Candy chemistry: Grained confections Part Ⅱ

摘要

The effect of composition on viscosity should be considered further as regards the ratio of sucrose to other carbohydrate solids. While there are probably no accessible data for the solids range in which we are interested, i.e., above 75 percent, we can get some idea of the effects from what happens at lower solids contents. First let us consider some data that are available. From the figures obtained by Lipscomb (1) we can take the viscosities of sucrose and of the mixed syrup (sucrose:invert: corn syrup solids ratio 50:25:25) at 70 percent solids at 20°C (68°F) and from "This is Liquid Sugar" (2) by Hoynak and Bollenback, figure at the same solids content and temperature for a number of mixtures of sucrose and 42 D.E. corn syrups which they give in graphical form. These figures are given in table 1 but the relation is shown more dramatically in figure 1. At high ratios of sucrose to corn syrup the increase in viscosity with increase in proportion of corn syrup is small. As the proportion of corn syrup increases, however, the viscosity increases very rapidly although the total dissolved solids content remains the same. Now this increase in viscosity has effects on the finished product.