Abstract
Cotton candy is a confection made by solidifying melted sugar into fibers. Differential scanning calorimetry (DSC) was performed for two kinds of cotton candy made in an air (CCA) and in a nitrogen gas (CCN) and for crystalline sucrose (CS) and its quenched melt as amorphous sucrose (AS). The CCA was mainly crystalline with a small amorphous part and easily degraded by aging. The CCN exhibited a more glassy structure, and its aging behavior was different from that of the CCA. Gas conditions in cooking were found to be crucial to the physical state and thermal stability of cotton candy.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
