CONTROL OF THE CRYSTALLATION OF SUGAR WITH SUCROGLYCERIDES
Surfactants have no real effect on the growth rate of sugar crystals. In a sewn mass (mass of crystals and mother liquor) the sucroglycerides promote secondary grain and prevent agglomeration by improving lubrication. The net result will be a shortened cooking time and greater consistency in crystal size. The polar part of sucroglyceride molecules is sucrose, which interferes with primary crystallization immediately after cooling. The crystal lattice is broken, thus preventing the formation of large sugar crystals. The non-polar fatty acids of the sucroglycerides will diffuse from the polar solution of the mother liquor into the sugar crystal. The sugar crystals will be covered with a film of sucroglycerides, a part of the fatty acids point to the sugar crystals. The fatty acid film surrounding the sugar crystal inhibits further growth, resolubilization, and recrystallization of the crystals. As the figure illustrates, the sucroglyceride film stabilizes the water coverage around the glass, preventing its evaporation, in addition to reducing the growth of the glass.
**Emulsifiers in food Technology – Robert J Whitehurst – Blackwell Publishing – Oxford; UK – 2004