Insights into the crystallization phenomenon in the production of non-centrifugal sugar

Abstract

Crystallization of sucrose in sugar confectioneries is either restricted or proliferated, to achieve desired texture and mouthfeel. Non-centrifugal sugars (NCS) is one such similar confectionery, processed from sugarcane juice and is available in a partially crystalline form. We have found that conditions adopted for crystallization in its production process largely influence its quality and shelf-life. In this work, we study crystallization of sucrose in this mixture through microscopic analysis, differential scanning calorimetry, and moisture sorption isotherm. The influence of stirring time, cooling policy and content of reducing sugars (RS) on crystallization and crystal size distribution of NCS is elucidated. The analysis depicted favourable crystal growth during slow cooling policy which allows longer stirring time and higher moisture removal before solidification. The RS content has a major influence on crystallization, and that the yield was found to be 82.15% and 69.26% for RS 5.9% and 11.6%, respectively, under otherwise similar conditions. It was observed that the rapid cooling policy results in relatively smaller crystals for both the RS values. • Relevance of sucrose crystallization in production of non-centrifugal sugar. • The roles of accompanying solidification, and moisture removal steps are explained. • The impact of cooling policy on crystal growth, size and yield is studied. • The effect of reducing sugars on sucrose crystallization is presented. • Moisture and crystal size were found to govern the texture of non-centrifugal sugar.