Improvements in or Appertaining to the Manufacture of Candy.
Year: 1887

page_text: Reprinted
as amended in accordance with the decision of the Comptroller General,
dated the 4th day of December, 1899.
[The Amendments are shown in erased and italic type.]
COMPLETE SPECIFICATION (AMENDED).
Improvements in or Appertaining to the Manufacture of Candy.
A communication from abroad by THOMAS KANE, of Chicago, in the County of Cook,
and State of Illinois, United States of America, Gentleman.
1, WILLIAM PHILLIPS THOMPSON, F.C.S., of
The Agency for Foreign
Patent Solicitors, 6, Lord Street, Liverpool, in the County of Lancaster,
and 323, High Holborn, in the County of Middlesex, Civil Engineer, do hereby
declare the nature of this invention and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement:
The objects of this invention are to produce enndy, more particularly stick hard cruck
candy, of a quality superior to that resulting from the ordinary process as regards its
clearness or brilliancy, its strength, and its resistance to atmospheric influences, and
at the same time to lessen the cost of manufacture.
In the manufacture of stick candy as heretofore practised, it has been enstomary to
boil the cane sugar or syrup either alone, or with a sinall percentage of glucose, in open
kettles or pans until it acquires a proper consistency.
This method of treating the sugar necessitates the employment of very high tem
peratures, which commonly resulted in the carbonization and discoloration of the
sugar, and in the production of a candy of dark appearance. The candy produced by
this process is exceedingly brittle, so that in being handled and transported, there is a
heavy deterioration and loss from breakage.
It is also objectionable in that it is peculiarly susceptible to the influence of moisture
and increased temperatures, which render it adhesive and otherwise troublesome to
carry in stock for any considerable length of time.
The inventor has discovered that by the addition of a large percentage of
glucose he is enabled to produce a candy which possesses an increased strength,
greater brilliancy and clearness, and a greater power of resisting the influence of
inoisture.
Under the methods heretofore practised it was impossible or impracticable to
incorporate with the cane sugar a sufficient amount of glucose to secure the ends
which the inventor has in view. He has discovered, however, that by making use of
a vacuum pan or other equivalent apparatus for boiling the materials in vacuo, he can
combine with the cane sugar from 25 to 35 per cent., or even a greater percentage of
glucose, and that this compound may be cooked to a consistency suitable for stick candy
without discoloration, and without injuriously affecting the ingredients.
The inventor has also discovered that the compound of cane sugar and glucose may
be thus brought to the required consistency at comparatively low temperatures, so
that when delivered from the pan or kettle, it may be immediately handled by the

page_text: workmen and finished into the required forms, without undergoing the usual cooling
treatment.
The essence of this invention consists in subjecting a compound of cane sugar and
glucose or grape sugar to a cooking or boiling action in vacuo. And it is to be dis-
tinctly understood that the apparatus for carrying out this process may be modified
in form and construction at will; that the temperature may be regulated, and the
period of the cooking operation lengthened or shortened according to the
nature of the sugar employed, and the character of the candy required.
As this process is directed chiefly to the manufacture of stick candy, the The in-
ventor commonly proceeds by dissolving cane sugar and glucose in water in the
proportions above indicated. In dissolving the cuno sugar particular care is to be
observed that all evidences of crystallization disappear, it being well known to those
familiar with the art of sugar-making, that the presence of sugar crystals in small
quantity is frequently followed by crystallization of the whole mass. This crystalliza-
tion, the end in view in sugar manufacture, is to be carefully avoidea in the
manufacture of candy.
The compound of cane sugar and glucose is placed in the vacuum pan or kettle,
and the same boiled or cooked, commonly at a temperature of about 212 degrees
Fahrenheit until the mass assumes that particular condition known in the art as a
"hard crack" or stick candy consistency, whereupon it is removed from the pan, and
treated in the ordinary manner.
In practice it is found that the addition of glucose to the cane sugar is a matter of
great advantage as it permits the compound to be brought in the vacuum pan to a
condition not otherwise attainable, and also for the reason that the resulting
product possesses greater strength, durability and brilliancy than it would other-
wise have.
In practice it is found that candy manufactured in accordance with this invention
possesses a peculiar appearance by which it may be readily distinguished, on inspec-
tion, from candy manufactured in the ordinary manner.
The inventor is aware that vacuum pans are in use for the evaporation of saccharine
juices in the production of sugar, the object being to bring the material to a granular
condition.
He is also aware that it has been proposed, to boil a solution of cane sugar and
other materials in a vacuum pan to prepare the same for the production of what is
commonly known as "rock candy," a crystalline product which is not, strictly speak-
ing, a candy.
He is also aware that compounds of glucose and grape cane sugar have been
cooked in open pans for the production of candy, but believes himself to be the first
to cook a ccmpound of grape cane sugar in glucose in vacuo for the purpose of
bringing the same to the proper consistency for the production of stick candy or
analogous hard crack candy. The essence of this invention in this regard resides
not merely in the substitution of one means of evaporation in place of another, but
in the fact that the particular compound treated, that is to say, a compound of
glucose and cane sugar, in the proportions above indicated will, when cooked in vacuo,
form a product, differing in its nature from any candy heretofore known in the art,
and unobtainable by the use of the open pan.
It is to be noted that the cooking of this compound to a candy consistency, is
clearly distinguishable from the cooking of cane juices alone, for the production of
sugar, the operation of candy-making commencing after the formation of sugar is
completed, and the results aimed at in the two cases being widely dissimilar.
In the accompanying drawing is illustrated in outline an apparatus suitable for
carrying this invention into effect.
represents an ordinary vacuum pan provided with an overflow chamber B, and
with a tube C for returning the overflowing material to the pan. D represents an
exhaust pipe leading from the pan to a condenser, pump, or other apparatus, by
which the vapors are withdrawn, and the necessary vacuum maintained within the
pan.

page_text: While the inventor has described herein the use of cane sugar with glucose, it is
to be understood that beet sugar, the equivalent of cane sugar, may be used as a
substitute therefor in connection with glucose, and that such combination of beet
sugar, and glucose, is embraced within the scope of this invention.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, as communicated to me
by my foreign correspondent, I declare that what I claim is :-
1. The improved method of manufacturing candy, consisting in cooking a com-
pound as described of cane-sugar or beet sugar, and glucose in vacuo, until it
acquires a consistency appropriate for the production of the hard crack candy
demanded.
2. The improved method of manufacturing candy, consisting in cooking as des-
cribed cane sugar and glucose in vacuo until it arrives at a "hard crack
candy consistency.
or stick
3. The new product, the candy produced-by-boiling-enne-sugar and glueese
together in vnete:
WM. P. THOMPSON & Co.,
Agents for the Applicant.

page_text: [Communicated from abroad by THOMAS KANE, of Chicago, in the County of Cook
and State of Illinois, United States of America, Gentleman.]
Improvements in or Appertaining to the Manufacture of Candy.
I, WILLIAM PHILLIPS THOMPSON, F.C.S. of the Agency for Foreign Patent Solicitors,
Lord Street, Liverpool, in the County of Lancaster, and 323 High Holborn, in the
County of Middlesex, Civil Engineer, do hereby declare the nature of this invention
and in what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement:-
The objects of this invention are to produce candy, more particularly stick candy,
of a quality superior to that resulting from the ordinary process as regards its clearness
or brilliancy, its strength, and its resistance to atmospheric influences, and at the same
time to lessen the cost of manufacture.
In the manufacture of stick candy as heretofore practised, it has been customary to
boil the cane sugar or syrup either alone, or with a small percentage of glucose, in
open kettles or pans until it acquires a proper consistency.
This method of treating the sugar necessitates the employment of very high
temperatures, which commonly resulted in the carbonization and discoloration of the
sugar, and in the production of a candy of dark appearance. The candy produced by
this process is exceedingly brittle, so that in being handled and transported, there is a
heavy deterioration and loss from breakage.
It is also objectionable in that it is peculiarly susceptible to the influence of moisture
and increased temperatures, which render it adhesive and otherwise troublesome to
carry in stock for any considerable length of time.
The inventor has discovered that by the addition of a large percentage of glucose he
is enabled to produce a candy which possesses an increased strength, greater brilliancy
and clearness, and a greater power of resisting the influence of moisture.
Under the methods heretofore practised it was impossible or impracticable to
incorporate with the cane sugar a sufficient amount of glucose to secure the ends
which the inventor has in view. He has discovered, however, that by making use of
a vacuum pan or other equivalent apparatus for boiling the materials in vacuo, he can

page_text: combine with the cane sugar from 25 to 35 per cent. or even a greater percentage of
glucose, and that this compound may be cooked to a consistency suitable for stick
candy without discoloration, and without injuriously affecting the ingredients.
The inventor has also discovered that the compound of cane sugar and glucose may
be thus brought to the required consistency at comparatively low temperatures, so that
when delivered from the pan or kettle, it may be immediately handled by the
workmen and finished into the required forms, without undergoing the usual cooling
treatment.
The essence of this invention consists in subjecting a compound of cane sugar and
glucose or grape sugar to a cooking or boiling action in vacuo. And it is to be
distinctly understood that the apparatus for carrying out this process may be modified
in form and construction at will; that the temperature may he regulated, and the
period of the cooking operation lengthened or shortened according to the nature of
the sugar employed, and the character of the candy required.
As this process is directed chiefly to the manufacture of stick candy, the inventor
commonly proceeds by dissolving cane sugar and glucose in water. In dissolving the
cane sugar particular care is to be observed that all evidences of crystallization
disappear, it being well known to those familiar with the art of sugar-making, that
the presence of sugar crystals in small quantity is frequently followed by crystalliza-
tion of the whole mass. This crystallization, the end in view in sugar inanufacture,
is to be carefully avoided in the manufacture of candy.
"2
The compound of cane sugar and glucose is placed in the vacuum pan or kettle, and
the same boiled or cooked, commonly at a temperature of about 212 degrees Fahrenheit
until the mass assumes that particular condition known in the art as a
"hard crack
or stick candy consistency, whereupon it is removed from the pan, and treated in the
ordinary manner.
In practice it is found that the addition of glucose to the cane sugar is a matter
of great advantage as it permits the compound to be brought in the vacuum pan
to a condition not otherwise attainable, and also for the reason that the resulting
product possesses greater strength, durability and brilliancy than it would otherwise
have.
In practice it is found that candy manufactured in accordance with this invention
possesses a peculiar appearance by which it may be readily distinguished, on inspection,
from candy manufactured in the ordinary manner.
The inventor is aware that vacuum pans are in use for the evaporation of saccharine
juices in the production of sugar, the object being to bring the material to a granular
condition.
Ho is also aware that it has been proposed, to boil a solution of cane sugar and
other materials in a vacuum pan to prepare the same for the production of what is
commonly known as "rock candy," a crystalline product which is not, strictly
speaking, a candy,
He is also aware that compounds of glucose and grape sugar have been cooked in
open pans for the production of candy, but believes himself to be the first to cook a
compound of grape sugar and glucose in vacuo for the purpose of bringing the same
to the proper consistency for the production of stick candy or analogous candy. The
essence of this invention in this regard resides not merely in the substitution of one
means of evaporation in place of another, but in the fact that the particular compound
treated, that is to say, a compound of glocuse and cane sugar, will, when cooked in
vacuo, form a product, differing in its nature from any candy heretofore known in the
art, and unobtainable by the use of the open pan.
It is to be noted that the cooking of this compound to a candy consistency, is
clearly distinguishable from the cooking of cane juices alone, for the production of
sugar, the operation of candy-making commencing after the formation of sugar is
completed, and the results aimed at in the two cases being widely dissimilar.
In the accompanying drawing is illustrated in outline an apparatus suitable for
carrying this invention into effect.
A represents an ordinary vacuum pan provided with an overflow chamber B, and

page_text: with a tube for returning the overflowing material to the pan. D) represents an
exhaust pipe leading from the pan to a condenser, pump, or other apparatus, by
which the vapors are withdrawn, and the necessary vacuum maintained within
the pan.
"
While the inventor has described herein the use of cane sugar with glucose, it is to
be understood that beei sugar, the equivalent of cane sugar, may be used as a substitute
therefor in connection with glucose, and that such combination of beet sugar, and
glucose, is embraced within the scope of this invention.
Having now particularly described and ascertained the nature of the said invention,
and in what manner the same is to be performed, as communicated to me by my
foreign correspondent, I declare that what I claim is :-
1. The improved method of manufacturing candy, consisting in cooking a compound
of cane-sugar or beet sugar, and glucose in vacuo, until it acquires a consistency
appropriate for the production of the candy demanded.
2. The improved method of manufacturing candy, consisting in cooking cane
sugar and glucose in vacuo until it arrives at a hard crack or stick candy
consistency.
3. The new product, the candy produced by boiling cane sugar and glucose together
in vacuo.