BENEO hard_candies (1).pdf

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ISOMALT STin Hard Candies

BENEO-Palatinit TrainingSdzucker, CRDS, Offstein, Germany

January 26 - 28, 2011


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Batch Wise Production of Candies - Bosch


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Continuous Candy Line Klckner Hnsel(Sucroliner)

PrecookerPredissolvngtank

Weighing tank Puffer tank

Coil-Cooker

Vacuum chamber

Inline mixer

Cooling belt

Extraction screw


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ISOMALT Candy Recipe Offers Room for Variation

Ingredients (%)

ISOMALT ST 75.00

Water 25.00

Acid variable (e.g. 0.5 1.0)

Flavor variable

Color variable

Intense sweetener variable (e.g. 0.05 0.1)

Actives variable


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Presolution Vacuuming

Cooling Plastifying

Stamping CoolingCooking Packing Storing

ISOMALT Hard Candies are Easily Made

Usually batch wise: Dissolve ISOMALT ST-M in hot water,approx. 110C

Steam pressure approx. 10 bar Heated tank, pumps and pipe work (insulated) Required in semi-continuous and continuous production

Dry matter of final solution: 75 80%, crystal free!


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Presolution Vacuuming Cooling Plastifying Stamping CoolingCooking Packing Storing

Temperature of melt after vacuum: approx. 20C below cooking temperature


TARGET: Moisture content < 2% Without applied vacuum: 165C (> 8 bar)

e.g. atmospheric batch cooker Vacuum applied after cooking: 155 160C (> 8 bar)

e.g. batch cooker or semi-continuous cooker

Under vacuum: 135

140C (> 5.5 bar)e.g. continuous cooker


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* Ratio 100/100, dextrose equivalent (DE) of corn syrup: 39 - 42 %Source: Mende, K. (1990), PhD Thesis, TU Berlin

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 100

110

120

130

140

150

160

170

Water content in %

(C)

Sucrose/Corn Syrup 1 ISOMALT

145 C

165 C

Boiling Temperature at Atmospheric Pressure ofISOMALT and Sucrose/Corn Syrup Solutions


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ISOMALT Hard Candy Production Cooking

Batch Cooker Cooked mass after vacuum


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ISOMALT in Deposited Hard Candies

Depositing temperature at approx. 130CTeflon or heat stable silicon rubber mouldsrecommendedLow viscosity of melt gives improved mouldingproperties without tailing

Less air bubbles

High transparencySmooth surfaceHigh variety of shapes

Process related

Product related


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Presolution Vacuuming Cooling Plastifying Stamping CoolingCooking Packing Storing


Addition of ingredients such as flavor or color soon aftervacuuming

Longer cooling time required due to higher specific heat capacity Plastifying starts below 100C due to lower viscosity Rolling and forming at 60 80C

Cooling in cooling tunnel at low temperatures and low relativehumidity


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ISOMALT Hard Candy Production Mixing in theOther Ingredients

Addition of color

Addition of acid andintense sweeteners


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ISOMALT Hard Candy Production Cooling


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ISOMALT Hard Candy Production Plastifying


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ISOMALT Hard Candy Production Forming andStamping


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0

10

20

30

40

50

60

Sorbitol syrup

HSH (Maltitol Syrup)

ISOMALT ST

Changes in Weight by Water Absorption Storage test at 25 C, 80 % r.h. after 7 days without packaging);based on initial weight of candies

Changes in weight in %

ISOMALT Candies do not Pick up Moisture


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After 24 h stored at 25 C / 80 % r. h., unwrapped

100 % ISOMALT

Cold Flow: ISOMALT is Superior to Maltitol Syrupand Does not Show Cold Flow

100 % Maltitol Syrup


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Property Sorbitol ISOMALT

Origin maize / corn (starch) sugar beet / crystal sugar

Stability Concerns / Shelf life

Hygroscopicity high low

Cold Flow by humidity no no

Cold Flow by temperature high very low

Crystallization Yes/high yes/slightlyIndividual Piece Wrap required not required

Organoleptic qualities

Cooling Sensation yes no

After Taste "Throat Burn" no

Major Disadvantages -High Capital Equipment Cost -Artificial Sweetener required-Dehumidification required

-Low stability

Major AdvantagesGood shelf lifeGood taste

Comparison ISOMALT vs. Sorbitol Hard Candies


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Substance

Tg in C at100 % d s

Sorbitol - 4Lycasin 80/55 44.3

ISOMALT 63.6Sucrose 67

Sucrose / GlucoseDE 42 (60 : 40)

57

Water - 135

The higher the glass transition temperaturethe better the temperature stability of hard candies

Glass Transition Temperature Tgas Grade of Stability

h fl h


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Various Other Parameters Influence theShelf Life Stability of Hard Candies

Formulation e.g. flavors, raw material, water content (less than 2%recommended)

Acid addition (type of acid, particle size, water content, buffered) Processing e.g. stamping (avoiding cracks), conveying (gentle, avoiding

dropping on metal surface and from high levels) Air humidity in the packaging room (less than 40% rh) Storage time (short as possible or in closed containers) Packaging material (vapour pressure permeability of foil less than

1g/m/24h)


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0

20 30 40 50 60 70 80 90 100

- ISOMALT/Ace-K

- Sucrose/glucose syrup

ISOMALT Candies Have Sugarlike Taste

0 10

20 30 40 50 60 70 80 90

100

Artificialsweetener

Sweet

Sour

Caramel

Lemon aroma

Bitter

Artificialsweetener

Sweet

Sour

Caramel

Banana aroma

Bitter


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2319

27 28 27

33,5

0

5

10

15

20

25

30

35

40

Sucrose / GlucosesyrupSorbitol syrup

Sucrose / GlucosesyrupMaltitol syrup

Sucrose / GlucosesyrupISOMALT ST

*t20 is the required dissolution time to reach a concentration of 20 % dry solids in a saline solution at 37C

T o t a l d i s s o

l u t i o n

t i m e

t 2 0 * i n m

i n .

Comparison of total dissolution time of differentmarket products and their sugarfree counterparts

Candies With ISOMALT Show the Longest Pleasure


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ISOMALT ST The Pure Temptation

Minor changes in

production parameters Pure and long lasting flavor,

great taste Excellent shelf life High variety in

packaging concepts

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