![]() ![]() The increase in saturation means there is less water to evaporate, so less energy is needed to evaporate water from the mixture.Īfter cooking the candy, the mixture is mixed with other ingredients such as flavorings, acids, and colorings. ![]() A pressure-dissolving system reduces recipe water, which permits higher temperatures and increases saturation levels of sugar. The continuous process produces very little waste and is efficient in its use of energy and water. The treatment step concludes with a final filtration step before the water is used in further production.įirst, the sugar slurries are mixed, and then cooked and converted to a product with the proper moisture content. After precipitates are removed, the water passes through an adsorber, shown below, to remove chlorine and organic compounds. This operation, known as coagulation, is carried out in a reaction tank where settled precipitates can be removed from the bottom of the tank. To remove products formed by the previous chemical additions, sulfate salts are added to precipitate out the products. Oxidizing agents are further added to oxidize impurities in the water, and chemical lime is then added to remove metal cations, a step referred to as “softening” the water. The main way to purify water is through chemical treatment, starting with the addition of chlorine to disinfect the water. ![]() (Copyright Baker Perkins Ltd, Peterborough, United Kingdom)Ĭontaminants in the water used to make candy may affect the odor, taste, color, or appearance of the final product, so the water must be purified to remove microbial contamination, organic and inorganic compounds, and other particulate matter. Some different variations of hard candy are found below. Additionally, colorants are used to increase visual appeal. Malic acid, which gives that tart taste to apples, is used to enhance non-citrus flavors, and citric acid promotes the flavor of the citrus-based flavored candies and cuts excessive sweetness. More detail can be found on oleoresins in the spices and extracts module. Flavorings are used to add characteristic flavor and typically include combinations of fruit juice flavors, essential oils, and/or oleoresin, which are a mixture of resins and essential oils. In addition to sugar syrups, hard candy contains natural and artificial flavorings and malic or citric acid. The two types of sugar are then separated and blended to a specific ratio to ensure uniformity of taste. The corn starch is added to water and enzymes in a vat and mixed to a slurry, while the enzyme breaks down the starch. This is achieved by using enzymes that break the long starch chains into the monomers glucose and fructose. Other ingredients in hard candy include high fructose syrups and glucose syrups, which are prepared by converting corn starch to glucose and fructose. Hard candy ingredient preparation includes water purification and the heating and dissolving of different types of sugars, primarily sucrose (table sugar) and glucose. Each ingredient needs to be prepared and heated according to the specifications for the desired product, before being mixed together. Hard candy is primarily made of fructose and glucose syrups mixed with purified water, flavorings, and colorings.
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