Description
Presenter: Nina Puch, Knechtel, Inc.
Moderator: Dr. Abdoulaye Traore, ofi
Heat can be an enemy to most confections; gummies and marshmallows melt at around 100°F and chocolate melts at an even lower temperature. However, when you apply heat to sugar, along with some corn syrup and water, it can be transformed into an amorphous glass. We can manipulate how heat and various ingredients impact products of this type: in appearance, mouthfeel, and stability. We will also demonstrate the stages of sugar, the glass transition, and the significance in cooling. Finally, we will expound on how similar principles affect other non-crystalline confections such as taffy.
