Summary The crystallisation rates of low‐moisture (from 2% to 10% w/w) glucose–fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d‐fructose considerably retards the rate of crystallisation. High storage temperatures induced a decrease in the ‘threshold’ moisture content, which is necessary for the initial nucleation and further development of the glucose and/or fructose crystals. This knowledge of crystallisation rates can be exploited in terms of storage of confectionery products containing d‐glucose, d‐fructose or both of them, and honey.
International Journal of Food Science & Technology – Wiley
Published: Jan 1, 2009
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