The fizzy candies crackle in the mouth due to the chemical reaction between the sodium bicarbonate and citric acid present in the candy. This reaction produces carbon dioxide, forming small bubbles that burst and crackle, providing this unique sensation.
The secret behind fizzy candies is simply carbon dioxide (CO₂), exactly the same gas found in sparkling water or sodas. This gas is trapped under pressure in tiny bubbles contained within the candy. As soon as you put the candy in your mouth, these small bubbles quickly release due to your saliva and the warmth of your mouth. This sudden release causes that funny crackling and explosive effect, like little micro-explosions on your tongue. It's simple, but effective!
Fizzing candies are mainly composed of sugar in which carbon dioxide (CO₂) is trapped under high pressure. When the candy comes into contact with saliva, warm and moist, it begins to melt and releases this famous gas. The warmth of the mouth speeds up this melting, which releases the trapped bubbles even faster. Once released, CO₂ reacts instantly, creating bubbles that burst, resulting in that very particular sensation of fizzing and crackling on the tongue.
When the popping candies dissolve on your tongue, the sugar releases the carbon dioxide trapped in tiny pressurized bubbles. These mini-bubbles burst quickly, creating lots of little explosions that tantalize your taste buds and the inside of your mouth. It’s these rapid explosions that you perceive as a characteristic crackling, both through the vibrations felt in your mouth and the crunchy sound they produce in your ears. Thus, the enjoyment of popping candy is as much a tactile sensation as it is a fun and surprising auditory effect.
To make a popping candy, carbon dioxide (CO₂) is trapped in a sugary solution under high pressure. This mixture is heated, compressed, and then rapidly cooled, becoming as hard as glass while imprisoning tiny bubbles of CO₂. When the small crystals are bitten into, all the trapped gas is suddenly released, causing the characteristic crackling. This delicate process requires precise control of temperature, pressure, and cooling to achieve the final texture that gives these candies their explosive charm.
Contrary to some misconceptions, there is no complex chemical reaction when fizzy candies come into contact with saliva: it is simply the rapid release of gas bubbles already present in the sugar pieces that causes the popping sensation.
The fizzy candies were accidentally invented in 1956 by an American chemist named William A. Mitchell, who was initially working on an instant soft drink.
The crackling sensation comes from the carbon dioxide (CO₂) trapped under high pressure in the candy, which is suddenly released upon contact with the moisture and heat in the mouth.
During the manufacturing of fizzy candies, carbon dioxide is dissolved under pressure in a hot sugar syrup, before it quickly hardens as it cools, trapping the microbubbles of gas.
Yes, indeed! Besides fizzy candies, some chocolates, chewing gums, and lollipops are also marketed in a fizzy version. They use the same principle: integrating pressurized carbon dioxide into the crystalline structure of the sweet ingredients.
It is complicated to exactly replicate the industrial process at home because it requires high pressure to trap carbon dioxide in sugar. However, it is possible to achieve a somewhat similar effect by mixing small crystals of flavored sugar with citric acid and baking soda.
This sensation of slight irritation or tingling occurs because the rapid release of CO₂ in the mouth can temporarily irritate the mucous membranes, especially if large quantities are consumed or if the candies are kept in the mouth for too long.
Sure! Here’s the translation: "Yes. The popping candies must be carefully packaged and stored in a dry, cool place to protect the carbon dioxide sealed under pressure in their crystalline structure. Poor storage leads to an accelerated loss of gas, significantly reducing the desired popping effect."
No, popping candies are perfectly safe for consumption in reasonable amounts. The process that causes the fizzing is simply the rapid release of carbon dioxide (CO₂), similar to what is found in carbonated beverages.
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