Sucrose is a well known material used for a variety of applications. In its simplest form it is used as sugar in cooking or for coffee. It is also used as an excipient in some pharmaceutical preparations.
This study showshow the amount of water present in a sugar sample will greatly affect its mechanical properties. Using the Triton Technology Humidity Controller linked to the PerkinElmer® DMA 8000, it is shown how the Tg of amorphous sucrose changes when exposed to relative humidity. In addition, a comparison of a very dry sample of sucrose with one exposed to lab atmospheric moisture is shown.