The article explores the process of how sour candies are made, highlighting the importance of specific acids, primarily citric acid, in delivering the characteristic sour flavor. The manufacturing process consists of mixing ingredients like sugar and corn syrup, heating them to around 300 degrees Fahrenheit for texture, and shaping them into various forms. A finishing layer of citric acid is often added to enhance the sourness. This article satisfies the curiosity of those interested in the underlying science and techniques behind sour candy production.
The sourness in sour candies comes from a combination of three primary acids, with citric acid being the most common and the key player in sour taste.
Sour candies are heated to around 300 degrees Fahrenheit to achieve the desired texture before being shaped into recognizable forms like gummy bears and worms.
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