Acids and invert sugar are used in sugar confections to ________ crystallization.

Acids and invert sugar are used in sugar confections primarily to prevent crystallization. In sugar confections, crystallization can lead to a grainy texture, which is generally undesirable for products like candies and fondants. By incorporating acids, such as citric or tartaric acid, and invert sugar, which is a mix of glucose and fructose, the formation of sugar crystals is inhibited.

Acids lower the pH of the sugar solution, which not only alters the solubility of sugar but also helps in controlling the crystallization process. Invert sugar, due to its different chemical composition, interferes with the ability of sucrose to crystallize, effectively preventing the formation of large crystals. This results in a smoother and creamier texture, enhancing the overall quality of the confection.

Using acids and invert sugar strategically allows confectioners to achieve the desired consistency and mouthfeel in their products, making it a crucial technique in confectionery manufacturing.