It addresses producers of sweets, dragées, lozenges, gums, through a large variety of ingredients, separating agents and products for the improvement of shelf-life, texture and appearance. A wide range of products for surface treatment, and polishing of dragées and confectionery products. Development of tailor-made solutions for optimising production processes and lots of tailor made solutions.
Confectionery's pdf catalogue
Some confection is coated with a hard crystallised sugar layer. The coating protects the candy and provides a pleasant, often colourful, appearance and a nice crunch. The coating is created by spraying many (30 – 100) thin layers of a concentrated sugar solution on the candy and then drying it. This forces the sugar to crystallise on the candy. The panning process is very time consuming.
SUCROSE ESTER IN PANNING CONFECTIONERY
Sucrose esters are commonly used in confection to speed up sugar crystallisation. Sisterna proved that sucrose esters effectively promote the formation of nuclei, the starter-points of sugar crystals. The more nuclei the quicker sugar can crystallise and the smaller the average crystal size. This effect has remarkable effects on panning confectionery, on the processing as well as on the end-product,
Technical notes of sucrose esters in panning confectionery:
1. Shorter production time (9 -19% shorter)
2. Smoother surface (after the engrossing step)
3. Whiter appearance (replacing TiO2)
4. Less permeable layer
5. Helping/replacing gum arabic
6. Application with polyols (sugar free confectionery)
REDUCED PRODUCTION TIMES
Sucrose esters can reduce of 12% coating times. Furthermore, the finished product has a smoother and whiter surface.
SMOOTHER SURFACE (AFTER THE ENGROSSING STEP)
the smoother surface after panning with sucrose esters in the solution. Addition of sucrose esters results in a much smoother surface after the engrossing step. This could make the (even more time consuming) smoothening step no longer necessary, or at least reduce the smoothening step.
A white colour after the engrossing step will brighten the colours that are used in the outer layers. TiO2 is often used to whiten the coating. However many companies try to find a replacement for TiO2, because of its chemical name and the fact that it contains nano-particles.
Addition of sucrose esters to the panning solution will result in a whiter coating. Sucrose esters can replace TiO2.
When sucrose esters are used in the outer, coloured layers, the colour of the sweets will be slightly fainter. Besides the effect on the colour, sucrose esters do not have the coarsening effect on the coating like TiO2 does.
LESS PERMEABLE LAYER
The effect of quicker crystallisation of sugar by sucrose esters, results in a larger number of smaller crystals. This improved sugar matrix is more stable, and much less permeable.
As well as from the inside as from the outside, substances like colours absorb quickly through the sugar coating.
Sucrose esters prevent this permeability. The colour remains on the outside of the candy, instead of moving to the inside where it is not visible. Colours from the inside (think of chocolate) will stay inside. Gum arabic is used for this reason as well. The effect of sucrose esters on the permeability of the sugar coating offers the possibility to (partly) replace gum arabic by sucrose esters
HELPING/REPLACING GUM ARABIC
Gum arabic is used as a pre-coating before panning takes place. Gum arabic has several functionalities, like forming a film around the centre that is water tight and oil tight.
Using sucrose esters in the sugar coating makes the use of a gum arabic pre-coating less necessary. Sucrose esters make the sugar coating less permeable for water and oil soluble substances. When gum arabic pre-coating is used, sucrose esters reduce the absorption through the coating when the pre-coating is damaged.
SUGAR FREE PANNING
Panning tests were performed with Isomalt and Maltitol. These tests indicate the similar results as sugar panning; shorter panning time (approx. 13 - 17% shorter), smoother surface, quicker closing of lips, whiter colour and comparable crunchiness.
Innovative confectionery products require special ingredients. Therefore you, as a professional in confectionery, think ahead: of the finest crystallisation, the smoothest softness or the least stickiness to teeth or equipment, as well as a maximum shelf life, just to mention a few benefits.
The variation of confectionery products is extremely wide. Sucrose esters are primarily used in sweet confection. Sucrose oligo esters are used in chocolate and compressed tablets.
The two main functions of sucrose esters are emulsification and sugar crystallisation.
MAIN BENEFITS OF SUCROSE ESTERS IN CONFECTIONERY
Sucrose esters are very effective emulsifiers, due to their high HLB value. This results in relatively small oil or fat droplets in the confection. These smaller droplets are less susceptible to separate from the candy, thus causing oiling. Moreover if the droplets are tightly packed in the sugar matrix the formation of rancid components can be delayed. Finally the fine dispersion of fat through the product decreases stickiness of high sugar syrups and confection.
The effect of sucrose esters on sugar crystallisation is unique. Sucrose esters promote the formation of nuclei which accelerate the crystallisation process. A very fine sugar crystal matrix is formed. The candy will have a very smooth, white and dry appearance with a non-sticky and very stable texture.
In chewy soft candy like chewies, caramel and toffee sucrose esters speed up crystallisation, and create more and smaller crystals which leads to a very stable sugar matrix. The result is a very soft and stable candy. The emulsifying capacity of sucrose esters keeps the fat finely dispersed in the candy.
IN PANNING CONFECTION (sugar as well as polyol)
Sucrose esters accelerate crystallization and drying and thus speed up processing. Besides this, the small sugar crystals result in a white and smooth coating. Whitening agents like TiO2 can be replaced, and the time-consuming smoothening step can be skipped or shortened. Sugar coating with sucrose esters is less permeable, so any defect in the pre-coating will lead to less problems.
Sucrose esters create an extra hurdle against rancidity in confections like fudge. The fat in the candy is better dispersed, so less accessible for oxygen and UV-light, delaying oxidation of fat.
Sucrose esters disperse the fat without the risk of oiling.
In cereal bars sucrose esters finely disperse the fat in the binding syrup, which optimises the lubrication capacity of the fat. The result is a less sticky cereal bar, and easier production, packing and eating.
The viscosity of chewing gum base is decreased with the addition of sucrose esters. Sucrose esters also improve flavour release or create a cooling effect. The selective anti-microbial effect of sucrose esters can be used in dental chewing gum.
Sucrose oligo esters can replace lecithin in chocolate. This results in chocolate with good structure and keep ability (no fat or sugar bloom).