Sweeteners: Nutritive
Pages 63-77
DOI: https://doi.org/10.1094/0913250953.007
ISBN: 0-913250-95-3
Abstract
Topics Covered
- Functions of Sweeteners in Confections
- Sweetness
- Texture
- Humectancy
- Processing Considerations
- Agitation
- Temperature
- Viscosity
- Sweetener Type
- Other Ingredients
- Chocolate and Compound Coatings
- Hard Candies
- Caramels and other Chewy Candies
- Fudge
- Fondants and Cremes
- Aerated Candies
- Others
- Citrus-Flavored Tablets
- Pancoated Candies
- Troubleshooting
Introduction to Chapter
Everyone has a favorite kind. For some, it's a fresh, soft, buttery caramel; for others it's the smooth, bitter sensation of dark chocolate. It could even be Grandma's fudge or homemade peanut brittle. There are so many types of confections that it's almost impossible to name them all. But, they all have one thing in common: they are sweetened with carbohydrate-based sweeteners.
The sweetener most abundantly used in confections is, of course, sucrose. Several types of sugars are specially made for confections, including confectioner's sugar, coarse granulated sugar, sanding sugars, powdered sugar, and invert sugar (Box 7-1). However, other sweeteners can be used to aid in the manipulation of such characteristics as texture, graininess, and sweetness. Syrups such as high-fructose corn syrup (HFCS) or high- or low-dextrose equivalent (DE) corn syrups are often employed to retard sucrose crystallization in hard candy formulations or to increase viscosity or chewiness in caramel or taffy. Honey can also achieve these effects; however, some dark honeys contain strong, distinctive flavors that may be too strong for certain confections in which a clean, sweet flavor is desired. Brown sugars can also add flavor and sweetness, but they have a different effect than honey because of the crystalline nature of sucrose, which is the main component in brown sugar. The sweeteners in various confectionery products are listed in Table 7-1.
Confections can be divided into several general categories depending on the manufacturing procedures and ingredients used. The products in these groupings tend to have similar characteristics and features, although several formulation variations may exist for a given confection. For a more detailed explanation of confection types than is given in this chapter, the reader should consult a specialized reference.
