By Richard W. Hartel
This scrumptious new publication finds the attention-grabbing technology at the back of a few of our favourite sweets. If you’ve ever puzzled how sweet corn is made or even if child Ruth bars particularly go with the flow, as within the motion picture Caddy shack, then this enticing choice of meals for notion is bound to fulfill your starvation for wisdom. in addition to delving into sweet evidence and myths reminiscent of the so-called ‘sugar excessive’ and the lengthy heritage of constructing sweetmeats, the authors discover the chemistry of a sweet shop packed with recognized treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They show what makes bubble gum bubbly and why a Charleston chunk is so chewy.
Written in an attractive, obtainable and funny variety that makes you snigger as you examine, Candy Bites doesn’t turn away from the challenging proof or the challenging questions, approximately sweet. It tackles the chemistry of hydrocolloids in gummy bears along the connection among sweet and weight problems and among sweet and dental cavities. The chapters open a window at the advertisement and commercial chemistry of sweet manufacture, making this ebook a standard Pez dispenser of little-known, but desirable factoids.
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Extra info for Candy Bites: The Science of Sweets
1007/978-1-4614-9383-9_11, © Springer Science+Business Media New York 2014 41 42 Candy Bites tea and then do the same for a cup of hot tea. Stir and all the sugar dissolves in the hot version while myriad undissolved crystals remain at the bottom of the iced tea. That’s because the amount of sugar that can dissolve in water depends on the temperature— higher temperature, more sugar dissolves. Many materials are soluble in water and sucrose is one of the more soluble ones. At room temperature, a saturated solution, one that has as much sucrose dissolved as it can possibly hold, is two-thirds sucrose and one third water.
In fact, cream of tartar is still added to some confections to provide control of sucrose crystallization. It works by causing the hydrolysis of sucrose, a disaccharide, into its component monosaccharides, glucose and fructose. The acidity from adding cream of tartar, along with the elevated temperatures usually found in candy processing, leads to hydrolysis of the sucrose. Hydrolysis of sucrose due to addition of cream of tartar creates a doctor, called invert sugar. The glucose and fructose molecules of invert sugar interfere with the ability of the sucrose molecules to come together and crystallize.
1007/978-1-4614-9383-9_13, © Springer Science+Business Media New York 2014 49 50 Candy Bites Perhaps you prefer LifeSavers or Jolly Ranchers based on whether you suck on hard candy or crunch it. If the results of a recent informal internet survey have any validity, we’re split on how we prefer to eat hard candy—there are about as many people who suck their hard candy as there are those who crunch it. But, that depends a little on which hard candy we’re eating. LifeSavers, made with more sugar than corn syrup, are hard and crunch nicely in the mouth.