How to Make Sugar Crystals?

Crystals can be defined as the natural formations, which have a definite structure and shape, and an ordered internal atomic structure. In the food industry, the most common forms of crystals used are salt and sugar; both in powdered, as well as granulated form.

The source is sugarcane, a plant that grows in tropical countries. The sugar that is daily consumed by us is chemically known as sucrose, and its molecular composition is C₁₂H₂₂O₁₁. Sugar is also available in crystalline form in the market.

• A cup of water, 3 cups sugar, oven mitts, saucepan, glass jar, food coloring, stirring spoons, paper, binder clips, and pencils.
• Firstly, pour 1 cup water into a saucepan, put it on a flame and add sugar to it slowly, till the water is completely saturated, and no more sugar can be dissolved in it.
  (Water in its normal, or in a boiled form can be used).

• Food color may also be added to this solution; two drops are enough for coloring the crystals.
• Let this solution cool down a little for a while.
• The next step is to pour this slightly cooled down solution into a glass jar.
• Next, tie one end of a string to a pencil, and the other end is tied to a paper clip.

• The pencil should be placed over a jar in such a manner that the paper clip attached to the other end, just touches the jar's bottom.
• This jar need to be kept undisturbed for about 24 hours.
• One can see the formation of colorful crystals on the paperclip, or whatever object you chose to immerse in the solution, by the end of 24 hours.

The process of adding sugar to water continuously leads to saturation. The saturation point of water changes with the temperature variations. One can dissolve more sugar in water by means of heating; and can make the solution supersaturated with the help of this procedure. As this solution cools down, the process of crystallization begins.

Food products like candy should not contain crystalline sugars as it gives them a grainy texture. One can use different ideas or tricks to prevent the process of crystallization. Adding fructose and glucose to candies helps them to prevent the process of crystallization.

The process of sucrose formation is thereby slowed down. One way of breaking down sugar (sucrose) is by adding acids to the recipe. Lemon juice can be added to break down sucrose into glucose and fructose.