Caramilk Bar Secrete - Enzymatic?
Stewart Rowe
In a previous article, mag...@mail.usask.ca (Mauro Golin) says:
>I've been in a friendly debate about the Caramilk Bar secrete. I've heard
>that Cadbury enzymatically softens the caramel in their chocolate bars,
>whereby a sugar (not sure which one) is converted into another less
>viscous sugar (again, not sure which one). Does any know for a fact that
>this is true? If it is, what is the name of the enzyme and the respective
>sugars involved?
>
>Thanks in advance.
>
>
>--
>------------------------------------------------------------------------------
>Mauro Golin
>Toxicology Group
>University of Saskatchewan
><mag...@mail.usask.ca>
>------------------------------------------------------------------------------
>
I have no specific info about this brand, but invertase is widely used
in candy-making. It splits sucrose into fructose and glucose.
Because these are more soluble or less visous than the equivalent
sucrose, the candy become more fluid. "Liquid cherry" chocolates
for example are made that way.
Stewart Rowe sr...@tso.cin.ix.net
Alan "Uncle Al" Schwartz
fluid product is to compound the center with sucrose plus the
enzyme invertase. Over time invertase hydrolyses the excess solid
sucrose into invert sugar, which is much more soluble and sweeter -
creating syrup within a solid shell.
Whether Caramilk employs this stratgy is unknown to me. Cadbury's
products tend to be of very high quality. If this involves a lady with a
black peaked hat sprinkling toasted goat entrails into the production
vats, what of it?
Penicillin's first large-scale fermentation was done in bedpans.
--
Alan "Uncle Al" Schwartz
uncl...@ix.netcom.com ("zero" after "uncleal")
http://vvv.com/adsint/freehand/uncleal/
"Quis custodiet ipsos custodes?" The Net!
Mauro Golin
: The standard confectionary trick for solid fabrication of an encapsulated
: enzyme invertase. Over time invertase hydrolyses the excess solid
: sucrose into invert sugar, which is much more soluble and sweeter -
: creating syrup within a solid shell.
: Whether Caramilk employs this stratgy is unknown to me. Cadbury's
: products tend to be of very high quality. If this involves a lady with a
: black peaked hat sprinkling toasted goat entrails into the production
: vats, what of it?
Well, the focus of the debate was how does Cadbury get the caramel into
the chocolate bar. The most popular view of the participants was that the
caramel was frozen into cubes and then placed into the mold before being
covered with a final layer of chocolate. Without facts at hand, I pointed
out that freezing caramel into cubes might be a costly production process
verses a simple enzymatic reaction.
Since its not clear if Cadbury uses invertase in their production
process, my question is:
Is the use of invertase cost effective? In other words, is the invertase
process a more cost effective method of introducing caramel into the
chocolate bar than the frozen cube idea?
I realize that these questions are not specific chem questions and may
not be appropriate for this newsgroup, but I think answering these
question requires consideration of the chemistry behind the process.
Mauro
: Penicillin's first large-scale fermentation was done in bedpans.
: --
: Alan "Uncle Al" Schwartz
: uncl...@ix.netcom.com ("zero" after "uncleal")
: http://vvv.com/adsint/freehand/uncleal/
: "Quis custodiet ipsos custodes?" The Net!
--
Kenny Yu
>
>I've been in a friendly debate about the Caramilk Bar secrete. I've heard
>that Cadbury enzymatically softens the caramel in their chocolate bars,
>whereby a sugar (not sure which one) is converted into another less
>viscous sugar (again, not sure which one). Does any know for a fact that
>this is true? If it is, what is the name of the enzyme and the respective
>sugars involved?
>
>Thanks in advance.
>
>
>------------------------------------------------------------------------------
>Mauro Golin
>Toxicology Group
>University of Saskatchewan
><mag...@mail.usask.ca>
>------------------------------------------------------------------------------
Using enzymes sounds interesting, however, I don't think FDA likes this idea as
an processing procedure for make just a candy bar.
Kenny
De-ronde
I don't know if and if they do which enzymes they do. But why wouldn't
they use enzymes ??? We've got loads and loads of enzymes allready
present in our body, and maybe there's one that does the job, so why not
use that one in one of those dillisious candybars ????
Eric.
[e.de-...@herts.ac.uk]
steve wakeling
Apologies - I have caught this thread rather late - It appears that the
discssion concerns problems getting a liquid centre inside a chocolate
product - suggestions have included enzymatic inversion of sugars and
freezing the caramel. There is at least one other way but I am sorry it
is physics not chemistry - we call it one-shot depositing - if you get
the densities and viscosities of the 2 components (Shell & Centre) just
right you can co-extrude them out of concentric nozzles and arrange fo r
all the caramel to end up within the chocolate and not to float to the
surface before you set the chocolate up by rapid chilling. This is
pretty standard practice in the industry.
David Williams