Candies and Sweets: Sugar and Chocolate Confectionery

MA Godshall, Consultant, New Orleans, LA, USA

ã 2016 Elsevier Ltd. All rights reserved.

Candies and Sweets: Sugar and Chocolate Ingredients

Confectionery
Sugar and Other Nutritive Sweeteners
Candies and sweets, collectively known as confections, are The single most important ingredient in confectionery is sugar.
defined as foods whose main characteristic is sweetness. It is Along with sweetness, sugar provides structure, bulk, and pre-
typically understood that a candy is a rather small, defined servative properties in candies. Sugar confectionery is made
food item. Confectionery products are divided into two from a mixture of sucrose and glucose syrup in various pro-
categories: portions. Chocolate production uses only sucrose. Molasses,
brown sugar, and honey are used for specific flavor effects in
Sugar confectionery: Sugar is the main ingredient.
various confections. Demerara sugar is a special type of golden-
Chocolate confectionery: Chocolate is the characterizing ingre-
brown sugar made from cane juice used in some high-cocoa-
dient, either as entirely made up of chocolate or as a coating
content chocolate bars.
or inclusion.
Sugar, chemically known as sucrose, is a disaccharide made
up of one molecule of glucose and one of fructose. Unlike most
Patterns of Consumption other monosaccharides and disaccharides, sucrose is a non-
reducing sugar, which confers a high degree of stability, so it
Globally, sugar confectionery accounts for about 39% of candy can be cooked to a high temperature without breaking down or
consumption and chocolate confectionery about 61%. This undergoing browning reactions. Under temperate storage con-
ratio can vary widely among countries. Confectionery con- ditions, sucrose does not pick up moisture and can remain
sumption is increasing in countries with a growing middle stable for years. Sucrose sets the standard for sweetness and
class, such as Brazil and India, and in countries with tradition- functionality in candy making, and all other sweeteners are
ally low sugar consumption, such as China and Japan. As compared with it.
populations become more prosperous, chocolate consump- The two commercial sources of sucrose are cane sugar and
tion tends to increase. In more developed countries, confec- beet sugar, with cane sugar representing 78–80% of world
tionery consumption shows little growth from year to year and sugar production. Production methods differ between cane
has declined in some nations. sugar and beet sugar, but the sucrose from each is chemically
Table 1 shows candy consumption for a few countries on a identical.
yearly and daily basis. Northern and Western European coun- Sugar refineries produce several types of sugars:
tries are the highest consumers of chocolate confectionery in
the world. • Granulated white sugars, with a range of defined crystal
In 2013, the global confectionery market was estimated to sizes obtained by screening
be worth $171 billion, with chocolate representing $110 bil- • Confectioners’ sugars of various particle sizes and corn-
lion. US candy sales for the same period were $33.9 billion. starch content
In Asia and Latin America, sugar confectionery tends to • Brown sugars of various grades – light, medium, dark,
predominate. In parts of Asia, less sweet confections are pre- agglomerated, and liquid
ferred. In Japan, candy must be aesthetically pleasing. Kit Kat • Liquid sugars of various concentrations of dissolved sucrose
bars are wildly popular in Japan, and there is a tradition of that may contain invert sugar
constantly introducing new and unusual flavors, such as • Specialty sugars, which have added ingredients or may be
wasabi, green tea, soy sauce, miso, and sweet potato. Through- colored
out Asia, gummy candies with fruit flavors are preferred.
Within these categories is a wide range of products. Since there
The Nordic countries are among the top global consumers of
are no standard definitions, the names companies use for the
confectionery. Sweden has a high consumption of sugar confec-
same product can be different. Screened sugars have been
tionery and Switzerland has the highest chocolate consumption.
sieved to give specific crystal size ranges. The smaller crystals
In a number of countries (India, China, and Mexico),
dissolve more readily and are preferred for confectionery.
candies are thought of as mainly for gift-giving occasions or
Coarser crystals, called sanding sugar or decorating sugar, can
for children. With cultural changes caused by globalization,
be used for dusting the surface of jellies and other confections
candy consumption begins to be considered for everyday
to give surface sparkle and a mild crunch. Sugar used in con-
snacking. Chocolate was traditionally considered an expensive
fectionery must be highly refined and of the highest quality.
luxury, but with smaller sizes and lower prices, consumption
Confectioners’ sugar is produced by pulverizing white sugar
has increased rapidly in Asia and Latin America.
and then screening it to 75 or 45 mm size. To prevent caking,
Large spikes in confectionery consumption occur during
3% cornstarch is added. Some is also available without corn-
Easter, Halloween, and Valentine’s Day, when confectionary
starch. Confectioners’ sugar is recommended for fondant
is traditionally gifted. Each holiday has its own set of tradi-
production.
tional treats.

Encyclopedia of Food and Health http://dx.doi.org/10.1016/B978-0-12-384947-2.00679-6 621

622 Candies and Sweets: Sugar and Chocolate Confectionery

Table 1 Sugar and chocolate confectionery consumption per capita per year and per capita per day

kg per capita per year g per capita per day

Country Sugar Chocolate Total Sugar Chocolate Total

Japan 1.73 2.23 3.96 4.74 6.11 10.85

Brazil 1.83 2.16 3.99 5.01 5.92 10.93
France 3.50 6.50 10.00 9.59 17.81 27.40
The United Kingdom 5.26 10.29 15.55 14.41 28.19 42.60
Germany 5.95 11.60 17.55 16.27 31.78 48.05
The United States 6.15 5.46 11.61 16.85 14.96 31.81
Denmark 8.64 7.65 16.29 23.67 20.96 44.63

Invert sugar is a mixture of glucose and fructose produced acidulants include citric acid, potassium citrate, malic acid,
by acid or enzymatic hydrolysis of liquid sucrose. fumaric acid, lactic acid, calcium lactate, sodium citrate, tartaric
Glucose syrup is the other essential ingredient in sugar acid, and ascorbic acid. Different acids can be blended to
confectionery production. Its most important function is to obtain a desired level of sourness and taste duration.
control or prevent crystallization in hard candy production; it Confectionery fats contribute to the tenderness, structure,
also provides humectancy, helps maintain texture, and stabi- and texture in candy. Cocoa butter, the fat in chocolate, is
lizes the product. Glucose syrups are about 40–50% as sweet as considered the ‘gold standard’ of confectionery fats. Its sharp
sucrose. melting curve, close to body temperature, allows it to melt in
Glucose syrups are produced from cornstarch (the United the mouth, and the proper alignment of its fat crystals provides
States) or wheat starch (Europe) by acid or enzymatic hydro- the desirable snap of chocolate when it is broken. Because of its
lysis, which produces different grades. Standard glucose syrup, expense, cocoa butter is not used in other types of confection-
also called confectionery syrup, is 42 DE syrup. DE stands for ery; other fats are used instead, including butter and vegetable
‘dextrose equivalent’ and is a measure of the degree of hydro- fats, the most important of which are coconut oil and palm
lysis and the amount of reducing sugar present. The two types kernel oil, usually in a partially hydrogenated form, designed
of 42 DE syrup used in confectionery are glucose syrup and to have similar properties to cocoa butter. Other fats include
high-maltose syrup. partially hydrogenated soybean and cottonseed oils and fully
hydrogenated palm kernel oil and coconut oil. The FDA has
Labeling sugars recently proposed revoking the GRAS (generally recognized as
On labels in the United States, the quantity, in grams, of all safe) status of partially hydrogenated oils, which presents a
carbohydrates is listed and then broken out as dietary fiber and challenge to confectioners to find alternatives that provide
‘sugars.’ Sugars include all nutritive sweeteners, including corn the same functions in candies. Many hard candies and jelly/
syrups, sugar, lactose, and brown sugar. The different types of gummy candies do not contain any fat.
sweeteners are listed separately in the ingredients list. Dairy: A wide range of dairy products are used in
confectionery – fluid whole milk, skim milk, cream, evapo-
rated milk, sweetened condensed milk, evaporated milk, milk
Sugar-Free Candies: Sugar Alcohols
protein concentrates, butter, anhydrous milk fat, whey, a range
Candies labeled ‘sugar-free’ contain sugar alcohols or artificial of milk powders, and lactose (milk sugar). Milk is a significant
sweeteners or a combination of both. Sugar alcohols, also ingredient in milk chocolate, fudge, caramel, toffee, and pra-
known as polyols, are carbohydrates, but they are not sugars. lines. Milk used in chocolate must be in dry form, as water will
Sugar alcohols include erythritol, xylitol, glycerol (glycerin), prevent chocolate from flowing properly and ruins its texture.
hydrogenated starch hydrolysates (HSH; polyglycitol), isomalt Emulsifiers have many important functions in confection-
(isomaltitol), lactitol, maltitol, mannitol, and sorbitol. Xylitol ery: viscosity reduction, lubrication, control of sugar crystalli-
is about as sweet as sucrose and maltitol about 90% as sweet. zation, aid in dispersion of ingredients, stabilization of
The other sugar alcohols are 40–60% as sweet as sucrose. Some structure, and prevention of sticking. The most widely used
sugar alcohols – xylitol, erythritol, and mannitol – have a emulsifier is lecithin, derived from soy. Commercial lecithin
pronounced cooling effect, similar to mint. Isomalt and mal- is a mixture of phosphatides and sterols. Other emulsifiers
titol have a less cooling effect. Sugar alcohols are noncariogenic include polyglycerol polyricinoleate, sorbitan esters, polysor-
(do not promote tooth decay). They contain 2–3 calories per bates, mono- and diglycerides of lactic and tartaric acids,
gram. Erythritol has only 0.2 cal g
1. They do not raise blood sucrose esters, and propylene glycol monoesters. In chocolate
glucose, so they are suitable for diabetics. However, they have a confectionery, emulsifiers prevent the separation of cocoa but-
laxative effect if consumed in excess. ter from cocoa solids and slow the development of bloom.
Flavors: Sometimes, an ingredient’s flavor profile is very
complex, with many different chemicals contributing to the
Other Ingredients
odor, such as coffee and chocolate flavors. Sometimes, one
Acidulants provide the tart flavors in sour candies, enhance fruit chemical characterizes a flavor, for example, benzaldehyde in
flavors, and provide preservative properties. Common almonds, eugenol in cloves, and vanillin in vanilla. If only the
 Candies and Sweets: Sugar and Chocolate Confectionery 623

characterizing chemical is used, as in less expensive candies, sesame and sunflower. Spice seeds such as fennel, caraway,
the flavor profile may be one-dimensional; other flavor com- and anise are used sparingly for flavor. Halva, an ancient
pounds present, for example, in vanilla extract, round out and confection popular in the Middle East, is made from sesame
add complexity to the flavor. seed paste. Marzipan is made from almond paste.
Some flavors are developed during cooking or roasting. Botanically, coconuts (Cocos nucifera) are classified as a
Sugar heated with proteins or bicarbonate will produce an fruit. The coconut is made up of a fibrous outer husk and a
array of pleasant flavors that are described as ‘browned,’ hard inner shell. When immature, coconut water fills the shell;
brown sugar, or caramelized, in a reaction known as the Mail- as the coconut matures, the coconut kernel or ‘meat’ is formed
lard reaction. as a pure white layer on the inner surface of the shell. In mature
Dairy ingredients provide milky, creamy, and buttery coconuts, the water is absorbed and the meat is about one-half
flavors; heating produces cooked cream, browned butter, and inch thick. This meat is the source of coconut oil. The meat
butterscotch flavors. (full fat or partially defatted) is dried and shredded or pow-
The complex flavor of chocolate is developed through a dered for use in candies. Coconut candy is very popular in
series of processes, from fermentation of the cocoa beans to Latin America, where it is known as cocada.
roasting the nibs and conching. Preservatives are used to prevent rancidity in fats and oils.
Flavors used in confectionery can be artificial or natural or a The most common preservative is tert-butylhydroquinone.
combination of both and must be able to withstand the candy Safe usage has been set to an upper limit of 0.02% of the fat
making process. The FDA maintains a list of flavor compounds and oil contents by the FDA and the European Food Safety
that are GRAS. Over 3000 compounds have been listed to date. Authority. Another common preservative is citric acid. Not all
Food coloring: The most common colorants used in confec- commercial confectionery products contain preservatives.
tionery are artificial colors that are either oil- or water-soluble. Salt is used to enhance sweet flavor and to round out and
There is a growing trend toward using natural colorants, blend complex flavors. Sodium levels are required on labels
but these are more expensive and tend to be heat-sensitive and are in the range of 10–45 mg per serving (equivalent to
and fade. 25–114 mg of sodium chloride). Salt flavor in confectionery is
Fruits are used as inclusions in many candies, the most popular in chocolate and caramel. Salt sprinkled on the surface
popular being raisins. Other fruit products used in confection- of chocolate and caramel confections enhances flavor and pro-
ery include dried fruits, pastes, juice, and juice concentrates. vides a subtle crunch. Sea salt is often used because it adds a
Glazes, coatings, and polishing agents; antistick and release certain cachet to the confection and is perceived to have a
agents: Coatings and glazes improve the appearance and sta- different taste than regular salt.
bility of candies, providing gloss, increased shelf life, adhesion Asian ingredients not found in Western-style confectionery
of sugar crystals to encapsulate acidulants on the surface of jelly are red bean paste, glutinous rice flour, and rice malt syrup.
candies, fat barrier, moisture resistance, and antistick proper- Red bean paste is made from cooked, mashed, and sweetened
ties. The common confectionery glazes are carnauba wax, shel- adzuki beans. Rice malt is considered to be healthy.
lac, beeswax, and gum arabic. Shellac is extracted from the
Laccifer lacca insect. Carnauba wax is extracted from the leaves
of a Brazilian tree, Copernicia prunifera. Beeswax is secreted by Methods of Production
bees. Gum arabic is used to give chocolates a brilliant shine. A
less common coating is made from a corn protein, known as The production of candy depends on boiling sugar and corn
zein, which provides a vegetable-based glaze that competes syrup in various proportions in water or milk to specific tem-
with shellac. peratures, sugar concentrations, and moisture contents and
Gelling agents provide body, texture, and structure to chewy, controlling the crystallization of the sugar. Within these con-
jelly-type candies. The gelling agents used in candy making are straints, a wide range of confections are produced. The two
gelatin, pectin, modified starches, and egg albumin (egg general categories of sugar confectionery include soft-boiled
whites). Gelatin, derived from cows or pigs, is widely used in and hard-boiled (hard candy) production. Soft-boiled confec-
gummy candies, fruit jellies, and gumdrops. Egg whites pro- tions have a higher moisture content and a creamy texture.
duce a structured foam and are used as a gelling or whipping Hard candies can be hard and dense, brittle, or crispy and
agent to provide a characteristic flavor and an airy, open texture crunchy. The process of crystallizing sugar in soft-boiled con-
in marshmallows, nougat, and divinity. Pectin and modified fections, such as fudge and pralines, is known as graining.
starches are used as vegetable substitutes for gelatin and egg Sugar cooked and solidified to the point where crystals are no
whites. Each gelling agent confers different properties to a longer present, as in brittles and hard candy, is considered to
candy, and they are often used in combination to achieve be in a glassy state. Water content in sugar confectionery is
desired effects. typically low, ranging from 1.5% to 6.5%. Hard candies have
Nuts, seeds, and coconut: The tree nuts used in candy making the lowest moisture content. Candies with higher water con-
are almonds, pecans, walnuts, hazelnuts, and pistachios, avail- tent include jellies, marshmallows, fondants, and creams.
able whole, broken, and finely chopped or as meal, flour, In both commercial and home cooking, a series of cooking
butter, or paste. Peanuts and peanut butter are among the stages are used as a shorthand way to determine when the sugar
most popular candy ingredients. While peanuts function like mixture has reached the proper temperature and sugar concen-
tree nuts, they are a legume. Nuts are roasted or pasteurized tration to produce the desired texture. For home cooking, a
before use in confectionery for both flavor development and small dollop of the cooked syrup is dropped into cool water,
microbiological safety. Seeds used in confectionery include and the form the quickly cooled syrup takes is an indicator of
624 Candies and Sweets: Sugar and Chocolate Confectionery

Table 2 Temperature ranges for boiling sugar confections

Type of confection Cooking stage Degrees C Degrees F Sugar conc %

Syrup Thread 101–112 215–233 80

Fudge, pralines, fondant Soft ball 112–116 234–240 85
Caramels Firm ball 117–120 242–248 87
Nougat, gummies, divinity, marshmallows Hard ball 121–131 250–268 92
Taffy, butterscotch Soft crack 132–143 270–290 95
Lollipops, toffee, brittles, hard candy Hard crack 149–154 300–310 99

the cooking stage. It is both a visual and tactile test. Table 2 Pulling is the most common method. The candy mass is
shows the various cooking stages for different types of candies. repeatedly stretched and folded to incorporate air bubbles,
producing a silky, fibrous appearance. Taffy is an example.
Adding bicarbonate releases carbon dioxide, which puffs up
Fondant and Frappé the mass, resulting in a porous, low-density, crispy candy.
Fondants and frappés form the base of many confectionery Vacuum expansion produces a low-density honeycomb struc-
recipes. Fondant is prepared from a mixture of sucrose and ture. In the vacuum process, pulled candy pieces are placed
corn syrup concentrated with cooking to about 86–90% solids under vacuum causing the incorporated air bubbles to expand
and 10–14% moisture and worked until smooth and pliable. It rapidly. Lastly, there is continuous cooking with air injection,
is a soft to firm white mass consisting of microscopic sugar which produces a consistent product.
crystals (20 mm) dispersed in a saturated sugar solution. The
corn syrup helps to keep the fondant hydrated and prevents the
crystals from growing larger. Fondant is a confection in its own Production of Chocolate and Chocolate Confectionery
right such as filling in chocolate candies with or without added
flavors and colors, as well as an ingredient in other confections, Chocolate production is a complex and lengthy process. After
to add grain to caramels, fudge, and nougats and to make harvesting ripe cocoa pods, the beans and surrounding pulp are
creams. removed and fermented, during which time the beans turn
Frappé is a mixture of egg whites or dry egg albumin and brown, the pulp disappears, and flavor precursors develop. The
sugar whipped into boiled corn syrup. Frappé is an aerating beans are dried, often in the sun but sometimes in kilns, and
ingredient added to fondants and creams to lighten their tex- transported to the factory where chocolate is produced. The dry
ture and to make nougats. Nougat can be hard or soft. Soft beans are cleaned, roasted, and winnowed. Roasting continues
nougat is a common filling in many popular candy bars, such the development of the chocolate flavor. Winnowing causes the
as Three Musketeers, Baby Ruth, and Milky Way. roasted shells to crack, and the nib (kernel) inside is removed.
The nibs are ground and liquefied to produce chocolate liquor,
which is composed of cocoa solids and cocoa butter.
Panning Cocoa solids and cocoa butter are separated and blended in
the required proportions with sugar and milk powder (for milk
Panning is the process in which a confectionery center is coated chocolate). The chocolate mixture is put into a machine called
with a sugar or chocolate shell. The centers are placed in a a conche. During the conching process, the chocolate mass is
round, tilted pan, called a dragée pan, with an opening for continually ground and scraped from the sides to create a
adding ingredients and air for drying. The pan is filled with smooth consistent texture and to reduce particles to a size
syrup and rotated until the centers are evenly coated and the that can no longer be sensed on the tongue. Conching pro-
syrup dries. The process can be repeated several times depend- duces frictional heat that helps to develop, blend, and mellow
ing on the nature of the desired shell. Sugar is added to aid the chocolate flavor.
drying. Soft panning refers to shells that are soft, such as for After conching, chocolate is tempered by repeated, con-
jelly beans. Hard panning refers to shells that are hard; M&M’s trolled heating and cooling cycles to produce the desired crys-
and Jordan Almonds are examples. Examples of chocolate tal structure of the cocoa butter fat. The fat molecules in cocoa
panning include malted milk balls, nuts, and raisins. butter can crystallize into six different polymorphic crystal
Another process for coating confectionery with chocolate is forms: I, II, III, IV, V, and VI. Each form has a different melting
called enrobing, which is akin to dipping the center into mol- point, stability, gloss, and hardness. Only one form, known as
ten chocolate to cover it. Today, enrobing machines carry out V crystal, gives the desired texture, shiny appearance, melt in
the process. the mouth sensation, smoothness, snap when broken, and
keeping qualities. When cocoa butter is allowed to cool natu-
rally, it produces a mixture of crystal forms and lacks the
Aeration of Hard Candies
desired qualities. Proper tempering allows the melted choco-
Aeration is the process of injecting air into a hard-boiled candy late to cool very slowly, producing the highest proportion of V
mass. It is an important process for lightening the texture of crystal. Crystal forms I–IV have lower melting points, so a
hard candies and providing crispiness. Aeration is done in one continued process of melting these without melting V crystals,
of four ways. with subsequent slow cooling, eventually produces a majority
 Candies and Sweets: Sugar and Chocolate Confectionery 625

of V crystal. Crystal form VI has an even higher melting point; it the risk of dental caries. Consuming a small amount of candy
forms from V crystal after several months of storage at room in a well-balanced diet is acceptable. However, diabetics must
temperature, which then causes a drop-off in quality and the watch their sugar intake. For some individuals, there are con-
phenomenon known as fat bloom. cerns about allergens and gluten content. Sugar is known to
There are many types of chocolate ranging from dark, bitter- lead to dental caries/cavities when dental hygiene is not
sweet, semisweet, and milk. The United States and other coun- optimal.
tries have standards of identity for chocolate types. The typical Candy manufacturers have responded to concerns about
milk chocolate bar contains 25–30% cocoa, while a sweet dark obesity by decreasing serving sizes and developing smaller
chocolate bar contains 30–40%. In recent years, chocolate bars bars and packages, often called ‘fun size’ or ‘snack size.’ Mini-
with up to 85% cocoa content have come on the market due to aturized ‘bite size’ candy bars are also coming to market. The
perceived healthy qualities of dark chocolate. National Confectioners Association recommends a daily con-
Ganache is a mixture of heavy cream and semisweet choc- sumption of candy not exceeding 50–100 calories a day. The
olate used as the basis of the truffle center. Couverture choco- data in Table 1 show that Americans’ average daily consump-
late is a very high-quality chocolate with added cocoa butter tion is less than 32 g, but this amount exceeds 100 calories.
that is used by professionals for dipping, coating, and molding. In attempts to have a more favorable label (known as a
Compound coating or confectionery coating (compound ‘clean label’) and a healthier product, confectioners are explor-
chocolate) is made from a combination of cocoa, vegetable fat, ing ways to reduce or substitute fat, salt, and sugar. In 2012,
and sweeteners and is used to enrobe some candy bars. Since it Nestlé announced it would remove all artificial colors, flavors,
contains no cocoa butter, it does not need to be tempered. It is and preservatives in all their confectionery products sold in the
a lower-cost alternative to chocolate coatings. According to United Kingdom.
FDA regulations, if a product contains no cocoa butter, it
cannot be called ‘chocolate’ on the label but may be referred
Functional Confectionery and Healthy Ingredients in Nuts and
to as ‘chocolate-flavored.’
Chocolate
White chocolate contains no chocolate solids other than
cocoa butter. According to the FDA, it must contain at least A functional ingredient is one that confers a health benefit
20% cocoa butter, at least 14% total milk solids, and no more when added to a food. Examples include vitamins, probiotics,
than 55% nutritive carbohydrate sweeteners. White confec- omega-3, resveratrol, taurine (for energy), and fiber. A small
tionery chips that are sometimes erroneously referred to as but growing confectionery niche has added functional ingredi-
‘white chocolate’ have substituted vegetable fats for cocoa but- ents, sometimes blurring the boundary between food and food
ter and are considerably less expensive. supplements. Consumers are eager to find foods that will solve
their health problems.
Nuts and chocolate have been shown to possess numerous
Shelf Life of Confectionery
healthy constituents. A growing body of research shows that
Shelf life refers to the amount of time a food product will retain chocolate has many benefits for cardiovascular and cognitive
its quality prior to consumption. ‘Best before’ dates on labels health, due to the presence of antioxidant compounds, such as
are intended to inform the consumer of the shelf life of a flavanols, polyphenols, and proanthocyanidins. While poly-
product. This label does not indicate that the candy is no phenols constitute 12–18% of the dry weight of whole cocoa
longer safe to eat after that date, just that the quality may not beans, it has been shown that the various chocolate processing
be up to standard. Candy quality can deteriorate in several states, such as fermentation, roasting, and alkalization, con-
ways. The sugar in a hard-grained confection, such as toffee, tribute to some loss of these compounds. Research is still
can crystallize, making it grainy. Moisture can migrate out of needed on which specific ingredients are the most important
a candy to the surface, making it sticky. In layered candies, and what the effective dose is to achieve a benefit. Nuts are rich
there can be bleed-through from one layer to the other, affect- in antioxidants and good fats.
ing texture, taste, and color.
Chocolate can develop white spots on the surface, known as
Health Effects of Selected Ingredients
bloom or fat bloom, which looks like mold but is actually an
indication that the cocoa butter crystals are converting to less Allergens. According to the FDA, major food allergens include
stable forms and leaching onto the surface of the chocolate. It milk, eggs, tree nuts, wheat, peanuts, and soybeans, all com-
could mean that the chocolate was not properly tempered, but mon ingredients in candies. Allergens must be listed on the
this also happens when chocolate is stored for a long time. label.
Formation of bloom is speeded up if the chocolate is subjected Artificial dyes. A recent study from Purdue University found
to fluctuating temperatures. The texture of the chocolate can be that some candies had 29–33 mg of artificial dyes, which is of
adversely affected, becoming dry and crumbly. These are all concern because levels in this range can affect behavior in a
quality issues; the candy is still safe to eat. small percentage of children.
Black licorice. Glycyrrhizin, the sweet agent in licorice, is
alleged to have many health benefits but is also known to
Health Effects cause high blood pressure and arrhythmia if consumed in
large quantities and can cause potassium levels to fall. The
The main health concerns about consuming confectionery are FDA has warned against heavy consumption of black licorice
contributing too much added sugar and calories to the diet and but has not set a daily limit and lists it as GRAS, with usage
626 Candies and Sweets: Sugar and Chocolate Confectionery

Figure 1 Sugar confectionery in Seville, Spain.

amounts for certain foods: up to 16% glycyrrhizin in hard sodium levels are in the range of 10–45 mg per serving, with
candy and 3.1% in soft candy. some confections as high as 100–145 per serving. This amount
Caffeine. Caffeine, as much as 50 mg, is added to a few of sodium constitutes from 0% to 6% of the % daily value. Not
candies, such as some jelly beans, marshmallows, and choco- all sodium in commercial candies comes from sodium chlo-
late bars, for its energy-imparting qualities. In May 2013, the ride (table salt). Other sources of sodium include sodium salts
FDA announced it will investigate the safety of caffeine being of acidulants.
added to food products, especially its effect on children. Sugar alcohols. Sugar alcohols can cause a laxative effect if
Gluten. Gluten will be present in a candy if the starch used too much is consumed, and foods are required to have a
as a gelling agent comes from wheat. Candies with barley malt warning label to that effect. However, excessive consumption
and any confectionery with wafers or cookies included will also of sugar alcohols can cause a laxative effect, and the maximum
contain gluten. In August 2014, the FDA issued a final rule to safe daily amounts are in the range of 20–50 g depending on
define the term ‘gluten-free’ for voluntary use in the labeling of the sugar alcohol. The FDA mandates that foods with 20 g or
foods. For a food to be labeled gluten-free, it must contain more of mannitol and 50 g or more of sorbitol must carry the
20 ppm of gluten or less. The Hershey Company provides a list warning label ‘Excess consumption may have a laxative effect.’
of all their gluten-free confectionery on their website. Vegan considerations. Many candies are not vegan because of
Zein. Zein, a prolamin protein derived from corn gluten the presence of milk, egg, or gelatin. Confectioner’s glaze made
meal, is gluten-free and safe for those with celiac disease or from shellac is an animal product from insects. Beeswax may
gluten intolerance. The term ‘corn gluten’ causes confusion, also be considered nonvegan.
and many people think that zein is a gluten protein. There is
no gluten in corn, and, according to Wikipedia, the term arose
colloquially. Zein is preferred by vegans and others who Perspective on Confectionery in Food and Health
object to the use of shellac, an insect product, in confection-
ery glazes, but the consumer has little knowledge or control By mixing sugar with a few other ingredients, an almost infinite
over this. variety of candies and confections can be created. They are
Kidney-friendly candy. People with chronic kidney disease or colorful, pretty, and tasty. Candy and confections are small
on dialysis need to restrict their intake of phosphorus, packets of food, meant to provide pleasure and to be eaten in
potassium, and salt, which are found in some confections. moderation. Behavioral studies suggest that pleasurable foods
Phosphorous and potassium are not required on labels. The can help to achieve and sustain a healthy diet. Chocolate, in
DaVita company has a list of permissible candies on their particular, is associated with producing a sense of well-being,
website. which is attributed to the many natural compounds it pos-
Metallic dragées. Dragées are small hard spheres of sugar, sesses. However, even though many ingredients in candies
about 4 mm diameter, coated with a colored or metallic glaze, are healthy or have healthy ingredients, the amount present
used for decorating cakes and cookies. There is concern in a piece of candy or chocolate is far too small to have an
about the metallic content, especially of the silver ones, and effect, and moderate consumption is key to maintaining a
although claimed to be safe by the manufacturers, the state of healthy diet (Figure 1).
California banned them in 2003. The FDA declares that drag-
ées are nonedible and require jars to carry labels saying ‘for
decoration only.’ See also: Aerated Foods; Antioxidants: Role on Health and Prevention;
Salt. Most commercial candies contain salt, and the amount Caramel: Properties and Analysis; Cocoa: Composition and Health
of sodium per serving is required on the label. Confectionery Effects; Cocoa: Production, Chemistry, and Use; Food Allergies:
 Candies and Sweets: Sugar and Chocolate Confectionery 627

Occurrence and Analysis; Functional Foods; Glucose: Properties and http://www.foodproductdesign.com/articles/1997/09/candy-creations-with-starch-and-

Analysis; Maillard Reaction; Nuts: Health Effects; Phenolic its-derivatives.aspx – Candy Creations with Starch and Its Derivatives.
Compounds: Bioavailability and Health Effects; Sugar Alcohols.
Candy Types
http://baking911.com/learn/baked-goods/candy/types – Kidney-Friendly Candy for
Dialysis Patients.
http://candy.about.com/ – General Guide to Candy Varieties.
Further Reading http://www.candyfavorites.com/shop/history-truth-candy.php – Myths about candy.
http://www.candyusa.com/ – National Confectioners Association.
2013 CAOBISCO Statistical Report. http://caobisco.eu/public. http://www.cbsnews.com/pictures/worlds-weirdest-kit-kat-candy-bars/27/ – Kit Kat
FDA, Black Licorice: Trick or Treat?. http://www.fda.gov/ weird flavors.
Hard Candy Production, ca. 1996, MC Publishing Company, 40 pp. http://www.davita.com/education/article.cfm?educationMainFolder¼diet-and-
Jackson EB (ed.) (1999) Sugar confectionery manufacture, 2nd ed. Aspen Publishers, nutrition&category¼lifestyle&articleTitle¼kidney-friendly-candy-for-dialysis-
400 pp. patients&articleID¼5341 – Kidney Friendly Candy – DaVita Company.
Minifie BW (1989) Chocolate, cocoa & confectionery: science and technology. http://food.japan-talk.com/food/new/18-Japanese-desserts-the-Emperor-might-eat –
New York: Springer, 904 pp. Japanese confections with beautiful pictures.
Talbot G (2008) Applications of fats in confectionery. Cambridge: Woodhead http://www.foodtimeline.org/foodcandy.html – Timeline for Candy.
Publishing, 220 pp. http://www.thehersheycompany.com/nutrition-and-wellbeing/nutrition-information/
The Manufacturing Confectioner magazine, MCPublishing Co; every issue contains special-dietary-needs/gluten-Free-products.aspx – Hershey Company list of all
statistics and technical articles about candy production. their gluten-free confectionery.
Weyland M and Hartel R (2008) Emulsifiers in confectionery. In: Hasenhuettl GL and http://thestoryofchocolate.com/what/content.cfm?
Hartel RW (eds.) Food emulsifiers and their applications, pp. 285–305. Springer, ItemNumber¼3307&navItemNumber¼3253&navItemNumber¼4563 – Health and
Chapter 10. Chocolate – the story of chocolate.
http://www.thenibble.com/reviews/main/chocolate/glossaryc.asp – Chocolate Glossary.

Relevant Websites
http://eastxmidwest.wordpress.com/2013/03/10/asian-candy-fruit-chews-melon-red-
bean-paste/ – Asian Candy Blog.