Who invented the popping candy and what is the principle of the jumping candy

Mitchell. Hopping candy is an innovative candy that began to appear on the American market in 1974, and the inventor is Mitchell, a research and development scientist at General Foods in the United States.

In 1985, Kraft Foods bought the rights to manufacture the candy and renamed it Action Candy, and produced it through a subsidiary called Carbonated Candy.

In the same year, Kraft Foods sold its manufacturing equipment, technology, and sales rights in Asia to Jeong Woo Confectionery Co., Ltd. (now GF Korea Co., Ltd.) in South Korea. Before South Korea's GF Co., Ltd. started making popping candy, Kraft made powdered popping candy, and GF Co., Ltd. modified it to be crystalline (and later paired it with lollipops in the shape of feet) to make it easier to eat. In 1988, the crystalline popping candy was re-imported to the United States by Chup's Uniconfis company under the name Crazy Dips.

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Will popping candy with soda be **?

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In 1956, researchers from General Foods invented pop rocks. In the '70s, a pack of popping candy cost 50 cents and came in orange, cherry and grape flavors. Popping candy contains carbonic acid, and when you put it in your mouth or water, it will immediately jump up and make a crackling sound.

Popping candy existsCarbon dioxideWhen it encounters water, the sugar on the outside dissolves and the carbon dioxide on the inside comes out, resulting in a "jumping" feeling.

Jumping candy is to add compressed carbon dioxide to the sugar (maybe adding something else is not good for people), because the outside of the saccharification is gone, the carbon dioxide is washed out, and it will "jump". Because the hopping candy does not jump in the heat, but in the water, and when the sugar is crushed, the same crackling sound will be heard, and bubbles in the sugar will be seen under the lamp. <>

The development history of Hopping Candy:

Mitchell, the company's R&D scientist.

In 1985, Kraft Foods bought the manufacturing rights to jump candy and renamed it Action candy, and produced it through a subsidiary called Carbonated Candy.

In the same year, Kraft Foods sold its manufacturing equipment, technology, and sales rights in Asia to Jeong Woo Confectionery Co., Ltd. (now GF Korea Co., Ltd.) in South Korea.

Before GF Korea started making popping candy, Kraft made powdered popping candy, which was modified by GF to be crystalline (and later paired with lollipops in the shape of feet) to make them easier to eat. This crystalline popping candy was taken by Jumbo Jewel in 1988.

Its subsidiary, Uniconfis, re-imported and sold in the U.S. under the name Crazy Dips.

Hopping candy is made from white sugar, corn syrup, water, and seasonings.

Hopping candy is a recreational snack food. The feature and selling point of popping candy is the crackling of candy particles with carbonic acid on the tongue. This product became popular as soon as it was launched, and became a favorite of children.

To make popping candy, high-pressure carbon dioxide gas is added to the hot syrup. Carbon dioxide gas forms small, high-pressure bubbles in the sugar. When the pressure is released after the sugar cube has cooled, the sugar cube will crumble, but the fragments still contain high-pressure bubbles, which you can see through a magnifying glass.

When you put a sugar cube in your mouth, and the gas is released after the sugar melts, you will hear a "boom" sound. What you hear and feel is actually the process by which carbon dioxide gas is released from every bubble, and it feels like there's a jelly bean bouncing in your mouth.

How to make popping candy

First, the sweetener is dissolved in a small amount of water with a little seasoning and the pigment, and then the solution is heated to 150 degrees in an airtight container, vacuumed to reduce the moisture, and then the carbon dioxide is injected into the container under high pressure by a pump.

The container is then cut off to maintain high pressure, while cooling allows the sugar to cool down into a large glassy solid.

The external pipes of the container are then opened to relieve the pressure, which not only allows most of the carbon dioxide to escape, but also causes the solidified sugar cubes to automatically disintegrate and disperse into many small pieces of candy that resemble pebbles. These candies still contain many tiny bubbles of carbon dioxide, so when you take the popping candy in your mouth, as the surface of the sugar gradually dissolves, the small bubbles inside also burst one by one, making a crackling sound.

Hopping candy is made from white sugar, corn syrup, water, and seasonings. Mix these things together to melt the sugar, then boil all the water in the mixture, and then continue to raise the temperature to make a pure syrup, which becomes a hard lump of sugar when it cools.

And when making jumping candy, add high-pressure to the syrup of the hot socksCarbon dioxide gas acacia oak。Carbon dioxide gas forms small, high-pressure bubbles in the sugar. When you put the sugar cube in your mouth, you will hear a popping sound, which is actually the process of carbon dioxide gas being released from each bubble, and it feels like there are jelly beans bouncing in your mouth.