Candy Industry

A. P. Porter, Spice Ep Your Candy With Citric Acid, Candy Industry, Aug. 1985. 

Fructose has a much sweeter taste than glucose, hence the transformation of glucose derived from enzymatic hydrolysis of starch from com, provides an alternative sweetener to sucrose (a disaccharide of glucose and fructose). This replaced the use of sugar cane by the US soft drinks and candy industry (and effectively destroyed the economy of Cuba in the process). 

The candy industry uses lactose to achieve desirable characteristics in certain types of candies. It changes the crystallization habits of other sugars present and improves body, texture, chewiness, or shelf life. 

Tarka, S.J., Hershey creates a new reduced fat baking chip, Candy Industry, 161, 36, 1996. 

Trade journals such as Food Engineering, Manufacturing Confectioner, Confectioners Journal, International Confectioner, Candy Industry, Confectionery and Ice Cream World, and Food Processing supply current literature of original papers by contributors from the industry. Federal and state experiment station bulletins are relatively easy to obtain and are usually listed in Chemical Abstracts and the Bibliography of Agriculture 70). 

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. 

Egg White. The wide spread use of egg white in the baking and candy industries (more than 300 million pounds in the U.S. per annum) arises from its ability to form stable foams which can support relatively large quantities of sugar and/or flour. Fresh egg white contains approximately 88.5% water it is desirable to remove some of this water to save processing, packaging, refrigeration and transportation costs. However, the proteins are sensitive to heat. Concentration by evaporation or spray drying destroys the functional properties of the... 

This reaction is of considerable importance in the candy industry for at least two reasons. First, fructose is sweeter than sucrose, so the same level of sweetness can be achieved with fewer raw materials if fructose is substituted for sucrose. Second, a mixture of fructose and glucose, called invert sugar, does not crystallize, so the candy containing this sugar would be chewy rather than brittle as candy containing sucrose crystals would be. (a) From the following data, determine the order of the reaction. 

Besides butter, fluid whole milk, cheeses, and ice cream are the main dairy foods in which milk fat is consumed in the United States. Milk fat is also used in the candy industry, in the baking industry and, in the form of butter, in soups, and sauces for frozen and canned vegetables. 

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