soft caramel report

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114 Soft Caramel Confectionery Soft Caramel Report 1. Introduction Caramel type candies are classified as chewy cast caramels, chewy slab caramels, wrapped and unwrapped, caramel for coating purposes and grained caramels such as lady caramels or Jersey caramels. Caramels are produced by blending glucose syrup, refined and/or brown sugar, milk solids (usually in the form of full cream condensed milk), fats and salt. The flavor of the caramels can be enriched by the addition of some dairy butter. The addition of small amount of lecithin is also necessary to disperse the fats so that they will be more evenly distributed and the caramels will not have a greasy top surface (Lees & Jackson, 1973). Richmond (1997) stated that a number of inter-relating factors must be considered when balancing the proportions of the various ingredients in a caramel recipe. The more important of these factors are texture of the confection, flavour characteristics of the product, grain (crystallisation) prevention, protection from moisture absorption, chew, colour, flow characteristics of the sweet, and behaviour on the forming and cutting units. To be able to achieve a good soft caramel texture, boiling temperature should be in the range of 115 o C to 121 o C, which is a firm ball texture. Satisfactory caramel should have a pleasing, milky flavor and a tender, chewy texture. Based on the experiment, it was found that several reactions such as Maillard reaction, sugar inversion, crystallization and caramelization had been occurred. Some of these reactions helped to produce a good quality caramel candies, but it is believed that some these reactions cause some of the defects and failures to produce the best caramel candies. Further discussion regarding the reactions, problems, and the solutions is mentioned in the next section. Page 1 of 20

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Page 1: Soft Caramel Report

Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

Soft Caramel Report

1. Introduction

Caramel type candies are classified as chewy cast caramels, chewy slab caramels, wrapped and unwrapped, caramel for coating purposes and grained caramels such as lady caramels or Jersey caramels. Caramels are produced by blending glucose syrup, refined and/or brown sugar, milk solids (usually in the form of full cream condensed milk), fats and salt. The flavor of the caramels can be enriched by the addition of some dairy butter. The addition of small amount of lecithin is also necessary to disperse the fats so that they will be more evenly distributed and the caramels will not have a greasy top surface (Lees & Jackson, 1973).

Richmond (1997) stated that a number of inter-relating factors must be considered when balancing the proportions of the various ingredients in a caramel recipe. The more important of these factors are texture of the confection, flavour characteristics of the product, grain (crystallisation) prevention, protection from moisture absorption, chew, colour, flow characteristics of the sweet, and behaviour on the forming and cutting units. To be able to achieve a good soft caramel texture, boiling temperature should be in the range of 115oC to 121oC, which is a firm ball texture. Satisfactory caramel should have a pleasing, milky flavor and a tender, chewy texture.

Based on the experiment, it was found that several reactions such as Maillard reaction, sugar inversion, crystallization and caramelization had been occurred. Some of these reactions helped to produce a good quality caramel candies, but it is believed that some these reactions cause some of the defects and failures to produce the best caramel candies. Further discussion regarding the reactions, problems, and the solutions is mentioned in the next section.

2. Objective

To produce a sugar confectionery product by applying a good formulation and procedure.

To apply the knowledge that is gained from the lecture and research.

To understand the properties and functionality of each ingredient and the procedure performed in the processing of confectionery products.

To understand what are defects occurred to the product and the ability of students to solving the problems encountered.

To be able to modify the formulation in order to produce a better confection product.

To gain knowledge of working in a team and dealing with different personality of person.

3. Product Formulation and Process description

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

3.1. Formulation

Small Batch Large Batch Glucose Syrup (43 DE) 170 g 765 g Sweetened Condensed Milk 140 g 630 gBrown Sugar 115 g 517 gButter 65 g 293 gVegetable Fat/Shortening 10 g 45 gSalt 3 g 13 gSoy Lecithin (322) 0.8 g 3.6 g

3.2. Process description

Symbols

Description

1a Measure and prepare the ingredients based on the formulation.

1b Heat a saucepan of water then put a dispenser into the hot water

2 In a saucepan, add in glucose syrup, condensed milk and brown sugar.

1 Turn on low heat then stir and warm the mixture until it reaches 35oC.

3 Add the butter and fat into the mixture then stir the mixture.

4 After the all of the fats dissolve, add soy lecithin and salt into the mixture. Stir until the salt is spread evenly in the mixture.

2 Keep on low heat and bring the batch of mixture to boil and reaches 118oC.

5 Release the saucepan from heat. Next, pour the mixture solution into a warm dispenser.

6 Then deposit the mixture into the silicon rubber moulds.

1 Leave mixture into the mould in a room temperature until it sets and forms soft caramel candies.

7 Remove the caramel candies from the mould

8 Twist wraps each of the caramel candy with a waxed paper.

Table 1. The process descriptions of caramel making

Flow Chart

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

1a Prepare ingredients 1b Warm condenser in water

2 Add glucose syrup, condensed milk, and sugar

1 Turn on heat, warm mixture until it reaches 35oC

3 Add butter and fat

4 Add soy lecithin and salt

2 Mix and heat until it reaches 118oC

5 Pour mixture into condenser

6 Deposit mixture to the moulds

1 Let the mixture to set

7 Remove caramel from moulds

8 Wrap

4. Reaction in the processing

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4.1 Compositional Effects

Each ingredient involved in the formulation has its function that provides different characters to the caramel product.

4.1.1 Glucose Syrup

Glucose syrup is an aqueous solution of compounds which consists of mainly glucose, dextrose and maltose (Oino Food Limited, 2004).  According to Edwards (2007), it is originally made by hydrolysing starch with acid, which then are specified in terms of ‘Dextrose Equivalent’ (DE). It can be prepared from almost any source of carbohydrate, but mostly maize starch, potato starch or wheat starch are used for economic production.

However, some important functional properties of glucose syrup include high fermentability, viscosity, hygroscopicity, sweetness colligative properties as well as facilitate Maillard reaction (non-enzymatic browning) (Oino Food Limited, 2004; Lees & Jackson, 1973). Moreover, glucose syrup is famous in the sweet manufacturing industry as it is extensively as a doctoring agent to prevent crystallization or graining (Jackson, 1999; Oino Food Limited, 2004; Queen, 2010; Talbot, 2009). Besides, it gives a smooth texture, acquires good preservative qualities for a longer shelf life by lowering the water activity, provides a bulk source of reducing sugar, and resisting drying out of the caramel (Edwards, 2007). In this experiment, the water activity of the caramel measured was 0.416, which was quite low and within the range of the standard water activity that caramel should have.

In terms of caramel production, the glucose syrup selected should be of the regular grade (i.e. 42DE). Varying the type of glucose syrup will influence the viscosity, colour development and firmness of the batch. Instead of 42DE, the glucose syrup used in this experiment was made from wheat with 43DE, which did not differ much from the 42DE. One of the most important roles of glucose syrup is its contribution to the viscosity of the caramel. High viscosity provides less movement of sucrose molecules, and as a result it prevents graining. The higher the dextrose level in the glucose syrup, the greater will be the tendency of the caramel to flow (see Table 2), which made the product to become harder and less chewable (Lees & Jackson, 1973). More properties, which are related to the DE, are summarized in Table 2.

Table 2. Technological properties and functional uses of glucose syrups (Jackson, 1999)

Property or Functional UsesType of Syrup

Lower DE Higher DEBrowning ReactionCohesivenessColor StabilizationCrystallisation ControlEmulsion StabiliserPreservationPrevention of Sucrose CrystallisationSweetnessViscosity

4.1.2 Brown Sugar

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The difference between brown sugar compare to white sugar is its purity. Brown sugar is not highly purified in the way there is only 98 percent pure sucrose and there rest are non-sugar compounds due to the syrup or molasses are not completely washed off. These impurities are the reason that brown sugars can introduce a pleasant flavor that goes well with caramelized milk. Besides, brown sugar contains low viscosity that may increase caramelization to occur. These are the reasons why brown sugar becomes a great compound in caramel formulation (Fisher& Bender, 1975; Jackson, 1999; Minifie, 1989).

According to Jackson (1999) and Richmond (1997), sugar in its reaction does not undergo Maillard Reaction. It provides sweetness and tenderness to the product instead. However, due to sucrose as a disaccharide does not have a high molecular weight, it becomes less likely to provide chewiness and stickiness compare to monosaccharide such as glucose syrup or invert sugar. Therefore, in caramel making, glucose syrup is required to provide this chewiness texture of the product.

It should be noted that in chewy caramel formulation, the optimum of sugar ratio and non crystallizing sugars such as glucose syrup and invert sugar is 1.1 to 1. This amount of sugar is the total sugar contain in the formulation, therefore, including the sugar contained in other compounds such as condensed milk. If the formulation contains too large percentage of sugar, crystallization or graining of the product will occur (Jackson, 1999 & Richmond, 1997).

4.1.3 Sweetened Condensed Milk

Sweetened condensed milk is a whole milk that has had 60% water removed and sugar is added. The amount of sugar added make up 40% of the sweetened condensed milk's volume. It is usually used by the confectionery industry typically in caramel, toffee and fudge. During caramel manufacture, sweetened condensed milk will show the caramelisation and Maillard reaction, in which it turns to a golden color and takes on a caramel like flavor when heated. This reaction is affected by the processing time, temperature, and the levels of reducing sugars and protein present in the formulation and procedure of the caramel product (Modler & Nakai, 2000).

Besides, due to its low moisture content, condensed milk become more favorable in caramel production compare to fresh milk because it does not require an extended boiling time to remove the water that will not lead to excessive color development when caramelisation and/or Maillard reaction occur (Jackson, 1999).

In addition, Jackson (1999) states that the milk proteins in sweetened condensed milk is also important in the emulsification of fats that provides the body, mouthfeel and texture to the caramel product.

The amount and type of milk protein present is important in the manufacturing of caramel. There are 3 major protein presented in condensed milk which is casein, albumin and globin. The increasing in casein content will result in toughening of the caramel. On the other hand, high albumen content will produce a product which is soft and lack of body (Modler & Nakai, 2000).

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

Furthermore, Jackson (1999) as well as Modler and Nakai (2000) state that during the production of sweetened condensed milk, the added sugar solution reaches its saturation point and some sugar will then crystallize freely. If the crystals are too large, they will produce an undesirable sandy texture. When poor quality sweetened condensed milk with large lactose crystals is used, there is little chance of the crystals redissolving during boiling, and they will therefore appear as coarse crystals in the caramel, subsequently causing premature graining of the product during storage.

4.1.4 Butter

Numerous confections including caramel are made with butter, as it provides unique flavour and mouthfeel. Butter’s flavour can be attributed to over 120 different compounds, but the primary ones are methyl ketones and lactones. Lactones and methyl ketones work synergistically, contributing to the overall flavour. Butter also interacts with flavor components which result from Maillard reactions, creating flavour notes traditionally associated with caramels (Wisconsin Milk Marketing Board, 2010).

In addition, Wisconsin Milk Marketing Board (2010) state that butter characteristically has a sharp Solid Fat Index (SFI) curve which stems from butter’s narrow melting range 28-36°C. The sharp SFI curve of butter at these temperatures ensures quick flavour release and complete melting of butter at body temperatures. This aids in smooth mouth feel, which adds to the eating qualities. Moreover, butter contains 0.24 percent lecithin, which acts as an emulsifier.

However, Jackson (1999) states that caramels containing high amounts of butter are likely to develop off-flavours. The butterfat at the surface of the caramel is particularly liable to become rancid, in caramel is mainly oxidative rancidity, in which unsaturated fatty acids present in the fat take up oxygen from the atmosphere. Nevertheless, rancidity in caramel candy is still controllable by the use of caramel wrappers which contain small traces of antioxidants, and packing in tight sealed foil wrappers.

4.1.5 Vegetable Fats

In caramel production, vegetable fat is necessary to improve the texture and chewing characteristic of the product. Low fat levels tend to produce caramels which are sticky and difficult to chew while a high fat usage without the addition of emulsifier leads to oiling on the surface of the caramel. The fat most suited for production of caramel should melt at around 35C since higher melting points tend to form a greasy coating in the mouth which is quite unpleasant. However, fats are likely to become rancid during storage (Jackson, 1999; Lees & Jackson, 1973).

4.1.6 Salt

Fisher (1975) states that salt is mainly used to enhance a good flavor of the milk confections. In caramel, only traces amount of salt is used. In addition, Jackson (1999) also said that salt also inhibits the effect of inversion. Therefore, in caramel production, it is better if the trace of salt is not added at the beginning of processing.

4.1.7 Lecithin

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

According to Richmond (1997) and Wisconsin Milk Marketing Board (2010), lecithin is broadly used in confectionery products that contain oils and/or fats. Lecithin in the confections has a role in the emulsification of fat that allows oils or fats to mix evenly it batch of product without separation with moisture or in other words. This function of lecithin provides the mouth feel, smooth texture, and stability of the product therefore free from a greasy top surface. Besides, lecithin is particularly important in helping to prevent stickiness in high sugar solutions, thus aids in simplifying the production of caramel which otherwise might be difficult to handle. Moreover, lecithin also acts as anti-oxidant that able to reduce the tendency of confections to go rancid.

4.2 Change of Composition

4.2.1 Caramelization

Caramelization causes important changes in foods, not only in colour but also in flavour. As no enzymes are involved in the caramelization process, it is a non-enzymatic browning reaction. It occurs during dry heating and roasting of foods with a high concentration of carbohydrates (sugars). Other than that, it also takes place when small traces of acidic impurities are present with traces of fructose. The resultant product is 5-hydroxyl methyl furfural which develops browning in sugar syrup (Jackson, 1995).

Caramelization is the process of removal of water from a sugar (sucrose or glucose) followed by isomerization and polymerisation steps. The process of caramelization starts with the melting of the sugar at high temperatures, followed by boiling. At this stage sugar (sucrose) decomposes into glucose and fructose. This is followed by a condensation step, in which the individual sugars lose water and react with each other to for example difructose-anhydride.

The next step is the isomerization of aldoses to ketoses and further dehydration reactions. The last series of reactions include both fragmentation reactions (flavour production) and polymerization reactions (colour production).

Caramelization begins at relatively high temperatures as compared to the other browning reactions, and depends on the type of sugar. The caramelization temperature must be strictly controlled. Over-caramelization can cause the development of a very harsh flavour(Lees & Jackson,1973).

4.2.2 Maillard Reaction

During manufacture of caramel, the milk protein and the sugars undergo a chemical reaction to form complex component, this is known as Maillard reaction. The compounds that are formed during Maillard reaction enhance both colour and flavour. Lees & Jackson (1973), stated that the rate of the Maillard reaction is accelerated by heat; the reaction is slow at around 40oC, but rapidly increases once the temperature exceeds 95oC. The higher the temperature, the greater the flavour development and the darker the colour.

Once the initial Maillard reaction begins, additional reactions take place eventually forming brown nitrogenous polymers causing browning in foods and co-polymers called melanoidins. These melanoidins can be pleasant aromas and flavours, such as malty, bread crust-like, caramel, coffee, roasted or unpleasant, such as burnt, onion, solvent, rancid, sweaty, cabbage,

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

or bitter. Volatile compounds resulting from the reaction contribute to the aroma of the caramel (Scandrett, 1997).

Powrie and Chiu (1986) state that high temperature, low moisture levels, and alkaline conditions all promote the Maillard reaction. Maillard reaction is accelerated in an alkaline environment as the amino groups are deprotonated and, hence, have an increased nucleophilicity meaning that they are more reactive. The rate of Maillard reactions increases as the water activity increases, reaching a maximum at water activities in the range of 0.6 to 0.7. However, as the Maillard reaction produces water, further increases in water activity may inhibit Maillard reactions.

In the soft caramel candies produced, the pH measured was 4.85 and the water activity was 0.416. These measurements would link to the rate of Maillard reaction during the production of the caramel. As previously written, Maillard reaction was promoted by the level of water activity and alkaline condition. However, the caramel produced was having a low water activity and low pH, in which Maillard reaction would be at a lower rate in these conditions. This would explain why the caramel produced was not having a strong Maillard flavour.

4.2.3 Inversion

Sucrose, which is a disaccharide, can be broken down into a mixture of two monosaccharides, known as invert sugar (glucose + fructose). This process is known as sugar inversion. Water divides into hydrogen and hydroxyl (OH) components, and they break the oxygen bond between the monosaccharide units. So, 342 parts of sucrose combine with 18 parts of water to produce 180 parts of glucose and 180 of fructose (Shachman, 2004). In the caramel making experiment, the water was obtained from different types of ingredients such as condensed milk (water content = 25.7g/100g), glucose syrup (water content = 20.4 g/100g) and others. This process can be catalysed by the actions of acids, heat and mineral matter, either separately or in combination. It can also achieved by using the enzyme invertase, in which sucrose is in metabolized in the body (Jackson, 1999). However, the Food and Agriculture Organization (FAO) (2010) supported that addition of acid such as cream of tartar or citric acid is the most effective method to produce the most inversion of the sugar solution at room temperature. However, at pH 5-5.5 and above, very little inversion should occur, unless the temperature is high (e.g. over 132oC). The caramel product has a pH of 4.85, which means that the amount of inversion would be in average amount because it was very close to 5, but the temperature of 118oC should have supported the amount of inversion. Moreover, mineral matter can also stimulate inversion (i.e. salt should not be added at the beginning of boiling when making butterscotch on gas stove). Again, during the experiment, the salt was added not in the beginning as well, but after mixing the sugar and fats for a few minutes.

Also, inversion will help to inhibit crystallization, giving the soft texture to the product. This soft texture is due to the fructose (produced by inversion) that is the most hygroscopic sugar. Graining will take place if there is not enough interfering or doctoring agent such as acid or glucose syrup (Jackson, 1999). However, the FAO suggested that the addition of glucose syrup will ensure the correct balance of invert sugar as it will directly increase the proportion of invert sugar in the mixture. Too much invert sugar then will cause the product to become sticky. Only about 10-15% of inversion is adequate to achieve a non-crystalline texture of the product (FAO, 2010; Jackson 1999).

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

4.3 Change of State

4.3.1 Crystallization

Jackson (1999) states that crystallisation is one of the main change state that will occur on the production of sugar confections. Crystallisation occurs due to the movement of highly saturated syrup of sugar into a crystal form. The main compounds that initiate the forming of crystals are pure sucrose crystals that have a pure spherulitic shape. However, in the production of caramel, brown sugar that is not a pure sugar used. The crystals of brown sugar have been slightly malformed due to the content of impurity of non crystalline sugar in the sugar itself as well as due to the addition of other compounds such as glucose syrup during the processing.

Jackson (1999) mentions that sucrose will reach its saturation level at concentration of 66.6%. Based on the liquid’s refractive or solid content measurement with refractometer, soft caramel produced has 71oBrix. This means that in 20oC (20.9oC in the practical room), the maximum amount of sucrose can be hold before it is crystallized is 203.9g per 100g of water. However, the Brix measurement of soft caramel produced in this experiment showed this product contains 244.8g per 100g. In other words, 40.9g of sucrose may crystallize. However, based on the sucrose saturation curve, 244.8g of sucrose in 20oC is in the metastable region. In other words, it is not yet crystallized.

Jackson (1999) also states that in metastable region, crystallization does not occur naturally occur if it is not affected by outside effect such as vibration, stirring, or the presence seed crystals that may lead to crystallization. Moreover, since glucose syrup has a function to distort the crystalline form of sucrose therefore, it will control and avoid the graining or crystalline to form in the caramel solution.

Furthermore, Fisher and Bender (1975) cite that caramel is one of the confection products that are sugar non-crystalline (the sugar is amorphous or dissolved) as this is due to the presence of glucose syrup as a doctoring agent.

4.3 Equilibrium Relative Humidity (ERH)

Edwards (1997) and Jackson (1999) state that since sugar confections is affected by the environment behavior to absorb or release moisture, ERH becomes important to be measured in order to have an indication to which conditions should the product be stored according to the storage and environment behavior without microbiological deterioration by mould and bacteria, so the shelf life of the product can be maintained.

ERH is affected by the composition of sugar phase of sugar confections especially to its water activity or the free bound water. Therefore, water activity measurement is required in which it measure the affect of relative vapor pressure surrounding the confections with the presence of dissolve solid in the aqueous phase. In other words, ERH decreases when more molecules are dissolved in aqueous phase (Jackson, 1999). In addition, Jackson (1999) also mentions that, the product with low ERH may have a tendency to attract moisture and become sticky; however the product with high ERH will tend to lose moisture and dry.

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

Soft caramel produced in this experiment is measured to have a water activity of 0.416. In other words, the ERH of this product is 41.6%. According to Lee and Jackson (1973), the ERH value in caramel type of sugar confectionery product is in the range of 42-52%. This shows that the ERH measured from the experiment is quite accurate because it is very close to the range stated by Lee and Jackson. This product is also proven to have a medium ERH value since the product is not too sticky and not to dry. Beside water activity, the inversion calculation of syrup concentration can also determine the ERH, in which the lower the molecular weight the greater the moisture is attracted by the confection product, and vice versa (Jackson, 1999).

5. Defects of product occurred and solutions

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Fats come out to the top surface of the caramel

Scorched milk formation due to the high processing temperature and less stirring of the mixture.

Hard crack - temperature was too high, reaching the hard boil range of temperature

Graining indicated by black dots on the caramel due to high crystals produced.

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Group A3 (Jacqueline Lim, Lim Wuan Syn, Hans Demas Kosasih, Wilson Jeremiah) ONPS 1114Soft Caramel Confectionery

6. Sensory Evaluation Form

7. Conclusion

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8. References

Edwards, W. P. (2007). The Science of Sugar Confectionery. Cambridge: The Royal Society

of Chemistry.

FAO Corporate Document Respository (2010). Sugar Confectionery. Retrieved September

13, 2010, from http://www.fao.org/WAIRdocs/x5434e/x5434e0a.htm

Fisher, P. & Bender, A. E. (1975). Sugar and Chocolate Confectionery, Sidney Cakebread.

Britain: Oxford University Press.

Jackson, E.B. (Ed.). 1999. Sugar Confectionery Manufacture (2nd ed.). Maryland: Aspen

Publishers, Inc.

Lees, R. & Jackson, E. B. (1973). Sugar Confectionery and Chocolate Manufacture.

Aylesbury: Leonard Hill Books.

Minifie, B.W. (1989). Chocolate, Cocoa and Confectionery. Science of Technology (3rd ed.).

New York: Chapman & Hall.

Modler,H.W. & Nakai,S. (2000). Food Proteins- Processing Application. Canada: WILEY-

VCH.

Oino Food Limited (2004). Glucose Syrup (Liquid Glucose or Starch Treacle). Retrieved

August 31, 2010, from http://oinofood.com/Glucose%20Syrup.htm

Powrie, W. D. & Chiu, H.W. (1986). Browning Reaction System as Sources of Mutagens and

Antimutagens. Journal of environmental health perspective, (67), 47-54. Retrieved

August 30, 2010, from http://ehpnet1.niehs.nih.gov/members/1986/067/67009.PDF

Queen (2010). Glucose Syrup. Retrieved August 31, 2010, from

http://www.queen.com.au/products/show.php?categoryid=5

Richmond, W. (1997). Choice Confections: Manufacturing Methods and Formulas. USA:

Manufacturing Confectioner Publishing Co. Inc.

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Scandrett, C. (1997). Maillard Reactions. Retrieved 30 august, 2010, from

http://hbd.org/brewery/library/Maillard_CS0497.html

Shachman, M. (2004). The Soft Drinks Companion: A Technical Handbook for the Beverage

Industry [Electronic Version]. Boca Raton: CRC Press.

Talbot, G. (2009). Science and technology of enrobed and filled chocolate, confectionery and

bakery products [electronic resource]. Oxford : Woodhead Publishing.

Wisconsin Milk Marketing Board. (2010). Confection Perfection. Retrieved from September

9,2010, from http://www.eatwisconsincheese.com/assets/pdfs/factsheet.pdf

9. Appendices

Sugar crystallisation:

Liquid’s refraction or solid content = 71o Brix = 71 gram of sugar + 29 g of water

In 100g of water = (100/29x71) = 244.8 g sucroseAt 20oC, amount of sucrose that can be hold in unsaturated form is 203.9 gIn other words, there would be 40.9g of sucrose which is crystallised.

ERH:

ERH = aw x 100% = 0.416 x 100% = 41.6%

Packaging Details:

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