Question

A stable caramel should contain __________ parts of sucrose in every part of reducing sugar.

• A. 1.2‐1.4
• B. 2.3‐2.5
• C. 1.6‐1.9
• D. 3.1‐3.4

Hint:

In the industry, "Corn Syrup" is added to sucrose to provide these reducing sugars. The ratio ensures the candy stays "smooth" and doesn't turn into a block of sugar.

Answer 1

The Correct Option is C

Step 1: Understanding the Question:
The question asks for the optimal ratio between sucrose and reducing sugars (like glucose and fructose) to produce a "stable" caramel. Stability in confectionery refers to the resistance to crystallization (graining).

Step 2: Detailed Explanation:

• Caramelization: This is the thermal decomposition of sugars. Pure sucrose caramels are prone to rapid crystallization upon cooling.

• The Role of Reducing Sugars: Reducing sugars act as "interfering agents." They disrupt the organized lattice of sucrose molecules, preventing them from forming large, gritty crystals. This results in a smooth, glassy texture.

• The Optimal Balance: If reducing sugars are too low, the product grains. If they are too high, the product becomes too sticky and hygroscopic.

• Technical Standard: Confectionery science established that a ratio of approximately 1.6 to 1.9 parts of sucrose to every 1 part of reducing sugar provides the best physical stability and shelf life for traditional caramels and hard candies.

Step 3: Final Answer:
For industrial caramel production, the sucrose-to-reducing sugar ratio is typically maintained between 1.6 and 1.9.