Paper No.: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module – 22: Role of Ingredients used in Confectionery Industry Paper Coordinator: Dr. P. Narender Raju, Scientist, ICAR-NDRI, Karnal Content Writer: Mr. Borad Sanket, Research Scholar, ICAR-NDRI, Karnal 22. Role of Ingredients used in Confectionery industry 1. Sugar • Principal ingredient for all the confection – Sucrose • Non reducing disaccharide, consists of dextrose & fructose • Solubility of 66% at room temperature and 83% under boiling condition • Prepared either from cane sugar or beet sugar commercially • Available in numbers of forms depending on its particle size. • Granulated, milled/icing, coarse, powdered, ultra fine, caster, non-pareil, fine sugar, etc. • Sugar syrups - can be used but stability against microbial spoilage and economy in transportation - hinder their uses Sugar confectionery → Boiled Toffee/ Gums/ Chewing Liquorice sweets Fudge Pastilles Gum Type of Sugar ↓ White granulated Yes Yes Yes Yes Yes Specially white granulated Yes Yes Yes No Yes Screened specialities Yes Yes Yes No No Milled specialities Yes Yes No Yes No Brown sugar No Yes No No Yes Liquid sugar Yes Yes Yes No No Syrups and treacles No Yes No No Yes 2. Invert sugar • Invert sugar - available as syrup only • Can be prepared at concentrations as high as 80% at ambient condition • Sufficiently low water activity capable of restricting microbial proliferation • Can be mixed easily with sucrose • Can be concentrated sufficiently to yield products with sufficiently low water activity without crystallization of fructose • When added to a formulation - lowers the water activity, makes the product hygroscopic Continue… • High cost of invert sugar - replaced by glucose syrup • Later being cheaper and having superior properties - widely used • Although invert syrup improves the flavour of certain products which is not imparted by glucose syrup • Sugar-containing wastes - treated to produce invert sugar syrup • Recovery of sugar - reduces cost of waste treatment - economical considerations - guide the manufacturers • Old-fashioned sugar confectionery products - formulated without invert sugar - involve heating sucrose in the presence of acid - in situ inversion 3. Corn Syrup Solids (CSS) • Commercial name of glucose syrup - replaced invert sugar • Principal ingredient in some sugar confectionery products instead of sucrose • Maltose - the major constituent of CSS, not dextrose • Originally made by hydrolyzing starch with acid • Can be made from any source of carbohydrate • Economical to produce glucose syrup from maize starch, potato starch or wheat starch Continue… • The most common type - 42 DE (or similar) for sugar confectionery • Referred to as confectioner’s glucose • Other grades of glucose syrup - 68 DE or equivalent can be used as a direct replacement • DE gives a complete specification of the product. • Given weight of CSS is cheaper than sucrose – widely used • Limited amount of sugar can be replaced since 42 DE glucose is less sweet than sucrose and affects the water activity and other properties Continue… • Application of enzymes to glucose syrups - ‘high fructose corn syrup’ • As the DE of corn syrup increases, the properties like browning, flavour, freezing point depression, humectancy, hygroscopy, osmotic pressure, sugar crystallization, sweetness, etc increases • While some properties like cohesiveness, foam stability, viscosity decreases 4. Cocoa Products • Solely for the Chocolate confectionery • Cocoa liquor, cocoa butter and cocoa powder - principal fractions Chocolate powder – used where fat is not important component - low fat products • Gives typical flavour which can’t be mimic by any other ingredient • Neither requires colour nor flavour addition in the recipe • Flavour depends upon cocoa solid: sugar ratio in formulation • Offers colour to the product varying from light brown to deep reddish brown colour depending on the pH and rate of addition 5. Dairy ingredients • Milk - cannot be directly employed - great amount of water to be removed • Milk solids as either milk powder or sweetened condensed milk • Skim milk solids (Skim milk powder-SMP) form an essential part in formulations of toffees and fudge • Butter or butter oil can be added to compensate for the fat • SMP - keeps better than WMP • Skim milk and butter can be economically advantageous under certain conditions Sweetened Condensed Milk (SCM) • The most preferred source of milk solids in toffee manufacture • SCM preparation was one of the earliest ways of producing a stable and long life product from milk • The advantage of skimmed SCM - milk fat can be replaced with vegetable fat whenever required • Toffees made from SCM - smoother than those made from milk powder - because the less damaged milk protein in SCM • SCM - provided the tin, has appreciable shelf life without refrigeration • SCM - sticky syrup needs handling skill Milk Powder • The less severe heat treatment during milk powder production – enzymes esp. Lipase – remain active - can create problems • Lipase - splits fatty acids from glycerol and liberates free fatty acids (FFA) like butyric acid • If the substrate fat is butterfat then at low degree of hydrolysis, it gives a ‘buttery’ or ‘creamy’ flavour – desirable • As the FFA content is increased, the ‘cheesy’ flavour becomes pronounced – undesirable • Free butyric acid - losses during cooking - not a problem practically Continue… • Other FFAs also contribute to flavour profile • Lauric acid tastes like soap (sodium laurate - component of soap) • Butter fat replacer - Palm kernel oil - risk of development of soapy flavour; Nuts – another potential source • Lipolytic activity shortens the shelf life of the product - affect consumer acceptability Butter • Ingredient of toffees and butterscotch • Rancid butter is preferred - rich in free fatty acids • Butyric acid - at low levels gives a pleasant, buttery flavour • At higher levels - gives cheesy flavour • At still higher levels - notes of Parmesan cheese • A common approach - add a little quantity of lipolysed butter to the product which gives the same effect as using stale butter or adding a butter flavour • The lipolysed butter - can be described as 'all natural' Whey products • By-product of cheese-making - the good source of lactose and serum proteins • Whey powder – only whey product can be used as an ingredient in some toffees • Unpleasant flavour of whey, high mineral content and high lactose content • Lactose - very limited solubility (12 time less soluble than sucrose) - when used in excess it imparts the unpleasant metallic taste • Lactose intolerance - can not be neglected • No major role of whey products in the confectionery 6. Vegetable Fats • Ultimate choice as a substitute for milk fat in majority of food • Economical factor: Vegetable oils costs around Rs. 90-150/L as compared to Ghee as high as Rs. 400/L • Feasibility of vegetable fats - allows blending, hydrogenation and inter-esterification - almost any desired range of properties • Hardened palm kernel oil - the most common vegetable fat used in toffees - quite cheap but it is a lauric fat - influences the shelf life – imparts soapy rancidity 7. Hydrocolloids: Gums And Gelling Agents • Class of thickeners and stabilizers • Make only minor components of confectionery formulations • Regarded as additives • Individual agents, their origins and properties are given in Table Agent Chemistry Properties Source Bovine or Porcine hides or Gelatine Protein Thermo-reversible gelling bones Wheat, Maize, Potato Starch Carbohydrates Thermo-irreversible gelling (cereals and tubers) Gum acacia Polysaccharide Gum Trees of Acacia senegal Agar agar Polysaccharide Thermo-reversible gelling Red seaweed Agent Chemistry Properties Source Alginates polysaccharide Irreversible gelling Brown seaweed Sulfated Thermo-reversible Carrageenan Red seaweed polysaccharide gelling Thermo-reversible or Gellan gum Polysaccharide Pseudomonal elodea irreversible gelling Seed of Cyamopsis Guar gum Galactomannan Thickening tetragonolobus Polygalacturonic Pectin Irreversible gelling Citrus peel acid Endosperm of locust Locust bean gum Galactomannan Thickening bean Xanthan gum Polysaccharide Thickening Xanthomonas campestris Whipping, Egg albumin Protein Egg white irreversible gelling Enzyme modified Protein Whipping Soy bean soy protein 8. Emulsifiers • Used in boiled sweets, gums or jellies – except fat free products • Essential for most chocolate based confections - fat rich • Assist in dispersing the fat, alter and stabilize the texture of a product • Facilitates handling of the product during manufacture - impart flowability and ability to be shaped and cut with ease • Wrong emulsifier or an excess of emulsifier - handling problems • Milk proteins - good emulsification properties but not included in emulsifiers • Can be eliminated from the recipe of toffees or caramels by using a larger quantity of milk solids but its rare to find such toffee or caramel Continue… • Distilled monoglycerides (DMG) or a mixture of mono- and diglycerides, lecithin or sucrose esters - used in toffees • Lecithin - almost widely employed • Sucrose esters - the least employed • Performance of the monoglycerides depends on the purity of the material; DMG are high purity emulsifiers • Toffee - mostly use the emulsifiers • Fat-in-sugar type emulsion confection with whipped air in the structure - contains emulsifier as the essential ingredient 9. Colour • Widely used in foods and beverages to mask variations in the natural