![]() Although sorbitol, as well as related sugar alcohols such as maltitol, poses no inherent Kashrus concerns, it is often produced on equipment used to produce lactitol – hydrogenated lactose (milk sugar). Sorbitol-based candies are not calories free, however, and its use must be tailored carefully to take into account its other peculiar properties. In addition, sorbitol does not promote tooth decay since the bacteria that cause caries (tooth decay) do not grow on sorbitol. Diabetics who have trouble metabolizing glucose can handle sorbitol much more readily. For example, hydrogenated glucose is called sorbitol (the –ol suffix indicating an alcohol). When an OH (oxygen/hydrogen) hydroxyl radical is added to the sugar molecule (a process called hydrogenation), it is categorized as an alcohol and exhibits properties that differ from the original sugar. Although glucose and maltose (a disaccharide composed of two molecules of glucose) are the classic sugars used in hard candy, manufacturers also produce sugar free candies based upon sugar alcohols. Nonetheless, the sugars or sugar alcohols used may pose Kashrus concerns. In most cases, the vacuum cookers handle only sugar syrups, with flavors and colors added later. The candies are then allowed to finish cooling, at which point they assume their classic hard consistency. Lollipops are produced in the same manner, except that the stick is inserted into the still soft candy as it is cut. Filled hard candy relies on a “co-extrusion” process, where the filling is continuously injected into the candy rope before it is cut. ![]() After the candy has been appropriately colored and flavored, it is placed in a machine that rolls the block of dough into a tine rope, which is then cut into small pieces that are the finished candy bits. The dough is quite hot, and the workers must wear insulating gloves then handling the candy mass. ![]() The dough is then placed on tables, where flavorings and colors are kneaded into it. The vacuum cooker removes most of the moisture in the syrup, leaving a candy base that resembles a thick plastic dough. The process used commercially, however, involves heating different types of sugar under a vacuum. The supersaturated solution of sugar would then form crystals, yielding “Rock Candy”. ![]() Hard candy was made by mixing sugar into warm water and then allowing it to cool. Hard candy, the type used to make sucking candy and lollipops, is basically sugar, color, and flavor. The purpose of this article is to explain how many of these products are made and explore their Kashrus implications. With the advent of refined sugar in the 17 th century, confectioners learned to expand the product line. Dates, honey, and nuts formed the basis of these confections, and Kashrus issues relating to them were limited. The original candies were sweets based upon naturally occurring foods. Candies come in all flavors, colors, and forms, and the Kashrus issues relating to each type pose interesting questions, indeed. Adults, as well as children, crave foods that exhibit this quality, and to satisfy that desire sweet confections – candies – have been created in innumerable permutations to cater to the sweet tooth. Of the four basic senses of taste – sweet, sour, salt, and bitter – sweetness is universally used to connote happiness and well being. As we prepare to embark upon Rosh Hashana, we pray that we be blessed that be both good and sweet.
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