Tag: Candy chemistry

According to candy technologists, wheat flour constitutes approximately 25-40% of a traditional licorice recipe. This significant proportion answers the question, 'Why is flour in licorice?' by revealing its crucial role as a primary binder, a function essential for achieving the candy's signature texture and form.

In 1956, chemist William A. Mitchell accidentally stumbled upon the popping candy effect while attempting to create an instant carbonated soft drink. The novel sensation of crackling candy on the tongue is the result of tiny, high-pressure pockets of carbon dioxide gas trapped within a hardened sugar matrix.

Freeze-drying, a process that removes over 95% of a food's water content, leaves the underlying chemical components behind. This is why the chemicals in freeze-dried candy are the same concentrated ingredients as the original candy, not new additives.