The crystallization was studied using isothermal calorimetry, determination of water activity, measuring the crystal growth by microscopy and texture analysis. Crystallization was studied at temperatures 20 degrees Celcius and 35 degrees Celsius.
The crystallization of pure sucrose solution occurred within one day but the addition of fructose, glucose, corn syrup or lactose led to a slower crystallization. Minimal crystallization was noticed in presence of fructose. Adding glucose or corn syrup to a sucrose solution, the crystallization occurred within a week and that of mixture of sucrose/lactose solution within a month.
It was shown that crystallization leads to increase in water activity and heat flow which both can be used for quantification of the process of crystallization. So the measurement of water activity can be successfully used to the degree of crystallization of the product.. During crystallization the water activity of the sugar solutions increased in parallel with total heat flow, mechanical strength and crystal formation.
