Candy - Impact of Temperature

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Hardness, toughness, stiffness

Abstract

Texture tests for most candies are deceivingly easy to develop, in part due to expectations of consistent geometry for each formed or extruded piece. In practice, differences in shape frequently emerge as candies ‘set’. Some methods are very sensitive to sample shape, size and orientation since different amounts of material are encountered during each stroke. Among those methods are compression, cutting and three-point bend tests. The method that is least sensitive to geometry differences is a puncture style test. While we have increased client awareness of sample geometry, many clients do not yet standardize test temperature, even though their products may have varying textural attributes at small temperature differences. This study uses all four methods on store-bought Midgie Tootsie Rolls and Starburst candies to illustrate the significant impact temperature has on product texture.