The grape juice and wine industry have some concerns regarding tartaric acid crystals. Another sugar crystal, lactose, may play a role in nonfat dry milk. If too great amount of milk solids are added to a frozen dessert one may get a gritty texture due to the lactose crystals. Candies Candies can be divided into two groups, crystalline and noncrystalline. Crystalline candies include fudge, fondant and any other candies which have crystals as an important structural component.
Divinity is a crystalline candy but is a special case as the crystals are dispersed in a foam.
Noncrystalline candies include caramels, brittles, taffies, marshmallows and gum drops. Marshmallows and gum drops are also special classes of candies as they contain a gelling substance. Frozen Dessert Frozen desserts are not only crystalline systems, but usually are both suspensions and foams as well. When cream is used in the mix, an emulsion is also involved. Frozen desserts contain solutes dissolved in water to form a solution.