Factors such as high viscosity of sugar solutions or multicomponent systems with flavoring agents complicate the crystallization of sugar in the food industry. The influence of caffeine on the crystallization behavior of sugar solutions was tested. The determined parameters were solubility, metastable zone width, nucleation, crystal growth rate, and shape of crystals. For the metastable zone two different concentrations were tested. The crystal growth rate was determined at two temperatures as well as at two supersaturations. The results indicate that caffeine affects the crystal growth rate and metastable zone. The crystal growth rate is decreased and the saturation line as well as the nucleation line is shifted to lower temperatures caused by a thermodynamic effect.
In the production of beverages, cookies, and candies, citric acid is often used as preservative or flavoring agent. Due to the sensitivity in stability of saccharose concerning pH and temperature, it is necessary to know how these two parameters affect the inversion of sugar and therefore the changes in the characteristics of saccharose crystallization. It can be shown that the inversion speed increases with increasing temperature. Also, the exposure time to the acid as well as the amount of acid lead to an increased inversion and therefore need to be controlled in industrial processes. With a temperature difference of 10°C, inversion increases by the use of 2.13 % citric acid, e.g., by more than 250 %. The metastable zone shifts, but does not change in its width while inversion takes place and the solubility and nucleation curves are shifted to lower temperatures.
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