To determine the effect of salts found in hard water upon the decom-
position of dextrose in fondant, some fondants were made with 10 per
cent of dextrose added to sucrose and distilled water. To the solution
different salts similar to those found in water were added, the fondants
made and stored in a heavy glass container, with a tight-fitting lid. They
were kept for two years. Acid calcium phosphate was added to some of the
fondant to compare an acid-reacting salt containing calcium with the other
calcium salts used. At the end of one year the fondants made with calcium
acid phosphate were plastic and kneadable, whereas those made with mag-
nesium sulfate, calcium sulfate, and other salts, as well as the control with
no salt, were too hard and dry to be kneaded. Here slow hydrolysis from
the calcium acid phosphate probably occurred over a long period, but drying
out of the fondant was also prevented, which was due to the hygroscopic
property of the levulose. If fondant is to be stored for some time before
it is molded the fondant made with an acid salt remains soft and plastic, or
Keeps better than fondant made without an acid or acid salt.
Hydrolysis of sucrose is often spoken of as inversion and the resulting
sugar as invert sugar. The reason for this name is found in the effect of
invert sugar upon a beam of light. If a straight beam of light is allowed
to pass through a solution of sucrose in an instrument called a polariscope,
the beam of light is rotated to the right and the sucrose is called dextro-
rotary. After the sucrose is hydrolyzed, the ray of light is rotated to the
left and the invert sugar is levo-rotary. Because of this inversion of a beam
of light, hydrolyzed sucrose is called invert sugar. Dextrose is dextro-
rotary and sucrose is levo-rotary. It is due to the fact that levulose rotates
EFFECT OF ALKALIES UPON SUGARS 37
the beam of light further to the left than dextrose rotates it to the right
that the rotation of invert sugar is opposite to that of sucrose.
Hydrolysis o£ sugars by enzymes. Enzymes also bring about hy-
drolysis of the disaccharid sugars. Since heat destroys enzymes the reaction
must occur at a low temperature. The enzyme invertase causes hydrolysis
of sucrose to dextrose and levulose. Maltose is prepared from corn by using
an enzyme.
Hydrolysis in chocolate creams. Jordan states that the liquefied
centers of chocolate creams and other confections are brought about by
acids, acid salts, or enzymes. The substance bringing about the hydrolysis is
added when the fondant is fairly hard and the softening due to the hydrol-
ysis occurs during storage. Paine states that the amount of the acid or acid
salt required to bring about inversion imparts a perceptible acid taste to
the fondant. Evaporation of liquid from the fondant must be prevented,
or the fondant loses water and becomes dry. Then some moisture is neces-
sary for hydrolysis to occur. The enzyme, invertase, may be added when
the fondant is beaten or when it is molded before dipping. The proper
amount of invertase is added for the inversion of the fondant, and accord-
ing to Paine this inversion takes place more readily at pH 4.4 to 4.6. To
give this acidity citric acid is added in small quantities. Invertase may be
used in fondant for chocolate creams, in confections with fruit like cherries
and pineapple, and in bonbons.
Page 33
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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To determine the effect of salts found in hard water upon the decom-
position of dextrose in fondant, some fondants were made with 10 per
cent of dextrose added to sucrose and distilled water. To the solution
different salts similar to those found in water were added, the fondants
made and stored in a heavy glass container, with a tight-fitting lid. They
were kept for two years. Acid calcium phosphate was added to some of the
fondant to compare an acid-reacting salt containing calcium with the other
calcium salts used. At the end of one year the fondants made with calcium
acid phosphate were plastic and kneadable, whereas those made with mag-
nesium sulfate, calcium sulfate, and other salts, as well as the control with
no salt, were too hard and dry to be kneaded. Here slow hydrolysis from
the calcium acid phosphate probably occurred over a long period, but drying
out of the fondant was also prevented, which was due to the hygroscopic
property of the levulose. If fondant is to be stored for some time before
it is molded the fondant made with an acid salt remains soft and plastic, or
Keeps better than fondant made without an acid or acid salt.
Hydrolysis of sucrose is often spoken of as inversion and the resulting
sugar as invert sugar. The reason for this name is found in the effect of
invert sugar upon a beam of light. If a straight beam of light is allowed
to pass through a solution of sucrose in an instrument called a polariscope,
the beam of light is rotated to the right and the sucrose is called dextro-
rotary. After the sucrose is hydrolyzed, the ray of light is rotated to the
left and the invert sugar is levo-rotary. Because of this inversion of a beam
of light, hydrolyzed sucrose is called invert sugar. Dextrose is dextro-
rotary and sucrose is levo-rotary. It is due to the fact that levulose rotates
EFFECT OF ALKALIES UPON SUGARS 37
the beam of light further to the left than dextrose rotates it to the right
that the rotation of invert sugar is opposite to that of sucrose.
Hydrolysis o£ sugars by enzymes. Enzymes also bring about hy-
drolysis of the disaccharid sugars. Since heat destroys enzymes the reaction
must occur at a low temperature. The enzyme invertase causes hydrolysis
of sucrose to dextrose and levulose. Maltose is prepared from corn by using
an enzyme.
Hydrolysis in chocolate creams. Jordan states that the liquefied
centers of chocolate creams and other confections are brought about by
acids, acid salts, or enzymes. The substance bringing about the hydrolysis is
added when the fondant is fairly hard and the softening due to the hydrol-
ysis occurs during storage. Paine states that the amount of the acid or acid
salt required to bring about inversion imparts a perceptible acid taste to
the fondant. Evaporation of liquid from the fondant must be prevented,
or the fondant loses water and becomes dry. Then some moisture is neces-
sary for hydrolysis to occur. The enzyme, invertase, may be added when
the fondant is beaten or when it is molded before dipping. The proper
amount of invertase is added for the inversion of the fondant, and accord-
ing to Paine this inversion takes place more readily at pH 4.4 to 4.6. To
give this acidity citric acid is added in small quantities. Invertase may be
used in fondant for chocolate creams, in confections with fruit like cherries
and pineapple, and in bonbons.