Introduction

Sugar is an informal term for class of edible crystalline substances, mainly sucrose, lactose, and
fructose. They have characteristically a sweet flavor. In food, sugar almost exclusively refers to
sucrose, which primarily comes from sugar cane and sugar beet.

The term sugar usually refers to sucrose, which is also called "table sugar" or "saccharose."
Sucrose is a white crystalline disaccharide. Sucrose is the most popular of the various sugars for
flavoring, as well as properties (such as mouthfeel, preservation, and texture) of beverages and
food. Manufacturing and preparing food may involve other sugars, such as fructose, generally
obtained from corn (maize) or from fruit.

Candies represent a subgroup of sweet commodities generally called confectionery. Products

such as long-storage cookies, cocoa and chocolate products, ice cream and invert sugar cream are
also confections. Candies are manufactured from all forms of sugar and may also incorporate
other foods of diverse origin (dairy products, honey, fat, cocoa, chocolate, marmalade, jellies,
fruit juices, herbs, spices, malt extract, seed kernels, rigid or elastic gels, liqueurs or spirits,
essences, etc.).
The essential and characteristic component of all types of candy is sugar, not only sucrose,
but also other forms of sugar such as starch sugar, starch syrup, invert sugar, maltose, lactose,
etc.
The important product groups include hard and soft caramels (bonbons, toffees), fondant,
coconut flakes, foamy candies, gum candies, licorice products, dragees, pastilles, fruit pastes,
chewing gum, croquant, effervescent powders, and products made of sugar and almonds, nuts
and other protein-rich oil-containing seeds (marzipan, persipan, nougat).

Sucrose: a disaccharide of glucose (left) and fructose (right), important molecules in the body.
2.0 Materials and Method

2.1Materials and Methodology for the Relation between Boiling temperatures and the
characteristics of sugar crystalline product
2.1.1 Materials
Thermometers
Gas burners
Porcelain
Glucose syrup
Saucepans
Spoon with long handle-Stainless steel
Sucrose (white)
Butter
2.1.2 Method
1. 300g of sucrose was dissolved in 180 ml of water and gently heated with stirring in a
saucepan.
2. The solution was brought to boil.
3. The portion of the syrup was transferred on to the plates using spoon at the following
temperatures.
111 0C , 113 0C, 118 0C, 122 0C, 1320C 145 0C and 1700C
4. When above samples are cooled to room temperature those were checked for below
characters.
1. Consistency
2. Mouldability
3. Thread forming ability
4. Firmness/Brittleness of cool sample
5. Taste of sample and their solubility to the tongue.
Results -Observations
3.1 Relation between Boiling temperatures and the characteristics of sugar crystalline
product.

Temperature Thread Consistency Mouldability Firmness/Brittleness Taste of

of the forming at the room the sample
sucrose ability temperature
solution

111 0C Highest Transparent Cannot be No brittleness. But Dissolve

liquid moulded threads are brittle rapidly on
tongue.

113 0C Short thread Soft Not easily No brittleness. Dissolve

forming mould. rapidly on
But threads are brittle tongue.

118 0C Less Thread Semi solid Not easily No brittleness Dissolve

forming mould. rapidly on
ability than But threads are brittle tongue
above
temperatures

122 0C No thread Semi solid Good Firm/Soft Dissolve

forming mouldamilty rapidly on
tongue.

132 0C No thread Semi solid Not easily Firm/soft Dissolve

forming mould rapidly on
tongue.

145 0C No thread Solid Not easily Hard and brittle Dissolve

forming mould on tongue
Brown with the
time

170 0C No thread Solid Not easily Hard and brittle Dissolve

forming mould on tongue
Dark brown with the
coulr time
2.2 Materials and Method for the Effect of sugar mixtures

2.2.1 Materials
Thermometers
Gas burners
Porcelain
Glucose syrup
Saucepans
Spoon with long handle-Stainless steel
Sucrose (white)
Butter
Pottassium bitartarate (Cream of tarta)

2.2.2 Methodology

1.100g of sucrose and 183g of commercial glucose syrup in 80 ml of water. and gently heated
with stirring in a saucepan.
2. The solution was brought to boil.
3. The portion of the syrup was transferred on to the plates using spoon at the following
temperatures.
111 0C , 118 0C, 1320C and 1700C
4. When above samples are cooled to room temperature and were checked for below
characters.
1. Consistency
2. Mouldability
3. Thread forming ability
4. Firmness/Brittleness of cool sample
5. Taste of sample and their solubility to the tongue
Observations

Temperature Thread Consistency Mouldability Firmness/Brittleness Taste of the

of the forming at the room sample
sucrose ability temperature
solution

111 0C Form Semi solid Not easily Firm Dissolve

threads (Soft) mould rapidly on
tongue.

118 0C No Semi solid Good High Brittleness Dissolve

threads mouldability rapidly on
tongue.

132 0C No Brown Solid Difficult to Brittlness high Dissolve

threads mould with the
time on
tongue.

170 0C No Very hard Difficult to Brittleness high Dissolve

threads dark brown mould with the
coilur solid time on
tongue

2.3 Materials amd Metods for pulled candy

2.3.1Materials

Butter

Plate – Stainless steel

2.3.2Procedure

1. 100g of sugar was dissolved in 60ml of water in two sets.

2. One set was boiled to 1200C and the other to 1280C.

3. Then each heated sample was quickly poured on to a buttered plate and allowed to cooled
in to extent which can be handled by hand.

4. Then the plastic mass repeatedly pulled as drawing it and folding the drawn strip and
folding it out again, until it gains a white glossy appearance.
 5. Then several mixtures of sugar as below were prepared as below and observed as above

1. 100g of sucrose, and 60 ml of water and 2.5g of tarterate heated to 1280C

2. 100g of sucrose, and 60 ml of water and heated to 1280C

3. 100g of sucrose,70g of glucose syrup and 60 ml of water heated to 1200C

4. 100g of sucrose,80g of glucose syrup and 60 ml of water heated to 1200C

Results/observations

Type of Observation Sucrose solution at 1200C 1280C

Light brownish colour. Dark Brown colour

Semi solid Hard solid.

Can fold until it gets glossy Difficult to fold until it get glossy
appearance appearance

Discussion

Type of candy Characters of the product

100g of sucrose + 60 ml water Texture Hard

128 0
C

100g of sucrose + 60 ml Texture soft

water+2.5 tarterate
128 0
C

70g of Liquid glucose + 100g less soft

of Sucrose

120 0C

80g of Liquid glucose + 100g soft

of Sucrose 1200C
The moisture uptake of sugars in crystallized form is variable and depends, for example, on the
sugar structure, isomers present and sugar purity. Solubility decreases as the sugars cake
together, as often happens in sugar powders or granulates.
On the other hand, the retention of food moisture by concentrated sugar solutions, e. g., glucose
syrup, is utilized in the baking industry.
The solubility of mono- and oligosaccharides in water is good. However, anomers may differ
substantially in their solubility, as exemplified byα- and β- lactose .Monosaccharidesare soluble
to a small extent in ethanol and areinsoluble in organic solvents such as ether, chloroform
or benzene.
Mono- and oligosaccharides and their corresponding sugar alcohols, with a few exceptions,
are sweet. β-D-Mannose has a sweet-bittertaste, and some oligosaccharides are bitter, e. g.
gentiobiose. The most important sweeteners are saccharose (sucrose), starch syrup (a mixture of
glucose,maltose and malto-oligosaccharides) and glucose.

Invert sugar, fructose-containing glucosesyrups (high fructose corn syrup), fructose, lactose and
sugar alcohols, such as sorbitol,mannitol and xylitol, are also of importance.The sugars differ in
quality of sweetness andtaste intensity. Saccharose is distinguished fromother sugars by its
pleasant taste even at highconcentrations. The taste intensity of oligosaccharides ligosaccharides
drops regularly as the chain lengthincreases.

Brown-colored products with a typical caramelaroma are obtained by melting sugar or by

heating sugar syrup in the presence of acidic and/or alkaline catalysts.

Reference

1. Food Chemistry H.-D. Belitz · W. Grosch · P. Schieberle 4th revised and extended ed
Energy 1,619 kJ (387 kcal)

Carbohydrates 99.98 g

Sugars 99.91 g

Dietary fiber 0g
Discussion
Fat 0g
Nutritional Value per 100g
Protein 0g of granulated Sugar

Water 0.03 g

Riboflavin (Vit. B2) 0.019 mg (1%)

Calcium 1 mg (0%)

Iron 0.01 mg (0%)

Potassium 2 mg (0%)
Nutritional Value per 100g of Brown Sugar

Energy 1,576 kJ (377 kcal)

Carbohydrates 97.33 g

Sugars 96.21 g

Dietary fiber 0g

Fat 0g

Protein 0g

Water 1.77 g

Thiamine (Vit. B1) 0.008 mg (1%)

Riboflavin (Vit. B2) 0.007 mg (0%)

Niacin (Vit. B3) 0.082 mg (1%)

Vitamin B6 0.026 mg (2%)

Folate (Vit. B9) 1 μg (0%)

Calcium 85 mg (9%)

Iron 1.91 mg (15%)

Magnesium 29 mg (8%
Phosphorus 22 mg (3%)

Potassium 346 mg (7%)

Sodium 39 mg (2%)

Zinc 0.18 mg (2%)