Chapter 14 - Crystallization and Dissolution

Abstract

This chapter focuses on the crystallization, the process by which solid crystals of a solute are formed from a solution. The liquid phase remaining after the formation of the crystals is called mother liquor. In the food industry, crystallization may serve for the recovery of crystalline products such as sugar, glucose, lactose, citric acid, salt for the removal of certain undesirable components, that is, winterizing of edible oils, a process consisting of chilling certain oils in order to solidify and remove waxes and other high melting point components or for the modification of certain food products in order to obtain a desirable structure such as crystallization of sugar in the production of fondant and marzipan in confectionery, crystallization of fat in chocolate and margarine, candying of fruit. In foods, crystallization may also be an undesirable change which must be avoided. Typical examples are the crystallization of sugar in jams and preserves, the crystallization of lactose in ice cream, which is the cause of a defect known as sandiness and the recrystallization of cocoa butter in chocolate in the form of white crystals (bloom) on the surface of the product.