cht+chewy+connection

8. When gelatin is used in the formulation, what are the precautions that need to be taken to achieve the gel strength required? 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. Lower bloom will be produced when the gummy is well buffered. 9. What are the functions of starch molds normally used in the processing of jelly candies? To solidify the jelly candies.
 * 1) How do you describe the texture of jelly worm, caramels, and nougat? They are chewy confection.
 * 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? 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? DE is degree of crystalization. Combinations of three sweeteners -- sucrose, 42 DE, and 63 DE corn syrups -- are the basis for about every cooked confectionery product. To a lesser extent, high-maltose and high-fructose corn syrups (HFCS) can be used. 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? 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.
 * 5) What is sugar alcohols? Why they are widely used in sugar-free confections? Give examples of sugar alcohol (other than sorbitol). Many commercial gummy candies include sorbitol, a sugar alcohol commonly used in sugar-free candies. 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
 * 6) Gummy candies typically contain 175 to 250 bloom gelatin. What is the meaning of "bloom"?
 * 7) <span style="display: block; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">In gummy candies (such as gummy bear or jelly worm), gelatins Type A are favored over gelatins Type B. Why? <span style="color: blue; font-family: 'Times New Roman','serif'; font-size: 12pt;">Gelatins for gummy-type confections come in many different varieties, including animal origin, granulation size and bloom strength. 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.

<span style="display: block; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">10. Apart from gelatin, what other gums can be used to modify the texture of gummy jellies? Starch or pectin <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">11. What are the function of milk proteins in caramel? <span style="color: blue; font-family: 'Times New Roman','serif'; font-size: 12pt;">Milk protein reacts with reducing sugars (lactose from milk, and dextrose, maltose and fructose from added sugars, sucrose and corn syrups) to form the Maillard reaction, where caramel color and flavor is developed

<span style="display: block; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">12. Explain how the color, flavor and smooth, non-sticky appearance of caramels are obtained? <span style="color: blue; font-family: 'Times New Roman','serif'; font-size: 12pt;">Most corn syrups will undergo reaction when in the presence of proteinaceous ingredients. It is actually the dextrose in the syrup that is the reactive speciesit would be preferable to use a 63 DE syrup, or add dextrose or HFCS to the formula, if one wanted to increase these qualities. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">13. Can nougat be considered an emulsion as well as foam? Explain. <span style="color: blue; font-family: 'Times New Roman','serif'; font-size: 12pt;">Can.