Sugar crystallization

Sugar is the main component in confectionery and icing or fondant. The size and stability of sugar crystals determine the softness and appearance of the product, the crystallization rate determines the factory output. Sucrose esters accelerate crystallization, enhance the formation of small crystals and will increase stability.
In a saturated sugar solution the polar sugar part of the sucrose ester molecule interferes in the primary crystallization directly after cooling down. The crystal lattice is disrupted thus preventing the formation of big sugar crystals. At a later stage the sugar crystal will be covered with a layer of sucrose esters preventing further crystal growth. The water shell around the crystal is stabilised by the sucrose ester layer inhibiting evaporation of the water.