The physical state of components in the unfrozen solute phase of frozen solutions was determined by using differential scanning calorimetry (DSC) for mixtures of lactose, sucrose, and trehalose with albumin, gelatine, or cornstarch. An equal weight ratio (1:1) of lactose-sucrose, lactose-trehalose and sucrose-trehalose mixtures with polymer systems (sugar mixture-albumen (1:1:1), gelatine (1:1:1), and cornstarch (1:1:1), as well as cornstarch-gelatine (1:1:1:1) was used. Mixed sugar mixture (lactose/sucrose)-polymer systems were further studied for maximum freeze-concentration in complex systems. A comparative thermal study between sugar-polymer and mixed sugar-polymer systems was conducted. The sugar-polymer and mixed sugar-polymer systems showed similarities and differences in thermal behaviour. The similarities included maximum freeze-concentration of a frozen system at an annealing temperature (Tm-1) degrees C, constant initial concentration independent onset of glass transition Tg, and onset of ice melting temperature Tm, and increased in temperature difference between Tg and Tm or increase in broadness of transition with the addition of polymeric compound.

Differential scanning calorimetry study of frozen state transitions of mixtures of lactose, proteins, cornstarch, and water revealed that maximum freeze-concentration was achieved by annealing at temperatures T'(m)-1. The onsets of glass transition of maximally freeze-concentrated solids, T'(g), were lower and onsets of ice melting, T'(m), were higher for mixtures of proteins and polysaccharide than those of lactose. The established state diagrams showed solids concentrations C'(g), of the maximally freeze-concentrated systems of, 82, 78, 78, 78, and 75% for lactose, lactose/albumin, lactose/gelatin, lactose/cornstarch, and lactose/cornstarch/gelatin solutions, respectively. The state diagrams established with experimental and predicted T-g values are useful in characterization of thermal phenomena and physical state of the systems at various water contents and in the freeze-concentrated state.

State transitions of solutions of mixtures of sucrose, albumen, gelatin, and cornstarch were studied using differential scanning calorimetry, and state diagrams were established. Maximum freeze concentration was achieved by annealing of solutions at a temperature T(m)' of (-1) degrees C. The onset temperatures of glass transitions of maximally freeze-concentrated solutes, T(g)', were lower and onset temperatures of ice melting, T(m)', were higher for mixtures of sucrose, proteins, and cornstarch when compared with those of pure sucrose. Solute concentrations in the maximally freeze-concentrated phase, C(g)', were 80% and 81% for sucrose and sucrose/albumin, respectively. The C(g)' of sucrose/gelatin, sucrose/cornstagrch, and sucrose/cornstarch/gelatin was 76%. The state diagrams established with experimental and predicted T(g) values are useful for characterization of thermal phenomena and physical state of carbohydrate-protein mixtures at various water contents.

State transitions of solutions of mixtures of trehalose, albumen, gelatin, and cornstarch were studied and state diagrams were established. Maximum freeze concentration was achieved by annealing of solutions at a temperature Tm′−1°C. The onset temperatures of glass transitions of maximally freeze-concentrated solutes, Tg′, were lower and onset temperatures of ice melting, Tm′, were higher for mixtures of trehalose, proteins and cornstarch when compared with those of pure trehalose. Solute concentration in the maximally freeze-concentrated phase, Cg′, was 79% for trehalose, trehalose/albumin (1:1), and trehalose/cornstarch (1:1). The Cg′ of trehalose/gelatin (1:1), and trehalose/cornstarch/gelatin (1:1:1) was 74% and 75%, respectively. The state diagrams established with experimental and predicted Tg values are useful for characterization of thermal phenomena and physical state of carbohydrate–protein–polysaccharide mixtures at various water contents.