2009_Book_FoodChemistry

880 19 Sugars, Sugar Alcohols and Honey
Table 19.9. Composition a of some candies
Hard Soft Marzipan
Component caramel caramel Fondant filler Marzipan
Sucrose 40−70 30−60 65−80 d ≤35 ≤67.5
Starch syrup b 30−60 20−50 10−20 0 3.5
Invert sugar 1−8 1−10 0−10 0−20
Lactose
0−6
Sorbitol 0 0−5
Fat 2−15 28−33 14−16
Acids c 0.5−2
Milk protein
0−5
Gelatin 0−0.5
Aroma
0.1−0.3
Water 1−34 4−8 10−15 15−17 7−8.5
Minerals 0.1−0.2 0.5−1.5 1.4−1.6 0.7−0.8
a Orientation values in %.
b Dry matter.
c Citric acid or tartaric acid.
d Glucose is also used, if necessary.
Fig. 19.10. Production of hard caramels
19.1.5.3 Soft Caramel (Toffees)
Milk, starch syrup, and fat are homogenized,
mixed with sucrose solution, and boiled down
as described above (cf. 19.1.5.2). Labile components
are added after cooling. The fat content
and, compared to hard caramel, slightly higher
water content produce a plastic, partially elastic
consistency, which is further improved by the
incorporation of air in drawing machines. The
mixing of powdered sugar or fondant filler during
drawing produces a crumbly consistency due to
partial sucrose crystallization. The cooled mass
is formed into cords and cut.
The average composition is presented in
Table 19.9.
19.1.5.4 Fondant
A sucrose or glucose solution is mixed with
starch syrup and boiled down to a water content
of 10–15%. The mass is rapidly cooled while it
is subjected to intensive mechanical treatment.
With partial crystallization (crystal diameter
3–30 mm), a dispersion of sucrose in a saturated
sugar solution is formed. The mass solidifies
on further cooling and is meltable and pourable
on heating. It is aromatized and processed into
various products, e. g., chocolate fillings.
The composition is presented in Table 19.9.
19.1.5.5 Foamy Candies
For the production of these candies, a hot sugar
solution (sucrose/starch syrup) is carefully mixed
into a stable protein foam (egg white, digested
milk protein, gelatin). Apart from conventional
beaters, pressure beaters are also used in which
all the components are first mixed at 2–9 bar and
then foamed by subsequent expansion. The light
mass is shaped in a pressing step and possibly
coated with chocolate.