On food and cooking the science and lore of the kitchen ( PDFDrive ) 1295
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arecutanddried.
CandyColors
Many candies are intensely colored to
striketheeyeasstronglyasthetastebuds.
Thepigmentsinsuchcandiesaregenerally
synthesized from petroleum by-products,
andaremuchmoreintenseandstablethan
natural colorings. Iridescent effects are
producedwithacombinationofthinplates
ofmica(potassiumaluminumsilicate)and
either titanium dioxide or ferric oxide
(mineralpigments).
AcidsManycandiesincludeanacid
ingredienttobalancetheoverwhelming
sweetness.Jellybeans,forexample,havea
tartsurface.Theseflavoringacidsareadded
afterthesyruphascooleddown,soastoavoid
excessiveinversionofthesucroseinto
glucoseandfructose.Differentacidsaresaid
tohavedifferenttasteprofiles.Citricand
tartaricacidsgivearapidimpressionof
acidity,whilemalic,lactic,andfumaricacids
areslowertoregisteronthetongue.
KindsofCandies
It’sconvenienttodividesugarconfections
intothreegroups:noncrystallinecandies,
crystallinecandies,andcandieswhosetexture
ismodifiedwithgums,gels,andpastes.In
practicethesegroupsoverlap:thereare
crystallineandnoncrystallineversionsof
caramels,hardcandies,nougat,sugarwork,
andsoon.Herearebriefdescriptionsofthe
principalcandiesmadetoday.
NoncrystallineCandies:
HardCandies,Brittles,
CaramelandTaffy,SugarWork
Hard Candies Hard candies are the simplest
noncrystalline candies; they include hard
drops, clear mints, butterscotch, bonbons,
