Microstructure formation of maltodextrin and sugar matrices in freeze-dried systems

► We examined the effects of carbohydrate components and freezing temperature on microstructure formation and mechanical properties of freeze-dried solids. ► Pore size, number and membrane thickness of freeze-dried solids related well to their freezing properties. ► The structural collapse was affected by both freezing temperature and carbohydrate components. ► Lower freezing temperature enhanced the structural collapse in sugar systems. ► Various solids porosities were obtained by modification of freezing and compositions which gave benefits for the production of freeze-dried foods and pharmaceuticals.