Abstract
Solid foods can either be amorphous (such as hard candies or milk powders) or crystalline (such as chocolate or ice cream). Formation of crystals in amorphous glassy foods or changes in the crystal structure in terms of shape, size and crystal size distribution (CSD) often result in changes in the desired texture and sensory properties of food leading to quality deterioration. The formulation, processing conditions, transport and storage conditions govern the crystalline microstructure in foods and thus, the shelf stability of these food products. To understand and overcome the quality deterioration associated with crystallization in foods, it is necessary to understand the crystallization process and the methods that can be effectively used to identify crystal defects and their causes, and to troubleshoot the problems.
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