Thames & Kosmos Candy Chemistry handleiding

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The ingredient that causes these candies to be

“gummy” is called gelatin. Gelatin is made from bones

and connective tissue (the hide) of animals. This

animal protein has the ability to swell up in cold

water, and to be dissolved when heated. And, as soon

as it is cooled off again, it forms a “reversible” gel.

That means it can return to an earlier state. This is

different from the gelatin in eggs. Once it is boiled,

egg white remains ﬁrm and cannot be turned back.

Gelatin consists of many long chains of collagen

molecules. Parts of them are responsible for the ﬁrm

structure, other parts for the contact to the water

molecules. In warm water, the water molecules can

slide in between the collagen molecules and fold

their inner structure together. This is when the

gelatin is dissolved. When cooled off, the collagen

molecules connect themselves together again and as

a result form a network that can make liquids ﬁrm.

Gelatin

← A computer

rendering of

the long

twisted chains

of collagen

molecules.

Why do Wint-O-Green Life Saver

candies and Polo

Mints (in the UK) spark when you bite them in the dark?

This spark effect, which all hard sugary candies exhibit, is called

triboluminescence. It happens when something emits light by

being smashed or torn. In this case, your teeth smash the sugar

molecules, forcing some electrons out of their atomic ﬁelds so

that they bump into nitrogen molecules (N

) in the air, giving the

nitrogen molecules energy. This causes them to emit a little bit of

visible light plus non-visible ultraviolet light that the ﬂuorescent

ﬂavoring of these candies — methyl salicylate, or oil of

wintergreen — absorbs and re-emits as additional visible light.

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Organic Chemistry | 33

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