Influence of dextran, pullulan and gum arabic on the physical properties of frozen sucrose solutions

With 1% of polysaccharide, neither the structure nor the molecular weight of polysaccharide had an influence on the viscosity. However, with 10% of polysaccharide, pullulan was the only polysaccharide that increased the viscosity of the sucrose solution. Viscoelastic behavior (characterized by storage moduli G′, loss moduli G″ and loss angle δ) of sucrose solutions was not modified by the presence of dextran, gum arabic or pullulan. These results were confirmed by differential scanning calorimetry (DSC).