Pamantasan ng Lungsod ng Maynila

College of Engineering and Technology

Department of Chemical Engineering

I. Introduction

Confectionery also called sweets or candy, is sweet food. The term varies
among English-speaking countries. In general, though, confectionery is
divided into two broad and somewhat overlapping categories, bakers'
confections and sugar confections.
Bakers' confectionery, also called flour confections, includes principally
sweet pastries, cakes, and similar baked goods. In the Middle East and Asia,
flour-based confections are more dominant. Sugar confectionery includes
sweets, candied nuts, chocolates, chewing gum, sweetmeats, pastillage, and
other confections that are made primarily of sugar. In some cases, chocolate
confections (confections made of chocolate) are treated as a separate category,
as are sugar-free versions of sugar confections. The words candy (US and
Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are
common words for the most common varieties of sugar confectionery. (Brown,
2008)
Candy is a manufactured product formed out of hardened thick syrup
obtained by boiling down saccharide (sugar, fructose, lactose, thick malt
syrup or powdered malt) or a mixture of saccharide with milk products, oils
and fats, fruits, wheat flour, acidifying additives, spices, etc. Lately, candy
products have become more diversified with the appearance of those using a
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

special sweetener, which does not promote tooth decay, or containing

vegetable fibres.
The technology of candy making is based largely on the science and art
of manipulating sugar, the principal ingredient in candy, particularly to
achieve textural effects. (Brown, 2008) This is accomplished primarily by
controlling the state of crystallization of the sugar.
Candy is made by dissolving sugar in water or milk to form a syrup,
which is boiled until it reaches the desired concentration or starts to
caramelize. The type of candy depends on the ingredients and how long the
mixture is boiled. Candy comes in a wide variety of textures, from soft and
chewy to hard and brittle. (Snodgrass, 2004) A chocolatier is a person who
prepares confectionery from chocolate, and is distinct from a chocolate
maker, who creates chocolate from cacao beans and other ingredients. Cotton
candy is a form of spun sugar often prepared using a cotton candy machine.

II. Brief History

Between the 6th and 4th centuries BCE, the
Persians, followed by the Greeks, discovered the people
in India and their "reeds that produce honey without
bees" . They adopted and then spread sugar and
sugarcane agriculture. Sugarcane is indigenous to
tropical South and Southeast
Asia, while the word sugar is derived from the Sanskrit
word Sharkara. Pieces of sugar were produced by
boiling sugarcane juice in ancient India and consumed
as Khanda, dubbed as the original candy.
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

Before sugar was readily available, candy was based on honey. Honey
was used in Ancient China, Middle East, Egypt, Greece and the Roman
Empire to coat fruits and flowers to preserve them or to create forms of candy.
Candy is still served in this form today, though now it is more typically seen
as a type of garnish.

Before the Industrial Revolution, candy was

often considered a form of medicine, either used to
calm the digestive system or cool a sore throat. In
the Middle Ages candy appeared on the tables of only
the wealthiest at first. At that time it began as a
combination of spices and sugar that was used as
an aid to digestive problems. Digestive problems
were very common during this time due to the
constant consumption of food that was neither fresh
nor well balanced. Banquet hosts would typically
serve these types of 'candies' at banquets for their guests. One of these
candies, sometimes referred to as a 'chamber spice', was made with cloves,
ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted
sugar.

The Middle English word candy began to be used in the late 13th
century. The first candy came to America in the early 18th century from
Britain and France. Only a few of the early colonists were proficient in sugar
work and were able to provide the sugary treats for the very wealthy. Rock
candy, made from crystallized sugar, was the simplest form of candy, but
even this basic form of sugar was considered a luxury and was only attainable
by the rich.
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

The technology for candy making has generally kept pace with the
technology of the times. For example, when steam power became common in
factories, steam power was also used in candy factories.
Candy making and consumption increased greatly during
the Industrial Revolution in the 19th century. Candy had previously been
made by hand, either occasionally at home or by specialists in small, local
businesses. Increased mechanization caused prices to drop and production
to increase.

III. CLASSIFICATION OF CANDIES

There are thousands of different candies, but they can be classified

according to their ingredient and/or preparation method.

According to ingredient and preparation method

HARD CANDIES
A simple combination of sucrose and corn
syrup or sucrose alone treated with an acid
doctor such as cream of tartar (e.g. Butterscotch,
buttered almonds, sugar sticks)
TOFFEES, CARAMELS, AND FUDGE
The raw material are subjected to a prolonged
mixing in the uncooked state before actual
boiling (e.g. creamy toffe e, slab toffee, clear fruit
caramels, vanilla fudge, fruit fudge, garden mint
kisses).
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

NOUGAT AND MARSMALLOWS

Made by the rapid beating to produce aer
ation and impart them their characteristic white
appearance (e.g. albumen nougat, nougat
wafers, schaum marshmallows).
DRAGEES
There is the progressive deposition of sugar
from a supersaturated sugar solution upon the
surface of the candy to be coated (e.g. silver
dragees, chocolate coated dragees).
PASTILLES, GUMS, AND JELLIES
Principles are hydrolysis and oxidation to
produce a product with a characteristic texture
achieved by the use of gelatin, agar, gum Arabic
and citrus pectin (e.g. lemon squash gums,
blackcurrant pastilles, tangerine jellies).
CANDIED FRUITS
Principles are brining, syruping, and glazing
fruits to produce a sweetmeat product (e.g. pears,
apricots, pineapples, cherries).]
ROCK CANDY
a type of confectionery mineral composed of
relatively large sugar crystals. This candy is formed
by allowing a supersaturated solution of sugar and
water to crystallize onto a surface suitable for
crystal nucleation, such as a string, stick, or plain
granulated sugar.
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

GUMMY CANDY
Also called gummies, or jelly sweets are a
broad category of gelatin-based, chewy candies.
Gummi candy is sometimes combined with other
forms of candy, such as marshmallow, chocolate,
or sour sugar.
COTTON CANDY
Also called candy floss, or candyfloss is a
form of spun sugar. Made by heating sugar and
spinning the liquefied sugar out through tiny
holes where it re-solidifies in minutely thin
strands of "sugar glass," the final cotton candy
contains mostly air.
LOLLIPOPS AND SUCKERS
A type of confectionery consisting mainly of
hardened, flavored sucrose with corn syrup
mounted on a stick and intended for sucking or
licking.
WAX CANDY
It is common name of a candy product
made of colored and flavored wax.
LICORICE
A confectionery flavoured with the extract
of the roots of the liquorice plant.
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

According to Ingredient

One way of categorizing candies according to ingredients is divide them

into candies termed syrup or sugar phase and fat phase. (Brown, 2008)

Syrup Phase made from a simple syrup mixture. Examples of

syrup phase candies are hard candy, fondants, marshmallows,
nougats, jelly beans, gums, caramels, and fudges. These candies are
basically sugar with added flavorings.
In candy making, there is always the addition of doctors.
Doctors are chemicals added to sugar mixture to inhibit the
graining of the saturated sugar solution. There are two classes
of doctors: 1) Chemicals that will hydrolize a portion of
sucrose to invert sugar (e.g. cream of tartar and acetic acid).
2) Substances that will directly slow down the rate of
crystallization (e.g. invert sugar, dextrose, and corn syrup).
Fat Phase when chocolate or nut pastes such as peanut butter are
used, the candy is considered fat phase.

According to Preparation method

Another way to classify confectioneries is based on the method of

preparation, which determines whether the candy will be crystalline or
non-crystalline in nature. The difference in texture between the two
types depends on how the candys ingredients are combined and/or
manipulated.
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

Crystalline candies in which the sugar is present in the form of

crystals are soft, smooth, and creamy. Candies formed from sugar
solutions yielding many fine, small crystals.

Examples: Chocolate, creams, fudge, fondant, nougats,

marshmallows, pralines, lozenges, and divinity

Non-Crystalline or Amorphous (without form) candies are those in

which the sugar is present in a non-crystallized form. Candies
formed from sugar solutions that did not crystallized.

Examples: Caramel, toffee, taffy, hard candy, brittles, gummy

candies such as jelly beans, gummy bears (soft polymeric)

Hard candy and glass are alike in many ways. They are generally
solid, easily shaped before cooling, fragile, easily broken and clear
to translucent in visible light. They are also amorphous, which
means their molecules are not arranged in an orderly fashion like
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

something that is crystalline. Because hard candy glass is so much

like real glass, it is sometimes used in movies to create the bottle
that gets broken over someones head in a fight scene. Glass Forms
Because Crystallization is frustrated by High Viscosity of Liquid
Sugar. Hard candy glass is made mostly of table sugar (sucrose),
and real glass is made mostly from sand (silicon dioxide, or SiO2).
The other difference is the temperature needed to make glass from
hard candy (302 F, or 150 C) is much cooler than what is needed
for making sand glass (3092 F, 1700 C).

According to Preparation Method (Sugar Stage)

Temperature is important in confectionery production because it

influences crystallization at all stages of heating and cooling. Controlling
the degree of sugar concentration determines what kind of candy will be
produced. However, its difficult to measure changing concentrations
accurately, so boiling point is used as an indirect measure of
concentration. Table below shows the final temperature of syrups for each
of the different type of candies. For example, a syrup heated to a higher
temperature will result in a harder candy than one heated to a lower
temperature. (Brown, 2008) Lower temperature evaporates less water, and
the more water a candy mixture retains, the softer its consistency. Even
the weather is a factor when making the syrup solution because high
humidity days are not conducive to making confections.

The final texture of candy depends on the sugar concentration. As the

syrup is heated, it boils, water evaporates, the sugar concentration
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

increases, and the boiling point rises. A given temperature corresponds to

a particular sugar concentration, and temperature is easier to measure
than concentration, so temperature is used as a marker for the necessary
concentration. In general, higher temperatures and greater sugar
concentrations result in hard, brittle candies, and lower temperatures
result in softer candies.

Sugar
Stage Temperature
concentration

THREAD 110 to 112 C

80%
(e.g., syrup) (230 to 234 F)

SOFT BALL 112 to 116 C

85%
(e.g., fudge) (234 to 241 F)

FIRM BALL
118 to 120 C
(e.g., soft caramel 87%
(244 to 248 F)
candy)

HARD BALL 121 to 130 C

90%
(e.g., nougat) (250 to 266 F)

SOFT CRACK 132 to 143 C

95%
(e.g., salt water taffy) (270 to 289 F)

HARD CRACK 146 to 154 C

99%
(e.g., toffee) (295 to 309 F)

CLEAR LIQUID 160 C (320 F) 100%

BROWN LIQUID
170 C (338 F) 100%
(e.g., liquid caramel)
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

BURNT SUGAR 177 C (351 F) 100%

The names come from the methods used to test the syrup before
thermometers became affordable. The "thread" stage is tested by cooling a
little syrup, and pulling it between the thumb and forefinger. When the
correct stage is reached, a thread will form. This stage is used for making
syrups. For subsequent stages, a small spoonful of syrup is dropped into
cold water, and the characteristics of the resulting lump are evaluated to
determine the concentration of the syrup. A smooth lump indicates "ball"
stages, with the corresponding hardness described. At the "soft crack"
stage, the syrup forms threads that are just pliable. At the "hard crack"
stage, the threads are brittle. Once the syrup reaches 171 C (340 F) or
higher, the sucrose molecules break down into many simpler sugars,
creating an amber-coloured substance known as caramel. This should not
be confused with caramel candy, although it is the candy's main
flavouring.

Positive Effects of Candies

Peppermint and mint candies can soothe upset stomachs
Dark chocolate can help reduce risk of heart disease
Mint-flavored gum can increase short-term memory
One study suggested candy consumers lived longer than non-
consumers

Negative Effects of Candies

Cavities
Obesity
Choking
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

Diabete

V. RAW MATERIALS

SUGAR
Sugar is the principal ingredient in candy, particularly to achieve textural
effects. This is accomplished by controlling the state of crystallization of the
sugar. There are different stages that sugar undergoes. This stage depends on
the degree of temperature at which the solution is heated. This will produce type
of candy that is to be produced. The fact that sugar solidifies into crystals is
extremely important in candy making. There are basically two categories of
candies - crystalline (candies which contain crystals in their finished form, such
as fudge and fondant), and noncrystalline, or amorphous (candies which do not
contain crystals, such as lollipops, taffy, and caramels). Sugars that can be used
for candy making includes sucrose, glucose, invert sugar, corn syrup and burnt
sugar.

WATER
This is used as the solvent for the dissolving process of sugar that will be
used for the further processing of candy.

COLORANT
This serves as the colouring agent for candy. This is merely used so that
the candy that will be produced is pleasing to the eye of the consumers. Also,
this additive will be able to let us know what the flavour of the candy is.
FLAVORING
The flavouring additive for candy has a wide variety. It can be from
eucalyptus down to the fruity flavouring. As from the word itself, it adds flavour
to the candy.

Butylated Hydroxytoluene (BHT)

A preservative and antioxidant used to retard rancidity in fats.
Carnauba Wax
A gum from the leaves of the Brazilian wax palm. Used as a glaze on candy
and gum as well as in polishes, varnishes and makeup.
Glycerol monostearate
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

An emulsifier (keeps water and oils mixed together).

Gums
Can come from Arabic, acacia, guar, locust bean, etc. Used to stabilize
emulations in candy coatings.
Gum Base
One of the main ingredients, between 15% and 30% in chewing gums.
Made from heating vegetable and synthetic ingredients (chicle, petroleum wax,
lanolin or rubber with a softener such as paraffin and antioxidants.
Magnesium stearate
A fat used to lubricant, binder, emulsifier and/or anti-caking agent. Used
in sugarless gums and mints, also as a release agent when creating pressed
candies.

Modified starch
The basic ordinary starch, but this one has been modified by altering it
chemically, changing its thickening and jellying properties in order for it to be
used as a stabilizer in candy.

VI. REFERENCES

Brown, A. C. (2008). Understanding food: Principles and preparation. Belmont,

CA: Thomson/Wadsworth.

Candy. (n.d.). Retrieved December 04, 2016, from

https://en.wikipedia.org/wiki/Candy

Elvers, B., & Ullmann, F. (1988). Ullmann's encyclopedia of industrial chemistry.

Weinheim: VCH. (Elvers & Ullmann, 1988)

George Watt (1893), The Economic Products of India, W.H. Allen & Co., Vol 6,
Part II, pages 2930
 Pamantasan ng Lungsod ng Maynila
College of Engineering and Technology
Department of Chemical Engineering

Mary Ellen Snodgrass (2004), Encyclopedia of Kitchen History, Routledge, pages

145146

Potter and Joseph Hotchkiss (1999), Food Science: Fifth Edition, Springer,
Chapter 20
Shreve, R. N., & Austin, G. T. (1984). Shreve's Chemical process industries. New
York: McGraw-Hill.

Thomas E. Furia (1973), CRC Handbook of Food Additives, Second Edition,

Volume 1, page 7 (Chapter 1, by Thomas D. Luckey)