Low Hygroscopic Hard Candy Formulation
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Solution Overview
Problem
Hard candies made with traditional corn syrup are highly hygroscopic, leading to stickiness issues during manufacturing and storage, and existing solutions such as using sugar alcohols or coatings have not provided a satisfactory result in reducing moisture absorption.
Innovation Solution
A non-sticky hard candy formulation comprising sucrose, a non-hygroscopic simple carbohydrate like lactose or trehalose, and a hydrocolloid such as maltodextrin, which forms a sugar glass that is resistant to moisture absorption, eliminating the need for a primary wrapper and allowing storage without sticking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-generated harmful factors
If traditional corn syrup is used in hard candy, then the candy has good texture and sweetness, but it becomes sticky and absorbs moisture from the atmosphere
Solution Approach 1:
The patent changes the chemical composition parameters by replacing traditional high-DE corn syrup with a specific combination of low-DE corn syrup (10-20 DE) and maltodextrin (5-15 DE), along with adding hydrocolloids at 0.5-5% weight. This parameter change transforms the hygroscopic properties of the candy matrix, reducing moisture absorption while maintaining texture and sweetness.
Solution Approach 2:
The patent creates a composite carbohydrate system combining multiple ingredients (sucrose, glucose, fructose, low-DE corn syrup, maltodextrin, and hydrocolloids) with specific functional properties. This composite material approach allows the low-DE corn syrup and maltodextrin to work synergistically to reduce hygroscopicity while the hydrocolloids provide additional moisture binding, collectively preventing stickiness without sacrificing candy quality.
2Object-generated harmful factors
If sugar alcohols or coatings are applied to reduce stickiness, then surface stickiness is reduced, but the candy requires additional processing steps and may affect flavor release
Solution Approach 1:
The patent extracts and eliminates the root cause of stickiness by removing high-DE corn syrup (which has strong hygroscopic properties) from the formulation. Instead of applying external coatings or additives to mask the problem, the solution addresses the inherent moisture attraction at the molecular level by selecting carbohydrates with lower water affinity, thereby simplifying the manufacturing process.
Solution Approach 2:
The patent introduces low-DE corn syrup and maltodextrin as intermediary substances that mediate between sucrose and atmospheric moisture. These intermediaries have lower hygroscopicity than traditional corn syrup but still provide the necessary functional properties (viscosity control, grain prevention), acting as a buffer that reduces moisture uptake without requiring additional coating layers or complex processing.
3Stress or pressure
If corn syrup of lower DE (36 DE) or high maltose corn syrup is used, then viscosity is controlled, but hygroscopicity remains high and stickiness is not solved
Solution Approach 1:
The patent applies parameter changes by selecting corn syrup with a specific DE range (10-20 DE, significantly lower than conventional 36 DE) and combining it with maltodextrin of controlled DE (5-15 DE). This dual-parameter approach (both corn syrup DE and maltodextrin DE) creates a carbohydrate matrix with optimized viscosity and minimized hygroscopicity, solving the stickiness problem while maintaining proper candy texture and flow characteristics during manufacturing.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The formulation prevents stickiness and maintains non-stickiness under extreme environmental conditions, allowing the candies to survive high humidity and temperature for extended periods without deformation, remaining non-sticky for up to 38 days at 75° F (24° C)/80% RH.
Implementation Method 1
a non-hygroscopic second simple carbohydrate, and a hydrocolloid... forms a sugar glass that is resistant to moisture absorption
Implementation Method 2
can survive high humidity and high temperature conditions for extended periods without deformation
Data Source
AI summary
A confection is formed of a mixture including at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid. In some embodiments, the non-hygroscopic second simple carbohydrate includes disaccharides, trisaccharides, or combinations thereof. In some embodiments, the hydrocolloid includes a starch hydrolysate having a dextrose equivalent less than 36, and the confection is substantially free of starch hydrolysates having a dextrose equivalent of 36 or greater. In some embodiments, the confection is a hard candy. A method of making a confection includes mixing at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid to form a mixture. The method also includes heating the mixture, cooking the mixture to a predetermined moisture content, and cooling and working the mixture to form the confection comprising the mixture.