These are flashcards an notes made by students on topics like 'glassy', 'crystalline' and 'crystallisation', originating from:

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- Wageningen University
ISBN-13 9990002019708
665 Flashcards & Notes
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Study Cards on glassy, crystalline, crystallisation

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.
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.
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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