Confectionery Acidulants

Size: px

Start display at page:

Download "Confectionery Acidulants"

Alexander Douglas Harris
5 years ago
Views:

1 Confectionery Acidulants Daniel Sortwell Bartek Ingredients Inc. Ontario, Canada

2 Confectionery acidulant trends Usage of acidulant combinations Usage of high intensity sweeteners

3 Improve confectionery flavour profile by using acidulants

4 Review taste and flavour effects to determine the result you want Sourness at ph 3.0, 1.0% w/v Descriptors Flavor modifier Temporal Acetic lllllllllllllllllllllllllllllllllll pungent, vinegar Citric llllllllllllllllll bright, refreshing Fumaric lllllllllllllllllllllllllllll clean, dry Lactic lllllllllllllllllllllllll smooth, dairy Malic lllllllllllllllllllllllll mellow, smooth Tartaric lllllllllllllllllllllll brusque, dry

5 Use Malic and Fumaric Acids for more sourness Estimated Sourness at 0.5% w/w (Bartek Sourness Models) Fumaric Tartaric Citric Acetic Malic Lactic ph

6 Take advantage of the sourness additive effect with acid blends Estimated Sourness at ph 3.2, 0.2% total Acid, I = % increase in sourness from 100/0 to 90/ % Citric % Malic

7 Acids naturally present in fruit can produce true fruit flavour Tamarind Grape Apple Lychee Peach Pineapple Mango Orange Malic Tartaric Citric Lemon % of Total Acid

8 Confectionery applications Acidulant blends (2-4 acidulants) > sourness additive effect > flavor improvement > sequential release of sourness Buffered systems > retard sucrose inversion > control gel texture

9 Use Citric/Malic blends to enhance sourness and fruit flavours: demo Tangerine Sours: Sugar, corn syrup, citric acid, malic acid, natural flavor, carnauba wax, red 40, yellow 5

10 Minimise moisture absorption in hard candy several ways moisture absorption Minimise initial moisture level Increase ph with buffer salts Rapidly reduce temperature after adding acids Control storage and handling conditions

11 Retard sucrose inversion by raising ph with buffer salts % of Sucrose Inverted per Day in 25 C ph

12 Malic Acid s low melting point results in lower moisture level 286 C (547 F) 200 Temp. ( C) C (309 F) C ( F) C ( F) 0 CA FA MA TA Acidulant

13 Malic Acid in hard candy Batch process: use granular Malic Acid Continuous process: NaLactate/Malic solution

14 NaLactate/Malic solution 77% w/w of 35% w/w Malic Acid 23% w/w of 60% w/w Sodium Lactate First prepare 35% w/w Malic Acid solution; then add Sodium Lactate solution Solution composition (% w/w): Water: 59.2 Malic Acid: 27.0 Sodium Lactate: 13.8

15 Use Citric/Malic blends to enhance sourness and fruit flavours Tangerine Sours: Sugar, corn syrup, citric acid, malic acid, natural flavor, carnauba wax, red 40, yellow 5

16 Use acidulant combinations in chewing gum: demo Grapermelon: sugar, gum base, corn syrup, modified corn starch, natural and artificial flavors, glycerol, malic acid, citric acid, softeners, fumaric acid, aspartame, shellac, color added, sorbitol, acesulfame K, blue 2 lake, red 40, carnauba wax, bha

17 Chewing gum trends Production cost of chewing gum pellets lower due to: >compressible chewing gum powder >briquetting process Wrigley decided to include high intensity sweeteners in ALL chewing gum products Personal care chewing gum (breath freshening, dental care, nicotine, etc.)

18 Use acidulants in chewing gum to: Stimulate saliva flow Enhance fruit flavors (Malic Acid) Prolong sourness (esp. with APM, SUC) > Fumaric Acid slow dissolution > acidulant combinations > encapsulated acidulants

19 Log P values predict sourness persistence in chewing gum Log(octanol/water partition coefficient) of undissociated organic acids (Leo et al., 1971) Fumaric 0.28 Acetic Lactic Malic Citric Tartaric -2.02

glycerol, malic acid, citric acid, softeners, fumaric acid, aspartame,

20 Use acidulant combinations in chewing gum Grapermelon: sugar, gum base, corn syrup, modified corn starch, natural and artificial flavors, glycerol, malic acid, citric acid, softeners, fumaric acid, aspartame, shellac, color added, sorbitol, acesulfame K, blue 2 lake, red 40, carnauba wax, bha

21 Confectionery jellies Minimize acid hydrolysis of hydrocolloids > add acid last > buffer systems Enhance fruit flavors Control gel texture > buffer systems

22 Minimise gelatine hydrolysis by raising ph with buffer salts % of Original Bloom Strength Remaining after F Original Bloom Strength Bloom Strength after 7 hours ph

23 Control pectin gel texture by controlling ph with buffer salts 80 Pre-gelled % Solids 70 Gelled 60 Liquid ph

24 Increase sourness at a constant ph by raising level of buffer pair ph 3.5 ph 3.0 NaLactate/Malic NaLactate/Malic NaLactate/Lactic 20 NaCitrate/Malic NaCitrate/Malic NaCitrate/Citric Estimated Sourness (Bartek models) 10 NaCitrate/Citric NaLactate/Lactic Concentration of Buffer Pair (% w/v)

25 Malic Acid in sugar-free compressed tablet: demo Orange Blitz: Sorbitol, malic acid, calcium stearate, natural and artificial flavors, sucralose

26 Compressed confectionery tablets: acidulant objectives Maximum sourness per unit weight Enhance fruit flavors Achieve sweet/sour balance (Aspartame, Sucralose) Tablet lubrication

27 Improve tablet lubrication with Malic and Fumaric Acids Greater hydrophobicity: - less tablet adhesion - less brittle tablet - higher production yield Log(octanol/water partition coefficient) of undissociated organic acids (Leo et al., 1971) Benzoic 1.87 Sorbic 1.70 Fumaric 0.28 Propionic 0.25 Adipic 0.08 Acetic Lactic Malic Citric Tartaric -2.02

28 Malic Acid in sugar-free compressed tablet Lemon Lift: sweeteners (sorbitol, aspartame, acesulfame K), malic acid, flavorings, release agent (calcium stearate), guarana (0.1%), colour (E104)

29 Malic Acid in sugar-free compressed tablet Orange Blitz: Sorbitol, malic acid, calcium stearate, natural and artificial flavors, sucralose

30 Acid sanded confectionery Acid Particles C ondensed Moisture More Moisture Absorbed from Atm osphere inside Package Acid Solution Migration into Candy Sucrose Inversion Low ers Aw

31 Improve the stability of acid sanded confectionery by using: Buffer systems Encapsulated acidulants Fumaric Acid Separate acid and sucrose Anti-caking agent Thoroughly dry the sanded confection Conditioned air

32 Use non-hygroscopic acidulants for acid sanding Liquid Volatile Liquid Phosphoric Acetic Corrosive Fumaric Citric Malic SAS Tartaric Lactic Irritant Nonhygroscopic solid, low solubility Hygroscopic solid, high solubility Liquid

33 Exercise: Select acids for acid sanded gummy Maximize sourness Minimize moisture absorption & sucrose inversion Enhance fruit flavours

Exercise: Select acids for acid sanded gummy Glucose syrup, sugar, potato starch, gelatin, water, less than 2% of malic acid, sorbitol, fumaric acid, lactic acid,

34 Exercise: Select acids for acid sanded gummy Glucose syrup, sugar, potato starch, gelatin, water, less than 2% of malic acid, sorbitol, fumaric acid, lactic acid, calcium lactate, sodium citrate, artificial and natural flavors, ascorbic acid, citric acid, color added, blue 1, red 40, yellow 5, sulfiting agent, wheat, corn starch

35 Save time by using Bartek s web site:

36 Improve confectionery flavour profile by using acidulants

Sticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright

Sticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright Sticking and mold control TIA Tech 2017 Los Angeles, California Steve Bright Sticking Package Sticking Defined: Two or more tortillas that will not separate from each other without tearing or ripping after