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722 U. S. BUREAU OF CHEMISTRY NOTES. [J. F. I. sulphuric acid concentration is sufficient to sulphonate naphthalene at the temperature used, isomeric disulphonic acids are produced. Their nature and relative proportions are determined by the ratio of sulphuric acid to sulphonic acid, the strength of the sulphuric acid, and the temperature. The resulting acids are the same as would be obtained by the direct sulphonation of naphthalene under identical conditions. The naphthalene-I, 6-disulphonic acid cannot exist under the conditions of vapor phase sulphonation of naphthalene, as this reaction is carried out in an open system at 220-24s” C. and with sulphuric acid having a concentration of 80 to 95 per cent. In the steam treatment for the elimination of tar, which is carried out at a temperature slightly above 100’ C. in IO per cent. sulphuric acid, the 1,6 acid is not affected. MEANS FOR PREVENTING “EXPLOSIVE” OR BURSTING FERMENTATION OF CHOCOLATE-COATED FONDANT CANDY.” By H. S. Paine, V. Birckner and J. Hamilton. [ABSTRA~.] BURSTING fermentation of chocolate-coated fondant confec- tionery, which causes a large financial loss each year and which is due to the action of highly sugar-tolerant yeasts, may be pre- vented by adding a suitable proportion of the enzyme inver- tase to the fondant before the fondant centres are molded. The invertase, by inverting a portion of the sucrose present and thereby increasing total sugar solubility, causes such an increase in the density and osmotic pressure of the syrup phase of the fondant as to render it resistant to fermentation. The critical solid content is about 79 per cent. Fondants containing a syrup phase with a higher solid content were practically free from fermentation. Fondants containing imbedded fruit present a special case, owing to decrease in density of syrup of the fondant as a result of diffusion of fruit juice. Preliminary heating of the fruit at boiling temperature for periods which did not cause injury to flavor and texture retarded, but did not prevent, fermentation. A combination of preliminary heating and the use of a liberal proportion of invertase satisfactorily prevents fermentation in confectionery of this type. a Published in Znd. and Eng. Chew., rg, No. 3, pp. 358-363.

Means for preventing “explosive” or bursting fermentation of chocolate-coated fondant candy

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722 U. S. BUREAU OF CHEMISTRY NOTES. [J. F. I.

sulphuric acid concentration is sufficient to sulphonate naphthalene at the temperature used, isomeric disulphonic acids are produced. Their nature and relative proportions are determined by the ratio of sulphuric acid to sulphonic acid, the strength of the sulphuric acid, and the temperature. The resulting acids are the same as would be obtained by the direct sulphonation of naphthalene under identical conditions.

The naphthalene-I, 6-disulphonic acid cannot exist under the conditions of vapor phase sulphonation of naphthalene, as this reaction is carried out in an open system at 220-24s” C. and with sulphuric acid having a concentration of 80 to 95 per cent.

In the steam treatment for the elimination of tar, which is carried out at a temperature slightly above 100’ C. in IO per cent. sulphuric acid, the 1,6 acid is not affected.

MEANS FOR PREVENTING “EXPLOSIVE” OR BURSTING FERMENTATION OF CHOCOLATE-COATED

FONDANT CANDY.” By H. S. Paine, V. Birckner and J. Hamilton.

[ABSTRA~.]

BURSTING fermentation of chocolate-coated fondant confec- tionery, which causes a large financial loss each year and which is due to the action of highly sugar-tolerant yeasts, may be pre- vented by adding a suitable proportion of the enzyme inver- tase to the fondant before the fondant centres are molded. The invertase, by inverting a portion of the sucrose present and thereby increasing total sugar solubility, causes such an increase in the density and osmotic pressure of the syrup phase of the fondant as to render it resistant to fermentation. The critical solid content is about 79 per cent. Fondants containing a syrup phase with a higher solid content were practically free from fermentation.

Fondants containing imbedded fruit present a special case, owing to decrease in density of syrup of the fondant as a result of diffusion of fruit juice. Preliminary heating of the fruit at boiling temperature for periods which did not cause injury to flavor and texture retarded, but did not prevent, fermentation. A combination of preliminary heating and the use of a liberal proportion of invertase satisfactorily prevents fermentation in confectionery of this type.

a Published in Znd. and Eng. Chew., rg, No. 3, pp. 358-363.