Solid–liquid phase transitions and amorphous states in ternary sucrose–glycine–water systems

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Abstract
The solid–liquid phase behaviour of binary and ternary mixtures containing water, sucrose and glycine has been studied by differential scanning calorimetry. In addition to defining the liquidus and solidus coexistence boundaries, the studies have been extended to the measurement of glass transitions of amorphous binary and ternary mixtures under conditions where phase separation is not spontaneous.An estimate of the shape of the stable glass surface in the composition–temperature diagram has been made by combining the experimental results with semi-empirical treatments of glass–rubber transitions. The importance of such information for the formulation of mixtures to be freeze-dried is discussed.