State diagram and the glass transition - Some examples - Hard candies

3 important questions on State diagram and the glass transition - Some examples - Hard candies

Why is the glassy state in hard candies preferred over crystalline?

It is transparent and as in the glassy state diffusion is virtually zero, it can encapsulate flavour molecules very well.
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What is a disadvantage of using a glassy hard candy instead of a crystalline?

Glassy products are very hygroscopic, very sensitive to water, so you have to pack them well. Crystalline products are more stable up to relatively high relative humidity.
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Why is corn syrups sometimes added?

You want to evaporate so fast, that crystallisation is prevented. Adding corn syrup will help prevent the crystallisation too.
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