Submitted to: Journal of the Association for Laboratory Automation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/17/2010
Publication Date: 3/23/2011
Publication URL: http://handle.nal.usda.gov/10113/48660
Citation: Doll, K.M., Erhan, S.Z. 2011. Evaluation of a sugar based edible adhesive utilizing a tensile strength tester. Journal of the Association for Laboratory Automation. 16(2):153-156. Interpretive Summary: We have successfully improved a patented adhesive based entirely on edible ingredients, and developed a new method for its testing. Adhesives play an active role in our activities, and even our food. Food grade adhesives are a special type which must conform to strict regulations. Utilizing only food ingredients, we have improved a sugar based adhesive, one of our previous technologies. These new formulations allow for doubling the bonding strength, as shown by the use of a tensile strength tester. Because one of the major ingredients in our new adhesive is based on corn starch, this research will be another valuable outlet for that product as well as a benefit to producers looking for a new food grade adhesive material.
Technical Abstract: A new method to evaluate adhesives has been developed and utilized to formulate a recently patented adhesive based on sugar and citric acid. Factors affecting adhesive performance were uncovered, such as reduced strength due to improper heating time, and an optimal curing temperature of 60oC was achieved. The addition of maltodextrin and soy protein at optimized levels was shown to nearly double the bonding strength of the adhesive, from 0.46 ± 0.076 kN to 0.74 ± 0.26 kN, under our test conditions. Also discussed is the potential for this method to be automated utilizing commercially available equipment.