How To Prevent Crystallization in Sugar-Free Simple Syrup | Lakanto (2024)

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How To Prevent Crystallization in Sugar-Free Simple Syrup | Lakanto? ›

The secrets to avoiding crystallization in home-made, sugar-free simple syrup. The 2:1 ratio. There has to be twice as much water than sweetener

Here's our method: Bring 2 cups of granulated sugar and 1 cup of water to a simmer in a medium saucepan. Continue to simmer the syrup, covered, for 10 minutes, and then let it cool completely. The syrup can be refrigerated for at least two weeks without crystallization.

Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.

Commercially jellied products often contain corn syrup, which serves as an interfering agent to prevent crystallization. Only use corn syrup in recipes calling for it. Crystals form when the mixture is cooked too slowly, or too long. Cook jelly at a rapid boil.

To prevent the crystals from forming you need to prolong the heating or cooking time. Instead of just bringing the sugar and water to a boil you need to simmer it covered for 10 minutes. In this process you inverted enough of the sugar and water without changing the flavor.

Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.

Interfering agents are things like cream, butter, and egg white. The agents cover the crystals and prevent huge crystals from forming. Boiling the sugar syrup to the correct temperature is very critical, as is ensuring that the sugar is completely dissolved.

Avoidance of crystallization by glass formation

Crystal formation upon dehydration can be avoided by forming a glass. Glasses are amorphous, and form by a continuous process (no interface or solidification front is involved).

For batch crystallization processes, three feedback control methods, namely, control chart-based switching between nucleation and ripening steps, concentration or supersaturation control, automated direct nucleation control, and polymorphic feedback control are covered.

This can be achieved by selecting a specific solvent or by using additives. Additives preferentially adsorb onto different growing crystal faces and inhibit/promote crystallization in certain directions. Additives may directly influence the size of the metastable zone width (MSZW).

Why does adding too much solvent prevent crystallization? ›

It is very important that you add the minimum amount of boiling solvent in order to get a saturated solution. If you add too much solvent, the solution may be too dilute for crystals to form.

The temperature range is from 244° to 250°F. Hard ball stage is candy that is more rigid than that in the firm ball stage, and the syrup forms thick threads as it drips from a wooden spoon back into the saucepan.

Add lemon juice, or citric acid. You also need to clean the sides of the pot while you are boiling your syrup. The sides of the pot contained undiluted sugars, so when they touch the syrup your syrup will crystalize. If you're adding sugar and water together, don't bring it up to a boil.

What to Do. To melt the lumps of sugar and return them to a liquid state, place your container of maple syrup in a pot of simmering water. Add 1 to 2 tsp (5 to 10 ml) of water to the syrup container per 1 cup (250 ml) of syrup and heat gently. You can also do this step in the microwave.

Crystallization occasionally occurs in maple syrup. It is a natural occurrence. The crystals are harmless. The crystals can be melted down in a pan on your stove or simply discarded.

Keeping the lid ajar will allow some steam to escape as the sugar continues to cook. Add a little acid (such as a touch of lemon juice) or corn syrup to the sugar-water mixture before cooking; they help interfere with crystallization.

Allulose is about 70% as sweet as white table sugar with only 10% of the calories (2). What is this? It's becoming increasingly popular in baked goods because it doesn't crystallize like other sugar substitutes like the sugar alcohols erythritol or xylitol, but still has the sweet taste you're looking for.

Add some glucose syrup (see the photo bellow) or corn syrup to your sugar syrup – that will prevent crystallization.

To melt the lumps of sugar and return them to a liquid state, place your container of maple syrup in a pot of simmering water. Add 1 to 2 tsp (5 to 10 ml) of water to the syrup container per 1 cup (250 ml) of syrup and heat gently. You can also do this step in the microwave.