Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

Abstract Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1–1.5 wt %) and water activity (0.4–0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free‐flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20 °C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products. Practical applications Glucose constitutes one of the most used ingredients in food and pharmaceutical industries as a sweetener, cryoprotectant, and excipient, among others. However, this sugar tends to uptake water from the surrounding environment affecting its handling properties. In the current work, the cocrystallization process (an emerging encapsulation method) is presented as a useful way of enhancing the physical properties of glucose. Through the encapsulation of glucose by cocrystallization it was possible to improve the handling and technological properties of this sugar (e.g., flowability and stability). In addition, the interaction of glucose with sodium bicarbonate (a model of food ingredient) was prevented. These results could be potentially applied in both food and pharmaceutical industries.