Study Organiser: Jian MaStudy Participants: Brenton Baddeley, Edward WangResearch Site: Designer Candy, Melbourne, AustraliaStudy Period: 12 August 2026 – 30 August 2026 Abstract Objective:To investigate whether the method of adding white food colour—either as a freshly prepared aqueous slurry or by direct addition of dry powder—affects the stability of traditional handmade hard candy under accelerated […]
Category Archives: candy research
Study Organiser: Jian MaStudy Participants: Brenton Baddeley, Edward WangStudy Period: 12 August 2026 – 30 August 2026 Research Site: Designer Candy, Melbourne, Australia Abstract Objective:This study investigated the effects of the sugar-to-glucose syrup ratio and final cooking temperature on the appearance, mouthfeel and stability of traditional handmade hard candy under accelerated hot and humid conditions, […]
Abstract Objective: To compare the effects of different packaging materials and packaging methods on the long-term storage stability of handmade hard candy and to provide practical evidence for packaging selection and quality control. Methods: Handmade hard candy produced from the same batch on 6 March 2020 was selected for the study. Samples were packed using […]