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The glassy state in certain sugar‐containing food products *
Author(s) -
WHITE G. W.,
CAKEBREAD S. H.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb01031.x
Subject(s) - sugar , ice cream , food science , amorphous solid , food products , chemistry , materials science , organic chemistry
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.