Soft Candy

Chewy soft candy like caramel and toffee are examples in which sucrose esters can improve softness. Sucrose ester molecules speed up graining but also form a layer around sugar crystals. This layer inhibits further crystal growth, enhancing a soft texture. Additionally the fat content can be raised; sucrose esters disperse the fat giving a good mouth feel without the risk of oiling. Furthermore, sucrose esters can reduce stickiness. High HLB sucrose esters will very effectively lower the surface tension in aerated candy thus optimising aeration.