Influence of food additives on the crystallization of sugar

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The influence of different food additives (citric acid, triesodium citrate, caffeine, orange and mint aroma, soluble coffee, orange juice concentrate, orange and coffee flavor mixture) on the crystallization of sugar were examined. The effects of the additives on viscosity, density, metastable zone and growth rate of the additive-sugar-solutions were examined. Furthermore the effects of the additives on a sugar body were measured as example for a confectionary product. The results showed server effects on the location and the size of the metastable zone. Also the crystal growth rates were affected by nearly all additives. The growth rate measurement of the sugar-body-crust and the crust thickness revealed only small effects caused by the additives. But the stability of this build up sugar crust decreased severely with the use of the here examined food additives.