WebSep 16, 2024 · Home ice-cream makers work in this way, churning as they freeze to in order to limit the water’s opportunity to form large crystals. Making ice cream in a bag full of salt and ice does the same thing. The salt makes the ice colder by restricting the water molecules’ movements, so it absorbs heat from the ice cream liquid, allowing it to ... WebFeb 6, 2014 · By adding a little lemon juice to your sugar sauces and caramels, you are basically making a little invert sugar in your saucepan so that the sucrose, and your caramel, won't crystallize. There are also 2 additional points to consider to avoid crystallization of caramel sauces: Make sure the sugar is dissolved properly before you increase the ...
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How to Crystallize Organic Compounds: 10 Steps (with Pictures) - WikiHow
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