Question

Assuming that you work in a confectionery industry which include gum, sugars, and chocolates which are polysaccharides, describe a hypothetical method of developing a confectionery that will have a jelly-like consistency inner layer enclosed in a brittle outer layer. (Clue: You may prepare each layer and alter their properties separately prior to mixing. Provide biochemical explanation.)

Answer 1

Developing a confectionery that will have a jelly-like consistency inner layer enclosed in a brittle outer layer.

Inner layer can be prepared by using syrup of hydrolyzed sucrose or invert sugar ( 1:1 mixture of glucose and fructose is referred to as invert sugar, since the sign of optical rotation inverts during the hydrolysis from sucrose to glucose-fructose mixture ), we must ensure that fructose contain must dominant this syrup ( Physical and chemical properties of fructose make it useful for the food industry. It is hygroscopic, it attracts water, favours condensation and is very soluble at low temperatures ; fructose improve the texture of foods, reducing crystallization and increasing moisture ).

Sugar/Sucrose solidifies into crystals is very important in confectionery industry. Crystalline and less-hygroscopic (~1 %) nature of sucrose, makes it suitable candidate for making brittle outer layer of products like Chocolate and candy.It can be used to prepare outer layer.