In Werther’s Original Hard Candies, I will identify three chemicals that have been added to the candy. I will also name and list the structure of the compounds, explain the purpose of the chemicals, reason for addition of the compound, and if there is an alternative to the addition of the compound.
The first chemical added to the candy is glucose syrup. Glucose syrup is known as a simple sugar and is also found in many foods. The compound’s formula is C6H12O6, it consists of 6 carbons, 12 hydrogen, and 6 oxygen molecules (3D picture below). Some characteristics of the chemical glucose are that it is found in a solid state, and its freezing or melting point is at 146 degrees Celsius (analytyka.com).
The purpose of adding glucose is obviously to sweeten the candy, but also to prevent the candy from sticking to the wrapper. Someone would find this chemical to be important because it helps incorporate the sweetness into the candy. It is also important because the candy is wrapped in wrappers, so adding the chemical prevents it from sticking. The perceived quality the candy may get by the addition of the compound is that it gives off a smooth and non-sticky candy.
The compound chemically achieves its purpose by first dissolving the sugar with water and glucose syrup. The next step is to boil it to its boiling point. Which will cause the sugars to dissolve and it will prevent sugar crystals to form inside of the hard candy. No large crystallization should occur because you want to create a smooth, and creamy textured candy (“Factsheet on glucose”).
There is no alternative to the compound because in order to make hard and smooth candy, it is required that no large crystallization occurs. With glucose it forms around the...
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...such as agar, carrageenan. Agar is mostly used to thicken products in the desert area. Using agar would thicken the candy and make it bigger to eat. Carrageenan can also be an alternative because it is used to block out things, such as flavor or smell.
In Werther’s Original Hard Candies, the chemicals: glucose syrup, vanillin artificial flavor, and soy lecithin emulsifier were the three that I identified in the candy. The purpose for the chemicals all helped create the hard candy either by sweetening, preventing stickiness, gives flavor, and keeping the chemicals all together. Some of the chemicals could be replaced with a new flavor like mint, or with different emulsifiers. But glucose is one of the chemicals that can’t be alternated because you don’t want crystallizations in the hard candies. All in all, this candy still would taste good if it was alternated.
Children love candy. Known childhood favorites are Dum Dums and Jolly Ranchers, but who would expect a childhood favorite to harm a child? One calm day 6 year old Easton Newton was playing with toy cars when he opened a hard Jolly Rancher at his best friends desk. While his teacher was checking on another classroom, Easton began to choke and tried to cough his Jolly Rancher up, but couldn’t. Luckily, Shelby Labar, a classmate, immediately rushed to Easton’s side and used the heimlich maneuver they had practiced months before. Easton was now safe. Jolly Ranchers can easily get lodged in the throat of their consumers. Clearly, Dum Dums are the better candy because they are much safer to eat.
The process by which high fructose corn syrup is made is complicated. To start, ordinary corn syrup must be obtained. Then, enzymatic processes increase its original sweetness. To produce the basic un-enhanced corn syrup, wet milling is a commonly used technique. Wet-milling includ...
High Fructose Corn Syrup is found in a lot of the foods and drinks we consume. It is something that is consumed on a regular basis by not only Americans but by plenty of others across the world and sometimes we might not even note the difference between it and “real” sugar. HFCS comes from a type of corn known as “Dent” corn, dent corn is transformed into cornstarch by being cleaned, soaked, ground, milled, and dried corn starch is then converted into a liquid state in a process known as hydrolysis (Sloan, 2013). Once in a liquid state, HFCS is then used to not only add a sweet flavor to drinks and food but it also can be used as a form of coloring to the consumables. What you would label as “regular” sugar is essentially the same the same thing as HFCS when you break them down chemically, the only difference between the two is that their chemical components are placed in different order (Beil, 2013).
In the United States, cinnamon is a popular flavor in many different types of foods and candies. Many Americans, however, are unaware that often what they call “cinnamon” is actually a more toxic spice called “cassia.” Some would argue that the American public should not only be informed about this widespread misconception, but also that they should fight for legislation regulating the industry use of cassia. On the other hand, since cassia is cheaper and more accessible than cinnamon, and is only harmful when consumed in high amounts, cassia should still be distributed instead of “true cinnamon” in the United States. Moreover, “canel,” a spice mentioned in old recipe books, can be either cassia or cinnamon, but it is almost impossible to determine its identity due to confusion caused by the striking similarity between cassia and cinnamon.
Zamora, Antonio. "Sugar Substitutes and Artificial Sweeteners Chemical Structure." Chemical Structure of Sugar Substitutes and Artificial Sweeteners. Scientific Psychic, 2014. Web. 29 Apr. 2014.
“there’s a fundamental difference between the sugar that you find in fruits & vegetables and the sugar that you find in a large Mountain Dew. The sugar in a lot of these carbonated drinks is highly concentrated simple sugar, the kind that will spike your blood glucose levels, reduce your insulin response over time (leading to Type 2 diabetes) and almost immediately get stored in your body as fat.” There is a difference between sugar from nature and sugar that is processed. Sugar that is processed is highly concentrated because of this it tends to increase your blood glucose levels higher than natural sugar. With high
The production of sap by the tree, syrup by man, and sugar by refining is long and meticulous. The characteristics of syrup are detailed, and the object of makers is to produce a rich product, while nurturing regularly to obtain a perfect consistency.
As with any great recipe everyone likes to tweak it and adjust it to get a little different flavor, texture or even appearance. In this article you will see two candy corn Rice Krispie
In Middle School, before taking a big test teachers would always hand out peppermint or a piece of gum. The purpose behind this seemed unclear. However, from further research their was interesting facts about peppermint candy and Big Red cinnamon flavored gum. Peppermint candy is made with the oil of peppermint, which is extracted from the peppermint plant. This is why the candy can have some of the same effects as the oil itself. People believe the brain effects associated with peppermint are related to the scent of the peppermint, rather than the ingestion of it.
Have you ever wondered how to separate the wonderful colors from the candy itself? What will the candy turn into when they separate it from the dyes? They wanted to see if they could find a more natural way to make the candy colorful, so that it wouldn’t cause so many health issues. They think that it will separate from the candy fine without any problems and that the Skittles will turn into a white-ish color and the M&M’s will be a chocolate color. The paragraphs in this essay consist of- what is the dye made of, how it can damage humans, and how to take away the dye from the candy.
Probably some of the most pleasurable and enjoyable memories of a person has to do with sweets. When thinking back to birthdays, there is always the memory of the wonderful cake that mother beautifully made and decorated with frosting and glazes. A typical night out with dad can be transformed into a magical evening with a trip to the ice cream parlor. The end of a fantastic Thanksgiving dinner turns heavenly when a hot apple pie is brought to the table and topped with delicious, melting vanilla ice cream. A good wedding is never complete without the cutting of the splendid multi-level wedding cake, when the happy new couple gets to playfully shove and smear cake and white frosting into each other’s smiling faces. Everyone knows that as a child, the only good part about going to the dentist is getting the candy bar at the end of the visit. Why do some people get sick after eating too much suger? Some people do not even know that the abuse of sugar can lead to negative effects on your body. There is something strangely enjoyable and resplendent about the consumption of sugar. Why is it that sugar is so deliciously enjoyable and at the same time a food product that has many negative affects on people’s health?
With such an obsession with sweet foods, there is an obvious desire for an explanation of how such a once unknown substance took center stage on everybody's snack, dessert, and candy list. That's where Sidney W. Mintz comes into play. He decided to write this book Sweetness and Power, and from the looks of all the sources he used to substantiate his ideas and data, it seems that he is not the first person to find the role that sugar plays in modern society important. By analyzing who Mintz's audience is meant to be, what goals he has in writing this book, what structure his book incorporates, what type, or types, of history he represents within the book, what kind of sources he uses, and what important information and conclusions he presents, we can come to better understand Mintz's views and research of the role of sugar in history, and how much it really affects our lives as we know them.
So as your "Trick or Treating" or just having a simple snack of chocolate, remember how the simple bar got there through a complex serious of processes.
Chocolate is the largest part of the $34.5 billion US confectionary industry. Confectionary products can be roughly described as “candy” or “sweets” - so inclusive