14 
Candy — Cheap  and  Expensive. 
{Am.  Jour.  Pharm. 
January,  1913. 
The  manufacture  of  candy  has  probably  reached  the  highest 
degree  of  perfection  and  the  greatest  magnitude  in  America, 
although  in  Germany  and  in  France  it  is  also  of  great  importance, 
the  French  word  "  bon  bon  "  (a  duplication  of  the  word  "  good  ") 
having  been  practically  Anglicized  and  found  in  common  everyday 
use  among  English-speaking  peoples. 
The  competitive  effort  to  originate  new  and  attractive  forms  has 
caused  candy  to  occupy  a  peculiar  and  distinctive  place  among  food 
stuffs,  both  as  to  the  attitude  of  the  purchasing  public  and  in  the 
eyes  of  the  law.  Coloring  matters,  even  of  the  permissible  varieties, 
are  required  to  have  notice  of  their  presence  given  to  the  consumer 
in  the  case  of  food  stuffs  in  general,  but  in  candy  the  addition  of 
coloring  matter  is  looked  upon  as  an  esthetic  necessity  in  order  to 
provide  an  attractive  variety,  and  therefore  any  harmless  color  is 
permitted  in  confectionery  where  its  presence  is  not  deceptive  and 
because  it  is  really  desired  by  the  majority  of  purchasers. 
In  the  manufacture  of  candy  the  basis  is  usually  sugar  or  some 
related  carbohydrate  such  as  glucose.  A  carbohydrate  is  a  complex 
chemical  constituent  of  food  stuffs  in  which  carbon  is  combined  with 
hydrogen  and  oxygen,  the  two  latter  elements  being  present  in  the 
same  proportion  in  which  they  exist  in  water,  hence  the  expressive- 
ness of  the  word  "  carbohydrate.''  The  carbohydrates  form  a  valu- 
able class  of  food  stuffs  including  the  starches,  sugars  and  some  of 
the  fats  and  serve  as  fuels  for  the  animal  organism. 
Sugar  is  obtainable  from  a  number  of  natural  sources,  the  most 
important  of  which  are  sugar  cane,  sugar  beet,  sorghum  and  sugar 
maple,  the  first  and  second  sources  being  used  for  the  refined  sugar 
of  commerce,  the  third  and  fourth  being  usually  employed  in  the 
unrefined  condition  on  account  of  the  attractiveness  of  the  natural 
flavor.  Sugar  is  also  used  in  candy  in  the  unrefined  form  as 
molasses  or  brown  sugar. 
Glucose,  another  carbohydrate  used  in  the  manufacture  of  candy, 
is  not  a  natural  product,  but  is  made  from  starch  by  the  action  of  an 
acid  which  is  afterward  removed  leaving  the  glucose  in  a  pure  con- 
dition. The  bad  reputation  which  glucose  has  acquired  in  the  mind 
of  the  public  is  partly  due  to  the  fact  that  it  was  formerly  manu- 
factured and  purified  by  methods  which  left  it  contaminated  with 
harmful  substances  and  also  because,  as  in  the  case  of  oleomargarine 
and  butter,  it  was  not  sold  and  used  upon  its  own  merits  but  was 
secretly  employed  as  a  cheap  substitute  for  sugar,  which  it  is  capable 
of  replacing  to  a  large  extent  for  many  purposes.    The  name  "  corn 
