Abstract
Mixtures of sugars and water were heated in a closed or an open type mixer, and the retentions of d-limonene in dried powders and tendency of sugar crystallization were observed. The mixtures heated in the closed type mixer showed high retentions of d-limonene and anti-crystallizable tendency, and the mixtures heated in the open type mixer resulted in reverse. It became more difficult to obtain amorphous solution, as the solid content of crystallizable sugar was increased, and more easily, as the content of water was increased. It was supposed that two types of concentrated sugar solutions existed. The one is micellar colloidal solution and the other is that each sugar molecules are dispersed at random distribution. When sugars are dissolved in a high concentration, it may be micellar colloidal solution, in which micellar colloids are consist of same kinds of molecules. In molecular-dispersed solution, another kinds of sugar molecules are bound with together by hydrogen bonding. Both heating effect and solvent effect might be important to change from the micellar colloidal solution to the molecular-dispersed solution. Amorphous sugar powder prepared as mentioned above can easily form desirable solution with a little amount of water, even if it is not enough to dissolve the whole amount of sugars.
