Candy, starches

Many sweets (confections) must be colored, a strong point in their attractiveness for consiuners. The commonly colored products are candies (starch jellies, candy cream centers, pan-coated candies, and hard candies), tablets, wafers, oil-based coatings, and chewing gmns. 

Candy starch jellies include sugar and (modilied) starch boiled to a certain viscosity and poured into a starch mold to form semi-solid jelly. Water-soluble synthetic colorants are generally added at concentrations of approximately 6% before the mixture is placed in gel-forming blocks. The shape and thickness of the final semi-transparent gel and subsequent coating with sugar sand may cause the color to become shaded. Natoal colorants are rarely used for such applications due to their low stability to temperature and pH. 

Starch is often modified by hydrolysis with hydrochloric or sulfuric acid (93). The resulting product is resistant to syneresis, keeps food in suspension after cooking, and exhibits much greater free2e—thaw stabUity than unmodified starch. Modified starch is commonly used in baby food, fro2en prepared foods, pie fillings, meat products, and candy. 

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. 

Acid-modified starches are used in the manufacture of gum candies because they form hot concentrated pastes that form strong gels on cooling. ThermaUzed starches are used in foods to bind and carry flavors and colors. Sweetening agents (com symp, HFCS) are made from starch by enzymatic or acid treatment as previously noted. 

Absorption - Processes water can be removed from a material by the capillary action of porous bodies. An example is the cream of clay and water used for casting pottery, which is deprived of the greater part of its water by placing it in molds of plaster of Paris. The capillary character of this mold withdraws the water from the liquid clay mixture and deposits upon itself a layer of solid clay, the thickness of which is controlled by the time of standing. Certain types of candies, such as gumdrops, are dried mainly by contact with the starch molds in which they are cast. The drying effect of sponges, towels and materials of this kind is due to this same action. 

Hydrogenated starch hydrosylate is used in low-calorie candies and in many other foods as both a sweetener and a humectant (moisture-retaining ingredient). 

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). 

In recent years, the conversion of starch to fructose has become a very important commercial process. High-fructose corn syrup (HFCS) is approximately twice as sweet as sucrose. It is used in soft drinks, canned fruits, lactic acid beverages, juice, bread, ice cream, frozen candies, and so on. HFCS can be obtained from a variety of cereals and vegetables, such as corn, wheat, rice, potatoes, and cassava. Corn is the most important source of HFCS because of low costs and excellent utilities of its by-products, corn meal, oil, gluten, germ, and fiber. 

Acid-modified starches are made by heating and stirring concentrated starch slurry with an acid at a temperature which is below the gelatinization temperature. When the desired viscosity or degree of conversion is reached, the acid is neutralized. Acid-modified starches are used in the food industry (candy). 

Oxidation with chlorine or sodium hypochlorite reduces the tendency of amylose to associate or retrograde. Oxidized starches are used where intermediate viscosity and soft gels are desired, and where the instability of acid-converted starches is unacceptable.76 Oxidized starches are reported to give batters improved adhesion to meat products and are widely used in breaded foods.76 Fuller77 reported that candies made with hypochlorite-oxidized starches gel and dry faster and have increased clarity, longer shelf life and better taste than those made with acid-thinned counterparts. 

In confections, starch is used for gelling centers and to provide attractive coatings. It is also used as a dusting powder and as an impressionable bed where candies are cast. To make jelly bean centers, starch is cooked with water, com syrup and sugar. Flavors may then be added, and the fluid is cast in impressions formed in trays of molding starch. Stacks of trays are placed in heated rooms until the candy is dry enough to be shaken from the mold, coated and packaged. 

Candy coatings are applied via repeated, successive application of dextrin and sugar solutions, followed by drying. Dextrins and monosubstituted starch hydrolyzates are used in candy coatings because of their clear, appetizing films. In this application, clarity, sheen and reduced cracking are desired. Oxidized waxy maize starches are also used.12 Starch used as an impressionable bed for casting candies is typically dent com starch with several tenths of a percent of mineral oil. The oil causes the starch to retain the imprinted shape for a more precisely formed candy piece. 

Starch-derived syrups are able to crystallize, depending on the type of carbohydrates present, the solids level and the temperature. This property can be used to advantage, as in the manufacture of hard candy, or can be one to be avoided, as in the case of... 

Ginger oil, oleoresin, candy, preserves, vitaminized effervescent ginger powder, plain effervescent powder, starch from spent ginger, wine, beer, medicinal beverages, encapsulated ginger oil, dehydrated ginger... 

Liquidification of starches for free flow Recovery of sugar from candy scraps Remove starches to increase sparkling properties Remove starches to increase sparkling properties An aid in preparation of pectin from apple pomace Conversion of starches to low molecular weight dextrins (corn syrup)... 

Salvages sugar from candy scraps, especially with fondant creams from starch-molded candies and starch gum scrap. This facilitates solubility and filtration for reuse in sugar syrup for gum drop and other products. 

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