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The Crystalline State

  • Richard W. Hartel

From the snap, gloss and texture of chocolate to the shelf life of frozen foods, crystalline microstructure plays a very important role in the texture, appearance, shelf life and overall quality of many foods. The total amount of crystalline phase in a food, as well as the size distribution and shape of the crystals within the food, can affect the physical properties of the product. Furthermore, some materials in food can crystallize in different polymorphic forms so that control of polymorphic transformations may also be necessary.

Keywords

Food System Cocoa Butter Induction Time Growth Unit Corn Syrup 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Richard W. Hartel
    • 1
  1. 1.Department of Food ScienceUniversity of WisconsinMadisonUSA

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