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Chapter 15 - Crystallization in Foods

Published online by Cambridge University Press:  14 June 2019

By
Richard W. Hartel
Edited by
Allan S. Myerson ,
Deniz Erdemir  and
Alfred Y. Lee
Allan S. Myerson
Affiliation:
Massachusetts Institute of Technology
Deniz Erdemir
Affiliation:
Bristol-Myers Squibb, USA
Alfred Y. Lee
Affiliation:
Merck & Co., Inc
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Summary

There are many components in foods that crystallize, either partially or completely (Hartel 2001). Most important are sugars (i.e., sucrose, lactose, glucose, and fructose), ice, lipids and starches, although crystallization of salts, sugar alcohols, organic acids, proteins, and emulsifiers may be important in certain applications. Crystallization in the food industry differs to some extent from that in other fields in that, for the most part, the crystals form an integral part of the food. Although separation of crystals is important in certain food applications, crystalline structures within the food itself often define the characteristics of that product.

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Handbook of Industrial Crystallization , pp. 460 - 478
Publisher: Cambridge University Press
Print publication year: 2019

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