What is the phenomenon of "crystallization" referred to in food science?

The phenomenon of crystallization in food science refers to the process where solid crystals form from a homogeneous solution. This typically occurs when a solution becomes supersaturated, meaning it contains more solute than it can usually hold at that specific temperature. As the solution cools or evaporates, the excess solute begins to aggregate and arrange into a structured, solid form, which is often observed in sugar and salt solutions.

Crystallization is a crucial process in various food applications, particularly in candy making and the production of certain ingredients like sugar. Understanding crystallization helps food scientists control the texture and quality of food products, ensuring that they achieve the desired mouthfeel and appearance. For instance, in making candy, the size and structure of sugar crystals can greatly influence the final product's texture, whether it be smooth, creamy, or grainy.