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Sweeteners, like sugar, melt when heated because the heat energy breaks down the crystalline structure, allowing the molecules to move freely. As the temperature rises, the solid sweetener transitions to a liquid state through a process called melting. This transformation occurs at specific temperatures depending on the type of sweetener, with most sugars melting around 160-186°C (320-367°F). Other sweeteners, such as sugar substitutes, may have different melting points and behaviors when heated.

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1mo ago

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