The Science of Candy: Sugar Chemistry - Chemical Safety Facts (2024)

FAQs

What is the science behind sugar candy? ›

A supersaturated solution is unstable—it contains more solute (in this case, sugar) than can stay in solution—so as the temperature decreases, the sugar comes out of the solution, forming crystals. The lower the temperature, the more molecules join the sugar crystals, and that is how rock candy is created.

In general, candy is made by dissolving sugar into water to create a solution. Granulated sugar, the most common type used in candy-making, is sucrose, a disaccharide molecule made up of glucose and fructose. When you force these two molecules to break apart, a very tasty reaction occurs: caramelization.

Did you know that most types of candy are made of sugar from two kinds of plants: sugar cane and beets? The common form of sugar is called sucrose (C12H22O11), a molecule made up from glucose and fructose (see front cover).

Hard candy (like a lollypop or a Jolly Rancher) is made from sugar, corn syrup, water and flavoring. You heat the ingredients together and boil the mixture to drive off all of the water. Then you let the temperature rise. What you are left with is a pure sugar syrup at about 300 degrees.

The white stuff we know as sugar is sucrose, a molecule composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen (C12H22O11). Like all compounds made from these three elements, sugar is a carbohydrate.

The researchers found that fructose, glucose and mannose each formed hydrogen bonds of different lengths: sweeter-tasting sugars formed tighter, stronger bonds. The strength of the molecules' hydrogen bonds may be the primary factor in determining a sugar's level of sweetness, the authors suggest.

hydroxyanisole, some invertase, some glycerol monostearate . . . . Although some candy ingredients may have scary names, there is nothing ghoulish about them. Many of these ingredients play a significant role in making candy taste and look so good.

In other confectionery products sugar contributes to texture and structure of traditional products. In high boil sweets (candies) sugar contributes to the boiling point elevation allowing a mixture to be boiled at higher temperatures.

Corn Syrup: Solid sugars aren't the only sweeteners used in candy making. Liquid sweeteners like corn syrup are incredibly common for making hard candies since using corn syrup creates a smooth texture. Invert Sugar: If you're making candy in bulk, consider using invert sugar, a sugar made primarily of sucrose.

Sour candies aren't the only types of edibles that register low on the pH scale. Did you know that most food measures a bit more acidic than alkaline? That's why your candies—even the sugary sweet candies and the rich chocolate ones—all should have ended up with a pH number below 7.

What is the scientific name for candy? ›

Sugar confectionery includes candies (also called sweets, short for sweetmeats, in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar.

The word candy entered the English language from the Old French çucre candi ("sugar candy"). The French term probably has earlier roots in the Arabic qandi, Persian qand and Sanskrit khanda, all words for sugar. Sugarcane is indigenous to tropical South and Southeast Asia.

The secret behind candy making lies in the skill of manipulating the inherent size and shape of a sugar crystal — more formally known as sucrose. As the compound is heated to different temperatures, it will move through several candy stages until the desired effect is achieved.

Glucose syrup is a substance primarily used in commercial food production as a sweetener, thickener, and moisture-retaining agent. As it doesn't crystallize, it's often utilized to make candy, beer, fondant, and certain canned and premade baked goods.

To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling. An alternate method is to place a lid on the pan for about 3 minutes at the beginning of boiling.

Part of the reason behind our 'need' for sugar is the impact it has on our brains. When we eat foods with high amounts of sugar, the mesolimbic dopamine system is activated. This is also known as the brain's reward system, as it allows us to feel pleasure.

When the body has more sugar than it's used to, it rapidly produces insulin in an attempt to keep the levels consistent. This causes blood glucose to decrease, which results in a sudden drop in energy levels, also known as hypoglycemia, or a sugar crash.

The secret behind candy making lies in the skill of manipulating the inherent size and shape of a sugar crystal — more formally known as sucrose. As the compound is heated to different temperatures, it will move through several candy stages until the desired effect is achieved.

In other confectionery products sugar contributes to texture and structure of traditional products. In high boil sweets (candies) sugar contributes to the boiling point elevation allowing a mixture to be boiled at higher temperatures.