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The dissolution of a sugar (sucrose as a model) with higher melting point was studied in a molten food polyol (sorbitol as a model) with lower melting point, both in anhydrous state. A DSC and optical examination revealed the dissolution of anhydrous sucrose crystals (mp 192 o C) in anhydrous sorbitol (mp 99 o C) liquid melt. The sucrose-sorbitol crystal mixtures at the proportions...
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