Publication Date:
2016-01-30
Description:
An important challenge is the handling of highly viscous supersaturated liquids during nucleation and crystal growth. Here solutions mixed with hydrocolloids for the formation of gelled products enclosed by a crystallized layer of sucrose from the starting liquid mixture were tested. To create reproducible layers on the gel body, the nucleation needs to be initiated by external seed materials. The influence of hydrocolloids on the crystallization and therefore the growth in combination with the different seeds for nucleation (starch, icing sugar) was tested and evaluated. Different external seed materials can have an influence on the thickness of sugar layers. A significant influence on the thickness of the crystalline layers can be found by the use of different highly viscous solutions.
Print ISSN:
0930-7516
Electronic ISSN:
1521-4125
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
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