From the results presented above, control of supersaturation is key to controlling nucleation which influences both the rate of dextrose crystallization and the dextrose CSD. At industrof small crystals. This would suggest controlling the cooling profile so as to maintain supersaturation so that it is low enough to greatly inhibit nucleation and the formation of fine crystals. On the other hand, controlling supersaturation at lower levels to inhibit nucleation reduces the rate of crystallization which slows the production. Thus, there is an inherent trade-off between desirable CSD and production time.ial scale, it is often desirable to have a larger median size and a reduced amount