Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to th...

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Bibliographic Details
Main Author: Kopuk, Berkay (author)
Other Authors: Gunes, Recep (author), Polat, Derya Genc (author), Tasan, Murat (author), Kurultay, Sefik (author), Palabiyik, Ibrahim (author), Toker, Omer Said (author), Konar, Nevzat (author), ElObeid, Tahra (author)
Format: article
Published: 2024
Subjects:
Sonocrystallization
Confectionery
Soft candy
Nucleation
Crystallization
Online Access:http://dx.doi.org/10.1016/j.lwt.2024.116902
https://www.sciencedirect.com/science/article/pii/S002364382401185X
http://hdl.handle.net/10576/64365
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Internet

http://dx.doi.org/10.1016/j.lwt.2024.116902
https://www.sciencedirect.com/science/article/pii/S002364382401185X
http://hdl.handle.net/10576/64365

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