American Chemical Society

NCW 2014
The Sweet Side of Chemistry!
Candy
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What is candy?

and

What does it have to do with

chemistry?
 Candy: a confection made with
sugar (or other sweeteners) and
often flavorings and fillings.

Chemistry: The study of the

properties of matter and the
sucrose
changes that can occur in matter.

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The Physical Properties of Candy
Making

Molecular Structure Flavor characteristics

Melting point

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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)

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What’s the difference
between eating hard candy
and eating glass?

vs.

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 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 fudge
removed
Firm Ball 245-250 °F Stable ball, loses shape when Light caramel
pressed candy
Hard Ball 250-266 °F Holds balls shape, sticky marshmallows
Soft 270-290 °F Firm, flexible threads Taffy
Crack
Hard 300-310 °F Cracks under pressure Lollipops
Crack
Caramel 320-350 °F Golden colored sugar syrup pralines

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The Chemical Properties of Candy

• Flammability
• Caramelization
• Color change
• Gas production

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Sugar Free Candy

Sugar Alcohols, such as isomalt

High-intensity Sweeteners such as sucralose.

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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)

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 Culture
$2,500

$2,000

$1,500
in millions

$1,000

$500

$0
Valentine's Day Easter Halloween Christmas

American Chemical Society Source: U.S. Department of commerce 11

Economics
Per Capita Retail Candy Sales

American Chemical Society Source: US Department of Commerce 311D Confectionery Report

12
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

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References:

 Celebrating Chemistry, NCW 2014 edition: "The Sweet Side of

Chemistry—Candy”, 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