Abstract
The effect of sugar structure on the gloss produced by heating was examined by using a new evaluation model that requires only a small amount of the sample. Ground glass discs (1.5cm2)coated with 30 μl of 1% of various kinds of sugar solution were heated at 180±5°C. After cooling, the gloss of the sugar coating was measured by using a VG-2000 gloss meter (Nippon Denshoku Co. Ltd. ) at alight incidence angle of 60°. After testing the usefulness of this model, the effects of various sugars having different configuration and polymerization on the gloss produced by heating were examined. Among the monosaccharides tested, the gloss level of the glucose coating was the highest. Among the α-linked glucobios esugars, the gloss was highest in order of1→6>1→4>1v3>1→2>1→1. The gloss level of the coatingsby α-linked oligosaccharides was higher than those by β-linked oligosaccharides. The effects of the polymerization of glucose and the amino-carbonyl reaction were also examined.
