Crystals in hard candies

I. Šmídová, J. Čopíková, M. Maryška and M.A. Coimbra
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I. Šmídová: Department of Carbohydrate Chemistry and Technology and
J. Čopíková: Department of Carbohydrate Chemistry and Technology and
M. Maryška: Department of Carbohydrate Chemistry and Technology and
M.A. Coimbra: Department of Carbohydrate Chemistry and Technology and

Czech Journal of Food Sciences, 2003, vol. 21, issue 5, 185-191

Abstract: The main purpose of the contribution presented here is the study of the glassy state and the presence of crystals in hard candies. Hard candies are non-chocolate sweets usually made of sucrose and glucose or of maltose syrup. They can also be made of alditols, used in sugar-free hard candies. In hard candies, carbohydrates or alditols are in amorphous state. Crystallisation in the glassy state of hard candies occurs as a result of a bad formulation, processing or storage and can be detrimental to the product quality. Differential scanning calorimetry was used to determine the glass transition temperature Tg and the amount of crystals. Polarising microscopy was used to show the undesirable presence of crystals in samples of hard candies. The carbohydrates composition of the samples was determined by HPLC and the moisture content in each sample was evaluated by Karl Fisher method.

Keywords: hard candy; the glass transition; crystallisation; differential scanning calorimetry; polarising microscopy (search for similar items in EconPapers)
Date: 2003
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DOI: 10.17221/3497-CJFS

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