In this instructable I am going to show you, how to make candy, that will change your sensation of taste. This candy will start tasting sour at first and then gets a more sweet and cherry like flavour. The interesting part about it is, that your senses are tricked into believing, that the candy changes its flavour, even though it actually doesn't. It blocks out the taste bud receptors which are responsible for sour, bitter and acidic flavours.
You might have heard of the protein miraculin (wikipedia
). It is a natural sugar substitute which can be found in the miracle berry and causes sour fruit to taste sweet. Its plant is difficult to grow and so the easiest way to get the protein is in the form of tablets. For its effect to take place it has to stay in contact with the tongue for as long as possible. Therefore the tablet has to slowly melt on the tongue and should be rolled around to get the best result. I figured that there should be a better way to ensure that the protein stays in contact with the tongue for as long as possible without having the annoying corn starch taste in the mouth. The result is this candy.
Not only is just a third of the amount of protein needed to get the same effect, but it also tastes a whole lot better. You can use this candy to prank your friends or to have a miracle berry party with them and try different sour and bitter food to see the difference (the effect will wear off after about 30 minutes). Believe me it is extremely funny to trick your senses this way. If you are interested in finding out more about the protein, take a look at this paper
Instead of using "normal" sugar (which consists of monosaccharides such as glucose, fructose and galactose), we will be using isomalt sugar (wikipedia
). I've listed the advantages and disadvantages of using isomalt in the following table:
| advantages|| disadvantages|
| + less hygroscopic: less sticky in humid conditions|
+ no water needed for cooking
+ does not caramelize: doesn't get a yellowish colour
+ very clean and clear (sugar has a natural tint, isomalt doesn't)
+ can be reheated
+ doesn't crystallise as easy
+ no impurities have to be remove during cooking
+ less calories
| - more expensive|
- leaves less time to work with
- may upset the stomach if consumed in large quantities
As you can see in this case the advantages clearly outweigh the disadvantages.