On food and cooking the science and lore of the kitchen ( PDFDrive ) 1294

bodyandchewiness,islesssweetthansugars,
and has the advantage for manufacturers of
beinglessexpensivethancrystallinesugar.
Other Candy Ingredients Confectioners add
a number of other ingredients to the basic
sugar syrup for candies to modify taste and
texture. All interfere with sucrose
crystallization to some extent and so tend to
encouragefinercrystals.
Milk Proteins and Fat Milk proteins thicken
candy body and, because they brown easily,
add a rich flavor to caramels and fudge. The
casein proteins contribute to a chewy body,
whey proteins to browning and flavor
development, and both help emulsify and
stabilize butterfat droplets. Butterfat lends
smoothness and moistness to butterscotch,
caramel, toffee, and fudge, and reduces the
tendency of chewy candies to stick to the
teeth. Because milk proteins curdle in acid
conditions, and caramelization and browning


reactions generate acids, candies that include
milk solids are sometimes neutralized with
baking soda. The reaction between acids and
baking soda generates bubbles of carbon
dioxide, so such candies may be filled with
small bubbles that give them a more fragile
texture,lesschewyorhardorclinging.
Gelling Agents Confectioners also give a

firmerbodytocertaincandieswithanumber
of ingredients that bond to each other and to
water to form solid but moist gels. These
ingredients include gelatin, egg white, grain
starches and flours, pectin, and plant gums.
Gelatin and pectin in particular are used to
make gummy and jelly candies, often in
combination. Gelatin provides a tough
chewiness, while pectin makes a more tender
gel. Gum tragacanth, a carbohydrate from a
West Asian shrub in the bean family
(Astragalus), has been used for centuries to
make the sugar dough from which lozenges