noncrystalline

It is made up largely of starch molecules in a noncrystalline arrangement.

Volcanic ash and cotton candy share molecular characteristics with glass Ivan Amato 2010

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

Archive 2004-09-01 2004

Uncooked corn starch particles are structured in both crystalline and noncrystalline arrangements.

Archive 2004-09-01 2004

These new noncrystalline structures absorb more water and the mixture becomes thicker: hence the appearance of a solid.

Archive 2004-09-01 2004

Ordinary window and table glass is a noncrystalline version of silicon dioxide.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Such an amorphous, noncrystalline material is called a glass.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Caramels are cooked to the lowest temperature of the noncrystalline candies, have the highest moisture content, and are the softest.

On Food and Cooking, The Science and Lore of the Kitchen 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.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In practice these groups overlap: there are crystalline and noncrystalline versions of caramels, hard candies, nougat, sugar work, and so on.

On Food and Cooking, The Science and Lore of the Kitchen 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.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004