QUALITy ASSURANCE OF Hard candies

Adrian Trifan, Vionela Mironescu

KEY WORDS: quality, sucrose hydrolysis

ABSTRACT

Sucrose hydrolysis may cause undesirable changes in hard candies associated with an increase of their hygroscopicity and sugar crystallisation. Hard candies without crystals keep the desired shape and texture for a long time.

The effects of salt on sucrose hydrolysis in cooking mass for hard candies were studied using high pressure chromatography for sugar composition determination.

The results show an increased sucrose and maltose hydrolysis with increased salt concentration. To obtain a good quality for hard candies it is necessary to use glucose syrups with reduced salt concentration