Crystalization Flashcards
1
Q
Crystal inhibitors
A
- Acid
- Fat
- Protein
2
Q
Invert sugar
A
sugar formed by hydrolysis of sucrose; a mixture of equal amounts of fructose and glucose
3
Q
Name the ingredient that helps to invert sugar
A
acid
4
Q
How can crystallization be prevented?
A
Prevented by adding interfering substances or by adding more sugar
5
Q
What is mellorine?
A
imitation ice cream
6
Q
Replacement for butter fat in mellorine
A
hydrogenated vegetable oils
