The glassy state in certain sugar‐containing food products *
- 1 March 1966
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 1 (1) , 73-82
- https://doi.org/10.1111/j.1365-2621.1966.tb01031.x
Abstract
Summary: A review is given of the literature on organic glasses with special reference to sugar glasses. The amorphous sugar glasses in boiled sweets, milk powder, ice cream and certain freeze‐dried products are then discussed. Breakdown of these sugar glasses can lead to defects in all four cases.Keywords
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