Chemical aeration

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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While whipping is the most common method of aerating confections, confectioners also use chemical leaveners and even pressurized gas to make lightened candies. Baking soda is the most common chemical leavener used. Baking soda reacts with the acids present in sweeteners, such as honey, or those created by the Maillard reaction or caramelization of sugar. Peanut brittle is aerated this way, as is sponge candy. Baking soda has the effect of promoting Maillard browning, and consequently alters color and flavor.