The Accidental Invention and the Science of the Pop
Popping candy, most famously sold as Pop Rocks, owes its existence to a happy accident. Chemist William A. Mitchell, while working for General Foods, was trying to create a fast-acting carbonated soda mix. Instead, he developed a technique for trapping carbon dioxide gas inside solid sugar candies. The product was patented in 1961 but wasn't released to the public until 1975, when its novelty quickly captivated consumers.
The scientific magic lies in the manufacturing process. A molten sugar mixture, including sucrose, lactose, and corn syrup, is infused with carbon dioxide gas at a pressure of around 600 pounds per square inch. As the candy cools and solidifies under this immense pressure, it locks millions of microscopic bubbles of CO2 within its crystal structure.
When the candy makes contact with moisture, specifically your saliva, the sugar dissolves. This process breaches the delicate walls surrounding the pressurized gas bubbles, allowing the gas to escape rapidly with a crackling, popping sound and tingling sensation. The sheer number of tiny bubbles ensures a continuous and dynamic experience, making it a unique treat.
Debunking the Exploding Stomach Myth
One of the most persistent and infamous urban legends surrounding popping candy is the myth that eating it with soda will cause your stomach to explode. This rumor, which gained significant traction in the 1970s and 80s, has been thoroughly debunked by multiple sources, including the FDA and the popular TV show MythBusters.
During one episode, the MythBusters team mixed large quantities of popping candy and soda inside a simulated stomach, complete with stomach acid. The result? The stomach expanded but did not explode. According to experts, the amount of gas released by popping candy is minimal—far less than half a can of soda. The gas released in your stomach is harmlessly expelled through burping. The body is incredibly efficient at dealing with gas, and the gastric rupture required to cause an explosion is physically impossible from consuming these common food items.
The Digestive Journey and Other Bodily Effects
After the initial popping sensation subsides in your mouth, the candy travels down your esophagus and into your stomach. Here's what happens during this process:
- Oral Phase: As you chew and your saliva goes to work, the popping happens immediately. The warmth and moisture accelerate the dissolution process, leading to the full effect.
- Esophageal Phase: The now dissolved and gas-releasing candy pieces travel to the stomach. Any remaining pockets of carbonation will continue to pop until fully dissolved.
- Gastric Phase: In the stomach, the strong gastric acids and digestive enzymes finish breaking down the sugar. The remaining carbon dioxide is released and can cause a minor amount of bloating or lead to a burp. It is a similar process to what happens when you drink a carbonated beverage, just on a much smaller and more controlled scale.
- Intestinal Phase: As with any sugary product, the broken-down sugars are absorbed into your bloodstream to be used for energy. The ingredients themselves are standard food additives and pose no unique digestive risks.
Potential Health Considerations
Like any candy, popping candy should be consumed in moderation. Here are some health considerations to be aware of:
Comparison: Popping Candy vs. Carbonated Soft Drinks
| Feature | Popping Candy | Carbonated Soft Drinks |
|---|---|---|
| Mechanism | Pressurized CO2 trapped in solid sugar candy. | CO2 dissolved in liquid, released when pressure is removed. |
| Sensation | Intense, localized crackling and popping in the mouth. | Overall fizzing and bubbling throughout the liquid. |
| CO2 Volume | Relatively small, microscopic bubbles. | Higher volume of dissolved CO2. |
| Dental Effects | Sugary nature and mildly acidic pH can contribute to enamel erosion and decay with excessive consumption. | Can contribute to enamel erosion due to high acidity and sugar. |
Dental Erosion
Some laboratory studies have shown that the pH of certain popping candies can be below the critical level for tooth enamel (pH 5.5), suggesting a potential for enamel erosion with frequent, excessive use. However, this is a risk shared by most sugary and acidic foods and drinks. Brushing your teeth after eating or rinsing your mouth with water can help mitigate this risk.
Heartburn
For individuals prone to heartburn or acid reflux, the extra gas from popping candy can be a minor irritant. While it won't cause a major episode for most, the sudden release of gas and mild acidity might exacerbate symptoms for sensitive individuals.
Popping Candy in Culture and Cuisine
Beyond its reputation as a thrilling childhood treat, popping candy has found a place in modern culinary arts. Chefs and mixologists use it to add a playful, unexpected texture to dishes. For example, it can be found in:
- Desserts: Sprinkled on ice cream, chocolate desserts, or baked goods for a surprising crunch and pop.
- Cocktails: Used to rim glasses for a unique sensory experience.
- Savory Dishes: Added to some dishes to provide a contrasting texture, as Taco Bell once tested with a “Firecracker Burrito”.
Conclusion
What happens when you eat popping candy is a fascinating blend of chemistry, sensation, and a touch of cultural lore. The popping sensation is a harmless release of trapped carbon dioxide gas, a concept no more dangerous than drinking a soda. The myth of the exploding stomach is pure fiction, a tale debunked by science and fact. While it's important to consume all sugary products in moderation for dental health, popping candy itself is a safe and whimsical treat. The experience it offers, from the satisfying pop to its unique place in culinary creations, ensures its enduring appeal as a memorable and fun confectionery.
For more detailed scientific information, you can visit the American Chemical Society's educational resources.
