The smoothness of caramels is due to the inhibition of crystal formation by interfering agents.

Name: The smoothness of caramels is due to the inhibition of crystal formation by interfering agents.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

The smoothness of caramels is indeed due to the inhibition of crystal formation. Interfering agents, such as fats or certain types of acids, are added to the caramel mixture to prevent the sugar crystals from forming too quickly or becoming too large, resulting in a smooth texture.

The Smoothness of Caramels Is Due to the Inhibition of Crystal