New PDF release: Candy Bites: The Science of Sweets

By Richard W. Hartel

ISBN-10: 146149382X

ISBN-13: 9781461493822

ISBN-10: 1461493838

ISBN-13: 9781461493839

This scrumptious new ebook unearths the attention-grabbing technology in the back of a few of our favourite sweets. If you’ve ever puzzled how sweet corn is made or even if child Ruth bars relatively glide, as within the motion picture Caddy shack, then this attractive selection of nutrition for proposal is certain to fulfill your starvation for wisdom. in addition to delving into sweet proof and myths comparable to the so-called ‘sugar excessive’ and the lengthy background of creating sweetmeats, the authors discover the chemistry of a sweet shop jam-packed with well-known treats, from Tootsie Rolls to Pixy Styx and from Jawbreakers to Jordan Almonds. They display what makes bubble gum bubbly and why a Charleston bite is so chewy.

Written in an interesting, obtainable and funny sort that makes you chuckle as you examine, Candy Bites doesn’t draw back from the not easy proof or the demanding questions, approximately sweet. It tackles the chemistry of hydrocolloids in gummy bears along the connection among sweet and weight problems and among sweet and dental cavities. The chapters open a window at the advertisement and business chemistry of sweet manufacture, making this e-book a standard Pez dispenser of little-known, but beautiful factoids.

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Extra info for Candy Bites: The Science of Sweets

Example text

It’s supersaturated. That’s probably what happened with that Chinese lady’s syrup over time. The next step in the process requires that the supersaturated sugar solution crystallizes. Somehow, the sucrose molecules in the liquid state, which are moving around randomly with a lot of energy, have to come together, settle down (losing their liquid energy), and organize into a crystal structure. That’s where the string or stick comes into play. The rough surface provides an opportunity for the sucrose molecules to come together in clusters so they can organize into a crystal embryo, a process called nucleation.

Because the sugar beet is grown in moderate climates, rather than in the tropical climates required for sugarcane, Europe now had a source of sugar that was not dependent on importing from other countries. Although sugarcane still dominates, the sugar beet industry today supplies about 30 percent of the sugar consumed. The United States produces both sugarcane and sugar beet. Sugarcane is predominantly grown in Florida and Louisiana, while the upper Midwest supports sugar beet farming. Although the United States is not one of the top producers of refined sugar, the industry remains a viable one, and one that’s protected by the government as an important commodity.

In transportation, horse-drawn carriages have given way to cars with remote sensing to protect us from ourselves; in lighting, we’ve gone from candles to laser beams; and in computing, from the abacus to supercomputer phones that fit on your wrist (calling Dick Tracy). Almost all facets of our lives have changed tremendously. Our perception of food, especially candy, has evolved considerably over that time as well. In the earliest days of sugar, it was a status symbol—teeth blackened by sugar were considered a sign of wealth in Elizabethan days.

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Candy Bites: The Science of Sweets by Richard W. Hartel


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