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