ABSTRACT
Mono-and disaccharides may exist in amorphous form with a random molecular order in some food products, as reviewed by White and Cakebread [3] and Roos [4]. Such products include dehydrated food products (such as milk and whey powders that are obtained via spray-drying as well as freeze-dried fruit and berries) and hard sugar candies that have been produced by rapid cooling. Also, other food processes, such as freezing and extrusion cooking, can produce amorphous ( noncrystalline), often solid structures, such as a freeze-concentrated, unfrozen phase of frozen products (e.g., in ice cream) and crisp and brittle snack products, respectively. Amorphous sugar and a sugarcontaining matrix may encapsulate various compounds, such as aroma compounds and bioactive substances, as reviewed by Karel [5]. Encapsulation may increase the stability of these compounds by preventing oxidation of the encapsulated compounds.
