Magical! Why do childhood snacks jump candy jump in the mouth?

There is carbon dioxide

The main ingredient of the popping candy is actually not much different from ordinary hard candy, and the principle of jumping candy is mainly in its interior: the jumping candy contains a lot of small bubble structures, which are filled with high-pressure carbon dioxide bubbles. When the popping candy is stored in a bag with air and moisture in isolation, little changes.

Once the popping candy containing high-pressure carbon dioxide bubbles is placed in the mouth, not only the temperature increases, but it also comes into contact with water, and the carbon dioxide will be released quickly, causing it to bounce and make the tongue feel like drinking soda. So hopping candy doesn't really jump in our mouths, it's the process of carbon dioxide ** that makes us feel like something is jumping.

The process of making popping candy

The production of hopping candy is not complicated, and under modern industrial conditions, it is easy to achieve. First, the various ingredients of the candy are mixed and heated to make a thick hot syrup. When making popping candy, these hot syrups are sent to a high-pressure carbon dioxide gas environment to be stirred and "aerated", and the pressure used is about 50 times the normal atmospheric pressure, which is the most obvious difference between popping candy and ordinary hard candy.

The syrup is then cooled and solidified in a high-pressure environment before eventually returning to normal pressure. After decompression, the candy filled with high-pressure gas will crack, and there will still be many small bubbles in the broken pieces that seal the high-pressure gas. It is precisely because of the randomness of this fragmentation that the hopping candy is also irregular in the shape of broken pieces, some large and some small.

Childhood snack hopping candy jumps in the mouth because it contains carbon dioxide bubbles.

Hopping candy contains corn syrup, sucrose, water, coloring, flavoring, and other ingredients, and carbon dioxide is injected under high pressure during processing, so the candy contains many fine carbon dioxide bubbles. When you hold the popping candy in your mouth, as the sugar cubes gradually dissolve, the high-pressure small bubbles inside burst one by one due to the pressure, like bursting, making a crackling sound, and you feel that the sugar in your mouth is beating.

The main ingredient in jumping candy is sugar, which contains higher calories, and it is easy to gain weight if you eat too much.

This is the principle of thermal expansion and cold contraction. When the popping candy is affected by the change in the temperature of the mouth, it will grow rapidly and slowly jump.

This is because the popping candy contains carbon dioxide and is high-pressure, so it will "jump" in the mouth.

Because the carbon dioxide content of popping candy is relatively high, the concentration in the mouth becomes low, and the air pressure in the mouth will jump.

Because popping candy contains high-pressure carbon dioxide bubbles, the carbon dioxide in it will be gradually released under the action of water and body temperature, resulting in a jumping sensation。Jumping candy is the favorite snack of many children in childhood, especially after 80 and 90, the variety of candy when they were young was not so rich, and the jumping candy is more attractive than other candies. I always like to pour a whole packet of sugar into my mouth and feel it crackling, and the sweet taste spreads from my mouth to my heart.

But when I was a child, I always couldn't understand why the popping candy jumped up in our mouths, and what magical magic was added to the candy? Actually, this is not the case, the reason why the jumping candy can jump is because it contains high-pressure carbon dioxide bubbles. But when it is poured into the mouth, the carbon dioxide in it is quickly released through the action of saliva and the temperature in the mouth, which can make us feel the beat, and eat it as if we were drinking a carbonated drink, which can make people feel happy.

We can also put a bag of popping candy in ordinary water, and if we look closely at its state, we can see that bubbles are constantly coming out of the candy, and these small bubbles are actually carbon dioxide. In fact, in addition to this, the raw materials of jumping candy and ordinary candy are basically the same, and the production process is not complicated. All you need to do is melt the ingredients into hot syrup and then stir it in an environment filled with high-pressure carbon dioxide gas to allow it to absorb enough carbon dioxide.

It can also be seen that jumping candy is actually no different from ordinary candy, but there is one more step in the processing process. Although it is delicious, due to the addition of a large number of flavors, pigments, and additives, it must be eaten in moderation by friends of all ages, otherwise it may cause a series of problems such as tooth decay, tooth decay, and high blood sugar.

Childhood snack hopping candy jumps in the mouth, using the principle of compressed carbon dioxide.

Hopping candy is a novel candy that was marketed in the United States in 1974 and developed by Mitchell, a research and developer at General Foods of America. In 1985, Kraft acquired the rights to produce Hopping Candy, renamed it "Action Candy", and produced it through a subsidiary called "Carbonated Candy".

The main ingredient of popping candy is no different from ordinary hard candy, its core lies in its interior, which contains many small bubble structures, and these small bubble structures contain a large amount of high-pressure carbon dioxide.

When the popping candy is in the package, all the air and humidity are isolated, so the hopping candy is very stable at this time and will not change anything.

When people put the popping candy containing high-pressure carbon dioxide in their mouth, the popping candy will not only increase its temperature, but also come into contact with more water, and when the edge of the popping candy melts, it will quickly release carbon dioxide, making the tongue feel like something is "jumping" like drinking a sip of soda.

Therefore, hopping candy is not really "jumping" in our mouths, it is a bubble created by carbon dioxide that makes us feel something beating on our tongue.

There are rumors that eating jumping candy will blow up the stomach; There are also people who say that if you put jumping candy and cola together, you will break your stomach, but there is no scientific basis for this.

Because the CO2 content in the popping candy is very low, it will not cause any harm to the body at all, and the popping candy will melt as soon as it comes into contact with saliva, and most of the carbon dioxide will be excreted from the body, and the possibility of entering the stomach is very small. So, it's an overly worrying to worry that eating popping candy will make your stomach burst.

This is due to the fact that some high-pressure carbon dioxide is put in the jumping candy, so when the carbon dioxide encounters high temperature, it can be released, which can make the jumping candy jump.

The reason why popping candy "jumps" in the mouth is because it contains a lot of bubbles filled with high-pressure carbon dioxide. When popping candy is eaten in our mouths, under the action of body temperature and saliva, the carbon dioxide in the bubbles will be released quickly, resulting in "jumping".

The jumping candy you said will really remind many of us of the story of childhood after 80, but it is indeed amazing, I feel like my mouth is big when I eat it, and my tongue feels stabbed, but the taste is a little forgotten, I remember it well at the time, and it has been almost 25 years since I said this.

Our post-80s generation is also a generation of hard work, at that time, whether it was toys or snacks, it was very few, and now it is really incomparable, there is a toy is good, but I am still lucky, at that time I remember the little frog on the winding, that is, screw a few laps, and then the frog that can jump, but that time I really saw the previous kind of frog on the **, very cheap, I suddenly felt a sense of intimacy, and bought one, it was really fun, but I didn't play, I bought it for my son, but it broke after a few days of playing, Don't jump, so the quality is much worse than before, I remember it was nearly a year late and the book was about bad, and the newly bought hole made my son two days and broken. I don't know if it's because he's naughty, or if it's something else. There is also a small excavator, but this one was played for a few days and then let the other children take it away for me, and I haven't found it yet.

Hopping candy is probably available now, but it's hard to spot. Generally, when I went to the supermarket, I didn't find that I bought, I believe that this kind of good thing will be there but I didn't find it, at that time, almost all children ate, like that kind of yellow bag of instant noodles, rotten silver macro and in the bottle, piece by piece What is the name I forgot, sweet, and a small bag of the kind, similar to the silk in the moon cake. It's also very good, at that time, it was all pure food or health food, there were almost no additives, and the shelf life was very short, but now it is different, the shelf life is very long, which can only prove that there are too many additives, and his life is long.

So I still like the taste of my childhood, and it reminds me of my memories of my childhood, which is great!

For me, I think those popping candies are actually very delicious, but there is still a shortcoming, that is, there are too few popping candies per pack, and these few times are gone, which feels a pity. The last time I ate hopping candy, it was two or three years ago, it's been so long, and I can't help but sigh, the taste is no longer found when I was a child, and now I don't see hopping candy when I go to the store, and I won't buy it.

I remember the way I ate the hopping candy at the beginning, I always like to eat a little more, put all the sugar in my mouth, and then, in my mouth, there is a lot of saliva, and the hopping candy and saliva in it react, it will **, you just feel like jumping up, the taste is a little refreshing, like discovering the door of the new century, I have never seen such a magical thing. <>

I feel that there is an ingredient in the jumping candy, which is harmless to the human body, otherwise I would have been poisoned to death after going to the sugar for so many days, and no one dared to do this. Only the identity and water have a reaction, and the drag hall is generally hollow, it will feel particularly light, and when it reacts with saliva, it will be **.

In fact, this kind of sugar is not so delicious, the sugar in it is not so sweet, I generally like to eat sweet things, I love to eat this kind of sugar is for fun, let it jump around in the tongue, the tongue is impacted, it will feel very comfortable, and the mouth is numb and crispy, which is also a great enjoyment.

As he spoke, he remembered his old appearance, and at that time he was really innocent, and he felt very happy when he ate a little candy. I don't know if I can find the taste of the past. Now when I was a child, I ate less and less of the zero-macro pie food, and I shouted that I didn't even eat spicy strips for a few years, because I ate those junk foods, I felt that my body was harmful, and I had lost a lot of things for my health, but it was no problem to eat a few packs occasionally, don't eat too much, eat too much, it's not good for your health, just take a pack occasionally, just taste the taste of the past, this Zheng Xian is also a great happiness, and the memories are so wonderful.

The difference between popping candy and ordinary sugar is that after the relevant raw materials for making sugar are mixed, when it is still hot, the pressure is 600 psi of carbon dioxide is added, which is about 40 pounds of air pressure, and after the two are mixed, a lot of small carbon dioxide bubbles with high pressure are formed in the sugar.

After the sugar sock base cools, these high-pressure carbon dioxide bubbles are still there. Because the mixing is relatively uniform, there are such small bubbles almost anywhere in the sugar, and there are also on the outer surface of the sugar cubes, so as soon as the surface of the sugar melts, carbon dioxide will be released immediately, which also gives people an instantaneous feeling.

And because the pressure of carbon dioxide is very high, in fact, as long as the shell of the carbon dioxide bubble is thin to a certain extent, the shell will not help but be broken by the pressure of carbon dioxide, thus forming a ** effect.

The carbon dioxide contained in the popping candy is vaporized by heat in the mouth, and a thrust is generated to make the popping candy particles jump in the mouth.

Someone has done an experiment! They put hopping candy in the water and observed that there were continuous bubbles coming out of its surface, and it was these bubbles that made people feel like they were "jumping", but of course, this may only be one part. Next, another experiment was done:

Put a little uncolored popping candy into the clarified lime water, and after a while, it is found that the clarified lime water becomes turbid, and carbon dioxide can make the clarified lime water turbid. Based on the above phenomena, it can be inferred that there is carbon dioxide in the jumping candy, and when it encounters water, the sugar on the outside dissolves and the carbon dioxide on the inside comes out, which produces the feeling of "jumping".

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.

According to the research of American scientists: it is determined by the molecular structure of the popping sugar molecule, and there are similarities between the molecular structure of chili pepper and it, and the structure is thorny when observed under the microscope!