Starches
Pages 57-64
DOI: https://doi.org/10.1094/1891127012.006
ISBN: 1-891127-01-2
Abstract
Topics Covered
- Confections
- Gum Candies
- Hard Candies
- Nougats, Caramels, and Toffees
- Starch Molds
- Marshmallows
- Dairy Products
- Troubleshooting
Introduction to Chapter
When the role of starch in confections is discussed, the applications range from gum candies to hard candies. The former (e.g., gumdrops and jubes) are typically softer with a chewy consistency. The latter, as the name implies, are much harder and tend not to be chewable (e.g., lozenges). The gel-forming and texture-stabilizing abilities of starch are important in the manufacture of confections.
The type and level of starch used are crucial to quality, but other ingredients, such as sugar, corn syrup, fats and emulsifiers, and other solids, are equally important and greatly influence the texture and shelf life of the finished candy. For example, increasing the amount of sugar increases starch gelatinization temperature, and certain acids, such as citric, malic, and tartaric acid used to impart tartness, can disrupt hydrogen bonding and result in rapid starch breakdown, a weakened gel, and poor shelf life.
A concise review of the role of starches in the confection industry has been prepared by Zallie (1). Within this summary are details on manufacturing procedures and types of confectionery starches.
