Hard caramel

The sweet taste intensity of the starch hydrolysates depends on the degree of saccharification and ranges from 25-50% of that of sucrose. Table 19.7 provides data on some hydrolysis products. The wide range of starch syrups starts with those with a DE value of 10-20 (maltodex-trins) and ends with those with a DE value of 96. Starch syrups are used in sweet commodity products. They retard sucrose crystallization (hard caramel candies) and act as softening agents, as in soft caramel candies, fondants and chewing gum. They are also used in ice cream... 

Component Hard caramel Soft caramel Fondant Marzipan filler Marzipan... 

Miscellaneous. Dried coffee extracts are stabilized if added ascorbic acid is incorporated during their processing (712,713). Ascorbic acid has also been studied in the tea fermentation process (714). Confectionaries (715-721) can be a good vehicle for ascorbic acid, particularly, hard candy (311) because of the presence of fruit acids and low oxygen permeability. Also, ascorbic acid has been added successfully to caramels (312,721), chocolates (312), marron glaces (715), and ice candies (716). A synthetic caviar has been developed and patented, the formulation of which calls for added ascorbic acid (722),... 

The candy technologist, in manufacturing the various types of product ranging from hard candy and caramel to liquid-center chocolates, employs many of the physical and chemical properties of sucrose (71). In hard candies, crystallization and stickiness are the two most common problems limiting shelf life (23). Use of the proper amount of an acidic doctor, such as cream of tartar, causes enough... 

Toffix . [H lsAm.] Special hard fat for mfg. of caramels and chewing sweets. 

There are also cases in the food industry where crystallization is undesired even though the system is supersaturated in a certain component. Crystallization in such a product usually occurs during storage and leads to product defects. Table 13.3 shows examples of some products of this type. These include hard candies, some ungrained caramels, milk powders, and ice cream. In these products, crystallization of the sugars (either sucrose or lactose) leads to an undesirable texture, flavor loss, and/or appearance. The appearance of potassium tartrate in wine during storage is another example of undesired crystallization. 

PHYSICAL PROPERTIES hard, white dry crystals, lumps or powder odorless may have a characteristic caramel odor when heated sweet taste finely divided sugar is hygroscopic and absorbs up to 1% moisture which is given up on heating to 90 C (194°F) soluble in water slightly soluble in alcohol moderately soluble in glycerol and pyridine insoluble in ether MP (160-186°C, 320-367°F) BP (decomposes) DN (1.5877 g/cm at 25 C) SG (1.59 at 20°C) VD (no information found) VP (0 mmHg approximately),... 

Physical Description Hard, white, odorless crystals, lumps, or powder. [Note May have a characteristic, caramel odor when heated.] ... 

QHjOj, Mr 112.13 cryst. with a spicy, caramel-like odor resembling that of liquorice, mp. (monohydrate) 106 °C soluble in alcohol (25%), water (2.5%), but hardly soluble in petroleum ether it is formed from glucose by the Maillard reaction and is present in the flavor of thermally prepared foods such as maple syrup, bread, coffee, roasted nuts, and roast pork. It is mainly obtained from beech wood tar and used as a flavor compound, e. g., for the above-mentioned aromas. 

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