TWL+Chewy+Confectionary

__**// CHEWY CONFECTIONARY //**__
 * // QUESTIONS //**
 * 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) It gives a feeling of viscousity and elasticity, thus making it "chewy".
 * 2) The other functions are how they affect crystalization, chewibality(degree of chewiness), humectancy, texture, caremalization, viscousity and aeration.
 * 3) DE( Dextrose Equivalen) is the % of reducing sugar in a material. THe higher the DE, the sweeter and softer the product will be. 42DE corn syrup gives better control against crystallization, while 63 DE gives a better protection to the product from drying out. Different DE affects Maillard Reaction in a different way. Only reducing sugar will react with protein. THis will gives a caramel colour and flavour. MIlk react with reducing sugar. The higher the DE used, the darker the product will be, and also the taste of caramel. In nougat, high conversion (63DE) corn syrup, invert sugar or honey may be included to help lower the viscosirt of the mixture and facilitate aeration.
 * 4) It can be avoided by regulation the ratio of corn syrup and sugar. We need to imhibit crystallization in the production of non-grain confectionary. By using higher ratio of corn syrup to sucrose, this could be done, as ucrose crystallization would be inhibited. Low DE provides less chances for food product to dry out.
 * 5) Sugar alcohol is a hydrogenated form of carbohydrate, where the carbonyl group is reduced to a primary/secondary hydroxyl group. It is normally used as an artificial sweetener. Examples: mannitol, erythritol, xylitol, lacitol and maltitol.
 * 6) Bloom.
 * 7) This is because Type A gelatin has an isoelectric point around pH7-9.
 * 8) High temperature and low pH can adversely affect the strength of gelatin. Adding buffer before cooking will raise the pH without affecting the sourness, thus lowering the loss of gel strength.
 * 9) This will reduce the number of molds that must be manufactured, thus minimising the cost.
 * 10) Starch, pectin, agar and gellan.
 * 11) Milk protein provides protein for Maillard reaction. THis will develop caramel colour and flavour. When milk protein is heated along with sugar, a protein-to-protein and protein-to-sugar interactions to build a network that imparts body and structures will be created. This will also resist cold flow and chewiness. MIlk protein helps to create and stabilize the fat-in-water emulsion.