1. white sugar, whose main component is sucrose. Its melting point is 185-186 ℃. When it reaches 200 ℃, it will become brown-black caramel when its sweetness disappears, with a bitter taste, if it continues to heat, after the complete loss of water into pure carbon. Sugar itself does not carry reducing, add water in the role of acid and enzyme decomposition of sugar and fructose mixture, called conversion sugar, with reducing, can prevent the crystallization of sugar, in the manufacture of candy, the use of this change in the characteristics of the candy properties have changed, but also to prevent the return of sand.
2. caramel sugar, whose main components are maltose and dextrin, dry solids range from about 75-80%. Its boiling temperature is above 110℃. The primary role of using caramel in candy: can reduce the sweetness of candy; reduce production costs; inhibit candy melt, return, and extend the shelf life. To make the quality of caramel suitable for the production of candy, high maltose syrup can be used, which is particularly effective in the manufacture of hard candy, can improve the anti-closing and anti-sanding ability of candy, and is more suitable for continuous vacuum boiling sugar and pouring mold molding. Its boiling temperature is above 140℃.
3. Starch syrup, another primary sweetener for candy production, is glucose, maltose, high sugar, and dextrin. It plays a significant role in candy: it can be used as a candy filler to reduce the cost of giving candy solids, dilute the sweetness of candy, improve the shape and flavor of candy, but also as an anti-crystallization agent, reasonable control of sugar crystallization, but also to maintain moisture, increase the volume of candy; at the same time, the right amount of starch syrup can also stop or delay the candy sand and melt, improve the texture of candy, extend the storage period of candy. Its boiling temperature: above 130℃, above 140℃ for Grade B.
The starch syrup has different hygroscopicity: the higher the DE (glucose value), the higher the hygroscopicity, and the candy made is easy to melt and sticky phenomenon; the lower the DE, the weaker the hygroscopicity, and the candy made is accessible to the sand phenomenon. Therefore, the general candy manufacturing commonly used in the syrup conversion, DE, is generally 38-42%. Also, the amount of starch syrup is too much to make the candy sticky. Generally speaking, the square deng sugar and sugar heart contain 10-40% of starch syrup; complex sugar includes 20-50% of starch syrup; soft sandy sugar includes 30-40% of starch syrup; soft gel sugar contains 35-100% of starch syrup; marshmallow consists of a lot of starch syrup, and some marshmallows only contain starch syrup, but no sucrose.
4. maltodextrin, its DE is generally below 20%, is a product between starch and starch sugar, commodity English abbreviation MD. Maltodextrin can reduce the sweetness of candy, increase the toughness of candy, improve the taste and structure. Its solubility is lower than granulated sugar and glucose, but its hydration power is more robust. After absorbing water, it has a solid ability to retain moisture, inhibit sucrose crystallization, prevent the candy from melting, and prolong the shelf life of candy.
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