INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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salt
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sugar
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water
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cream of tartar
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Detailed explanation-1: -FATS: Fatty ingredients such as butter help interfere with crystallization-again, by getting in the way of the sucrose molecules that are trying to lock together into crystals.
Detailed explanation-2: -One way to prevent the crystallization of sucrose in candy is to make sure that there are other types of sugar-usually fructose and glucose-to get in the way and slow down or inhibit the process. Acids can also be added to “invert” the sugar, and to prevent or slow down crystallization.
Detailed explanation-3: -One syrup, many candies Two factors play a key role: the length of time for crystals to grow, and the way the syrup is handled while it cools down. In the case of rock candy, the syrup is left for several days, which provides plenty of time for the formation of large crystals.