#Carbohydrate hydroscopicity#

1. Saccharose Saccharose make hard candy taste more pure sweety , it play an important role in processing.The hard candy with transparency ,hardness ,brittle,compactness, thermotolerance and high solubleness etc . There are much connection with saccharose physicochemical. Crystal saccharose is steady, hydroscopicity is smaller , when the humidity around more than 90% , it will be moisture absorption. But when keep heating , it will be increased the moisture .

2. Glucose There is another carbohydrate consist of the hard candy which called invertose . It is consist of equivalent glucose and fructose; Saccharose solution under infulenced of hydrion can be break down into one molecule glucose and one molecule fructose mixture . Invertose existing in the basis consit of hard candy more or less ; it can be added or formed by nature. It changed the colour ,tasty ,viscosity of saccharose solution.Meanwhile increase the hydroscopicity of the finally product, it is an important factor during the processing of hard cany.

3. Fructose The fructose which consit of hard candy are mainly produced by sacchrose solution. Although they are all monose same as glucose, with same molecule and reducibility , with different nature. Make different affect to the confection quality.    Fructose can be dissolved in water easily , it with more dissolvability than glucose under normal temperature.  It will the higher sweetness, unique tasty same like honey, can be increased the scent of fruit . Besides, melting point is 104 degree, lower than glucose and maltose ,and also saccharose.

4. Maltose Maltose it is part of hard candy. It is the product of starch in the processing acidolysis or enzymolysis; starch syrup, cerealose or higher maltose syrup all with this carbohydrate kind of. The maltose which exhisting in the hard candy is by add this kind syrup.    It with stronger hydroscopicity which without moisture , but on the contrary if with moisture.