SC+Chewy+Confections

They give chewy effect. Jelly worm,caramels and nougat give elasticity mouthful. Some nougat texture is hard while first chewing,but after a while, it melt and will give elasticity and stick to the teeth.
 * 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?

Formulations tending toward higher sugar ratios are designed for grained confections. These products have a portion of the sugar purposely crystallized out, creating a candy with a soft, short texture. Nongrained confections have higher ratios of corn syrup to sucrose, to inhibit the sucrose's crystallization. A stable nongrained candy will have all the sucrose in solution in the product's syrup phase throughout its shelf life. Besides creating stability to crystallization, corn syrup also provides a degree of chewiness to candies. The majority of chewy confections exist as nongrained candies.

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? Dextrose Equivalent. To control crystallization, gummy candies usually have a ratio of 60% corn syrup to 40% sucrose. While 42 DE corn syrup offers better control against crystallization, 63 DE corn syrup, with a higher percentage of reducing sugars, offers better protection from drying out. To compensate, when using 42 DE corn syrup, manufacturers may add small amounts of reducing sugar in the form of dextrose, fructose or HFCS to enhance humectancy. Changing from a 42 to a 63 DE syrup generally results in a slightly sweeter, softer product and, if used with protein ingredients, will yield a darker product.

**4. Crystallization of sugar is undesirable in chewy, non-grained confections. How crystallization of sugar can be inhibited?** Sorbitol acts as a humectant and doctoring agent (anticrystallizing), which keeps the sucrose from crystallizing in the gummy candy to promote better shelf life and texture

**5. What is sugar alcohols? Why they are widely used in sugar-free confections? Give examples of sugar alcohol (other than sorbitol).** The term “sugar alcohol” is very misleading. Sugar alcohols get their name from their unique chemical structure, which resembles both sugar and alcohol. But they're neither sugars nor alcohols. In fact, sugar alcohols are a type of carbohydrate that sweetens foods, but with half the calories of sugar. There are several specific types of sugar alcohols (usually ending with the letters "-ol"). When reading a food label, the following ingredients are actually sugar alcohols:
 * Erythritol
 * Hydrogenated starch hydrolysates
 * Isomalt
 * Lactitol
 * Maltitol
 * Mannitol
 * Sorbitol
 * Xylitol

Blooming gelatin is a step integral to ensuring the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly.
 * 6. Gummy candies typically contain 175 to 250 bloom gelatin. What is the meaning of "bloom"? **

Type A gelatins, derived from pigskin and pig bones, usually are favored over Type B gelatins, derived from calfskin and beef bones. Type A has an isoelectric point around pH 7 to 9, while Type B has an isoelectric point about 4.7 to 5.0. Since most gummy candies have an acidic flavor and thus require a low pH, using Type B gelatins, with an isoelectric point in an acidic range, may result in a cloudy gel.
 * 7. In gummy candies (such as gummy bear or jelly worm), gelatins Type A are favored over gelatins Type B. Why? **

High process temperatures and low pH can adversely affect gelatin strength.Adding a buffer prior to cooking or to the acid solution will raise the pH without affecting sourness, thus minimizing the loss of gel strength. Which is means buffer will avoid interruption of gel strength and the linkage between the gel to be broken. Since gelatin is thermally sensitive, the jellies must set in the molds at room temperature. Moisture is drawn into the dry starch mold to achieve the desired finished solids of 80% to 82%.
 * 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? **

Other gum such as starch or pectin.
 * 10. Apart from gelatin, what other gums can be used to modify the texture of gummy jellies?**

Caramel is form from Maillard reaction which is the reaction between reducing sugar and amino acid.
 * 11. What are the function of milk proteins in caramel? **

Condensed milks aids in maintaining an emulsion and produces a smoother caramel. Besides, fat also provides a degree of body to the cooked syrup, helping to control cold flow. It also provides lubricity. Without fat, a caramel would be rather inedible, being very dark, stiff and sticky. Finally, adds Sullivan.Dairy fat, contributed by milk and butter, provides important flavor(characteristic of high-quality caramels). When using condensed milk, it is advantageous to mix the caramel ingredients under shear to create small fat globules. During this shearing, the proteins will aid in creating the emulsion by being absorbed at interfacial surface between the fat droplet and the aqueous syrup phase. In addition to the emulsification ability of casein proteins, adding surfactants, such as lecithin or monoglycerides, is common in commercial formulas.
 * 12. Explain how the color, flavor and smooth, non-sticky appearance of caramels are obtained? **

Yes. Because nougat also trap air bubble in the structure which the air cells distribute the syrup over a much larger surface area, which helps reduce stickiness and contributes a desirable, light texture.Besides, egg albumen is most commonly used in nougat.
 * 13. Can nougat be considered an emulsion as well as foam? Explain. **