Confectioneries

In bakery products with relatively high pH (7), the use of preservatives is often redundant, as they do not have any effect on the shelf life. Many of these products may contain unnecessary preservatives that could just as well be excluded from their recipes, as an appropriately low aw serves as the main preserving factor (Marin et al., 2003). 

Bakery products have a short shelf life, but can be maximized by good hygiene practices and preservatives (De la Rosa et al., 2005). In intermediate moisture bakery products, preservatives and moisture producers are often added to prevent spoilage by fungi. Potassium sorbate and calcium propionate are used at concentrations 3000 and 300 ppm (wt./flour wt.) (Arroyo, Aldred, and Magan, 2005). 

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Ordinary glucose is ct-glucopyranose monohydrate m.p. 80-85°C and [ajp 4-113-4 . In solution it gives a mixture with the form with [alo 4-52-5 . It is manufactured from starch by hydrolysis with mineral acids, purification and crystallization, and is widely used in the confectionery and other food industries. It is about 70% as sweet as sucrose. 

Flavors are often used to create the impression of flavor where Httie or none exist, and they impart food products with a recognizable character. Some food products would not exist without the addition of flavorings, eg, soft drinks, water ices, confectionery, milk desserts, etc. Many food products need a specific flavor note to characterize them among other similar products of the same food category, eg, citms soft drinks, mint candies, gingerbread, yogurt, and cottage cheese. 

Vanilla flavoring in bakery goods, confectionery, and many fro2en desserts need not be natural vanilla. The artificial and synthetic vanilla flavors that are used include vanillin [121-33-5] from lignin (wood pulp), ethyl vanillin [121 -32-4] and vanitrope [94-86-0], the latter two are synthetics. Over 90% of the U.S. market for vanilla flavor contains vanillin. These synthetics continue to dominate the market because of availabiUty, quahty, and relatively low and stable prices. 

Acesulfame K. Acesulfame K [55589-62-3] C H NO S -K, is an oxathia2iae derivative approximately 200 times as sweet as sucrose at a 3% concentration ia solutioa (70). It is approved for use as a nonnutritive sweeteaer ia 25 couatties (71), and ia the United States has approval for use in chewing gum, confectionery products, dry mixes for beverages, puddings, gelatins, and dairy product analogues, and as a tabletop sweetener (72). 

Gum Arabic. Gum arabic [9000-01-5] is an exudate of the Acacia tree, found in the Middle East. It dissolves readily in water to produce low viscosity solutions. It is used in confectionery products, bakery toppings, beverages, fro2en dairy products, and dry drink mixes (86). 

Agar. Agar [9002-18-0] is obtained from a variety of red marine algae found along the coast of Japan. Food appUcations include fro2en desserts, confectionery products, and baked goods (92). 

Ca.ndy. Its low melting point and sugar inversion properties make malic acid a desirable acidulant, especially in hard candy products (44,45). Due to their insolubiUty, hard water salts can cause clouding of the finished product. However, because of the higher solubiUty of calcium malate [17482-42-7] relative to alternative acidulants, clarity of the finished product is enhanced. Additionally, in sugar confectionery products where acidulation may exceed 2.0%, malic acid can provide economic benefits. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Dried buttermilk is made by either the dmm or spray process. Buttermilk is usually pasteurized before drying, even though the milk was previously pasteurized before churning. Dried buttermilk is used primarily for baking, confectionery, and dairy products. 

English or Persian Walnuts. Walnuts are produced in more countries than any of the other tree nuts but production figures are unrehable. The United States is the leading producer of walnuts, at 234,913 t in 1990—1991 (valued at 279,720,000). Production, mostly in Califomia and Oregon, is nearly one-half of the world total. Many countries produce substantial quantities of walnuts. The USDA considers estimates of the commercial crop more rehable than the total yearly production figures, which in 1990—1991 were 152,500 t in China, 66,000 t in Turkey, 17,000 t in India, 13,000 t in Prance, and 12,000 t in Italy. Walnuts, both in-sheU and shelled, may be imported from many countries, eg. Prance, Italy, China, Turkey, and India. Most imported walnuts are smaller than domestic walnuts and are used by the confectionery and baking industries. 

As a pharmaceutical, methyl salicylate is used in liniments and ointments for the relief of pain and for rheumatic conditions. As a flavor and fragrance agent, it is used in confectioneries, dentifrices, cosmetics, and perfumes. Other commercial applications for methyl salicylate are as a dye carrier, as a uv-light stabilizer in acrylic resins, and as a chemical intermediate. The May 1996 price was 5.50/kg (18). 

Sunflower. Two types of sunflowers are grown in the United States. Varieties grown for oilseed production, ca 85% of crop, are generally black-seeded, having thin seed coats that adhere to the kernels. These contain 40—50% oil and ca 20% protein. Nonoilseed varieties, ca 15% of crop, sometimes referred to as confectionery, striped, or large-seeded sunflowers, have striped, relatively thick hulls that do not adhere to the kernels. These contain 20—30% oil and are usually larger than seeds of oilseed varieties. 

Compositions of the four oilseeds are given in Table 2. All except soybeans have a high content of seed coat or hull. Because of the high hull content, the cmde fiber content of the other oilseeds is also high. Confectionery varieties of sunflower seed may contain up to 28% cmde fiber on a dry basis (8). Soybeans differ from the other oilseeds in their high protein and low oil content. AH these oilseeds, however, yield high protein meals when dehuUed and defatted. 

Edible Oil. For edible uses, oilseed oils are processed into salad and cooking oils, shortenings, margarines, and confectionery fats such as for candy, toppings, icings, and coatings (73). These products are prepared by a series of steps, as outlined for soybean oil in Figure 6. 

Food Applications. On the basis of intake, sucrose is the leading food additive (2). Its principal contribution to food is sweetness. However, it provides many other functionahties, eg, body, mouthfeel, texture, and moisture retention. Cereals and baked goods are the leading consumers of sucrose, followed closely by confectionery products (36). 

Fig. 9. U.S. sugar dehveries by customer group where A represents the consumer B, beverages C, baking and cereal D, confectionery and E, ice cream...

The 1995 estimate of polyol market share by industry is shown in Table 3. The volume of polyols used in confectionery and oral care products is... 

Year Baking and cereal Confectionery Processed foods Dairy products Beverages Total ... 

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