Effects of Boiling Sugar Technological Conditions on the Content of 5-Hydroxymethylfurfural and Furfural in Massecuites

Abstract:

In order to contral the quality of candy and reduce hazardous substances in the products，the content change of 5-HMF and FFA in the massecuites produced under different process conditions during hard candy preparation were investigated quantificationally by HPLC. The results showed that the appropriate continuous vacuum boiling temperature should be controlled between 120~132 ℃，and the boiling time was 9-10 min. The proportion of white sugar，starch syrup and waters as boiling materials should be 55∶45∶15. Addition of ascorbic acid during the procedure didn’t have effective antioxidant effect，and even significantly promote the formation of 5-HMF and FFA. High purity white sugar and maltose syrup with lower glucose content should be used as raw material of boiling sugar for gaining good massecuite product with lower 5-HMF and FFA content.