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Biography
pp-semi|small=yesAbout|the type of confection generally|specific types of candy|Candies|other uses|Candy (disambiguation) Candy , specifically sugar candy , is a confection made from a concentrated solution of sugar in water, to which flavorings and colorants are added. Candies come in numerous colors and varieties and have a long history in popular culture.
The Middle English word "candy" began to be used in the late 13th century, coming into English from the Old French çucre candi , derived in turn from Persian language|Persian Qand (=???) and Qandi (=????) , "cane sugar", probably derived from Sanskrit word khanda (????) "piece (of sugar)," perhaps from Dravidian (cf. Tamil kantu for candy, or kattu "to harden, condense")."candy", Online Etymology Dictionary cite web|title=Sugarcane: Saccharum Offcinarum|publisher=USAID, Govt of United States|date=2006|page=1 (Chapter 7)|url= http://www.usaid.gov/locations/latin_america_caribbean/environment/docs/ag& environ/Sugarcane.pdf In North America , candy is a broad category that includes candy bar s, chocolate s, Liquorice (confectionery)|licorice , sour candies, salty candies, tart candies, hard candies, Taffy (candy)|taffies , gumdrop s, marshmallow s, and more.Citation needed|date=April 2010 Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied .
Outside North America, the generic English-language name for candy is sweets or confectionery ( United Kingdom , Republic of Ireland|Ireland , South Africa and other Commonwealth of Nations|commonwealth countries). In Australia , small pieces of sweet substance are known as "lollies".Cite book | editor = Bruce Moore | edition = fourth | title = The Australian Pocket Oxford Dictionary | date = 1996 | publisher = Oxford University Press Australia | location = | isbn = 978-0-19-554015-4 | pages =636 ("lolly") and 1098 ("sweet")
In North America, Australia, NZ and the UK, the word " lollipop " refers specifically to sugar candy with flavoring on a stick. While not used in the generic sense of North America, the term candy is used in the UK for specific types of foods such as candy floss ( cotton candy in North America and fairy floss in Australia), and certain other sugar based products such as candied fruit .
A popular candy in Latin America is the so-called pirulín (also known as pirulí), which is a multicolor, conic-shaped hard candy of about 10 to 15 cm long, with a sharp conical or pyramidal point, with a stick in the base, and #Packaging|wrapped in cellophane.
The global sales of sugar confectionery candy market in 2010 was about $ 57.5 billion.
History
Before sugar was readily available, people from around the world made candy of honey . The Chinese, the people of the Middle East, the Egyptians, and the Greeks and Romans all used honey to coat fruits and flowers to preserve them or to create forms of candy.cite book|last=Toussaint-Samat|first=Maguelonne|title=A History of Food|year=2009|publisher=Wiley-Blackwell|location=New Jersey Candy is still served in this form today, though now it is more typically seen as a type of garnish.
Candy as we know it today began as a form of medicine, either used to calm the digestive system or cool a sore throat. In the Middle Ages candy appeared on the tables of only the most wealthy at first. At that time it began as a combination of spices and sugar that was used as an aid to digestive problems. Digestive problems were very common during this time due to the constant consumption of food that was neither fresh nor well balanced. Banquet hosts would typically serve these types of ‘candies’ at banquets for their guests. One of these candies, sometimes referred to as a 'chamber spice', was made with cloves, ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted sugar.
In the United States
The first candy came to America in the early eighteenth century from Britain and France. Only a few of the early colonists were proficient in sugar work and were able to provide the sugary treats for the very wealthy. Rock candy , made from crystallized sugar, was the simplest form of candy, but even this basic form of sugar was considered a luxury and was only attainable by the rich.cite web|last=Woloson|first=Wendy|title=The Oxford Encyclopedia of Food and Drink in America|url= http://www.oxford-americanfoodanddrink.com/entry? entry=t170.e0127|publisher=Oxford University Press|accessdate=18 March 2012 In contrast, since 1979 the world has produced more sugar than can be sold, making it very attainable and cheap.
The candy business underwent a drastic change in the 1830’s when technological advances and the availability of sugar opened up the market. The new market was not only for the enjoyment of the rich but also for the pleasure of the working class as well. There was also an increasing market for children. Confectioners were no longer the venue for the wealthy and high class but for children as well. While some fine confectioners remained, the candy store became a staple of the child of the American working class. Penny candies epitomized this transformation of candy. Penny candy became the first material good that children spent their own money on. For this reason candy store-owners relied almost entirely on the business of children to keep them running. Even penny candies were directly descended from medicated lozenges that held bitter medicine in a hard sugar coating. cite book|last=Woloson|first=Wendy|title=Refined Tastes|year=2002|publisher=The Johns Hopkins University Press|location=Baltimore
In 1847, the invention of the candy press (also known as a toy machine) made it possible to produce multiple shapes and sizes of candy at once. In 1851, confectioners began to use a revolving steam man to assist in boiling sugar. This transformation meant that the candy maker was no longer required to continuously stir the boiling sugar. The heat from the surface of the pan was also much more evenly distributed and made it less likely that the sugar would burn These innovations made it possible for only one or two people to successfully run a candy business.
Classification
Chemically, sugar candies are broadly divided into two groups: crystalline candies and amorphous candies. Crystalline candies are not as hard as crystal s of the mineral variety, but derive their name and their texture from their microscopically organized sugar structure, formed through a process of crystallization , which makes them easy to bite or cut into. Fudge , creams, and fondant are examples of crystalline candies. Amorphous candies have a disorganized crystalline structure. They usually have higher sugar concentrations, and the texture may be chewy, hard, or brittle. Caramel s, Brittle (food)|nut brittles and toffee s are examples of amorphous candies.cite book | author = McWilliams, Margaret | title = Nutrition and Dietetics' 2007 Edition | publisher = Rex Bookstore, Inc. | year = 2007 | pages = 177–184 | isbn = 978-971-23-4738-2 | oclc =
Commercially, candies are often divided into three groups, according to the amount of sugar they contain:
100% sugar (or nearly so), such as hard candies or creams
95% sugar or more, with up to 5% other ingredients, such as marshmallow s or nougat s, and
75 to 95% sugar, with 5 to 25% other ingredients, such as fudge or caramels.
Each of these three groups contains both crystalline and amorphous candies.
Manufacture
Candy is made by dissolving sugar in water or milk to form a syrup , which is boiled until it reaches the desired concentration or starts to Caramelization|caramelize . The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. Some examples are: caramel candy , toffee , fudge , praline , Tablet (confectionery)|tablet , gumdrop s, jelly bean s, rock candy , lollipop s, taffy (candy)|taffy , cotton candy , candy cane s, Candy cane|peppermint sticks , peanut brittle , chocolate-coated raisin s or peanut s, hard candy (called boiled sweets in British English) and candy bar s.
Sugar stages
The final texture of candy depends on the sugar concentration. As the syrup is heated, it boils, water evaporates, the sugar concentration increases, and the boiling point rises. A given temperature corresponds to a particular sugar concentration. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. The stages of sugar cooking are as follows: http://www.exploratorium.edu/cooking/candy/sugar-stages.html The Cold Water Candy Test, Exploratorium; http://www.baking911.com/candy/chart.htm Sugar Syrup Chart at Baking911
Stage
°F
°C
Sugar concentration
thread (e.g., syrup )
230–233 °F
110–111 °C
80%
soft ball (e.g., fudge )
234–240 °F
112–115 °C
85%
firm ball (e.g., caramel candy )
244–248 °F
118–120 °C
87%
hard ball (e.g., nougat )
250–266 °F
121–130 °C
92%
soft crack (e.g., salt water taffy )
270–290 °F
132–143 °C
95%
hard crack (e.g., toffee )
295–310 °F
146–154 °C
99%
clear liquid
320 °F
160 °C
100%
brown liquid (e.g., caramel )
338 °F
170 °C
100%
burnt sugar
350 °F
177 °C
100%
The names come from the methods used to test the syrup before thermometers became affordable. The "thread" stage is tested by cooling a little syrup, and pulling it between the thumb and forefinger. When the correct stage is reached, a thread will form. This stage is used for making syrups. For subsequent stages, a small spoonful of syrup is dropped into cold water, and the characteristics of the resulting lump are evaluated to determine the concentration of the syrup. A smooth lump indicates "ball" stages, with the corresponding hardness described. At the "soft crack" stage, the syrup forms threads that are just pliable. At the "hard crack" stage, the threads are brittle. http://cooking4chumps.com/Skills%20Sugar%20Work.html Sugar Work at Cooking4Chumps
This method is still used today in some kitchens. A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.
Once the syrup reaches convert|340|°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel . This should not be confused with caramel candy , although it is the candy's main flavoring.
Candy and vegetarianism
Some candy, including marshmallow s and gummi bear s, contain gelatin derived from animal collagen, a protein found in skin and bones, and is thus avoided by Vegetarianism|vegetarians and veganism|vegans . " Kosher Gelatin#Religion and gelatin substitutes|gelatin " is also unsuitable for vegetarians and vegans, as it is derived from fish bones. http://www.kashrut.com/articles/DryBones/ Will These Bones Live? Yechezkel 37:3. Kashrut.com. Retrieved on November 2, 2011. Other substances, such as agar , pectin , starch and gum arabic may also be used as setting and gelling agents, and can be used in place of gelatin.
Other ingredients commonly found in candy that are not suitable for vegetarian or vegan diets include carmine , a red dye made from cochineal beetles, and confectioner's glaze , which may contain wings or other insect parts.
Shelf life
Because of its high sugar concentration, bacteria are not usually able to grow in candy. As a result, the shelf life of candy is longer than for many foods. Most candies can be safely stored in their original packaging at room temperature in a dry, dark cupboard for months or years. As a rule, the softer the candy or the damper the storage area, the sooner it goes stale.
Shelf life considerations with most candies are focused on appearance, taste, and texture, rather than about the potential for food poisoning. That is, old candy may not look pretty or taste very good, even though it is very unlikely to make the eater sick. Candy can be made food safety|unsafe by storing it badly, such as in a wet, mold y area. Typical recommendations are these: http://www.candycrate.com/shelf-life-of-candy.html The Shelf Life of Candy from The Candy Crate
Hard candy may last indefinitely in good storage conditions.
Milk chocolate s and caramels usually become stale after about one year.
Dark chocolate lasts up to two years.
Soft or creamy candies, like candy corn , may last 8 to 10 months in ideal conditions.
Chewing gum and gumballs may stay fresh as long as 8 months after manufacture.
Health aspects
Cavities
Candy generally contains sugar, which can be involved in tooth decay causing cavities. Sugar is a food for several types of bacteria commonly found in the mouth, particularly Streptococcus mutans ; when the bacteria metabolize the sugar they create acid s in the mouth which demineralize the tooth enamel and can lead to dental caries . http://www.candyusa.com/PublicPolicy/PublicPolicyDetail.cfm? ItemNumber=1550 Dental caries. National Confectioners Association To help prevent this dentist s recommend that individuals should brush their teeth regularly, particularly after every meal and snack.
Sugar is often cited as the source of insufficient dentistry, but is in fact the streptococcus bacteria that feed on sugar, not the sweet substance itself, that causes poor teeth. The bacteria eats away tooth enamel the longer it stays in contact with teeth, so the amount of sugar consumed is less important than the time it is left on and in between the teeth.cite web|title=Does Sugar Cause Tooth Decay? Not exactly...|url= http://www.exploratorium.edu/cooking/candy/toothdecay-story.html
Glycemic index
Candy has a high glycemic index (GI), which means that it causes a rapid rise in blood sugar levels after ingestion. This is chiefly a concern for people with diabetes , but could also be dangerous to the health of non-diabetics.Balkau et al. (1998) "High blood glucose concentration is a risk factor for mortality in middle-aged nondiabetic men. 20-year follow-up in Whitehall Study|the Whitehall Study , the Paris Prospective Study, and the Helsinki Policemen Study." Diabetes Care 1998 Mar; 21 (3):360-7
Health benefits
Candies that primarily consist of peppermint and mint, such as candy canes, have been shown to have digestive benefits. Peppermint oil can help soothe an upset stomach by creating defense against irritable bowel syndrome, a pain in the abdomen. The peppermint in candy canes has been shown effective in killing germs.cite web|last=Viegas|first=Jennifer|title=Candy Canes Fight Germs, Settle Stomachs|url= http://dsc.discovery.com/news/2008/12/24/candy-canes-germs.html|accessdate=March 14, 2012
Mint flavored gum is proven to increase short-term memory. A sample group of test takers proved that by chewing gum their heart rate increased as well as the amount of oxygen in the brain. The correlation between heart rate and oxygen in the brain triggers short term memory. Chewing gum can also provide a burst of insulin in the anticipation for food.cite web|last=Scholey|first=Andrew|title=Chewing Gum Found to Increase Brain Power|url= http://www.bio-medicine.org/medicine-news/Chewing-gum-found-to-increase-brainpower-1226-1/|accessdate=March 20, 2012
When eaten in moderation, chocolate can have health benefits. The cocoa in chocolate can help reduce the risk of heart disease. Vitamins and minerals such as calcium, magnesium, and sodium can be found I chocolate, as well as antioxidants. Of course chocolate contains a high amount of sugar and low nutritional value, but once every so often, chocolate can be a health boost rather than a nutritional downfall.cite web|last=Mondestin|first=Angely|title=Chocolate? As a Health Benefit? |url= http://serendip.brynmawr.edu/exchange/node/31|accessdate=March 14, 2012
Non-consumers of candy had a higher mortality rate than consumers of candy, both frequent and occasional. Frequent candy consumers fit into the category of three or more times per week consumption. Occasional consumers are categorized as eating candy one to three times per month, and live on average one year longer than non-consumers. The non-consumers run into several problems such typically eating less red meat, salads, and are also more prone to smoking. Candy consumption in moderation is the key to maximizing life longevity, rather than constantly denying the lust of sweet candy.cite web|last=Paffenbarger|first=Ralph|title=Life Is Sweet: Candy Consumption and Longevity|url= http://faculty.washington.edu/andchien/PDFs/candy.pdf|accessdate=March 15, 2012
Packaging
"Candy wrapper" or "sweets-wrapper" is a common term for this packaging. http://www.wholesalecandystore.com/old-candy-wrappers.html Old Candy Wrappers. Wholesale Candy Store. Retrieved on November 2, 2011.
Purposes of packaging
Packaging preserves aroma and flavor and eases shipping and dispensation. Wax paper seals against air, moisture, dust, and germs, while cellophane is valued by packagers for its transparency and resistance to grease, odors and moisture. In addition, it is often resealable. Polyethylene is another form of film sealed with heat, and this material is often used to make bags in bulk packaging. Saran wraps are also common. Aluminum foils wrap chocolate bars and prevent transfer of water vapor, while being lightweight, non-toxic and odor proof. Vegetable parchment lines boxes of high-quality confections like gourmet chocolates. Cardboard cartons are less common, though they offer many options concerning thickness and movement of water and oil. Packages are often sealed with a starch-based adhesive derived from tapioca, potato, wheat, sago, or sweet potato. Occasionally, glues are made from the bones and skin of cattle and hogs for a stronger and more flexible product, but this is not as common because of the expense.cite journal|title=Trends in Food Packaging Technology|journal=Journal of Agricultural and Food Chemistry|year=1953|month=October|volume=1|issue=16|pages=978–986
History
Prior to the 1900s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects. By 1914 there were some machines to wrap Chewing gum|gum and stick candies, but this was not the common practice. After the polio outbreak in 1916, unwrapped candies garnered widespread censure because of the dirt and germs. At the time, only upscale candy stores used glass jars. With advancements in technology wax paper was adopted, and foil and cellophane were importedvague|r=into where? |date=April 2012 from France by DuPont in 1925. Necco packagers were one of the first companies to package without human touch.cite journal|last=Kawash|first=Samira|title=The Candy Prophylactic: Danger, Disease, and Children's Candy around 1916|journal=The Journal of American Culture|year=2012|month=September|volume=33|issue=3
Marketing and design
Packaging helps market the product as well. Manufacturers know that candy must be hygienic and attractive to customers. In the children’s market quantity, novelty, large size and bright colors are the top sellers.cite journal|last=Kawash|first=Samira|title=The Candy Prophylactic: Danger, Disease, and Children's Candy around 1916|journal=The Journal of American Culture|year=2012|month=September|volume=33|issue=3 Many companies redesign the packaging to maintain consumer appeal.
Top-selling candies
The table below summarizes some of the top candy brands in the world.
cite web>first=Esme
flag
flag>United States
flag>Brazil
flag>United Kingdom
flag>Germany
flag>France
flag>Italy
flag>Russia
flag>Russia
flag>Czech Republic
flag>China
flag>Japan
flag>India
flag>Saudi Arabia
flag
flag>Argentina
flag>Chile
flag>Colombia
flag>South Africa
flag>Australia
See also
List of candies
References
Reflist|35em
External links
Sister project links
http://www.CandyUSA.org National Confectioners Association – Information on a variety of candies
http://www.exploratorium.edu/cooking/candy/sugar-stages.html Science of Candy – Descriptions and videos of hardness stages
http://www.candywrappermuseum.com/ Candy Wrapper Museum – Extensive photo archive
