We studied how to make sugar glasses without caramelization. A saccharide easily becomes a caramel during melting because it is very sensitive to heat. We have successfully made glasses of monosaccharide and disaccharide sugars by using a microwave oven heating method. It was necessary to heat sugars quickly and uniformly to avoid a caramelization and the microwave oven was particularly effective for this purpose. The glass phase of the sample was tested by X-ray powder diffraction experiment. (C) 2003 Elsevier B.V. All rights reserved. [References: 10]
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