view article

Figure 2
The word crystal comes from the Greek kryos (cold) and means supercooled water. Nowadays, knowing in detail how water crystallizes is crucial in food conservation technology, in meteorology and in climate change. As well as ice – that is, crystallized water – many food products are crystalline, such as salt and sugar, and many others contain crystals, like ice cream, butter and chocolate. Can you imagine why the quality of ice cream depends on the shape and size of the ice crystals? Do you know why the exquisiteness of chocolate depends on how it crystallizes? Do you know what the difference is between brown sugar and white sugar?

Journal logoJOURNAL OF
ISSN: 1600-5767
Follow J. Appl. Cryst.
Sign up for e-alerts
Follow J. Appl. Cryst. on Twitter
Follow us on facebook
Sign up for RSS feeds