TWL+prevent+crystallization


 * //__ TO PREVENT CRYSTALLIZATION __//**
 * 1) ﻿In some products, crystallization is not desired even though, thermodynamicaly, there is a driving force for crystallization to occur.
 * 2) For example, the unfrozen phase of ice cream, which is supersaturated in lactose, may crystallize during storage causing sandy defect.
 * 3) In caramel, the aqueaus phase contains sucrose and lactose. both of which may be supersaturated during storage at room temperature, develop crystalline structure ---> Graining defect.
 * 4) There are 2 ways to prevent cryatallization :
 * System must have low mobility (high viscosity)
 * Crystallizing species must be inhibited by adding other molecules. For example: add corn syrup to prevent graining in caramel.