HOOHOHO HO OOH OH HOHOO SUCROSE Crystallin Cand Nocrystallin Cand BY NC ND C SHARED UNDER A CREATIVE COMMONS ATTRIBUTIONNONCOMMERCIALNODERIVATIVES 40 INTERNATIONAL LICENCE Generally smooth ID: 301754
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THE CHEMISTRY OF CANDY HOOHOHO HO OOH OH HOHOO SUCROSE Crystallin Cand No -crystallin Cand BY NC ND C SHARED UNDER A CREATIVE COMMONS ATTRIBUTION-NONCOMMERCIAL-NODERIVATIVES 4.0 INTERNATIONAL LICENCE Generally smooth & creamy. Crystalline candies contain crystals of sucrose in their nished form; the sucrose molecules are able to align and form large lattices. They are best formed by slow cooling of a sugar solution, without stirring, which can disrupt crystal formation. Generally hard & brittle. Non-crystalline, or amorphous candies, form when crystallisation addition of sugars such as glucose and fructose that interfere with the development of crystals. Often, their mixtures are too viscous for crystals to form. FUDGE NOUGAT FONDANT LOLLIPOPS CANDY CANES CARAMEL FRUCTOSE GLUCOSE O OH HO OH OH OH LOWER SUGAR CONCENTRATION THAN NON-CRYSTALLINE SUCROSE SOLUTION BOILED AT LOWER TEMPERATURE CONTAIN MANY SMALL, FINE CRYSTALS OF SUCROSE HIGHER SUGAR CONCENTRATION THAN CRYSTALLINE SUCROSE SOLUTION BOILED AT HIGHER TEMPERATURE FROM VERY SATURATED SOLUTION - NO CRYSTALS O OH HO HO OH OH Interferin Agent