|MadSci Network: Biochemistry|
Why I'm asking? I'm planning to make crashglas with sugar (which should be glas-like, not crystalline) and I'm asking myself why in the recipe I found on the internet there's cream of tartar on the list. You already answer a similar question: "What is the chemical ester mimicking the" by L Menkin. But my question is slightly different. Ions, which means, salt (I tried it with NaCl), cause the molten sugar not crystallize. But NaCl also causes the sugar glass to become milky and less transparent. Other ions have the same effect, which is why you should use destilled water to get a clear result. As the ions don't allow the sucrose-molecules to build a regular grid because of their electrostatic field, it is obvious why the sucrose doesn't crystallize. But where does that milky look come from? And why doesn't that effect show up when I use cream of tartar? I mean, after all it consist of ions. Is the cream of tartar really building esters with the sucrose, which can inhibit the crystallisation (because of the hydroxyl-groups?)? I already know that the tartaric acid (as every other acid) causes the sucrose to split into fructose and glucose. These different sugars are also causing the sucrose not to crystallize. So why do ions inhibit the crystallisation process? Where does that milky-white look come from? And why doesn't the effect show when using cream of tartar? I would be glad to know what's going on in my kitchen, really! ;)
Re: Why does cream of tartar stop the crystallisation of sucrose?
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