Additivity of water sorption, alpha-relaxations and crystallization inhibition in lactose-maltodextrin systems

► Component water sorption predicted sorption by amorphous crystallizing components. ► DE of MD was more important factor for crystallization inhibition than Tg. ► Relaxation times (DEA, DMA) were dependent on DE of MD and their ratio in lactose. ► Instant crystallization was frequency-independent in DEA and DMA measurements.