For our first practical, we did an experiment on the effects of cooking temperatures and cooking duration on crystallization of candies.
There are 3 objectives for this experiment which are:
1. To be able to explain the interrelationship of the boiling temperature of sugar solution and the firmness of the resulting candy.
2. Identify the factors influencing the texture of a crystalline candy and explain the action of each.
3. To be able to study the effects of incorporating sugar alcohol in soft candy. (In term of candy sweetness, clarity & chewiness)
Most candies are made by heating and boiling table sugar; until enough water evaporates to produce a sugar concentration that yields a candy of the desired consistency. Successful candy making depends on controlling crystals made of sugar. Each grain of sugar is a tiny crystal and the important concern in candy making is what happens to the sugar as it cools. There are a number of stages that sugar goes through, from soft ball through hard crack, to create different types of candy. Besides, other ingredients added to candy, like chocolate and acid citric, affect the consistency of that candy as well as the flavor and color.
Sugar-free candy frequently contains artificial sweeteners, such as sugar alcohol. Sugar-free candies do contain some carbohydrates; however, they tend to contain fewer carbs than candies made with real sugar. Sugar alcohol is one type of artificial sweetener. It belongs to family of polyols, and can occur naturally in fruits and vegetables. Sugar alcohols commonly found in candies include mannitol, sorbitol, isomalt, maltitol, lactitol and hydrogenated starch hydrolysates. Switching to sugar-free candy is one way to satisfy your sweet tooth while also reducing calories. For these reasons, sugar-free candy can represent a healthy choice when compared with candy that contains sugar.
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