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KMID : 1007519980070020107
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.107 ~ p.111
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Effect of Organic Acids on the Hygroscopicity and Browing of Sucrose Candies
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Lim, Seung Taik
Shin, Kyung Dong/Son, Hyesook
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Abstract
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Effect of organic acids (citric, tartaric, malic and lactic acids) commonly used as flavoring agents in sucrose-based candies on the physical properties of the candies such as hygroscopicity and browning was examined. Candy syrup was prepared by heating an aqueous solution (75% solids) of sucrose or an equivalent mixture of sucrose and high maltose corn syrup (DE 42) up to 140℃ in an open container, and organic acids (0.5 or 1.0%) were added before or after the heating. Organic acids increased the hygroscopicity and browning of the sucrose candies. When sucrose was used alone, tartaric acid displayed the greatest effect on the hygroscopicity whereas citric acid did so for the sucrose-corn syrup candy. Residual fructose was a major attribute in the hygroscopicity increase of the acid-containing candies. In caramelization, citrate also showed the most significant catalytic effects among the acids whereas lactic acid did so the least. By adding the acids after the syrup was heated instead of heating with the acids, caramelization could be significantly reduced.
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