Maltose
A disaccharide formed by the condensation of two sugar molecules via an α‑glycosidic bond. It is the principal component of maltose. It is produced by the action of amylase‑containing malt on starch. It is used as a nutritional supplement and also for preparing culture media.
From a chemical perspective, maltose (also known as malt sugar) is a chemical compound classified as a disaccharide. It appears as white, needle‑shaped crystals. However, commercially available maltose is typically non‑crystalline, and during cooking, the addition of sucrose causes it to turn golden yellow, enhancing its color, aroma, and flavor.
Candy
Candy
Maltose, also known as glutinous rice candy, is made from wheat and glutinous rice. It is sweet and delicious, rich in nutrients, and offers benefits such as strengthening the stomach and aiding digestion, making it a food suitable for people of all ages.
In nature, maltose is primarily found in germinating grains, especially malt, which is how it derives its name. Under the action of amylase, starch undergoes hydrolysis to yield maltose; further hydrolysis of maltose produces two molecules of glucose. Maltose can be crystallized and used as a sweetener, though its sweetness is only about one-third that of sucrose. It is an inexpensive nutritional food that is readily digested and absorbed by the human body. The maltose molecule contains an aldehyde group, making it a reducing sugar; accordingly, it can undergo the silver‑mirror reaction with Tollens’ reagent and form a brick‑red precipitate when reacted with freshly prepared alkaline copper(II) hydroxide. Under appropriate conditions, maltose can be hydrolyzed to yield two molecules of glucose.
A colorless or white crystalline substance; crude preparations appear as a thick syrup. Crystalline maltose containing one molecule of water melts and decomposes at 102–103°C. It is readily soluble in water and slightly soluble in ethanol. As a reducing disaccharide, it exhibits an aldehyde‑like reactivity, giving a silver‑mirror test and, when heated with Fehling’s reagent (prepared from solutions of copper sulfate, sodium carbonate or caustic soda, and sodium citrate), forming a brick‑red precipitate of cuprous oxide. It decolorizes bromine water and can be oxidized to maltose acid. In the presence of dilute acid upon heating or under the action of α‑glucosidase, it hydrolyzes into two molecules of glucose. It is used as a food additive and nutritional supplement. It is produced by hydrolyzing starch, typically through fermentation of a starch paste mixed with enzymes derived from malt at an optimal temperature.
The production of malt sugar generally involves the following steps: First, wheat is soaked and allowed to sprout until the shoots reach three to four centimeters in length; the sprouts are then chopped finely and set aside. Next, glutinous rice is rinsed thoroughly, transferred to a pot, and steamed until cooked, after which it is mixed evenly with the chopped malt sprouts and left to ferment for 3–4 hours, until it yields a liquid. The resulting liquid is then strained and simmered over high heat until it thickens into a paste; once cooled, it solidifies into amber‑colored candy blocks. To serve, the candy is heated, then pulled apart with two wooden sticks—much like making noodles—until it stretches into a silvery‑white strand.
Maple sugar
Sugar maple, also known as maple sugar, is a tall, deciduous tree that can reach heights of up to 40 meters, with a trunk diameter of 40 to 100 centimeters, and may live for as long as 500 years. Unlike other maple species, this sugar‑rich variety turns golden yellow in autumn, while most others blaze red. Its trunk contains abundant starch, which transforms into sucrose during the winter. When temperatures rise, this sucrose dissolves into a sweet, fragrant sap; drilling a hole in the tree allows the sap to flow freely. The concentrated sap, once boiled down, yields maple syrup or maple sugar. Maple sugar is rich in minerals and organic acids, and its caloric content is lower than that of sucrose, fructose, or corn syrup. Yet it boasts significantly higher levels of calcium, magnesium, and organic acids than other sugars, making it an excellent choice for nourishing weakened constitutions with nutritional imbalances. Its sweetness is less intense than honey, with a sugar content of about 66% (by comparison, honey contains roughly 79%–81% sugar, and granulated sugar can be as high as 99.4%).
Each year, from May to August, maple trees store starch in their roots to build up reserves for the following year. As the snow melts in early spring, this stored starch begins to convert into sugars—marking the start of maple‑syrup season, when producers begin tapping the trees and collecting sap. The maple‑syrup season is short, typically lasting only about six weeks, from mid-March to mid-April. The final product, maple syrup, is crafted toward the end of the harvest period, around early April. With its rich, distinctive maple flavor, it’s an indispensable ingredient for baking cookies, cakes, and desserts. Canada’s renowned, world‑class specialties—such as maple candies and maple ice cream—are all made using this premium grade of maple syrup.
Maple syrup is also very easy to make: the maple sap is heated, gradually evaporating its water content until it thickens into a slightly viscous maple syrup. Typically, it takes 40 kilograms of maple sap to produce just 1 kilogram of syrup. Only maple trees that are at least 40 years old or have a trunk diameter of at least 25 centimeters yield sap of sufficient quality. To ensure the trees’ healthy growth, no more than 5% of the total sap is harvested. As a result, maple syrup is quite expensive; for example, a 236‑ml bottle of pure maple syrup retails for $4.99.
Maple syrup specially formulated for cooking is distinguished by its caramel-like flavor. Owing to its rich, robust aroma, it is widely used in cooking, baking, and as a seasoning for certain specialty dishes. In Europe, the United States, and Japan, it is even incorporated into tobacco products, creating popular maple-flavored cigarettes.
Zongzi candy
Zongzi candy is one of the earliest types of Chinese confectionery. It is primarily made by combining cane sugar with rose petals, maltose, and pine nuts.
Its shape resembles a triangular zongzi, hence the name “zongzi candy.” The candy is hard and transparent, with a glossy sheen; one can clearly see rose petals and pine nuts evenly scattered throughout, resembling exquisite crystal. It is sweet and smooth on the palate, fragrant and delicious, with a delicate aroma of pine nuts and roses. Due to climatic factors, it is not suitable for production during the summer months.
Ingredients: cane sugar, pine nuts, dried rose petals, liquid glucose, and vinegar essence.
Method:
1. The method for making the candy is the same as that for peanut brittle.
2. Pine nuts and rose petals must be roasted; otherwise, they should not be used, as residual moisture in the nuts and petals can cause the sugar paste to crystallize.
3. After cooling and boiling the sugar syrup to 160°C, pour it onto a cooling table cooled by running water. While still hot, scatter pine nuts and dried rose petals over the candy mass, then use a spatula to fold the mixture back and forth. As you fold, the candy mass cools, moisture evaporates, and it gradually sets into soft candy.
4. Shaping: Mobilize personnel and work quickly—place the gummy candies on the work surface, divide them into small pieces, and knead the candy until it forms round strips (be sure to maintain room temperature).
5. Sugar Cutting: Use scissors to cut the sugar, making sure to rotate the piece after each cut; the resulting sugar will be triangular from any angle. With machine production, the same triangular shape can be achieved.
6. Packaging: Package the candy only after it has cooled completely to prevent it from sticking together.
7. Quality Standards:
Color: Light yellow-brown, transparent and glossy. Shape: Triangular, with no chipped edges or short corners; 240–250 pieces per kilogram.
Osmanthus candy
Osmanthus sugar is made by frying oil‑coated rice until it turns golden, with a sweet core of white sugar and osmanthus flowers. The heat is carefully controlled, the sesame seeds are evenly distributed, and the strands are neatly arranged. The osmanthus used must be fresh and fragrant; when the blossoms are in full bloom, the flowers are hand‑picked from the tree. After mixing with white sugar and sealing the mixture, it becomes the raw material for the sweet core. Osmanthus sugar demands extremely strict selection of osmanthus flowers and is crafted with meticulous care.
Originally known as “foreign sugar” in Zoushi, it is a time-honored seasonal specialty of the town. Even in ancient times, a folk rhyme went: “The wine of Taoyuan (referring to the county seat), the sugar of Zoushi, and the fried dough sticks of Hefu—each a zhang long.” While the claim that the dough sticks were a zhang long is surely an exaggeration, the celebrated wines of Taoyuan and Zoushi’s “foreign sugar” are indeed worthy of their renown.
Zoushi “Yangtang” originated in the late Ming and early Qing dynasties; its predecessor was Guanzi Tang, a traditional sweet from the rural areas of Taoyuan. Guanzi Tang was coated with sesame seeds on the outside and solid inside, at first glance indistinguishable from the later osmanthus‑flavored sugar candy. Yet its taste was markedly different: it lacked the delicate fragrance of osmanthus, the sweet core of the filling, and the crisp, crumbly texture of the outer shell. One year, a pastry chef from Zoushi traveled to Nanjing with a team of timber merchants, drifting downriver by raft. There, he was inspired by several local pastries that carried the subtle aroma of osmanthus. Upon returning home, he began mixing osmanthus powder into his Guanzi Tang. At first, the scent improved, but without the characteristic sugary core, the candy still remained hard and unyielding.
Soon after, the provincial governor issued an edict calling for the collection of local specialties from across the realm. The master once again journeyed to Nanjing to seek guidance, skillfully formulating an excellent recipe and devoting himself day and night to its development. After much effort, he finally succeeded in creating a confection that resembled a tube candy—hollow, with a round stem, and delightfully sweet and fragrant.
This type of candy was presented to the county magistrate and the military governor, and also offered as a tribute to the imperial court; it was consistently rated as a “superior product” and received high praise. From then on, its reputation spread far and wide, and its market grew steadily. Moreover, with Hong Kong merchants who purchased oil and timber venturing overseas, it began to be exported to foreign markets, thus earning the name “foreign sugar.” Later, as history unfolded, the production techniques for “foreign sugar” were continually refined, and its quality steadily improved. Eventually, “foreign sugar” evolved into osmanthus candy, which was recognized as a national premium product and twice awarded silver medals.
Tamarind candy
Candy
Candy
Tamarind candy is a confectionery crafted from tamarind as its primary ingredient. Made from locally sourced, naturally grown, and pollution-free tamarind, it undergoes a special refining process to ensure purity and quality, making it a natural, eco‑friendly food. With its gelatinous texture, delicate and superior mouthfeel, and exceptional flavor, it lets you savor the delights of life in a sweet‑and‑tangy taste. Rich in various vitamins, it stimulates the appetite and helps beat the heat, making it a trendy, leisurely snack perfect for vacations, entertainment, and unwinding.
Starch sugar
Sugars produced from starch-containing grains, tubers, and other raw materials through acid hydrolysis, acid–enzyme hydrolysis, or enzymatic hydrolysis—such as maltose, glucose, and high-fructose corn syrup—are collectively referred to as starch sugars.
Starch sugars have a long history in China; as early as the 6th century, the “Qi Min Yao Shu” mentions sugar and provides a detailed description of how to produce it from rice. For a long time, China’s sugar production and consumption were dominated by sucrose, with starch sugars playing a secondary role, yet the state has vigorously supported and promoted the starch‑sugar industry. By the latter part of the Ninth Five-Year Plan period, advances in technology had boosted yields and product quality while reducing material inputs; meanwhile, enterprises adopted more intensive, large‑scale operations, leading to a substantial decline in the cost of starch‑sugar products. As a result, the starch‑sugar market gradually expanded, becoming an important supplement to the overall sugar market. With broad applications and high consumption volumes, starch sugars are a cornerstone of deep starch processing, having been widely used for many years across numerous sectors, including food, pharmaceuticals, and papermaking. Alongside the deep processing of corn, the growth of the food industry, advances in biotechnologies such as enzyme preparations, and shifts in consumer preferences, China’s starch‑sugar industry has achieved remarkable progress, moving toward greater variety, customization, specialization, and scale. Production has increased substantially, and the product mix has become increasingly sophisticated.
In 2005, starch sugar production reached 4.2 million tons, with an output value of 9.24 billion yuan. China’s starch sugar output ranks second worldwide, behind only the United States. The starch sugar industry is one of the key pathways for agricultural industrialization and the deep processing of grain. Consequently, it plays a vital role in the development of China’s national economy.
Toffee
Toffee (known in Hong Kong as “tuo fei”), a transliteration of the English word “toffee,” is a Western-style confectionery—a hard, chewy candy made from brown sugar or molasses and cream. It is prepared by boiling molasses and brown sugar until extremely thick, then stirring the mixture by hand or with a machine until the candy mass becomes glossy and retains a solid shape.
Lollipop
The lollipop was invented by the Spanish confectioner Enrique Bernat Fornelladosa, who inserted a small stick into the candy to make it easy to hold.
Lollipops are one of children’s favorite candies, produced by confectionery manufacturers around the world. Beyond the classic hard‑candy lollipop, they come in a wide variety of forms—such as marshmallow lollipops that can be shaped into intricate cartoon characters—and some even feature little sticks with built‑in whistles or light‑up functions.
Coconut candy
Coconut candy is crafted from fresh coconut juice sourced on Hainan Island, along with maltose, granulated sugar, cocoa powder, and milk, all meticulously refined using a special scientific process. It comes in varieties such as traditional crispy hard coconut candy, soft coconut candy, and coffee-flavored candy, upholding Hainan’s time-honored confectionery tradition with a rich, aromatic flavor and authentic taste. Not only does it preserve the natural essence of coconut, but it also delivers a sweet, delightful flavor.
Coconut candy is highly nutritious. Traditional Chinese medicine in China holds that coconut candy, with its sweet flavor and warm nature, can generate body fluids and promote diuresis. Moreover, coconut leaves contain an even richer array of nutrients, including fructose, glucose, sucrose, proteins, fats, vitamins B and C, as well as trace elements and minerals such as calcium, phosphorus, and iron.
Sugar is not the primary culprit behind disease. Epidemiological studies have shown that sugar intake is not directly linked to the incidence of obesity; rather, fat consumption is closely associated with obesity. Furthermore, diabetes is not related to how much sugar one consumes, as it arises from impaired pancreatic beta-cell function. Similarly, sugar does not directly elevate blood lipids. In fact, the main dietary factor influencing lipid profiles is saturated fatty acids. Only when intake of sucrose or fructose is very high may blood lipids rise, owing to fructose’s unique metabolic pathway in the liver. Consequently, at typical levels of consumption, sugar does not cause an increase in blood lipids.
Sugar is by no means the sole culprit behind dental caries. As is well known, the United Kingdom has consistently maintained a high per capita sugar consumption, yet its incidence of dental caries remains relatively low. By contrast, in our country, where confectionery consumption in grocery stores is modest, the prevalence of dental caries is quite high. The belief that frequent sugar intake readily leads to tooth decay stems from the fact that sugar can linger in the oral cavity for extended periods, providing an ideal nutrient medium for cariogenic bacteria. However, if one rinses the mouth or employs other methods to promptly remove residual sugar after consuming sweets, dental caries can be prevented.
Vitamin class
Vitamin candies are a new category of confectionery that contain one or more vitamins, allowing consumers to supplement their bodies with essential nutrients by simply eating them. Most people have tried regular candy, but vitamin candies may be unfamiliar—even unheard of—to many.
In general, people can obtain sufficient vitamins through their diet; however, modern lifestyles—characterized by high stress and unbalanced eating—often lead to vitamin deficiencies. As is well known, vitamins are present in very small amounts in the body yet play a crucial role, directly influencing immune function. Therefore, it is important to consciously supplement with vitamins; for instance, consuming vitamin‑fortified candies is a convenient and practical approach.