There are four main categories of confectionery products: milk candy, hard candy, soft candy, and shortening candy.
Milk candy:
It is the largest candy variety in the confectionery market base, and almost all confectionery companies produce milk candy products. In sales, milk candy companies often use various images to promote the purity and nutritional nature of their products.
Milk candy is a semi-soft candy with a relatively loose structure. Milk candy is resistant to chewing and has a soft and delicate texture. Milk candy is named after the large number of milk products it contains. The main feature of this type of candy is the unique aroma of milk, which is also known as a caramel candy. The shape of milk candy is mostly cylindrical, but also rectangular and square. The color is mostly milky white or slightly yellow.
The average water content of milk sugar is 5 to 8%, and the reduced sugar content is between 14 and 25%. Milk candy contains fatter, is not easy to digest after eating more, and affects the appetite, is not conducive to the growth and development of infants.
Hard candy:
It is the oldest variety in the Chinese confectionery industry, including fruit hard candy is inexpensive and good quality and loved by consumers.
Hard candy is boiled at high temperatures and into the candy. The dry solids content is very high, about 97% or more. The sugar body is hard and brittle, so it is called hard candy.
It belongs to the amorphous non-crystalline structure. The specific gravity is between 1.4 and 1.5, and the reducing sugar content ranges from 10 to 18%.
The sugar body is transparent, translucent, and opaque, and it can also be stretched into a mercerized form. Hard candy is a dangerous food that may cause choking in babies, so parents should not give hard candy to babies.
Soft candy:
It is suitable for consumers of all ages. Its strange shape and bright colors are more likely to attract the attention of children and teenagers.
In order to adapt to their consumption characteristics, soft candy is mostly sold in the form of small packages at low prices. Fudge is a soft and slightly elastic candy, available in transparent and translucent forms.
The water content of jellybeans is high, generally 10%-20%. The majority of fondant is made in fruit flavors, but some are also made in milk and cool flavors, and its shape is rectangular or irregular depending on the molding process.
The main function of sugar is to provide heat. Each gram of glucose is oxidized in the body to produce 4 kcal of energy, and about 70% of the energy needed by the body is provided by sugar. In addition, sugar is an important substance for constituting tissues and protecting liver function.
Eating too much sugar can affect the consumption of body fat, resulting in fat accumulation; eating too much sugar can also affect calcium metabolism. Some scholars believe that if the amount of sugar eaten reaches 16-18% of the total diet, it can disrupt the metabolism of calcium in the body and prevent the role of calcification in the body.
When we binge on sugary foods, the sweet taste receptors in our mouths become numb or sluggish, and over time this leads to them no longer being sensitive to sweets, so we usually increase the sweetness of our food, which also makes our taste buds more sluggish to sweetness.
