Confectionery Production

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. 

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). 

The reported effect of konjac GaM on the glass transition of high-sugar/polysaccharide mixtures [242] can be utilized in sugar, hard-boiled and frozen confectionery products and might replace gelatin, which is refused by some consumers due to diet and health problems. 

HPLC is often reported to be the technique of best choice for the quantification of food colorants. According to European Directive 94/36/EC, the quantities of synthetic colorants to be added to foods are restricted and thus reliable methods for their quantification must be established. Approved colorants, defined by E-coded numbers (Table 6.6.2), are permitted for non-alcoholic beverages, confectionery products, and even for caviar (dying fish roe). For example, a specific HPLC chromatographic method for the quantization of 14 synthetic food colorants belonging to azo dye, triphenyhnethane, or quinophthalone classes (E 102,104, 110, 122,123, 124, 127, 128, 129, 131, 132, 133, 142, 151) was reported to check their contents in caviar. ... 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Theobromine and Caffeine Concentration in Commercial Chocolate Confectionery Products... 

Nuttall estimated that 15 to 20% of chocolate is eaten on its own, i.e., in candy form.51 The remainder is used to coat other foods including ice cream or confectionery products. According to the same source, nearly all people in highly industrialized countries have eaten confectionery at some time, and over 90% of the population may buy it on a regular basis. The author viewed confectionery as one of the first "convenience" foods, leading to the popularity of chocolate as a snack food. 

On the basis of United States Department of Commerce Shipment data, Americans consumed about 5 kg per person of chocolate confectionery products in 1993.52 Of this quantity, enrobed and molded chocolate products comprised 53%, solid chocolate products with or without inclusions were 22%, and panned or assorted chocolate products made up the remaining 23%. Per capita consumption of chocolate confectionery products in 1993 increased 4.3% over the previous year and 0.7 kg per person since 1983. 

The amount of water present is fundamental to the stability of confectionery products. Unsurprisingly, therefore, measuring water content is an important exercise. Various methods are used. Some oven drying moisture content determinations are still carried out. This sort of work is difficult since the moisture contents are normally low and the samples can only be dried with difficulty. In particular, there are problems in drying the product in a reasonable time without charring it. Various other methods of water content determination are in use. One such is the Karl Fischer titration. 

Instrumental Methods. Water determinations probably tend to work well on instrumental analysis because water is radically different from other substances. Methods such as NMR and near-infrared spectroscopy are both applied to confectionery products. 

NMR. Proton NMR is obviously likely to give an enormous range of signals from a typical confectionery product. An NMR instrument to analyse water in foods has to be a low-resolution instrument, whether of the original continuous form or of the later pulsed type. The aim is to discriminate between the protons in water and those in other molecules. Fortunately, this is not too difficult. 

The practical effect of this very wide HLB range is that sucrose esters can be used in a very wide range of confectionery products. Notably, it is not necessarily the same sucrose ester (Table 6). Sucrose esters are stable up to 180°C. 

The most serious problem with curcumin is instability to light. One recommendation is that curcumin should not be used in products that are exposed to light unless the moisture content is very low. A confectionery product that fits this description is boiled sweets. The heat stability of curcumin is sufficiently good that it can withstand 140°C for 15 min in a boiled sweet mass. 

E 420, E 421, E 953, E 965, E 966 and E 967 are polyhydric alcohols and they are allowed to quantum satis in certain foods that are energy-reduced or with no added sugar, including certain dessert products, breakfast cereals, edible ices, jams and marmalades, certain confectionery products, line bakery wares and sandwich spreads in chewing gum with no added sugar and in sauces, mustard, products for particular nutritional uses and solid supplements/dietary integrators. 

A similar apparatus has been used for recovery of aroma compounds from cacao during processing [34]. In this process, water and acetic acid are removed from the aroma-laden gas stream by the initial traps and then the gas is passed through traps of the same design as those described by Cams and Tuot [29]. The aroma isolate so provided is suggested to be useful for the flavouring of soluble cocoa beverages, cake mixes, and confectionery products. 

Cinnamon oil trans-Cinnamic aldehyde Flavours for confectionery products... 

NP Boley, NT Crosby, P Roper, L Somers. Determination of indigo carmine in boiled sweets and similar confectionery products. Analyst 106 710-713, 1981. 

Bread, brown bread, corn flakes, confectionery products, all bran-product cereals, linseeds, sesame seeds, infant formula... 

Eves, A., Boyar, M.M. and Kilcast, D. (1988). Electromyographic evaluation of the texture of confectionery products. In Food Acceptability, (ed.) D.M.H. Thomson. Elsevier Applied Science, London pp 459-472. 

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