Surface nucleation in complex rheological systems

Herfurth, Julia; Ulrich, Joachim

doi:10.1016/j.jcrysgro.2016.09.018

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2017

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“…Books from Hoffman et al [1] and Rosenplenter et al [2] summarize fundamental knowledge. As an example, the paper from Herfurth [3] reports on results concerning the nucleation behavior of sugar with different external seeds. Other interesting topics are presented in the literature, e.g., [4] or [5], where various effects of food additives have been described in the field of crystallization of sugars.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Hydrocolloids in Crystalline Material

Herfurth

Ulrich

2017

Chem Eng & Technol

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Additives in foods are a commonly applied tool to optimize the product in terms of appearance, handling, quality, and production process. Such additives are ingredients which can change, e.g., the texture within the product and can also influence other main components in a formulation. It is demonstrated that the use of hydrocolloids as texturants in sweets influences the layer formation of crystallized sucrose for coating purposes. An incorporation of hydrocolloids in the crystalline materials changes the storage stability since the produced coated gels lose water, the so-called syneresis. It is necessary to achieve a pure crystallized sugar layer and, therefore, to develop a tool to control the production process. A successful analysis of hydrocolloids, e.g., of gelatin, agar or carrageenans, in crystallized sucrose was performed by means of precipitation and coloring methods.

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Section: Introductionmentioning

confidence: 99%