Nulomoline Pamphlet

Nulomoline: As used by the modern confectioner

If the modern confectioner today were asked the question “What is Nulomoline?”, he would not find it an easy question to answer. His difficulty would be the same as though he tried to answer the question, “What is sugar?” or “What is glucose?” His intimate acquaintance, not to say familiarity, with these raw materials of the confectionary business, has long ago made him forget the “What is it?” in the more important aspect of candy making, namely, “How can I get the best results with it?”

For those who have forgotten the simple facts concerning these three important sugars (for that is what they are) of the confectioners’ art, let us briefly summarize:

Sugar is a crystalline, sweet substance, extracted and refined from the sugar cane or the sugar beet. It is the basic raw material of most confectionary.

Glucose, commonly known in the U.S.A. as corn syrup, is a heavy syrup which is made by treating starch (usually corn starch in America and potato starch in Europe) with acid, thereby causing a chemical change known as hydrolysis. Glucose is sometimes used as a base for making confections, but is usually regarded chiefly as a “doctor” (grain cutter). Glucose has considerably less sweetening power than sugar.

Nulomoline is also made by a process called hydrolysis, but has as a base the finest and purest of cane sugars. The appearance of nulomoline us a snowy white, smooth paste, not unlike a low-cooked fondant. Nulomoline is used as a “doctor” and also as a preservative. As a preservative, it has the ability not only to keep confectionary soft and moist for an almost indefinite period of time, but also to prevent cream centres from bursting.

It is impossible to write about modern confectionary, without considering the three principal sugars mentioned. In this booklet, it is our intention to deal principally with Nulomoline, for it is with this product that of recent years the most important advances in the candy making art have been made. Much has been written about Nulomoline in the modern candy maker’s books and in the confectionary publications, but as manufacturers of this product, we have had the privilege of doing most of the pioneering in its application to candy making, and for this reason we publish this small treatise on the subject.

Nulomoline – to prevent fermentation

The problem of fermentation is of very much the same importance to the confectioner as the boll-weevil problem is to the cotton grower. Much research work has been done on both problems, and has prevented considerable loss to the respective industries.

The Nulomoline Company has tackled the fermentation problem, and after much effort and research has found the cause and effected a cure. The patent known as the “Booker Process” covers an important phase of this problem, and The Nulomoline Company, who owns the patent, grants licenses to its customers to use this process.

Formerly, in order to assist confectioners who had trouble with fermentation, we sent one of our demonstrators to the factory to look over the process and suggest a remedy. Now, thanks to work done in our laboratory, we are able to diagnose and remedy the trouble with bursting centres, by the simple expedient of having the confectioner send us samples of the coated creams, before fermentation has set in, and the formula that he has used. We then analyze the samples, and in a short time send him a report with the necessary suggestions for overcoming this fermentation. There is no mystery to the procedure. We merely determine the solid matter that is contained in the syrup of the cream centre, and if there is a deficiency we advise how to overcome it. The right amount of Nulomoline usually accomplishes this. You will note that we say “right amount”. We do not advocate the use of more Nulomoline than is absolutely required to produce the proper results. In some types of confectionary, too much Nulomoline is worse than too little, so we make our suggestion with due care.