For every piece of chewy candy, there are a few key elements that dictate texture: Soluble solids control the firmness of a certain product. Gums control the “bite” (supple, snappy, or brittle, for example). And fat and air soften the texture in a way that soluble solids alone cannot. Candies like Starburst, for example, seem hard at first but then yield to your bite. It’s the high concentration of soluble solids that makes them hard; incorporating air and fat, meanwhile, makes the texture soft enough to chew.
The science of candy-making is complex (and fascinating), and understanding a few basic concepts will give you the knowledge you need to get started on your own textural creations.
This article is a sweet technical feast and covers ‘the science of snap’, ‘5 steps to chewy sweets’, and an explanation about concentration and its effects on texture and the options for gelling agent which will dictate product texture. Read the article
There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.
For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.
The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.No-one understands texture analysis like we do!
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