| Abstract
| - Many food materials exist in a disordered amorphous solid state due to processing. Therefore,understanding the concept of amorphous state, its important phase transition (i.e., glass transition),and the related phenomena (e.g., enthalpy relaxation) is important to food scientists. Food saccharides,including mono-, di-, oligo-, and polysaccharides, are among the most important major componentsin food. Focusing on the food saccharides, this review covers important topics related to amorphoussolids, including the concept and molecular arrangement of amorphous solid, the formation ofamorphous food saccharides, the concept of glass transition and enthalpy relaxation, physical propertychanges and molecular mobility around the glass transition, measurement of the glass transition andenthalpy relaxation, their mathematical descriptions and models, and influences on food stability. Keywords: Amorphous solid; glass transition; enthalpy relaxation; food saccharides; DSC
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