Glass Transition Temperature for Hard Candy

Snacking Made Right

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Mondelez are looking for tools allowing to predict glass transition temperature of binary and tertiary blends of water-soluble carbohydrates that can be used to make amorphous carbohydrate glasses, e.g., hard candy.

Application Deadline
June 27th, 2023
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Summary

Background

At Mondelēz International, our purpose is to empower people to snack right. We will lead the future of snacking around the world by offering the right snack, for the right moment, made the right way.

Challenge

Mondelez are looking for tools allowing to predict glass transition temperature of binary and tertiary blends of water-soluble carbohydrates that can be used to make amorphous carbohydrate glasses, e.g., hard candy.

We are looking for tools that:

  • Ideally, the prediction tool should be covering wide range of common and less widely used bulking agents such as sugar alcohols, soluble dietary fibers.
  • It should cover binary blends of the above materials, ideally tertiary blends of the same materials
  • Glass transition temperature should be predicted within +/-10C, ideally +/-5C.

Additionally, looking for glass transition temperature data for binary and tertiary blends of water soluble carbohydrates that can be used in snack products.

The types of tools of interest can be equations/ formulas or statistical models.

What's in it for you?

A successful collaboration could mean, for individuals, becoming part of the wider Mondelez group, while for organizations, forming a potential partnership with one of the world’s most iconic brands to co-develop and co-launch the idea to market.

These are global challenges and Mondelez are willing to collaborate with both individuals/freelancers and other industry participants/universities etc. and solutions can be at any stage of development.

If you have or are developing solutions, or if you have expertise in the above, please click "Apply" to submit your solution/expertise to the Network.