In Werther's Original Hard Candy, I will identify three chemicals that have been added to candy. I will also name and list the structure of the compounds, explain the purpose of the chemicals, the reason for adding the compound, and whether there is an alternative to adding the compound. The first chemical added to candy is glucose syrup. Glucose syrup is known as simple sugar and is also found in many foods. The formula of the compound is C6H12O6, it is made up of 6 carbon molecules, 12 hydrogen and 6 oxygen (3D image below). Some characteristics of the chemical glucose are that it is in solid state and its freezing or melting point is at 146 degrees Celsius (analytyka.com). The purpose of adding glucose is obviously to sweeten the candy, but also to prevent the candy from sticking to the wrapper. Some may find this chemical important because it helps incorporate sweetness into candy. It's also important because the candy is wrapped in wrappers, so adding the chemical prevents it from sticking. The perceived quality that the candy can achieve with the addition of the mixture is to give a smooth and non-sticky candy. The compound chemically achieves its purpose by first dissolving the sugar with water and glucose syrup. The next step is to bring it to the boiling point. This will dissolve the sugars and prevent sugar crystals from forming inside the hard candy. There should not be a lot of crystallization because you want to create a candy with a smooth, creamy consistency (“Glucose Fact Sheet”). There is no alternative to the compound because to obtain a hard and smooth candy it is necessary that large crystallization does not occur. With glucose, carrageenan is formed around... the center of the paper... like agar. Agar is mainly used to thicken products in the desert area. Using agar would thicken the candy and make it larger to eat. Carrageenan can also be an alternative because it is used to block things, such as flavor or odor. In the original Werther hard candies, the chemicals: glucose syrup, artificial vanillin flavor, and soy lecithin emulsifier were the three that I identified in the candies. . The purpose of the chemicals was to help create hard candies by sweetening, preventing stickiness, imparting flavor, and holding the chemicals together. Some chemicals could be replaced with a new flavor such as mint or with different emulsifiers. But glucose is one of the chemicals that can't be alternated because you don't want crystallization in hard candy. All in all, this candy would still taste good if it were alternated.