• Food Science and Biotechnology
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• v.14 no.2
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• pp.301-303
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• 2005

State diagram of highly concentrated branched oligosaccharides (HBOS) was constructed to better understand phase behavior of mixtures with different size of oligosaccharides. It showed dramatic plasticizing effect on glass transition, which was successfully described based on Couchman-Karasz equation model. $T_g$' estimated from state diagram corresponded well with previous empirical data measured by maximum ice formation through isothermal holding (annealing) process. Estimated $T_g$' and $C_g$' values were $-36.3^{\circ}C$ and 79.99%, respectively. $T_g$' value of HBOS was approximately $10^{\circ}C$ higher than that of sucrose, while $C_g$' value was similar to those of general carbohydrate materials, which could be useful for applications in frozen system.