Candy and Confectionery Candy and confectionery
FSHN 101 Confectionery can be categorized into sugar-based
candies and chocolate-based candies.
Crystalline:
1. Saturated to supersaturated sugar solution, cooled
and left undisturbed.
2. Heat given off, highly structured crystalline
patterns form around a seed or nuclei.
3. Large glass-like crystal for rock candy. Disturbing
the candy during cooling will also have this effect.
Dr. Lester A. Wilson 4. Small smooth textured (creamy) crystals break
Department of Food Science and easily in the mouth like fudge or fondant (80-81%
Human Nutrition sucrose)
Iowa State University
Factors that influenced candy
Candy and confectionery
type (crystallization)
Amorphous or noncrystalline candies:
1. 93% sucrose; containing interfering agents Temperature
2. Chewy Amorphous: Caramels and taffies Sugar type
3. Hard Amorphous: Brittles Sugar concentration
4. Gummy Amorphous: aerated
Cooling method & agitation
marshmallows and gumdrops
5. Texture can be altered by the amount of Interfering agents
moisture, air whipping and the addition of other Moisture (liquid or R.H.)
ingredients.
Ripening
Ingredients and Factors Interfering agents
Ingredients:
Candies = sucrose + water/liquid + interfering agent(s)
Sweetener (sucrose) + Boiling water
Solution becomes supersaturated when it is cooled Butter, milk, starch, egg white, gelatin, fats, pectins,
Agitation during cooling causes crystallizaton & gums, cocoa and corn syrup are commonly used
addition of a small sugar crystal speeds crystallization interfering agents to enhance the sugar crystallization
Heating the water before adding sucrose increases the
sucrose concentration & increases the boiling point. This It provides the thickening, chewiness, whipping,
relationship is used in making candy flavoring, tenderizing, and lubricating to the candies.
Concentration of sugar in a sugar syrup can be measured
by a reading on a thermometer / by its appearance when In contrast, heat and acid are used to hydrolyze sucrose
dropped into ice water and form invert sugar, glucose and fructose that decrease
the rate of crystallization. (Parker, 2003)
The temperature & concentration lead to a predicted
behavior of the syrup
1
Caramelization Producing Invert Sugar
Caramelization is an important step to obtain
More soluble & hygroscopic than sucrose
the desire color by the breakdown and Glucose = dextrose ; Fructose = levulose
polymerization of sugar though heating Sucrose + Water Æ Glucose + Fructose
process.
Cream of tartar hydrolyzes sucrose into
invert sugar
color, pungent taste and noncrytalline texture
with bitterness and less sweetness. Cream of tartar decrease the rate of
crystallization & crystal size
Each sugar has its own caramelization
temperature(Parker, 2003)
High-Fructose Corn Syrup
Corn Syrup and other sweeteners Fructose is frequent substitute for sucrose
High-fructose corn syrups (HFCS) retain moisture,
Sugar-based sweeteners are obtained from prevent drying out, control crystallization, and
cornstarch though the process of steeping, produce osmotic pressure that is higher than for
separation, grinding, converting and fermentation. sucrose or medium invert sugar & membranes
HFCS provides a ready yeast-fermentable
It can be divided into five categories, which are corn substrate (controllable) for browning & Maillard
syrup, dried corn syrup, maltodextrin, dextrose reaction
monohydrate and dextrose anhydrous. Degree of sweetness is the same as in invert liquid
sugar
The corn syrup can be further processed into high- Blend easily with sweeteners, acids & flavorings
fructose corn syrup (HPLC), which is used to control HFCS is extremely soluble & hygroscopic
the moisture content, crystallization, microbiological
growth and produce osmotic pressure. (Parker, 2003)
Conching
Cocoa
Ingredients grinded & refined to a smooth paste
ready for conching
Definition: finely pulverized,
defatted, roasted cacao kernels. Conches plow through the chocolate mass from
few hours to several days
Fat content < 10% - 22%
Dutch-processed - change & darken Different speeds produce different degrees of
color & improve flavor agitation & aeration in modifying the chocolate
flavors
Cocoa butter make the chocolate
more fluid After conching, the mixture goes through a
tempering interval - heating, cooling, reheating
then into molds
2
Sugar alcohols & high-intensity
Modern Manufacturing
sweeteners
Enrobing
Sugar alcohols
Enrober is used to create assorted chocolates
Enrober covers and surrounds each assorted centers less sweet than sugar
(nuts, nougats, fruit, etc) with a blanket of chocolate Often labeled “sugar-free” but not calorie free
Standards
Hygiene and sanitation High-intensity sweeteners
Quality tests -viscosity of chocolate, cocoa butter Used in confectioneries to reduce caloric
content, acidity, fineness, purity and taste content
Rules & Regulations of Food Drugs Administration- Not all sweeteners are approved for use
manufacturing formulas, minimum chocolate liquor
& milk used, flavorings and ingredients allowed Often do not provide same functional properties
FDA analytic techniques & approved processing as sugar
methods
Labeling Info & Requirements
References
1990 Nutrition Labeling and Education Act
Parker R.(2003). Introduction to food
More nutrition information on labels science, Delmar Thomson Learning
Label listing of ingredients required by Food
and Drug Administration
E.g. FDA-sanctioned food colorings,
synthetic additives
Possible allergy elements, not threat to
health
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