FBP50121 Diploma of Food Science and Technology

FBPFST5017 Implement and review the processing of confectionery products

Sugar Confectionery Principles

Writer: Rick Byrne

William Angliss Institute

555 La Trobe St,

Melbourne, VIC 3000

©Copyright William Angliss Institute all text and images unless otherwise stated.
Sugar Confectionery Principles

Moisture and Total Solids

The consideration of moisture and total solids in confectionery products correlates with the textural
properties , shelf life and stability (ie: microbiological and physical). Therefore, the monitoring and
measurement of these parameters is important during and subsequent to the manufacture of these
products.

Soluble solids refers to the soluble components of a confection, and is generally composed of the added
sugars.

Total solids refers to all the solid components of the confection derived from the ingredients used in the
recipe.

The boiling points of sucrose solutions of varying concentrations under standard conditions (atmospheric
pressure) are related directly to the boiling point. Consequently, the measurement of boiling temperatures
of confections provides a useful guide to the soluble solids content (refer Table 1 below).

Table 1

Sucrose solution % w/w Boiling point

40 101.4
50 101.9
60 103.0
70 105.5
75 108.3
80 111.1
85 116.1
90 122.2
95 130.0

Sugars and Sugar Solubility

A range of different sugars may be used in the manufacture of high and low boil confectionery including -
cane sugar, glucose syrups, treacle, honey, invert sugar, dextrose, fructose and lactose. Sugar confectionery
that has a high level of sucrose may crystallise (grain) during manufacture or during storage. In some
confections graining is desired (eg: fondant and fudge) but otherwise is a quality defect.

Glucose syrup and invert syrup (so called doctor sugars) have the ability to increase the solubility of sucrose
syrups and thereby reduce the likelihood of crystallisation. The increase in total solids content also improves
the resistance to microbiological and increased shelf life. Generally, a minimum level of 75% soluble solids is
required for microbiological stability. A saturated solution of sucrose holds 67% solids but successive
addition of invert sugar and glucose syrups can increase the solids content as follows-

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Sugar Confectionery Principles

Table 2

Solids present Final solids @20C

% Sucrose % Glucose syrup 42DE % by weight w/w
100 0 67.1
67.6 32.4 72.0
48.8 51.2 76.0
34.1 65.9 80.0
23.7 76.3 84.0

Measurement of Soluble Solids using a Refractometer

The refractometer is a relatively simple device for measuring the angle of refraction at the liquid-solid phase
interface. The angle of refraction depends on the composition of the solution, which allows the use of
refractometers for quick evaluation of concentration of dissolved substances (ie: sucrose solutions/syrups).
There is a direct correlation between the refractive index and the sucrose composition, and refractometers
used in the confectionery industry are calibrated in % w/w sucrose.

There are two types of refractometers used by industry-

1. Traditional handheld refractometer

2. Digital handheld refractometers

A traditional handheld refractometer is an analog instrument for measuring a liquid's refractive index. It
works on the critical angle principle by which lenses and prisms project a shadow line onto a small glass
reticle inside the instrument, which is then viewed by the user through a magnifying eyepiece.

In use, a sample is placed between a measuring prism and a small cover plate. Light traveling through the
sample is either passed through to the reticle or totally internally reflected. The net effect is that a shadow
line forms between the illuminated area and the dark area. It is where this shadow line crosses the scale that
a reading is taken. Because refractive index is very temperature dependent, it is important to use a
refractometer with automatic temperature compensation.

Traditional handheld
refractometer
(Image: Atago Co. Ltd)

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Sugar Confectionery Principles

Digital handheld
refractometer
(Image: Atago Co. Ltd)

Digital handheld refractometers operate on the same general critical angle principle as a traditional
handheld refractometer. The difference is that light from an LED light source is focused on the underside or
a prism element. When a liquid sample is applied to the measuring surface of the prism, some of the light is
transmitted through the solution and lost; while the remaining light is reflected onto a linear array of
photodiodes creating a shadow line. The refractive index is directly related to the position of the shadow line
on the photodiodes. Once the position of the shadow line has been automatically determined by the
instrument, the internal software will correlate the position to % w/w sucrose or refractive index, and
display a digital readout on an LCD or LED scale.

Equilibrium Relative Humidity (ERH) and Water Activity (aw)

The moisture in a confectionery will exert a vapour pressure on the atmosphere that immediately surrounds
the confection. This confection will eventually come into equilibrium with this surrounding air and the actual
relative humidity of that air is known as the Equilibrium Relative Humidity, and therefore by definition the
ERH of a confection is that relative humidity at which it will not gain or lose any weight.

Water activity (aw) is a term related to ERH and is calculated thus-

aw = ERH (%) / 100

Why is water activity important?

Water activity (aw) is one of the most critical factors in determining quality and safety of the goods you
consume every day. Water activity affects the shelf life, food safety, texture, flavor, and aroma of foods.
While temperature, pH and several other factors can influence if and how fast organisms will grow in a
product, water activity may be the most important factor in controlling spoilage. Most bacteria, for example,
do not grow at water activities below 0.85 (refer table 4), and most yeasts and moulds cease to grow at
water activities below 0.60. By measuring water activity, it is possible to predict which microorganisms will
and will not be potential sources of spoilage. Water activity–not water content–determines the lower limit
of available water for microbial growth. Water activity is sometimes defined as “free”, “bound”, or “available
water” in a system. Water activity instruments measure the amount of free (sometimes referred to as
unbound or active) water present in the sample.
Sugar confectionery is generally unable to support bacterial growth, but bacteria may still survive in
significant numbers according to the environment (ie: pH, temperature, handling and storage conditions).
The most common source of spoilage in sugar confectionery is generally associated with yeasts and moulds
due to inadequate hygiene, faulty raw materials or incorrect processing. The water activities of sugar
confections are shown below in Table 3.

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Sugar Confectionery Principles

Table 3.

Confection ERH % Water activity

(aw)
High boil sweets <30 <0.3
Caramels 45-50 0.45-0.50
Licorice 57-65 0.57-0.65
Turkish Delight 60-70 0.60-0.70
Jellies 60-76 0.60-0.76
Marshmallow 64-72 0.64-0.72
Fondant 75-80 0.75-0.80
Creams 80-85 0.80-0.85

Table 4

Microorganism inhibited aw
Clostridium botulinum 0.97
Escherichia coli 0.95
Salmonella 0.95
Listeria monocytogenes 0.92
Staphylococcus aureus 0.86
Most yeasts and moulds 0.60
No microbial proliferation 0.50

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