Food Chemistry

880 19 Sugars, Sugar Alcohols and Honey

Table 19.9.Compositionaof some candies

Hard Soft Marzipan
Component caramel caramel Fondant filler Marzipan

Sucrose 40 − 70 30 − 60 65 − 80 d ≤ 35 ≤ 67. 5
Starch syrupb 30 − 60 20 − 50 10 − 20 0 3. 5
Invert sugar 1 − 81 − 10 0 − 10 0 − 20
Lactose 0 − 6
Sorbitol 0 0 − 5
Fat 2 − 15 28 − 33 14 − 16
Acidsc 0. 5 − 2
Milk protein 0 − 5
Gelatin 0 − 0. 5
Aroma 0. 1 − 0. 3
Water 1 − 34 4 − 810 − 15 15 − 17 7 − 8. 5
Minerals 0. 1 − 0. 20. 5 − 1. 51. 4 − 1. 60. 7 − 0. 8
aOrientation values in %.
bDry matter.
cCitric acid or tartaric acid.
dGlucose 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 com-
ponents 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.