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).