Chemistry Reference
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sweetness intensity, enhance the lavor proile, reduce any off lavors resulting from browned or
intensenotes,andaidincrystallizationcontrol.Inchewinggums,sweetenerscanbeusedtomodify
sweetnessandextendtheoveralllavorrelease.Moreover,theacidstability,nonreducingcharacter,
andlowsweetnessofsweeteners,aswellastheproteinprotectioneffectfromfreezinganddesic-
cation,helpintheextensionoftheshelflifeofprocessedfoodsandmaintenanceoftheirtexture,
color,andlavor.Finally,thesameeffectcanbeseenindairyproducts,wherethenonhygroscopic
nature of sweeteners reduces moisture sensitivity and product clumping while giving a pleasant,
mild,sweetlavortopasteurizeddesserttoppings,puddings,oryogurts.
8.2 prODUCtION OF harD CaNDIeS
Candiesareaconfectioneryproductthatconsistofsugar(56%),cornsyrup(28%),andwater
(16%), i.e., a mass of sweeteners with a glassy or not glassy appearance. With these ingredients,
aromaticcompounds,coloringagents,citricacid,orotheradditivescouldbeincorporated,depend-
ingontheproduct(e.g.,mint,orange,orlemon).Processingofcandiesincludesthefollowingsteps:
1. Boilingofsugarsolution
2. Processingundervacuum(humidityremoval)
3. Additionofaromaticcompounds,coloringagents,andotheradditives
4. Kneadingandcooling
5. Shapinginmatrices
6. Cooling
7. Packaging
Thebasicqualitypointsintheproductionofhardcandiesaredescribedasfollows:
•
Heatintensity—
Temperaturesreaching145°C-148°Cin12-15min.Anydeviationfromthestated
processingparametersresultsinproductbrowning.Themaximumlimitoftemperatureshouldnot
exceed 155°C-160°C (browning of caramel mass). The higher the temperature is, the harder the
massbecomes,andthefastertheglassinessappears.
•
Coolingofcandymass—
Thisiscarriedoutusingfans.
•
Packaging—
Packaging should be carried out below 20°C-30°C in sealed containers and rooms
withlowhumidity.
•
Residues—
Theseresiduesareincorporatedintothemassupto10%-20%,aftergrindinginsmallgranules.
•
Hygroscopicity—
Viscosityproblemsarearesultofthehighrelativehumidityoftheatmosphere.
Inordertoproduceanextrasaturatedsugarsolutioninwhichsugarisnotseencrystallized,the
appropriatequantityofwatershouldbeusedinrelationtotemperature,asseeninTable8.1.
Colorformationinglucosesyrupsduringthemanufactureofboiledcandiescanbeaserious
problem for the confectionery industry, as it may lead to the loss of acceptable color and to the
developmentofofflavors(KearsleyandBirch1985).
table 8.1
Correlation between temperature and Solids
for Saturated Sugar Solut
ion
Water temperature (°C)
Sugar Solids (%)
20
67
40
70
60
75
80
78
121
90
160
98
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