Candy by Grace Gibbins

What ingredients make chemical reactions in candy happen and how does the reaction work?

30065971 — 2017-01-24 16:25:40 UTC

How does rock candy work?

30065971 — 2017-01-24 16:26:33 UTC

When you create the sugar and water solution it’s very saturated, in other words the water wouldn’t be able to keep the sugar mixed with it unless it stayed very hot. This is because you added as much sugar as you could before it wouldn’t be able to dissolve anymore. This is why when the water cools the sugar eventually has to go somewhere and moves to the wooden stick, and sometimes the glass you’re making the candy in.

Sugar

30065971 — 2017-01-24 16:32:07 UTC

Almost all candies are made from a syrup that has sugar and water in it but because of the different reactions and procedures that occur there are many different types of candy. That syrup is called simple syrup. There is one chemical reaction that occurs in most candies with the sugar. You usually add some sugar to some boiling water to make a syrup that eventually cools to make sugar crystals. The chemical reaction is between glucose and fructose which react and them make up the sugar crystals. Different types of candy need different types of sugar crystals. For example, rock candy is made of larger sugar crystals but other sweets like fudge is made from smaller sugar crystal.

Sources

3006591 — 2017-01-26 01:02:47 UTC

@ScienceBob. "MAKE YOUR OWN ROCK CANDY." ScienceBob.com. N.p., 10 Oct. 2016. Web. 22 Dec.T

ttps://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/archive-2014-2015/candymaking.html

http://www.chemistryislife.com/the-chemistry-of-cotton-candy

"What Is Caramelization?" What Is Caramelization? N.p., n.d. Web. 02 Feb. 2017. .

http://www.aquimicadascoisas.org/en/?episodio=the-chemistry-of-chocolate

Gum & Chocolate

30065971 — 2017-01-26 01:21:48 UTC

Resin is a main ingredient in gum, it makes the gum chewy and sticky. Wax is another main ingredient, and it softens the gum so that it won’t feel like a rock. Another main ingredient is Elastomer , it makes the gum flexible and stretchy, which can help when you want to blow bubbles. When you have gum and chocolate in your mouth at the same time the gum “melts”. In gum there is no oxygen which means that it should dissolve in oil, not water which is why it doesn’t dissolve in your saliva. Chocolate is filled with oils which is why the gum dissolves. This is also why peanut butter can get gum out of your hair, because the peanut butter has a big assortment of oils.

Cotton Candy

3006591 — 2017-02-02 15:13:55 UTC

Cotton candy's main ingredient is actually sugar. The sugar is melted, and turns into a thick, sticky syrup. After the syrup is spun for a while the bonds of the molecules break. Then the hydrogen and oxygen shift to create water molecules, so then because it's so hot it evaporates only leaving some carbon behind. Then the carbon burns, and the sugar starts to caramelize. Now think about a cotton candy maker, there is the "bowl" type thing in the middle with a bunch of little holes with a bigger "bowl" around it spinning at approximately 60 spins per second. The hot syrup shoots the the tiny perforations and cools as soon as it hits the cool air outside of the hot container where the sugar turned into syrup.

Chocolate

3006591 — 2017-02-02 23:24:26 UTC

There are a lot of chemical reactions when chocolate is made. When the coco beans are roasted the amino acids and the sugar in the bean react. This reaction causes the chocolates taste and the color. The last step is crystallization. Chocolate can take 6 different forms when it is crystallizing. The color and brightness are effected by the crystallization. The goal is to make the chocolate silky and smooth and it melts on the tongue. The only way to get this texture and color is to go through a process of heating and cooling. Sometimes when chocolate is being made they must try many different times to get the correct texture and color and brightness. If you heat the chocolate too long it will loose the ability to melt in the mouth.

Caramelization

30065971 — 2017-02-03 01:16:32 UTC

The basics of caramelization is that you melt sugar, or use a food a food that has sugar in it and heat it. Next all of the water is removed (from steam), and the sugar breaks down, and it's as simple as that. This process is used in a lot in cooking, an example is caramelized onions, or sweet potatoes.