Understanding Butter Candy Crystallization

Cno, sio and tempering accelerated the crystallization process of dark chocolates. Crystallization is the critical step in making chocolate and confectioneries. Candies crystallization is a process of formation of solid crystals precipitating from a solution through a natural or an artificial method. It is also a chemical solidliquid separation technique,. Butter, margarine, ice cream, sugar, and chocolate all contain different types of crystals, although they all contain fat crystals.

Thus, understanding the processes that control crystallization is critical to controlling quality in these products. To control crystallization in foods, certain factors must be controlled: Number and size of crystals; Proper polymorph (crystal shape) crystallization is. Crystallization is a physical change by which one substance in a mixture separates itself from the mixture and forms solid, crystalline particles with other molecules of the same substance. In the confectionery industry, crystallization of cocoa butter is carried out in two steps: Crystallization by cooling and in storage.