The manufacture of sugar confectionery

► The art of sugar confectionery developed in the

Far East due to availability of sugar cane
► Sweet extract of this plant was mixed with
other materials to manufacture crude sweets
► Other source of sugars were also present like
honey, date syrup, carob tree, dried vine fruits
► Well preserved artifacts provide the proof that
the skills of sugar confectionery were well
developed at the time of ancient Egyptian
civilization about 4000-10000 years ago

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► Up till now the industry has been developed
very much and countless confectionery
products are available in the market
► The demand for the confectionery products has
been increased due to
► The change in the eating habits towards softer
eating products
► A vast range of the different textures, flavors,
and shapes confectionery are available in
market
► The whole range has been extended by clever
packaging and marketing techniques

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Sugar confectionery is divided into:
► Boiled sweets
► Toffees
► caramels
► Gum jellies
► Licorice
► Chewing gums
► Medicated sweets
► Miscellaneous

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High-boiled sweets
► For the high-boiled sweets with satisfactory
shelf life there should be minimum amount of
residual sugar and glucose syrup or invert
syrup
► To achieve this, the sugar solutions are heated
and boiled together to set solids or moisture
level
► Appropriate flavoring, color, and fruit acids are
added during the boiling process

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► Boiling point is affected by solids, higher is the
solid level higher will the boiling point
► During storage formation of the small crystals
(graining) occurs that renders the product
unacceptable
► This is due to the re-crystallization of the
sucrose
► Higher is the viscosity of solution, slower is the
rate of re-crystallization
► To obtain a product of satisfactory shelf life
and texture a solid level of 97% must be
achieved

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► However, with sucrose only it is not possible as
it will become supersaturated and hence
unstable
► Sucrose has 57.1% solubility at 20 oC
► The problem can be solved by using a ratio of
60:40 of sugar and glucose syrup
► Loss or gain of moisture by a food product
depends upon ERH
► ERH of the high boiled sweets is 30% that is
lower than atmosphere so they will absorb
moisture

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► Therefore, absorption at surface can reduce
solid level that ultimately leads to re-
crystallization that can spread into the body of
sweet
► Presence of glucose syrup can impart a “Skin”
to the outer surface of sweet and prevents
penetration of moisture
► However, graining is induced in certain
products like rock candy, fondant etc. to
produce a particular texture
► The mechanical action of pulling is used to
beat in air and precipitate very fine sucrose
crystals

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Caramels, Toffees and Fudge
► These are formed by blending glucose syrup,
sugar, milk solids, fats and salt
► The mixture is condensed to high solid level by
heating
► There are complex fat globules surrounded by
sugar solution in which non fat milk solids are
also dissolved or dispersed
► For a stable caramel, it should contain 1.2-1.4
parts of sugar to every part of reducing sugars

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► Normally use glucose syrup is 42 DE
► Varying the type of glucose syrup will affect
viscosity, color and firmness of the product
► Higher dextrose level in syrup increase the
tendency of caramel to flow
► Caramels have unique properties due to
presence of milk solids
► During manufacture, sugars and milk proteins
undergo complex chemical reaction (Millard
reaction)

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► The resulting complex compounds form typical
color and flavor of caramel
► The reaction is slow at about 40 oC but rapidly
accelerates at 95 oC
► Higher the temperature greater is the flavor
development and darker the color
► At higher temperatures at which caramelization
occurs, the color development is not solely due
the Millard reaction
► Caramel and toffees differ amount residual
moisture and amount of added fat

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► Fudge (soft, milk is added along with
sugar) is hybrid of caramel and fondant
(sugar syrup toffee)
► It is a medium boiled confection
containing milk solids and a high fat
content that is deliberately grained with
sugar nucleus such as fondant during
the latter stage of manufacture
► Graining can also be promoted by
mechanically agitating the cooked batch

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Chewing gum
► In chewing gum, totally non-digestible
vegetable gums like chicle (gummy material
obtained from sapodilla tree) are combined
with similarly non absorbable and non toxic
synthetic such as vinyl esters and butyl rubber
components to provide the chewable base
► The icing sugar, glucose syrup, sorbitol syrup
and dextrose are mixed for 90 minutes at 800C
in a very powerful mixer
► After the addition of color and flavor, mixing is
done for another half an hour

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► The mixture is rolled to 2-inch sheet, cut
into strips, rolled into shaped into
lozenges (tablet) or as desired
► The strips of gum are dusted with sugar
starch mixture to render it non-sticky
before packing
► The lozenges are panned with sugar and
then glazed with shellac solution
(yellowish color resins secreted by insect)

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► The expensive equipment used for the
chewing gum is unusable for
manufacture of other confectionery
products
► The only nutritive value of chewing gum
lies in its sugar content that maintains
blood sugar level and energy reserves in
physical activity when used continuously

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 Chewing Gum Manufacturing
Preparing the Chicle

Grinding, Mixing and Drying the Latex

Cooking and Purifying the base

Blending with additional ingredients

Kneading and rolling the gum

Cutting and seasoning the gum

Packaging 15
Medicated sweets
Cough sweets
► These contain soothing (antitussive, controlling
cough) items like honey, menthol, pine oil etc.
and are used to relieve unwanted nose, throat
and lung symptoms
Gastrointestinal medications
► These include slow dissolving or slow-release
agents to reduce stomach acidity and give
relief to stomach pain

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Gums and jellies
► These are low boiled and contain 20%
moisture
► The texture is obtained from water binding
gelling agents like gum arabic, starch, pectin
etc.
► After a boiled mixture of sugars has been
prepared, it is mixed with the gelling agents
► The mixture is then processed into range of
shapes by depositing into starch moulds

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► After forming shapes, the confections
are dried to final moisture and texture
► Agar jellies, pectin jellies, gelatin jellies
and starch gums are their best
examples

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Miscellaneous
Nougat
► It is a chewable confection made from sugar or
honey into which nuts are mixed
Granola bars
► Rolled oats mixed with sugar, nuts and dried
fruits
► Used as breakfast item
Halva
► A popular confection in the East consisting of
crushed sesame seeds

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