The origin of candy


Release time:

2023-12-26

The development history of candy can be traced back to three thousand years ago. The word "Yi" appeared in ancient Chinese books in the Han Dynasty, and caramel may be the earliest hard candy. More than 1,000 years ago BC, ancient Egyptians used honey, dates and figs to make sweets. During the Tang Dynasty, sugar cane was introduced into China from India for planting. From the end of the 16th century to the middle of the 18th century, the French proposed crystalline sugar from sugar beets. Europeans discovered cocoa in the 16th century and made cocoa into chocolate in the 19th century. Candy production technology gradually took shape in the late 19th century. Early candy mainly with sugar and liquid syrup as the main body, after boiling, with some food additives, after blending, cooling, molding and other process operations, constitute with different texture, shape, with different color, aroma, taste, different packaging, resistant to preservation, easy to carry sweet solid food. The organizational structure of the candy is amorphous or microcrystalline solid, and the quality requirements of the candy are: small water absorption, strong anti-crystallization, low sweetness, high fineness, and good shape retention.

The development history of candy can be traced back to three thousand years ago. The word "Yi" appeared in ancient Chinese books in the Han Dynasty, and caramel may be the earliest hard candy.

More than 1,000 years ago BC, ancient Egyptians used honey, dates and figs to make sweets. During the Tang Dynasty, sugar cane was introduced into China from India for planting. From the end of the 16th century to the middle of the 18th century, the French proposed crystalline sugar from sugar beets. Europeans discovered cocoa in the 16th century and made cocoa into chocolate in the 19th century. Candy production technology gradually took shape in the late 19th century.

Early candy mainly with sugar and liquid syrup as the main body, after boiling, with some food additives, after blending, cooling, molding and other process operations, constitute with different texture, shape, with different color, aroma, taste, different packaging, resistant to preservation, easy to carry sweet solid food. The organizational structure of the candy is amorphous or microcrystalline solid, and the quality requirements of the candy are: small water absorption, strong anti-crystallization, low sweetness, high fineness, and good shape retention.

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