[TYPE THE COMPANY NAME]

Sugar boiling and sugar crystallization

B.K.K.K. Jinadasa
(GS/M.Sc./FOOD/3608/08)
[05th Dec. 2009]

2009/10
 Sugar boiling and sugar crystallization

Introduction
Sugar confectionery refers to a large range of food items, commonly known as sweets. Boiled
sweets, toffees, marshmallows, and fondant are all examples.
Sweets are a non-essential commodity, but are consumed by people from most income groups.
The variety of products is enormous, ranging from cheap, individually-wrapped sweets, to those
presented in boxes with sophisticated packaging. In manufacturing candies and sweets sugar
plays a major role. For this the behavior of sugars when heating and cooling is an important
factor. Sugar crystallization depends on the degree of super saturation of sugar and formation of
sugar crystal lattice.
When sugar containing mixtures are heated, it undergoes physical change due to evaporation of
water phase. Boiled sweet types are produced by boiling sucrose; water flavoring etc. boiling is
done at about 150c in an open pan and concentrated to 97-98% soluble solids. The boiling is
done to remove most of the water from the syrup.
Pulling of candy gives a gloss and a white appearance to the confection. This is due to repeated
drawing and folding of the plastic candy to incorporate air bubbles.

Page | 2
 Sugar boiling and sugar crystallization

2.1. Relation between boiling temperature and the characteristics of crystalline product
2.1.1. Materials
Saucepans

Heating system
Thermometers
Spoons
Porcelain plates
Sucrose-white

2.1.2. Method
300 g of sucrose was dissolved in 280 mL of water and heated gently with stirring in a saucepan.
Solution was brought to boiling while noting the temperature at equal intervals. Portions of the
solution were removed at the under mentioned temperatures and transferred on to the plates
carefully using spoons. When removing and transferring the sample heat was discontinued since
the heating may avoid sampling at the required temperature.
Temperatures: 111 ºC, 113 ºC, 118 ºC, 122 ºC, 132 ºC, 145 ºC, 170 ºC.
After the transferred samples were cooled they were examined for consistency, mouldability,
thread forming ability, firmness/ brittleness of cool sample, taste of samples and their solubility
on the tongue.

2.1.3. Results
At 111 ºC
Consistency -thin, very transparent liquid
Mouldability -cannot mould, still a liquid
Thread formation -No
Brittleness -No
Taste -sweet
Color -off white

Page | 3
 Sugar boiling and sugar crystallization

At 113 ºC
Consistency -thicker less transparent liquid
Mouldability -cannot mould, still a liquid
Thread formation -no

Brittleness -no
Taste -sugary
Color -light golden color

At 118 ºC
Consistency -thicker, transparent liquid

Mouldability - (very thick liquid) cannot mould

Thread formation -thin thread can be formed
Brittleness -no
Taste -sugary
Color -golden color

At122 ºC
Consistency -crystallization could be seen
Mouldability -slightly
Thread formation -can be seen
Brittleness -slightly
Taste -sweet

Color -golden color

At 132 ºC
Consistency -crystallization could be seen
Page | 4
 Sugar boiling and sugar crystallization

Mouldability -possible
Thread formation -can be seen
Brittleness -slightly
Taste -sweet

Color -golden color

At 145 ºC
Consistency -crystallization could be seen
Mouldability -possible
Thread formation -possible

Brittleness -slightly brittle

Taste - slightly bitter with sweet taste
Color - light brown

At 170 ºC
Consistency -very hard

Mouldability -possible
Thread formation -not possible
Brittleness -brittle
Taste - bitter taste
Color -brown color

2.1.4. Discussion
According to the above results, it shows that hardness of the sugar sample increases with the
temperature. Consistency is also improved with the increase of temperature. But when increasing
the temperature beyond 145 ºC taste was bitter.

Page | 5
 Sugar boiling and sugar crystallization

Mouldability increases gradually from 113 ºC but further heating leads to cracking of the
structure. Thread forming ability increases with the temperature rise up to 145 ºC due to
inversion (fructose). Beyond 145 ºC thread forming ability decrease due to decomposition of
fructose. Color was changed from golden color to black color due to caramalization of sugar.

The temperature of boiling is very important, as it directly affects the final sugar concentration
and moisture content of the sweet. For a fixed concentration of sugar, a mixture will boil at the
same temperature at the same altitude above sea-level, and therefore each type of sweet has a
different heating temperature. Variations in boiling temperature can make a difference between a
sticky, cloudy sweet or a dry, clear sweet. An accurate way of measuring the temperature is to
use a sugar thermometer. Other tests can be used to assess the temperature (for example, toffee
temperatures can be estimated by removing a sample, cooling it in water, and examining it when
cold). The temperatures are known by distinctive names such as 'soft ball', 'hard ball' etc., all of
which refer to the consistency of the cold toffee.

Type of sweet Temperature range for boiling (0C)

Fondants 116-121

Fudge 116

Caramels and regular toffee 118-132

Hard toffee 146-154

Hard boiled sweets 149-166

Page | 6
 Sugar boiling and sugar crystallization

2.2. Effect of sugar mixtures.

2.2.1. Materials
Saucepans
Heating system
Thermometers
Spoons
Porcelain plates

Sucrose –white
Glucose syrup

2.2.2. Method
Above experiment were repeated using 100 g of sucrose and 183 g of commercial glucose syrup
dissolved with 80 mL of water. Samples were removed at following temperatures and examined
for above characters.
Temperatures: 111 ºC, 118 ºC, 132 ºC, 170 ºC.

2.2.3. Results
At 111 ºC
Consistency -liquid transparent
Mouldability -no
Thread formation -no
Brittleness -cannot be seen (soft)

Taste - sweet

Page | 7
 Sugar boiling and sugar crystallization

At 118 ºC
Consistency -yellow in color, slightly thick
Mouldability -possible
Thread formation -possible

Brittleness -semi hard

Taste - sweet

At 132 ºC
Consistency -yellow in color, thick liquid
Mouldability -possible

Thread formation -best at this temperature

Brittleness -brittle (slightly)
Taste - slightly bitter taste

170 ºC
Consistency -dark brown in color, clump can be seen

Mouldability -not possible

Thread formation -not possible
Brittleness -brittle
Taste -bitter taste

2.2.4. Discussion
With sucrose and glucose syrup in solution a higher concentration of the mixed sugars can be
obtained. At 118 ºC heated sugar and glucose syrup had a good consistency, yellow brown color,
good mouldability and good thread forming ability with sweet taste. The addition of certain
ingredients can affect the temperature of boiling. For example, if liquid milk is used in the
production of toffees, the moisture content of the mixture immediately increases, and will
therefore require a longer boiling time in order to reach the desired moisture content.
Page | 8
 Sugar boiling and sugar crystallization

Added ingredients also have an effect on the shelf-life of the sweet. Toffees, caramels, and
fudges, which contain milk-solids and fat, have a higher viscosity, which controls crystallization.
On the other hand, the use of fats may make the sweet prone to rancidity, and consequently the
shelf-life will be shortened.

2.3. Pulled candy

2.3.1. Materials
Sauce pan
Heating system

Thermometer
Spoon
Porcelain plates
Sugar (sucrose)
Butter
Water

Glucose syrup
Tarterate

2.3.2. Method
100 g sugar was dissolved in 60 mL of water in two sets. One set was heated up to 120 ºC and
other to 128 ºC. Heated samples were poured onto buttered plates and allowed them to cool.
After the plates were cooled plastic mass on each plate were pulled repeatedly drawing out and
folding repeatedly until it obtained a white glossy appearance. Samples were examined for taste,
colour, consistency, mouldability and thread formation.
Four types of candies were prepared using following formulations.

1. 100 g of sucrose, 60 mL of water and 2.5 g of tarterate, heated to 128 ºC.

2. Above formulation without tarterate.
3. 100 g of sucrose, 70 g of glucose syrup and 60 mL of water, heated to 120 ºC.
4. Experiment no 3 repeated using 80 g of glucose syrup. All the candies which
Page | 9
 Sugar boiling and sugar crystallization

Prepared were allowed to cool and observed under the microscope.

2.3.3. Results

mixture consistency Mouldability Thread Brittle taste

formation
ness

100 g sugar + Thick liquid turn Slightly Less thread soft Sweet
60 mL water at off white color possible forming taste
120 0C when pulled

100 g sugar + Yellow color thick possible Good thread Less hard Caramel
60 mL water at solid turn to pale forming flavor
128 0C color when pulled ability

100 g sugar + Pale in color with Possible semi Good thread Less hard Caramel
60 mL water + good spreadablilty solid forming flavor
2.5 g tarterate ability
1280C

100 g sugar + Pale in color Possible Good Gummy Sweet

60 mL water + less hard
glucose syrup
70 g at 120 0C

100 g sugar + Brown in color, possible good Gummy sweet

60 mL water + thick liquid less hard
glucose syrup
80 g at 1200C

2.3.4. Discussion
Definition for Pulled candy is a general term referring to candies that are formed by boiling a
sugar syrup and then manipulating the resulting candy by hand. The "pulling" process consists of
Page | 10
 Sugar boiling and sugar crystallization

stretching the still-hot mixture between two hands, bringing the ends together and twisting them
around each other, then repeating the process until the candy becomes too stiff to pull. In
general, pulling takes 5-15 minutes and the resulting candy should become pearlescent and more
opaque. Commonly pulled candies include taffy and ribbon candy.

When tarterate is added to the confections the texture becomes soft. According to the above
results 4 and 5 mixtures are suitable for confection due to good appearance, pale color, good
mauldabilty, thread forming ability and sweet taste. When glucose syrup is added, mauldability
and thread forming ability increases and the firmness also increase due to the increase of glucose
and fructose concentration. When drawn, white glossy appearance could be observed due to
incorporation of air

2.4. Reference:

Page | 11