Hard Candies

Sugars are used as sweeteners, as thickeners, and as structural elements in foods (e.g., to make granola cruchy and hard candies hard). 

Products and Uses Bees secrete this wax and use it to construct their cells. In candy (hard and soft), candy glaze, creams, ear plugs, lipstick, and church candles. Also used as a flavoring and in polishes, waxes, adhesives, and textile sizing. 

Products and Uses A nonvolatile oil from the seeds of the castor bean. Used in candy (hard), vitamin and mineral tablets, lipstick, laxatives, bath oils, soaps, hair products, solid perfumes, nail polish, and nail polish remover. Also used as an antisticking agent and in coatings and medications. 

Products and Uses Derived from the seed of the plant. Used in leather dressing, soap stock, base for cosmetics, nail polish remover, waterproofing products, dietary supplement, candy (hard and soft chocolate), salad dressings, margarine, mayonnaise, deep-frying oil, lards, and cooking oils. Acts as a lubricant in cosmetic and cooking products. 

Products and Uses A flavor enhancer in bacon, baked goods, beverages (alcoholic), beverages (nonalcoholic), candy (hard), candy (soft), chewing gum, cocktail mixes, herbs, ice cream, plant protein products, seasonings, soft drinks, syrups, vitamin and mineral dietary supplements, and whipped products (imitation). 

The boric and sulfuric acids are recycled to a HBF solution by reaction with CaF2. As a strong acid, fluoroboric acid is frequently used as an acid catalyst, eg, in synthesizing mixed polyol esters (29). This process provides an inexpensive route to confectioner s hard-butter compositions which are substitutes for cocoa butter in chocolate candies (see Chocolate and cocoa). Epichlorohydrin is polymerized in the presence of HBF for eventual conversion to polyglycidyl ethers (30) (see Chlorohydrins). A more concentrated solution, 61—71% HBF, catalyzes the addition of CO and water to olefins under pressure to form neo acids (31) (see Carboxylic acids). 

Hard sugar candies have very low moisture content. They are sealed in low water vapor-transmission packaging such as aluminum foil or oriented polypropylene film. 

Health and Safety. The U.S. FDA has affirmed R%- and S(—)-maHc acid as substances that are generally recognized as safe (GRAS) as flavor enhancers, flavoring agents and adjuvants, and as pH control agents at levels ranging from 6.9% for hard candy to 0.7% for miscellaneous food uses (42). R%- and A(—)-maHc acid may not be used in baby foods. MaHc acid is also cleared to correct natural acid deficiencies in juice or wine (43). 

Ca.ndy. Its low melting point and sugar inversion properties make malic acid a desirable acidulant, especially in hard candy products (44,45). Due to their insolubiUty, hard water salts can cause clouding of the finished product. However, because of the higher solubiUty of calcium malate [17482-42-7] relative to alternative acidulants, clarity of the finished product is enhanced. Additionally, in sugar confectionery products where acidulation may exceed 2.0%, malic acid can provide economic benefits. 

Other Food. Tartaric acid is also used ia the manufacture of gelatin (qv) desserts and ia fmit jellies, especially ia pectin jellies for candies where a low pH is necessary for proper setting. It is used as a starch modifier ia starch jelly candies so that the product flows freely while being cast. It is used ia hard candy because its melting poiat permits it to fuse iato the "glass" and does not contribute to moisture. 

In the confectionery industry, com symps are used extensively in nearly every type of confection, ranging from hard candy to marshmallows. In hard candies, which are essentially soHd solutions of nearly pure carbohydrates, com symp contributes resistance to heat discoloration, prevents sucrose crystallization, and controls hygroscopicity, viscosity, texture, and sweetness. Maltose symps, high conversion symps, and acid-converted symps (36 and 42 DE) are used for this appHcation. 

It is important to provide ways to minimize adverse reactions if possible. For example, many anticholinergic drugp cause dry mouth. The nurse instructs the patient to take frequent sips of water or suck on hard candy to help minimize die discomfort of a dry mouth. 

Dry mouth—Take frequent sips of cool water during die day, before taking the drug orally, and during meals. In addition, if allowed, chew gum or dissolve hard candy in die mouth (see Home Care Checklist Combating Dry Mouth). 

Relieve dry mouth by sucking on hard candy (unless die patient has diabetes) or frequent sips of water. Consult a dentist if dryness of die moudi interferes widi wearing, inserting, or removing dentures or causes other dental problems. 

The nurse may administer oral antianxiety drugp with food or meals to decrease the possibility of gastrointestinal upset. However, the nurse should use great care when administering these drugp orally because some patients have difficulty swallowing (due to a dry mouth or other causes). The patient may chew sugarless gum, suck on hard candy, or take frequent sips of water to reduce discomfort from dry mouth. 

If dryness of die mouth occurs, relieve it by taking frequent sips of water, sucking on hard candy, or chewing gum (preferably sugarless). 

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