kl+chewy+connection


 * 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.

= ANSWERS: = 1) They will give chewy effects. They will give chewy, gummy and elastic mouthfeel. 2) 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) DE is Dextrose Equivalent. 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) We can use Sorbitol as the humectant agent (anti-crystallizing) which will inhibit the sucrose from crystallizing. 5)sugar alcohol is an artificial sweetener that produced by hydrogenation of carbohydrate, with half of the calories of sugar. these are the examples of sugar alcohol: maltitol, isomalt, xylitol,mannitol...etc.. 6)Blooming gelatin is a step integral to ensuring the smooth texture of a finished product. Higher bloom gives a stronger gel and lower bloom gives a weaker gel. 7)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. 8)High process temperature and low pH can adversely affect the gelatin strength. adding a buffer prior to cooking or the acid solution will raised the pH without affecting sourness, thus minimizing the loss of gel strength. 9) to the let the jellies to be set and solidified. 10)pectin and starch 11)Milk protein reacts with reducing sugars like lactose, maltose and fructose to form Mailard Reaction, where caramel colour and flavor are develop.