Thames & Kosmos Candy Chemistry handleiding

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Thames & Kosmos

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Handleiding

CORN

SYRUP

The hard candy recipes call for two types of

sugar. The addition of light corn syrup, which

is basically pure glucose, in the recipes is a

simple trick to prevent the syrup from

getting solid or forming crystals too quickly

during boiling. How does this work?

Glucose crystals are shaped differently

than “normal” sucrose crystals.

They simply have the wrong size to

ﬁt into the crystal lattice of the

sucrose. They will form long chains

with other glucose molecules, but these

will obstruct the mobility of the sucrose

molecules and thereby prevent unwanted

crystal formation. Rather reﬁned, don’t

you think?

Where does

sugar come from?

Most sugar is derived from sugar cane or sugar beets. This

household or white sugar can be found as granulated sugar, sugar

cubes, ﬁnely ground confectioner’s sugar, in large crystals as rock

candy, and sometimes even as liquid sugar (dissolved in water).

Sugar was originally only derived from sugar cane, which grows in

tropical countries. Well over 200 years ago, it was realized that this

desirable ingredient could be derived more economically from sugar

beets. Now, 30% of sugar comes from beets. Chemically, however,

the two kinds of sugar are exactly the same, namely sucrose.

In fruit, there are two other types of sugar: glucose and fructose.

These are simple sugars. Both of these can be made chemically by

splitting sucrose, because sucrose is a complex sugar composed of

glucose and fructose.

Sugar cane

Sugar beet

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28 | Sugar Solutions and Crystals

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