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A lollipop is a type of sugar candy usually consisting of hard candy mounted on a stick and intended for Suction or licking. Different informal terms are used in different places, including lolly, sucker and sticky-pop. Lollipops are available in many flavors and shapes.
Most lollipops are eaten at room temperature, but "Ice pop", "ice lollies", or "popsicles" are frozen water-based lollipops. Some lollipops contain fillings, such as bubble gum or soft candy. Some novelty lollipops have more unusual items, such as mealworm , embedded in the candy. Other novelty lollipops have non-edible centers, such as a flashing light embedded within the candy; there is also a trend, principally in North America, of lollipops with sticks attached to a motorized device that makes the candy spin around in one's mouth.
In the Nordic countries, Germany, and the Netherlands, some lollipops are flavored with Salty liquorice.
Some lollipops have been marketed for use as , although their effectiveness is untested, and anecdotal cases of weight loss may be due to the placebo effect. Flavored lollipops containing medicine are intended to give children medicine without fuss.
Actiq is a potent analgesic lollipop whose active ingredient is fentanyl. Often, patients use large amounts of opioid pain medication and take Actiq on a handle in order to control breakthrough cancer pain.
The invention of the modern lollipop is still a mystery, but many American companies in the early 20th century have laid claim to it. According to the book Food for Thought: Extraordinary Little Chronicles of the World, they were invented by George Smith of New Haven, Connecticut, who started making large hard candies mounted on sticks in 1908. He named them after a racehorse of the time, Lolly PopPearce, (2004) Food for Thought: Extraordinary Little Chronicles of the World, page 183.—and trademarked the lollipop name in 1931.
English lexicographer Francis Grose recorded the term' lollipop' in 1796. Oxford English Dictionary, Second Edition, 1933 The term may have derived from the terms "lolly" (tongue) and "pop" (slap). The first references to the lollipop in its modern context date to the 1920s. Alternatively, it may be a word of Romani language origin, related to the Roma tradition of selling on a stick. Red apple in the Romani language is loli phaba.
Sugar interacts differently depending on the presence of other ingredients and on various treatments. When heated enough to break the molecules apart, sugar generates a complex flavor, changes color, and creates a pleasing aroma. Sugar can form two types of solids in foods: crystalline and Amorphous solid. Glassy amorphous solids can be found in products such as lollipops, marshmallows, and caramels. Glassy amorphous solids result when moderate sugar concentrations (50% solutions) are heated to high temperatures, eliminating nearly all moisture. The final moisture content is around 1–2%, whereas the final moisture content in crystalline candies is 8–12%. The non-crystalline nature of glassy amorphous solids is due to the presence of inhibitors in the solution. Without an inhibitor, crystallization would occur spontaneously and rapidly as the sugar cools due to its high concentration. Some common inhibitors used in lollipop production are corn syrup, cream of tartar, honey, and butter.
In a lollipop, the moisture content falls to less than 2% at the end of the lollipop-making process; water is required at the start of the process. All other ingredients used in the process of lollipop production are optional. The use of inhibitors is dependent on the type of sugar used. The amount of inhibitor in the lollipop is usually small in comparison to the amount of sugar used. Additional flavors, colorings, and inclusions (like bubble gum or a Tootsie roll) can be added to the final product but are not part of the main structure of a simple lollipop.
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