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The Technology of Hard Candy: Walter Vink
The Technology of Hard Candy: Walter Vink
Walter Vink
Resident
Course in
Confectionery
Technology
HARD CANDY
WHAT IS IT??
HARD CANDY
Definitions
Balls, Starlights
LifeSavers, Jolly Rancher
Novelties, Candy canes
solid & filled
INGREDIENTS
Candy Base
Sugar ingredients
Sugar: sucrose
Glucose syrup: corn or potato
Invert sugar: dextrose, fructose
super
highly
saturated <----------------------> concentrated
very
low
sweet <--------------------------> sweetness
high
low
flavor <-----------------------------> flavor
release
release
grain <------------------------------> cold flow
high
low
machinability <-----------------> machinability
11
Candy Base
Other ingredients
Acidulants
Colors
Flavors
Fats
Milk products
Fruit Juice
CARBOHYDRATE PROFILE
60/40 SUGAR/CORN SYRUP BASE
MONO SAC.
DI SAC.
TRI.
TETRA+
REG.42 DE
Percent composition
8.0
66.0
4.8
21.2
CARBOHYDRATE PROFILE
60/40 SUGAR/CORN SYRUP BASE
PERCENT COMPOSITION
42 HIMALT
42 ACID
MONO
DI
TRI
TETRA
8.0
66.0
4.8
21.2
3.2
77.6
5.2
14.0
PROCESSING
320
300
280
260
240
220
200
40
50
60
70
80
PERCENT SOLIDS
90
100
TEMPERATURE, Deg.C
50
60
70
80
PERCENT SOLIDS
90
100
EFFECT OF ALTITUDE ON
BOILING POINT OF WATER
BOILING POINT DEG.F.
212
210
208
206
204
202
200
198
196
500
2000
3500
5000
ALTITUDE IN FT.
6500
8000
TYPE
OPERATOR
GAS FIRED
1 PER KETTLE
SIMPLEX
SEMI-CONTIN.
LBS/HR
100
3000
SEMI-CONTINUOUS COOKER
Continuous cooker
RECOMMENDED MINIMUM
CORN SYRUP LEVELS
acid converted 42DE syrup
0%
10%
20%
30%
40%
50%
CENTER FILLING
REACTIONS DURING
PROCESSING
INVERSION:
Sucrose + Acid + heat---> Dextrose + Fructose
REVERSION:
Monosaccharides + Acid + heat---> Polymers
FINISHED PRODUCT
REACTIONS
FINISHED PRODUCT
ATTRIBUTES
PTOTAL REDUCING SUGARS (D.E)
SUGAR-FREE
HARD CANDY
CALORIES/GRAM
4.0
3.0
3.0
2.6
2.4
2.0
2.0
1.0
0.26
FUNCTIONAL PROPERTIES OF
SUGAR-FREE BULK FILLERS
SORBITOL
SUCROSE ANALOG
XYLITOL
SUCROSE ANALOG
LACTITOL
SUCROSE ANALOG
ISOMALT
SUCROSE ANALOG
MALTITOL
SUCROSE ANALOG
MALTITOL SYRUP CORN SYRUP ANALOG
POLY DEXTROSE
CORN SYRUP ANALOG
+CALORIE REDUCTION
ERYTHRITOL
CALORIE REDUCTION
IT IS ESSENTIAL TO REMOVE
ALL WATER FROM SUGAR -FREE
HARD CANDY
THIS GENERALIZATION IS INCORRECT.
COMMON THINKING FOR SORBITOL
HARD CANDY FOR YEARS WAS "THE
DRIER THE BETTER".
DISCOVERING THAT THERE WAS A
MINIMUM MOISTURE CONTENT OF 2% TO
FACILITATE RAPID SETTING PROVED
THAT POLYHYDRIC ALCOHOLS ARE
DIFFERENT FROM SUGAR IN THAT THEY
HAVE UNIQUE STRUCTURES.
KEY DIFFERENCES
PSugar-free candies are heat stable.
PSugar-free candies are not affected by acid but
high temperature exposure of acids may cause
problems due to the breakdown of the acid.
PSugar-free candy bases are generally lower in
viscosity at high temperatures
0.5
1.5
2
2.5
3
% MOISTURE
3.5
4.5
30
25
20
15
10
5
25
30
30
30
25
25
30
20
20
25
15
15
10
10
20
5
0 50 15
20 30 40 50
CANDY TEMPERATURE,
DEG.C.
CANDY
TEMPERATURE, DEG.C.
35
40
45
50
CANDY TEMPERATURE, DEG.C.
10
30
25
20
15
10
5
25
30
35
40
45
50
5
25 30 35 40 45 50
CANDY TEMPERATURE,
30
VAPOR PRESSURE H2O,mm Hg.
H2O,mm
VAPOR PRESSURE
Hg.Hg.
H2O,mm
VAPOR PRESSURE
25
20
15
10
5
25
30
35
40
CANDY TEMPERATURE, DEG.C.
45
50
FUNCTIONAL
HARD CANDIES
SOLIDS:
LIQUIDS:
Batch Process:
w/o sorbent carrier
with sorbent carrier
Continuous Process:
4%
0.3%
0.7%
0.5%
25%
35%
DEPOSITED:
25%
<THERMAL DEGRADATION:
HARD CANDY
THE U.S. MARKET 2001
PPackage& Rolled
$ 357.5 Mil.
PCough Drops
$ 357.6 Mil.
PChristmas/seasonal
PSugar-free
24.2 Mil.
PTOTAL
$ 779.1 Million