Food crystallization description

The effects of surfactants on the crystallization patterns of other food components were also studied. Surfactants affect the crystallization of sugars (sucrose, sorbitol, glucose, fructose, etc) from aqueous solutions. Surfactants affect yields of crystallization, rates of precipitation and crystallization, mode of crystallization, crystal stmctures, and crystal morphologies and habits. Surfactants also affect crystal size and amounts of impurities that cocrystallize. The effects are tremendous, and an almost endless number of effects have been described. In many cases, the studies are descriptive and the mechanisms involved in these effects are stiU obscure. 

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