PRINCIPLES OF CANDYMAKING

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PRINCIPLES OF CANDYMAKING

• Solutions
• Concentration, Saturation
• Supersaturation

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TIES THAT BIND

• There are two types of chemical bonds
• ionic (electrons not shared)
• anions (e.g., Cl-, SO4-2)
• cations (e.g., Na, Ca)
• covalent (electrons shared)
• purely covalent (e.g. CH4)
• covalent with ionic character (e.g., sugar)

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WATER, THE UNIVERSAL SOLVENT

• Water-- a polar molecule
• unequal sharing of
• electrons produces
• partial charge. This
• causes a variety of
• behaviors....

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BEHAVIORS OF WATER

• Surface tension
• especially with nonpolar molecules
• adhesion vs. cohesion
• emulsions
• problems with cleaning
• Differential solvability
• why does one molecule dissolve in water but
  another does not?

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SOLUBILITY
IONICALLY BONDED MOLECULES
COVALENT WITH IONIC CHARACTER
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WHAT CAUSES SOLUBILITY DIFFERENCES?

• Ionic strength
• difference in electronegativity between anions
  and cations
• CaSO4, CaCl are extremely soluble
• CaCO3 is extremely insoluble
• Ionic character produced by substituents on
  covalently bonded molecules
• hydroxyl, carboxyl, carbonyl, amino, phosphate

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HYDROXYLS
PHOSPHATE GROUP
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AMINO
PEPTIDE
CARBONYL
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CANDYMAKING

• Solubility
• some candies are crystalline
• others are non-crystalline
• Boiling point elevation
• used to measure concentration
• generally, a nuisance
• candies boiled under vacuum do not use this
  principle
• Osmosis candied fruit

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MAKING A SYRUP
GLUCOSE
SUGAR
WATER
DISSOLVE
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MAKING A SYRUP
BRUSH DOWN SIDES
BOIL TO ENDPOINT
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MAKING A SYRUP
COOL
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TESTING THE ENDPOINT
ICE WATER TEST
MEASURING TEMP.
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SEED CRYSTALS

• What are they?
• Problems they pose
• noncrystalline candies (e.g., caramel)
• crystalline candies (e.g., fudge)
• How to prevent
• add interfering agents
• cover pot initially
• brush sides with water

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EXAMPLES OF INTERFERING AGENTS

• Honey
• Invert sugar
• Molasses
• Corn syrup
• Cream of tartar
• Lemon juice
• Fat (butter, cream)

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WATERS COLLIGATIVE PROPERTIES

• Colligative means bound together
• The three colligative properties are based on how
  solutes can lower the vapor pressure of water
• Examples
• jam, dried dog/cat food, beef jerky
• syrups, candies

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FIN