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American Chemical Society
NCW 2014
The Sweet Side of Chemistry!
Candy
Your NameYour Affiliation
Location or type of presentationDate of presentation
What is candy? and
What does it have to do with chemistry?
Candy: a confection made with sugar (or other sweeteners) and often flavorings and fillings.
Chemistry: The study of the properties of matter and the changes that can occur in matter.
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sucrose
The Physical Properties of Candy Making
Flavor characteristics
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Molecular StructureMelting point
Types of Molecular Structure in Candy
Crystalline Solid: example-chocolate(crystalline cocoa butter)
Amorphous Solid: example-hard candy(sucrose solution)
Soft Polymeric Solid: example-Gummy Bears or Jello (gelatin gel)
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What’s the difference between eating hard candy and eating glass?
vs.
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The Importance of Temperature
Name Temperature Description Candy Type
Thread 223-235 °F Syrup drips from a spoon Candied fruit
Soft Ball 235-245 °F Ball in cold water, flattens when removed
fudge
Firm Ball 245-250 °F Stable ball, loses shape when pressed
Light caramel candy
Hard Ball 250-266 °F Holds balls shape, sticky marshmallows
Soft Crack
270-290 °F Firm, flexible threads Taffy
Hard Crack
300-310 °F Cracks under pressure Lollipops
Caramel 320-350 °F Golden colored sugar syrup pralines
The Chemical Properties of Candy
• Flammability
• Caramelization
• Color change
• Gas production
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Sugar Free Candy
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Sugar Alcohols, such as isomalt
High-intensity Sweeteners such as sucralose.
History
Ancient candy was based on Honey
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Candy only became widely available after the Industrial Revolution (1830s)
Sugar cane agriculture started in India in 6th century BCE
Culture
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Economics
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Per Capita Retail Candy Sales
Source: US Department of Commerce 311D Confectionery Report
Health and Fitness
Positive Effects
•Peppermint and mint candies can soothe upset stomachs
•Dark chocolate can help reduce risk of heart disease
•Mint-flavored gum can increase short-term memory
•One study suggested candy consumers lived longer than non-consumers
Negative Effects
•Cavities
•Obesity
•Choking
•Diabetes
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References:
Celebrating Chemistry, NCW 2014 edition: "The Sweet Side of Chemistry—Candy”, American Chemical Society, Washington D.C.
National Confectioners Association, http://www.candyusa.com/, Washington, DC 20007
The Science of Cooking, Candy, Exploratorium, Pier 15, San Francisco CA 94111, https://www.exploratorium.edu/cooking/candy/sugar.html
McGee, Harold, On Food and Cooking, Simon and Schuster, 2004