Tag: Confections

According to a search result, chocolate-covered coffee beans were historically mixed with animal fat by African tribes as an early energy ball. Today, people widely eat chocolate-covered espresso beans as a convenient, energizing treat, combining rich coffee and chocolate flavors.

According to nutritional data, a single piece of caramel candy contains approximately 39 calories and 6.6 grams of sugar. This raises the question for many health-conscious consumers: is caramel good or bad for health? The answer is more complex than a simple yes or no, depending largely on the form and quantity consumed.

Since their invention in 1912, Life Savers have been a recognizable symbol of breath-freshening confectionery. But the question of whether or not these iconic, ring-shaped treats are considered hard candy persists, despite their minty flavor. The answer lies in their composition and manufacturing process.

Over 60% of gelatin produced globally is used in the food and confectionery industry, primarily for candies like gummies. While the variety of confections seems endless, the vast majority share a small number of core components. So, what are the main ingredients in candy that create its signature flavors, textures, and appearance?

While the term 'bonbon' originated in the 17th-century French royal court for small, sugar-coated candies, the ingredients in modern bon bons vary widely depending on the style. From classic chocolate-covered confections with creamy centers to chewy, hard-coated British sweets, the precise recipe depends heavily on the regional tradition and desired texture.

Did you know that a single Tic Tac mint often weighs less than 0.5 grams, a deliberate design choice that allows manufacturers to label them as 'zero calorie' in the United States? This fascinating fact immediately raises a critical question for consumers: **are Tic Tacs supposed to be mints**, or are they merely sugar candies marketed as breath fresheners?

The chemical process of caramelization begins when sugar is heated to approximately 340°F (170°C). However, the answer to 'is caramel 100 percent sugar?' depends on what you mean by 'caramel', as the final product is often more than just heated sucrose.

According to a study published on ScienceDirect, marine-derived gelatin is a valuable alternative to mammalian gelatin and is suitable for religious food restrictions, such as those of the Muslim and Jewish communities. A wide variety of products use fish gelatin for gelling, thickening, and stabilizing, making it a popular ingredient across several industries.