Glass Transition Temperature of Carbohydrates

Table: Glass Transition Temperature (Tg). The glass transition temperature (Tg) is the temperature range at which a carbohydrate or polysaccharide transitions from a hard, glassy state to a more flexible, rubbery state. Measured in degrees Celsius (°C), Tg is a critical property influencing the physical stability, texture, and processing behavior of carbohydrates in applications such as food science, pharmaceuticals, and material design. Variations in Tg depend on molecular structure, composition, and environmental factors like moisture content.

Carbohydrate Type Glass Transition Temperature (Tg, °C) Ref (DOI)
Altrose 10.5 https://doi.org/10.1016/0260-8774(94)90029-14
Cellobiose 77 https://doi.org/10.1016/0260-8774(94)90029-27
Cellulose From 200 to 220°C (No water content) From −60 to −100°C (30% water content) https://doi.org/10.1007/s10570-007-9192-2
D-Fructose 6.85 https://doi.org/10.1016/0008-6215(90)84102-Z
D-Galactose 31.85 https://doi.org/10.1016/0008-6215(90)84102-Z
D-Glucitol -0.15 https://doi.org/10.1016/0008-6215(90)84102-Z
D-Glucose 37.85 https://doi.org/10.1016/0008-6215(90)84102-Z
D-Mannose 35.85 https://doi.org/10.1016/0008-6215(90)84102-Z
D-Ribose -11.15 https://doi.org/10.1016/0008-6215(90)84102-Z
D-Xylose 12.85 https://doi.org/10.1016/0008-6215(90)84102-Z
Erythritol -59.7 10.1016/j.matdes.2019.108324
Fructose 11 or 100 https://doi.org/10.1016/0260-8774(94)90029-16
Fructose:glucose (1:1 blend) 20 https://doi.org/10.1016/0260-8774(94)90029-17
Galactose ≈30 or 110 https://doi.org/10.1016/0260-8774(94)90029-18
Gentiobiose 100.8 10.1021/jp002847k
Glucose 31 https://doi.org/10.1016/0260-8774(94)90029-15
Hemicellulose 40°C https://doi.org/10.1023/A:1004838831791
Isomalt 63.6 10.1016/j.matdes.2019.108324
Isomaltose 77.85 https://doi.org/10.1016/0008-6215(90)84102-Z
L-Arabinose 3.85 https://doi.org/10.1016/0008-6215(90)84102-Z
L-Rhamnose 26.85 https://doi.org/10.1016/0008-6215(90)84102-Z
Lactitol 52–58 10.1016/j.matdes.2019.108324
Lactose 112.3 10.1021/jp002847k
Lactulose 94.2 10.1021/jp002847k
Leucrose 89.5 10.1021/jp002847k
Lignin 50 to 100°C https://doi.org/10.1016/j.rinp.2017.02.017
Lyxose 8 https://doi.org/10.1016/0260-8774(94)90029-10
Maltitol 39 10.1016/j.matdes.2019.108324
Maltoheptaose 138.5 https://doi.org/10.1016/0260-8774(94)90029-33
Maltohexaose 134 https://doi.org/10.1016/0260-8774(94)90029-32
Maltopentaose 125 https://doi.org/10.1016/0260-8774(94)90029-31
Maltose 43 https://doi.org/10.1016/0260-8774(94)90029-25
Maltotetraose 111.5 https://doi.org/10.1016/0260-8774(94)90029-30
Maltotriose 76 https://doi.org/10.1016/0260-8774(94)90029-28
Mannitol 13 10.1016/j.matdes.2019.108324
Mannobiose 90 https://doi.org/10.1016/0260-8774(94)90029-24
Mannose 30 https://doi.org/10.1016/0260-8774(94)90029-20
Melibiose 94.85 https://doi.org/10.1016/0008-6215(90)84102-Z
Nystose 77 https://doi.org/10.1016/0260-8774(94)90029-29
Palatinose 68.9 10.1021/jp002847k
Pectin 16.8 to−24.6°C https://doi.org/10.1007/s13197-011-0327-y
Raffinose 112.6 10.1021/jp002847k
Ribose -10 https://doi.org/10.1016/0260-8774(94)90029-11
Sorbitol -2 https://doi.org/10.1016/0260-8774(94)90029-21
Sucrose 52 https://doi.org/10.1016/0260-8774(94)90029-22
Talose 11.5 https://doi.org/10.1016/0260-8774(94)90029-13
Trehalose 79 https://doi.org/10.1016/0260-8774(94)90029-26
Turanose 52 https://doi.org/10.1016/0260-8774(94)90029-23
Xylitol -18.5 https://doi.org/10.1016/0260-8774(94)90029-12
Xylose 9.5 https://doi.org/10.1016/0260-8774(94)90029-9