20% exceed hydration of complexes with glucose and
fructose, respectively.
Thus, in studying the dielectric parameters of samples of dairy cream with sugars,
which are used to obtain emulsion-foam confectionery products, it was found that the
significance of sugars in the proportion of water binding system is less than in the
sac
cha
ros
e
lac
tul
ose
glu
cos
e
fru
cto
se
tag
ato
se
0,0
0,2
0,4
0,6
0,8
1,0
in water
in cream
H
ydratio
n,
g/
g
Figure 5 Comparative analysis of the hydration of sugars
- 1715 -