Description
Presenter: Roja Ergun, R.W. Hartel and Y. Noda (in memoriam), Department of Food Science, University of Wisconsin –Madison, WI
Every candymaker knows that one of the most important aspects of controlling candy quality is to control sugar crystallization and graining since the state of the sucrose (liquid, amorphous, glassy or crystalline) is an important key to product texture and shelf life (Figure 1). Proper candy formulation is necessary to either prevent graining where crystals are not desired or to control graining to give the proper amount of crystals to ensure the desired texture.
