Study of thermal induced structural transformations of D-mannitol using molecular spectroscopy methods

The use of food additives of various functionality is currently one of the main strategies of the confectionery industry, while during the heat treatment of the raw mass, substances undergo structural transformations of various nature. The study of such transformations allows for the targeted regulation of the parameters of technological processes, and therefore, this paper presents the results of studies of polymorphic transformations of D-mannitol (food additive E421) during thermostating at a temperature of 180 °C in a time interval of up to 3 hours using UV-electronic and IR-vibrational spectroscopy. Analysis of the vibrational spectra shows the presence of the initial commercial D-mannitol preparation in the form of the most thermodynamically favorable β-modification, whereas all the thermostatted solid phases are represented by α-modifications. The latter is reliably confirmed by the study of the IR spectral profiles of both the mid-frequency (900–1800 cm^-1) and high-frequency (2800–3000 cm^-1) regions. At the same time, the absence of intensive bands in the region of 1650–1800 cm¹ should be noted, which indicates the suppression of the processes of oxidative destruction of mannitol. The study of the dynamics of changes in solid phases melting points and profiles of their electronic spectra in the ultraviolet region shows an extremum   (174 °C) and a pronounced maximum at 260 nm for a sample that was thermostatted for 1.5 hours. It can be assumed that under these experimental conditions, chemical processes may occur in parallel with phase transitions, possibly involving dehydration and cyclization. These results are expected to serve as the basis for the development of a thermo-processing technology for polyols to produce combined food additives based on them under the conditions of elevated temperatures.

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