Posted by Namie on Tuesday, October 4, 2011 at 9:19am.
I am not exactly sure what 'with few amounts..' means.
The sugar drops out of solution quite rapidly from the supersaturated solution. I suspect that if you add a small amount of solid sugar to to a large container of supersaturated solution then you end up with a claggy mass that is hard to handle (e.g. filter) and will entrain a lot of the liquid.
By stiring in a dispersion of finely divided sugar in isopropyl then there is a more uniform crystallisation, and the result are homogeneous small crystals.
Why IPA? I am not an expert on food processing, but there are only a small number of solvents that are permitted to be used with food products.
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