The glass transition temperature is specifically the
property of an amorphous material. An amorphous
food is formed at non-equilibrium conditions either by
removing the dispersing medium (such as water), or
from the melt by cooling, or by rapid supercooling. This
material is not at thermodynamic equilibrium, and
therefore is unstable relative to the crystalline form
(Slade, Levine, Ievolella & Wang, 1993; Flink, 1983;
Mans®eld, 1993).