Common knowledge for selecting candies

According to the classification of candies, candies can be divided into hard candies, hard-filled candies, milk candies, gel candies, polished candies, gum-based candies, aerated candies, and tablet candies. Among them, hard candies are a type of candy that is hard and crisp, primarily made from granulated sugar and starch syrup; hard-filled candies are hard candies that contain a filling; milk candies are made from granulated sugar, starch syrup (or other sugars), fats, and dairy products as the main ingredients, with a protein content of no less than 1.5% and fat content of no less than 3.0%, possessing a special milky aroma and caramel flavor; gel candies are soft-textured candies made primarily from edible gelatin (or starch), granulated sugar, and starch syrup (or other sugars); polished candies have a shiny and solid surface.

Gum-based candies are chewable or blowable sweets made primarily from granulated sugar (or sweeteners) and gum-based materials; aerated candies have fine bubbles inside the candy body; tablet candies are formed through granulation, adhesion, and compression.

Consumers should pay attention to the following points when purchasing candy:

1. Purchase candy in regular large shopping malls or supermarkets because large shopping malls have strict quality control over the products they sell. The procurement channels are standardized, ensuring product quality and after-sales service.

2. Choose products produced by large enterprises or well-known brands as these companies have standardized management and stable product quality.

3. Check labels and packaging. First observe whether the outer packaging is clean and tidy, whether the printing is clear, whether the label is complete, whether the product is within its shelf life, and try to choose products that were produced recently.

4. Evaluate sensory aspects: normal candy should be (1) uniformly colored with a pure moderate aroma; taste should be normal without any off-flavors that do not match the expected color or aroma of the product; (2) free from visible impurities to the naked eye; should not bubble up or become damp or stick to paper; packaging paper should be tight without breakage or damage; (3) semi-soft candy containing nuts or peanuts should not show signs of rancidity or insect damage or mold; soft candy should be elastic without melting or stickiness.

5. Chocolate candy should have a smooth and delicate surface without any white spots, moldy smell or burnt taste.