Noncrystalline

It is made up largely of starch molecules in a noncrystalline arrangement. ❋ Ivan Amato (2010)

When you discontinue the pressure, the number of noncrystalline structures decrease and water is released, creating the 'soupy' mixture. ❋ Unknown (2004)

Uncooked corn starch particles are structured in both crystalline and noncrystalline arrangements. ❋ Unknown (2004)

These new noncrystalline structures absorb more water and the mixture becomes thicker: hence the appearance of a solid. ❋ Unknown (2004)

Caramels, Toffees, and Taffies Caramels and their relatives are generally noncrystalline candies that contain milkfat and milk solids, usually in the concentrated form of sweetened condensed milk. ❋ Harold McGee (2004)

Right: When a very concentrated syrup cools quickly and traps the sugar molecules in place before they can cluster, they solidify into a disorganized, noncrystalline glass. ❋ Harold McGee (2004)

Such an amorphous, noncrystalline material is called a glass. ❋ Harold McGee (2004)

Caramels are cooked to the lowest temperature of the noncrystalline candies, have the highest moisture content, and are the softest. ❋ Harold McGee (2004)

Ordinary window and table glass is a noncrystalline version of silicon dioxide. ❋ Harold McGee (2004)

In practice these groups overlap: there are crystalline and noncrystalline versions of caramels, hard candies, nougat, sugar work, and so on. ❋ Harold McGee (2004)

Noncrystalline Candies: Hard Candies, Brittles, Caramel and Taffy, Sugar Work Hard Candies Hard candies are the simplest noncrystalline candies; they include hard drops, clear mints, butterscotch, bonbons, lollipops, and so on. ❋ Harold McGee (2004)

These form the noncrystalline structure of the glaze. ❋ Unknown (1993)

An X-ray analysis of these showed that, under the influence of the pressure, the structure had passed from crystalline to noncrystalline form, i.e. the substance had become amorphous. ❋ Unknown (1964)