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Sugar crystallization in food products.

R W Hartel1, A V Shastry

  • 1Department of Food Science, University of Wisconsin, Madison 53706.

Critical Reviews in Food Science and Nutrition
|January 1, 1991
PubMed
Summary

This review covers recent advances in understanding sugar crystallization, focusing on nucleation, crystal growth, and the impact of impurities. Key findings relate crystallization phenomena to solution structure.

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Area of Science:

  • Food Science
  • Chemical Engineering
  • Crystallization Science

Background:

  • Commercial sugars like fructose, glucose, lactose, and sucrose are vital in food and pharmaceutical industries.
  • Controlling sugar crystallization is crucial for product quality, stability, and processing efficiency.
  • Understanding crystallization mechanisms aids in optimizing manufacturing processes and preventing undesirable outcomes like sugar agglomeration.

Purpose of the Study:

  • To review recent literature on the crystallization of commercial sugars.
  • To discuss recent advancements in nucleation, crystal growth, and the effects of impurities and additives.
  • To correlate crystallization phenomena with underlying solution structures.

Main Methods:

  • Literature review of recent scientific publications.
  • Analysis of studies on spontaneous and forced nucleation mechanisms.
  • Examination of research on crystal growth kinetics and growth rate dispersion.
  • Investigation of the impact of impurities, additives, and mixed sugar systems on crystallization.

Main Results:

  • Nucleation mechanisms (spontaneous, forced, heterogeneous, secondary) and their kinetics are detailed.
  • Crystal growth mechanisms, kinetics, and growth rate dispersion are analyzed.
  • Impurities and additives significantly influence both nucleation and growth stages.
  • Relationships between crystallization behavior and solution structure are highlighted.

Conclusions:

  • Recent research provides deeper insights into sugar crystallization processes.
  • Understanding nucleation and growth kinetics is essential for controlling sugar crystal formation.
  • The influence of impurities and solution structure on crystallization requires further investigation for industrial applications.

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