- #1
kevin_tee
- 80
- 2
Does it have to do with sucrose decompose into glucose and fructose or surface area? Caramelization occurs when sugar start to melt, so does it have to do with caramelization?
256bits said:Are you heating your candy floss to caramelization temperature?
Or is it at room temperature?
ovacs said:How were your tests arranged?
But if you heat these sugars well above boiling temperature of water, there should be less water adsorbed, except you led both sugars cool down and give them time to adsorb water.
Candyfloss, also known as cotton candy, is made up of tiny strands of sugar that have been heated and spun into a fluffy texture. This structure allows for a larger surface area compared to grain sugar, which is in the form of small crystals. The increased surface area of candyfloss allows it to absorb moisture more quickly.
Yes, the type of sugar used can affect the rate of moisture absorption in candyfloss. As mentioned before, the structure of candyfloss plays a significant role in its ability to absorb moisture. Different types of sugar, such as white sugar or brown sugar, have different crystal sizes and structures, which can impact the rate at which they absorb moisture.
The environment can play a significant role in the rate of moisture absorption in candyfloss. High humidity levels can cause candyfloss to absorb moisture faster since there is more moisture in the air for it to absorb. On the other hand, low humidity levels can slow down the rate of moisture absorption in candyfloss.
Partially, yes. The process of making candyfloss involves heating and spinning the sugar, which creates its unique fluffy texture. This structure, combined with the use of fine sugar, allows for a larger surface area and faster absorption of moisture. However, it is also important to note that the type of sugar used and the environment also play a role in this process.
Yes, there are ways to slow down the rate of moisture absorption in candyfloss. One way is to store it in an airtight container, which will prevent it from being exposed to high humidity levels. Another way is to add a small amount of cornstarch to the sugar before spinning it, as cornstarch can act as a moisture barrier and slow down the absorption process.