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The history behind the carbohydrate product

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The history behind the carbohydrate product

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Candy corn was invented in 1888 by George Renninger from the Wunderlee Candy Company. Then the Goelitz Candy Company started making Candy Corn in 1900. They still make it today. Goelitz Candy Company is located North of Chicago. Back then, the cooking process was done by hand: a sugar and corn syrup-based mixture was cooked into a slurry (a semi-liquid mixture) in a large kettle, dumped into buckets called runners, and men dubbed stringers walked backwards, pouring the hot concoction into a tray of molds in the shape of corn kernels. Today we have machines that make Candy Corn for us. It takes five days for the candy corn to go through all the steps in the process of making it.

"Chicken Feed" was the original name of the candy.

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Back then, the cooking process was done by hand: a sugar and corn syrup-based mixture was cooked into a slurry (a semi-liquid mixture) in a large kettle, dumped into buckets called runners, and men dubbed stringers walked backwards, pouring the hot concoction into a tray of molds in the shape of corn kernels.

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Candy Corn consists of sugar, water, corn syrup, marshmallows and fondant. Fondant is a sweet creamy icing that is made from sugar, water and corn syrup. Fondant can come in many different flavors. They make candy corn in large kettles. Then they put them into molds that form the triangular shape of candy corn. The sugar that is used to make Candy Corn is the sugar we get from “sugar beets.” Sugar beets come from a plant. When the sugar beets are ripe and ready to become sugar, they are sent to the Refinery where they make sugar. We call that Refinery the Sugar Beet Factory. Sugar plays the main role in making Candy Corn, since Candy Corn is pretty much made up of pure sugar. Corn Syrup is another ingredient in Candy Corn. Corn Syrup is made by starch and maize. Maize which is “corn” that grows in the fields as a crop. Corn Syrup is used in candy corn to make the texture smooth and soften it. It also prevents it from crystallizing, enhances the flavor, and helps maintain the food’s freshness and gives it color.

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What specific sugar molecules are included in this product

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What specific sugar molecules are included in this product

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The formula name for Sugar, which is the first ingredient on the food label for candy corn is Sucrose. The molecular formula is C12 H22 O11. The next ingredient is Corn Syrup, the formula name for corn syrup is Glucose. The molecular formula is C6 H12 O6.

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The history behind the carbohydrate product

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The history behind the carbohydrate product

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One of the earliest versions of french toast has been traced back to the Roman Empire. The name “french toast” was first used in 17th-century England. The recipe  and name  were brought to America by early settlers. In France, the dish is called “pain perdu,” meaning “lost bread.” French Toast is great to make because you can fry it up right at your house, but if you want to step it up a level you can order it at a restaurant. French Toast is easy, simply beat egg, vanilla and cinnamon in shallow dish. Stir in milk. Dip bread in egg mixture, turning to coat both sides evenly. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.

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Egg-  phosphorus, water, protein, fat, mineral substance.

Bread- zinc, fiber, thiamin, niacin

Milk- Calcium and Phosphorus are the main elements found in milk

Butter-The main elements present in butter are hydrogen, carbon, oxygen, nitrogen, and sulfur.

Syrup- sucrose, glucose and fructose and also potassium, calcium and magnesium

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Maillard Reaction occurs when cooking french toast. The maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. It is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.Since the Maillard reaction produces water, having a high water activity environment inhibits the reaction.

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What specific sugar molecules are included in this product

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What specific sugar molecules are included in this product

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Sugar contains carbohydrates, composed of carbon, hydrogen, and oxygen.  They are many different types of sugars from numerous sources. Simple sugars are monosaccharides and glucose, fructose, and galactose. The table or granulated sugar most commonly used as a food is called sucrose, a disaccharide. Sucrose is the common sugar used in French Toast. Sucrose contains monosaccharides and fructose with the formula C12 H22 O11.

Chemical formula for Sugar being made: 12 CO2 + 11 H2O=C12 H22 O11 + 12O2 (carbon dioxide + water=sucrose+oxygen).This shows that oxygen is given off during the process of photosynthesis when making sucrose. Sugar cane and sugar beets produce refined sugar.

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sucrose, glucose and fructose

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http://www.chemistryislife.com/the-chemistry-of-french-toast

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http://www.chemistryislife.com/the-chemist