ABSTRACTThe effects of water, freeze‐concentration and effective molecular weight (Me) on glass transition (Tg) of maltose and maltodextrins were studied, and methods to predict Tgwere used to establish state diagrams. Tgof maximally freeze‐concentrated solutes (T′g) and onset of ice melting (T′m) increased with Me, and for high molecular weight polysaccharides T′gand T′mwere predicted to have the same temperature value. Ice formation at T′g展开▼
