In fact, the main components of pop rocks are not much different from ordinary hard candy. The principle of making pop rocks jump is mainly in it: pop rocks contain many small bubble structures, which contain high-pressure carbon dioxide bubbles. When pop rocks are isolated from the air and water stored in the bag, nothing will change.

Once pop rocks containing high-pressure carbon dioxide bubbles are put into the mouth, it will not only raise the temperature, but also contact with water. At this time, carbon dioxide will be released quickly, resulting in bouncing, and at the same time, it will make the tongue feel like drinking soda. So pop rocks don't really jump in our mouths, but the process of carbon dioxide explosion, which makes us feel that something is jumping.

The production process of pop rock.

The production of pop rocks is not complicated, and it is easy to realize under modern industrial conditions. Firstly, all kinds of raw materials of candy are mixed and heated to make thick hot syrup. When making pop rocks, these hot syrups will be sent to the environment of high-pressure carbon dioxide gas for stirring and "aeration", and the pressure used is about 50 times that of ordinary atmospheric pressure. This step is the most obvious difference between pop rocks and ordinary hard candy.

Then, the syrup is cooled and solidified under high pressure, and finally the normal pressure is restored. After decompression, the candy filled with high-pressure gas will crack, and there will still be many small bubble structures to seal the high-pressure gas in the debris. It is precisely because of this randomness of fragmentation that pop rocks are also irregular fragments, some large and some small.