ABSTRACT
Crystals are often formed in foods and during food processing. It concerns ice, sugars, salts, triacylglycerols, and other, generally minor, components. Crystallization can have large effects on food properties, especially on consistency, mouth feel, and physical stability. Crystallization is mostly preceded by nucleation, which is discussed in Chapter 14. Effects on consistency are given in Chapter 17. Freezing of foods, i.e., freezing most of the water in a food, has several ramifications; it is the main subject of Chapter 16.
