_____ is an ingredient in nougatine that prevents excessive crystallization in the final product.

Question

Quizplus · Accepted Answer

Glucose, cream of tartar, and lemon juice can all prevent excessive crystallization in nougatine by interfering with the sugar crystal formation process. Glucose is a different type of sugar that can inhibit crystallization. Cream of tartar and lemon juice, which are acidic, can break down sucrose into glucose and fructose, also preventing crystals from forming too quickly.

_____ Is an Ingredient in Nougatine That Prevents Excessive Crystallization