Introducing nougat as a common candy ingredient with a mysterious nature.

• Questions what nougat is and why it is a primary component in many candy bars.
• Compares nougat's ubiquity to caramel, chocolate, and nuts.

Explains the composition and structure of nougat.

• Nougat is an aerated confection stabilized by protein with a sugar matrix as the continuous phase.
• The continuous phase in confections like chocolate is fat, while in nougat it's a sugar matrix.
• Proteins form a web around air bubbles, making the whipped sugar syrup stable and stretchy.

Discusses how nougat differs from meringue, marshmallow, and divinity based on key variables.

• Nougat is differentiated from similar confections by air content, water content, sugar type, and protein type.
• Nougat typically uses egg or soy protein, whereas marshmallow includes gelatin for a bouncy texture.
• The texture of gelatin-based confections is due to amino acid structures that form complex networks.

Explains the role of different proteins in affecting the texture of confections.

• Gelatin provides marshmallows with a squishy texture, while egg and soy proteins in nougat create a different structure.
• Albumin and globulin form simpler networks than gelatin, resulting in less bouncy textures.
• Marshmallow fluff uses eggs but not gelatin, and its categorization as marshmallow is due to its water content.

Provides a practical look at nougat production in a candy factory.

• Crown Candy factory in Macon, Georgia demonstrates nougat making for their log rolls.
• They use a combination of pre-whipped sugar and egg mixture, dried egg albumen, and different sugars.
• Hot syrup is whipped into the egg mixture, and the nougat is extruded and cut into logs.

Details how water content influences the texture of nougat and other sweets.

• Higher water content in confections like marshmallow fluff and Italian meringue results in a softer texture.
• Controlling water content is crucial and can be managed by cooking syrup to specific temperatures.
• Weather and humidity can affect water content in candy, requiring adjustments during cooking.

Explores how different sugars and their crystallization affect the texture of nougat.

• Crystalline sugar in a Three Musketeers bar creates a brittle texture, while chewy nougats like Charleston Chew have more corn syrup.
• The ratio of cane sugar to corn syrup and the presence of seed crystals contribute to the final texture of nougat.
• Inverting sugar by breaking down sucrose prevents crystallization and affects the chewiness of confections.

Discusses air content in nougat and the food industry's approach to using air in products.

• The density of nougat is affected by the amount of air whipped into it, with marshmallows being less dense than nougat.
• In the food industry, incorporating air into products like nougat is cost-effective since air is free.
• Nougat's popularity in candy bars is partly due to its airy texture, providing volume without additional cost.