Beet Sugar as Candy Ingredient (1)

Abstract

To compare the suitability of beet sugar with that of cane sugar as an ingredient for candy, effect of high pressure heating of sugar solutions, and properties of candy prepared from the sugar with various level of corn syrup were examined. On autoclaving at 130°C for 10-120min., very little difference in color was found between beet and cane sugar solutions, however, inversion of beet sugar was significantly less pronounced than that of cane sugar. On candy preparing tests at 130-170°C, the content of direct reducing sugar in the products from beet sugar was lower than that from cane sugar, while the extent of caramelizing and the reducing power of caramelized substances at pH 6.8 were lower in the cane sugar product.