Candy controlling properties

Corn syrup is used in almost every type of confection to control sucrose and dextrose crystallization, which may lead to crumbling. Corn syrup in appropriate proportion with sucrose and dextrose allows the formation of an amorphous glass and produces a candy with the desirable appearance. The following physical properties of corn syrup are extremely important in the preparation of medicated candies density, dextrose equivalent (DE), hygroscopicity, sugar crystallization, viscosity, freezing-point depression, and osmotic pressure. 

Illustrating the value of this property, one needs only to turn to the candy industry for an example. Here temperature is used as a guide to concentration requirements. By cooking to a definitely specified temperature the moisture content of the finished article is controlled with considerable accuracy. 

The large variety of products turned out by the confectionery industry require a remarkable flexibility in the carbohydrates that serve as major constituents of these products. Physical and chemical properties play a major role. Technological control of raw materials, formulations, processing, and finished confections is important. In choosing the various types of sweeteners the candy technologist is governed by the consumer, for it is only repeat sales that tell confectioners whether they are satisfying consumers. 

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