American Chemical Society
NCW 2014
The Sweet Side of Chemistry!
Candy
Your Name
Your Affiliation
Location or type of presentation
Date of presentation
What is candy?
and
What does it have to do with
chemistry?
Candy: a confection made with
sugar (or other sweeteners) and
often flavorings and fillings.
sucrose
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Chemistry: The study of the
properties of matter and the
changes that can occur in matter.
3
The Physical Properties of Candy
Making
Molecular Structure
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Melting point
Flavor characteristics
4
Types of Molecular Structure in Candy
Crystalline Solid:
example-chocolate
(crystalline cocoa butter)
Amorphous Solid:
example-hard candy
(sucrose solution)
Soft Polymeric Solid:
example-Gummy Bears
or Jello (gelatin gel)
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5
What’s the difference
between eating hard candy
and eating glass?
vs.
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6
The Importance of Temperature
Name
Temperature
Description
Candy Type
Thread
223-235 °F
Syrup drips from a spoon
Candied fruit
Soft Ball
235-245 °F
Ball in cold water, flattens when
removed
fudge
Firm Ball
245-250 °F
Stable ball, loses shape when
pressed
Light caramel
candy
Hard Ball
250-266 °F
Holds balls shape, sticky
marshmallows
Soft
Crack
270-290 °F
Firm, flexible threads
Taffy
Hard
Crack
300-310 °F
Cracks under pressure
Lollipops
Caramel
320-350 °F
Golden colored sugar syrup
pralines
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The Chemical Properties of Candy
•
Flammability
•
Caramelization
•
Color change
•
Gas production
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8
Sugar Free Candy
Sugar Alcohols, such as isomalt
High-intensity Sweeteners such as sucralose.
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9
History
Ancient candy was based on Honey
Sugar cane agriculture started in India in
6th century BCE
Candy only became widely available after
the Industrial Revolution (1830s)
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10
Culture
$2,500
$2,000
in millions
$1,500
$1,000
$500
$0
Valentine's Day
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Easter
Halloween
Christmas
Source: U.S. Department of commerce
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Economics
Per Capita Retail Candy Sales
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Source: US Department of Commerce 311D Confectionery Report
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Health and Fitness
Positive Effects
•
Peppermint and mint candies can soothe upset stomachs
•
Dark chocolate can help reduce risk of heart disease
•
Mint-flavored gum can increase short-term memory
•
One study suggested candy consumers lived longer than non-consumers
Negative Effects
•
Cavities
•
Obesity
•
Choking
•
Diabetes
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References:
 Celebrating Chemistry, NCW 2014 edition: "The Sweet Side of
Chemistry—Candy”, American Chemical Society, Washington D.C.
 National Confectioners Association, http://www.candyusa.com/,
Washington, DC 20007
 The Science of Cooking, Candy, Exploratorium, Pier 15, San Francisco
CA 94111, https://www.exploratorium.edu/cooking/candy/sugar.html
 McGee, Harold, On Food and Cooking, Simon and Schuster, 2004