who invented candy

Candy and the Solid State of Matter: Connecting the Molecular to the Macroscopic World Richard D. Ludescher Food Systems Summer Institute June 27-29, 2006 Consider These Kinds of Solid Candy • Chocolate • Hard Candy • Gummi Bears How are their physical properties similar? How different? Why? Molecular Structure of Solid Candy • Chocolate – Crystalline Solid: Cocoa butter matrix • Hard Candy – Amorphous Solid: Sucrose solution • Gummi Bears – Soft Polymeric Solid: Gelatin gel Chocolate: Theobroma cocao ? Cocoa Liquor Sugar Cocoa Butter (Milk Powder) Cocoa Beans Roast & Mill Chocolate liquor Temper Conch Add cocoa butter, sugar, (milk powder, flavor) Mold or Enrobe Chocolate Manufacturing Process Chocolate Liquor The melangeur grinds chocolate nibs into liquor Melts in Your Mouth (Not in Your Hand) Chocolate Matrix is Crystalline Fat (Cocoa Butter) Cocoa Butter is made of Triglycerides Tripalmitin Cocoa Butter Composition • Palmitic acid (~25%) – C16:0 16 carbon saturated fatty acid • Stearic acid (~35%) – C18:0 18 carbon saturated fatty acid • Oleic acid (~35%) – C18:1 18 carbon unsaturated fatty acid – One cis double bond at C9 • Primarily P/StOP/St and P/StOO structures Cocoa Butter Crystals Proposed structures Crystal Forms of Cocoa Butter Chocolate Tempering Tempered chocolate Cocoa butter is a polymorphic fat It can form six different crystal structures with different melting points and properties Chocolate Fashion Show Chocolate Show New York, November 8, 2005 When Chocolate Goes Bad… Chocolate Bloom Formation of new crystals on surface Chocolate Bloom Tempered Bloomed Thermal abuse melts form V crystals Liquid fat migrates to the surface where it crystallizes into unappetizing small, polymorphic crystals of arbitrary form Hard Candy Saccharum officinarum Rock Candy & Table Sugar: Crystalline Sucrose Hard Candy & Lollipops: Amorphous Glassy Sucrose Hard Candy Recipe Sugar: 5 cups Corn syrup: 1 cup Water: 1 cup Flavor: 1-2 teaspoons oil of peppermint, orange, anise, cinnamon, wintergreen, cloves, or spearmint, etc. Color: 1-2 drops of food coloring (if desired) Mix sugars and water, cook to hard crack stage (300F), remove from heat, add flavor, mix well, pour into molds and cool. Store in sealed container. Glass Forms Because Crystallization is Frustrated by High Viscosity of Liquid Sugar Properties of Amorphous Glassy Sucrose • Solid-like – Hard, rigid and brittle • Liquid-like – Can dissolve colors and flavors – Supersatuated liquid • Softens at high temperature: Glass transition (Tg) – Hard & brittle below Tg – Soft & malleable above Tg Crystal: Long Range Molecular Order Amorphous Glass: No Long Range Order Rose Window Notre Dame, Paris One of the more attractive applications of glass technology Sugar Sculpture American Culinary Federation National Convention, 2003 Triboluminescence Light emission after excitation by rubbing or striking Wintergreen (methyl salicylate) Triboluminescence of Sucrose (nitrogen emission) Absorption and Fluorescence of Wintergreen Gummi Bears Hard Jell-O Gummi Bear Recipe Water Corn syrup Sucrose Gelatin Citric acid Coconut oil Carnauba wax Flavors & Colors Dissolve sugar and gelatin in boiling water, add syrup, oil and wax, mix well. Add citric acid, juice, and flavors and colors. Pour into molds. Cool. Gelatin is added at levels about 6x that used in Jello. Gelatin has been around for millennia, Jell-O for about a century Sus scrofa The source of most food gelatin Jell-O is a Gel: A 3-D Polymer Network Mechanism of Gel Formation in Jell-O Dissolve gelatin in boiling water Cool to T < 30C Gelatin crosslinks to form polymer network Gelatin Triple Helix The Physical Crosslinks in a Gelatin Gel