Confection industry

Confections and Desserts. Citric acid and sodium citrate are utilized in the confection industry to optimize gel-setting characteristics, provide tartness, and enhance flavor. 

A detailed investigation of the operating conditions of the TLC-FID system for the analysis of triglycerides, and for important ingredients in the food-processing and confection industry (e.g. monoglycerides and diglycerides) has been recently carried out by Peyrou et al (1996). 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

In the confectionery industry, com symps are used extensively in nearly every type of confection, ranging from hard candy to marshmallows. In hard candies, which are essentially soHd solutions of nearly pure carbohydrates, com symp contributes resistance to heat discoloration, prevents sucrose crystallization, and controls hygroscopicity, viscosity, texture, and sweetness. Maltose symps, high conversion symps, and acid-converted symps (36 and 42 DE) are used for this appHcation. 

Pectins are important sugar-based hydrocolloids used in the confectionery industry. In US the sugar confectionery industry is growing approximately 3% per year and the consmnption has increased to approximately 11 Ib. per capita [1]. Pectin s are widely used in jelly confections often produced using fruit flavors. Pectin gels are characterized by providing a very tender, short texture with excellent clarity and outstanding flavor release properties. 

Toothpaste, toiletries, and cosmetics make up the largest sorbitol use (35%). Others uses include confections and food (30%), ascorbic acid (15%), industrial surfactants (10%), and pharmaceuticals (7%). 

Polyols are unique among simple carbohydrates in their low ability to be fermented. This characteristic enables them to impart sweetness to foods while exhibiting lower caloric values than other carbohydrates and reducing the formation of dental caries. Polyols are used in a variety of applications in foods, confections, pharmaceuticals and industrial uses. Rising demand for low- and reduced-calorie foods and confections that contribute to a reduction in dental caries has contributed to the growth of these starch-derived products. 

The addition of such a substance prior to extraction is effected only when the added substance is a desirable component of the final product formulation where the extract will be used. Consequently, for liquid-phase extraction, this practice is more useful in industrial process apphcations such as, for example, the use of alcohol for the production of extracts to be used in the confection of liqueurs. In gas-phase extractions, however, this technique is very useful in enhancing the volatihsation of analytes. This has apphcations in the analytical... 

The large variety of products turned out by the confectionery industry require a remarkable flexibility in the carbohydrates that serve as major constituents of these products. Physical and chemical properties play a major role. Technological control of raw materials, formulations, processing, and finished confections is important. In choosing the various types of sweeteners the candy technologist is governed by the consumer, for it is only repeat sales that tell confectioners whether they are satisfying consumers. 

The 2000 varieties of confections seem like a large number, and probably the ACS member has sampled only a fraction of these. If he is an average citizen, he has consumed about 18 pounds of candy annually and this adds up to over 2 billion pounds of carbohydrates to put our industry in a billion-dollar-a-year class. To complicate the problems further, most of the 2000 varieties have hundreds of different variations. There are as many as 500 different formulas for nougats, and probably double that number of formulas for marshmallow. This situation provides a wide opportunity for candy research and development, which is growing rapidly in importance. 

Its ability to swell in water to form gels of high water content makes it very useful in the food industry as a thickening agent or stabilizer for products like ready-prepared puddings, salad dressing, and mayonnaise and in jelly confections and ice cream. 

Dextran is used mostly in medicine as a blood substitute. In the food industry it is used as a thickening and stabilizing agent, as exemplified by its use in baking products, confections, beverages and in the production of ice creams. 

Commercially, glucose is employed in the manufacture of confections, in the wine industry, and in the canning industry. Since solutions of glucose rotate polarized light to the right, glucose is often called dextrose, especially in industry. 

It is a mixture of about 50% fructose and 50% glucose. It is used in foods and confections. In some foods it is used as a humectant to hold moisture and prevent drying. The brewing industry also uses invert sugar. Honey is mostly invert sugar. 

Due to its browning, fermentability, flavor enhancement, osmotic pressure, sweetness, humectancy (prevention of drying), hygroscopicity (moisture abrsorption), viscosity, and reactivity properties, starch sugar dextrose—is utilized in many food products. The major uses of dextose are the confection, wine, and canning industries. 

Glucose (dextrose)—It is commercially produced from the conversion of starch (com starch) by the action of heat and acids, or enzymes. Primarily, glucose is used in the confection, wine, and canning industries and in intravenous solutions. 

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