GKM+activity3

Chewy Confections


 * 1) How do you describe the texture of jelly worm, caramels, and nougat?
 * 2) Apart from sucrose, corn syrup and high fructose corn syrup (HFCS) are common sweeteners in chewy confections. Apart from providing sweetness, what are the functions of the syrups?
 * 3) Corn syrup with DE of 42 or 63 is commonly used in chewy caramel formulation. What is DE stand for? How the use of corn syrup with different DE (in this case 42 and 63) impact the physical and textural properties of chewy confections?
 * 4) Crystallization of sugar is undesirable in chewy, non-grained confections. How crystallization of sugar can be inhibited?
 * 5) What is sugar alcohols? Why they are widely used in sugar-free confections? Give examples of sugar alcohol (other than sorbitol).
 * 6) Gummy candies typically contain 175 to 250 bloom gelatin. What is the meaning of "bloom"?
 * 7) In gummy candies (such as gummy bear or jelly worm), gelatins Type A are favored over gelatins Type B. Why?
 * 8) When gelatin is used in the formulation, what are the precautions that need to be taken to achieve the gel strength required?
 * 9) What are the functions of starch molds normally used in the processing of jelly candies?
 * 10) Apart from gelatin, what other gums can be used to modify the texture of gummy jellies?
 * 11) What are the function of milk proteins in caramel?
 * 12) Explain how the color, flavor and smooth, non-sticky appearance of caramels are obtained?
 * 13) Can nougat be considered an emulsion as well as foam? Explain.

1. the texture of jelly worm, caramels and nougat can be describes as gummy, chewy and elastic.

2. from the combination of sucrose, high fructose corn syrup it contribute to different texture and also eating characteristic.

3. DE stands for Dextrose Equivalent. The texture can be affected by the corn syrup used with the different DE. the common one will from 60:40 to 40:60. A higher sugar content ratio can create a candy with a soft and short texture, which is contributed by grained confections. Whereas nongrained confections have higher ratio of corn syrup to sucrose, so there is no sucrose crystalization.

4. to prevent crystalisation in nongrained chewy confections, it is important to use 60% corn syrup to 40% sucrose.

5. sugar alcohol is an artificial sweetener that produced by hydrogenation of carbohydrate. Sugar alcohol use in sugar free confections because they are usually humectant and act as anticrystallizing agent that keep the sucrose from crystalizing so that the texture and shelf life can be longer. Example of sugar alcohols are Arabitol, Grycerol, Mannitol and Lactitol.

6. Bloom related to the strength of the gel formed. higher bloom gives a stronger gel and vise versa.

7. Gelatin Type A is derivative from pork while gelatin Type B is derivative from cow. Type A has an isoelectric point from pH7 to 9 while type B has much lower isoelectric point which is only pH4.7to5 ( acid). in production of gummy candies which having a acidic flavor may cause type B gelatin results in a cloudy gel.

8. Gelatin strength is affected by high temperature and low pH condition, precautions need to be make including adding buffer prior to cook or since it is heat liable, pre soak of gelatin with hot water is used rather than cooking the gelatin.

9. the starch mould use to allow the jellies to be set. as the gelatin is thermally sensitive, the mould use is in room temperature and the dry corn starch is able to absorb the moisture of the jellies to achieve a 80 to 82% of solid after cooling.

10. other than gelatin, other suitable gums can be agar, pectin starch or gellan.

11. milk protein react with reducing sugar such as lactose in milk maltose and fructose to form Maillard reaction where cameral flavor and colour is develop!.

===* i wonder why i never see the jelly worm in the market? and then, the video said, it can even be used as the fish BAIT?! sound amazing~ if i can buy this and i knw it earlier, i would give it a try! jelly worm fishing! haha===