NCW 2014 The Sweet Side of Chemistry! Candy - PowerPoint PPT Presentation

Loading...

PPT – NCW 2014 The Sweet Side of Chemistry! Candy PowerPoint presentation | free to download - id: 6bdf22-OTJhN



Loading


The Adobe Flash plugin is needed to view this content

Get the plugin now

View by Category
About This Presentation
Title:

NCW 2014 The Sweet Side of Chemistry! Candy

Description:

American Chemical Society NCW 2014 The Sweet Side of Chemistry! Candy Your Name Your Affiliation Location or type of presentation Date of presentation – PowerPoint PPT presentation

Number of Views:6
Avg rating:3.0/5.0
Slides: 15
Provided by: IanRad3
Learn more at: http://www.acs.org
Category:

less

Write a Comment
User Comments (0)
Transcript and Presenter's Notes

Title: NCW 2014 The Sweet Side of Chemistry! Candy


1
NCW 2014 The Sweet Side of Chemistry! Candy
  • Your Name
  • Your Affiliation
  • Location or type of presentation
  • Date of presentation

2
What is candy? and What does it have
to do with chemistry?
3
Candy a confection made with sugar (or other
sweeteners) and often flavorings and fillings.
Chemistry The study of the properties of
matter and the changes that can occur in matter.
sucrose
4
The Physical Properties of Candy Making
Molecular Structure
  • Flavor characteristics

Melting point
5
Types of Molecular Structure in Candy
  • Crystalline Solid
  • example-chocolate
  • (crystalline cocoa butter)
  • Amorphous Solid
  • example-hard candy
  • (sucrose solution)
  • Soft Polymeric Solid
  • example-Gummy Bears
  • or Jello (gelatin gel)

6
Whats the difference between eating hard candy
and eating glass?
vs.
7
The Importance of Temperature
Name Temperature Description Candy Type
Thread 223-235 F Syrup drips from a spoon Candied fruit
Soft Ball 235-245 F Ball in cold water, flattens when removed fudge
Firm Ball 245-250 F Stable ball, loses shape when pressed Light caramel candy
Hard Ball 250-266 F Holds balls shape, sticky marshmallows
Soft Crack 270-290 F Firm, flexible threads Taffy
Hard Crack 300-310 F Cracks under pressure Lollipops
Caramel 320-350 F Golden colored sugar syrup pralines
8
The Chemical Properties of Candy
  • Flammability
  • Caramelization
  • Color change
  • Gas production

9
Sugar Free Candy
Sugar Alcohols, such as isomalt
High-intensity Sweeteners such as sucralose.
10
History
  • Ancient candy was based on Honey

Sugar cane agriculture started in India in 6th
century BCE
Candy only became widely available after the
Industrial Revolution (1830s)
11
Culture
Source U.S. Department of commerce
12
Economics
Per Capita Retail Candy Sales
Source US Department of Commerce 311D
Confectionery Report
13
Health and Fitness
  • Positive Effects
  • Peppermint and mint candies can soothe upset
    stomachs
  • Dark chocolate can help reduce risk of heart
    disease
  • Mint-flavored gum can increase short-term memory
  • One study suggested candy consumers lived longer
    than non-consumers
  • Negative Effects
  • Cavities
  • Obesity
  • Choking
  • Diabetes

14
References
  • Celebrating Chemistry, NCW 2014 edition "The
    Sweet Side of ChemistryCandy, American Chemical
    Society, Washington D.C.
  • National Confectioners Association,
    http//www.candyusa.com/, Washington, DC 20007
  • The Science of Cooking, Candy, Exploratorium,
    Pier 15, San Francisco CA 94111,
    https//www.exploratorium.edu/cooking/candy/sugar.
    html
  • McGee, Harold, On Food and Cooking, Simon and
    Schuster, 2004
About PowerShow.com