Confectionery FOOD & BEVERAGE ASIA OCTOBER 2004 58 58 58 58 58 A A A By Daniel R. Sortwell ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ ❒ *Estimated using Bartek sourness models. See the Self Teaching Guide for Food Acidulants. The Tart of Good Taste: The Tart of Good Taste: The Tart of Good Taste: The Tart of Good Taste: The Tart of Good Taste: Acidulants for Confectionery There are six confectionery acidulants used in non-chocolate confectionery. These are Acetic, Citric, Fumaric, Lactic, Malic, and Tartaric Acids. This article discusses the taste and flavour effects of these acidulants and makes recommendations for specific applications. CIDULANTS have unique taste and flavour effects, as shown in the table below. The relative sourness of the acidulants at pH 3.0 is depicted by the sourness bar chart. For example, Acetic Acid pro- vides much more sourness per unit weight than other acidulants at pH 3.0. It also boosts the impact of some aro- matic flavour notes due to its volatil- ity; for example, in grape flavoured chewing gum, but its use is limited by its vinegar flavour. Malic Acid enhances fruit flavours and acts as a flavour blender. Malic Acid occurs naturally in all fruits. For example, Malic Acid is naturally present in orange juice at levels of 0.1- 0.2% w/v. It has a more persistent sour- ness than Citric Acid and therefore complements the lingering sweetness of aspartame and sucralose. Citric Acid has a refreshing sensa- tion because its sourness dissipates quickly, as seen in its temporal profile. This is more important in beverages than in confectionery products. Citric Acid provides less sourness at pH 3.0 than the other acidulants. Citric and Malic Acids, the acids naturally present in most fruits, are used in fruit flavoured confectionery to provide the sourness reminiscent of fruit. Tartaric Acid provides a brusque sourness with some dryness. It can be used to add a “hard edge” to the sour- ness profile of confectionery products. Fumaric Acid provides a persistent sourness with some dryness. Its slow dissolution extends the release of sour- ness in acid coatings and in chewing gum. Lactic Acid provides a cream fla- vour note that is useful in dairy or dairy- and-fruit flavoured confectionery prod- ucts. Acidulant combinations versus single acidulants Combinations of acidulants are now commonly used in confectionery, with some extremely sour products containing up to four different acidulants. More sourness per unit weight results from acidulant combi- nations than from a single acidulant. Sourness is a power function with an average exponent of about 0.8 (each acidulant has a different exponent). This means that if we double the level of a single acidulant, the sourness in- tensity does not double, it only in- creases by 74%. For this reason, acidulant combinations provide more sourness per unit weight than single acidulants. Mixed buffer pairs, such as Malic Acid and So- dium Citrate, provide more sourness than single anion buffer pairs such as Citric Acid and Sodium Citrate for the same reason. Buffer systems are used in three classes of confec- tionery, as described below. Hard candy/high boiled sweets Sucrose inversion in hard candy/ high boiled sweets results in a sticky
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Confectionery
FOOD & BEVERAGE ASIA OCTOBER 20045858585858
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By Daniel R. Sortwell
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*Estimated using Bartek sourness models. See the Self Teaching Guide for Food Acidulants.
The Tart of Good Taste:The Tart of Good Taste:The Tart of Good Taste:The Tart of Good Taste:The Tart of Good Taste:
Acidulants for Confectionery
There are six
confectionery acidulants
used in non-chocolate
confectionery. These are
Acetic, Citric, Fumaric,
Lactic, Malic, and Tartaric
Acids. This article
discusses the taste and
flavour effects of these
acidulants and makes
recommendations for
specific applications.
CIDULANTS have uniquetaste and flavour effects, asshown in the table below. The
relative sourness of the acidulants atpH 3.0 is depicted by the sourness barchart. For example, Acetic Acid pro-vides much more sourness per unitweight than other acidulants at pH 3.0.It also boosts the impact of some aro-matic flavour notes due to its volatil-ity; for example, in grape flavouredchewing gum, but its use is limitedby its vinegar flavour.
Malic Acid enhances fruit flavoursand acts as a flavour blender. MalicAcid occurs naturally in all fruits. Forexample, Malic Acid is naturallypresent in orange juice at levels of 0.1-0.2% w/v. It has a more persistent sour-ness than Citric Acid and thereforecomplements the lingering sweetnessof aspartame and sucralose.
Citric Acid has a refreshing sensa-tion because its sourness dissipatesquickly, as seen in its temporal profile.This is more important in beveragesthan in confectionery products. CitricAcid provides less sourness at pH 3.0than the other acidulants. Citric andMalic Acids, the acids naturally presentin most fruits, are used in fruit flavoured
confectionery to provide the sournessreminiscent of fruit.
Tartaric Acid provides a brusquesourness with some dryness. It can beused to add a “hard edge” to the sour-ness profile of confectionery products.
Fumaric Acid provides a persistentsourness with some dryness. Its slowdissolution extends the release of sour-ness in acid coatings and in chewinggum.
Lactic Acid provides a cream fla-vour note that is useful in dairy or dairy-and-fruit flavoured confectionery prod-ucts.
Acidulant combinations versussingle acidulants
Combinations of acidulants arenow commonly used in confectionery,with some extremely sour productscontaining up to four differentacidulants. More sourness per unitweight results from acidulant combi-nations than from a single acidulant.Sourness is a power function with anaverage exponent of about 0.8 (eachacidulant has a different exponent).This means that if we double the levelof a single acidulant, the sourness in-tensity does not double, it only in-
creases by 74%. For this reason,acidulant combinations providemore sourness per unit weight thansingle acidulants. Mixed bufferpairs, such as Malic Acid and So-dium Citrate, provide more sournessthan single anion buffer pairs suchas Citric Acid and Sodium Citratefor the same reason. Buffer systemsare used in three classes of confec-tionery, as described below.
Hard candy/high boiledsweets
Sucrose inversion in hard candy/high boiled sweets results in a sticky
Confectionery
5959595959FOOD & BEVERAGE ASIA OCTOBER 2004
surface that is unacceptable. To re-tard sucrose inversion:
1. Cool down the acidifiedmolten hard candy as rapidly aspossible.
2. Minimise the initial mois-ture level of the candy.
3. Use acid/buffer salt com-binations to raise the pH. Combi-nations of Malic Acid and SodiumCitrate or Malic Acid and SodiumLactate provide more sournessand buffer capacity than other buffer pairs at pH 3.0. Thesebuffer pairs also take advantage of Malic Acid’s fruit fla-vour-enhancing property.
Liquid acid/buffer salt solutions are metered into con-tinuous process systems. A Malic Acid and Sodium Lactatesolution for continuous metering consists of: 59% water, 27%Malic Acid, and 14% Sodium Lactate.
For hard candy made with isomalt, acidulants with per-sistent sourness, such as Malic and Lactic Acids, are used tomatch the slightly delayed sweetness of isomalt.
Chewing gumAcidulants are used in fruit flavoured chewing gum to
provide sourness (an essential el-ement of fruit taste) and to stimu-late saliva flow.
Acidulant combinations areused in so that sourness will beperceived over a longer time pe-riod, since acidulants differ intheir rate of sourness release inchewing gum systems. The rateof release is influenced by thehydrophobicity of the acidulant,usually measured by the partition
coefficient.Since gum base is hydrophobic, acidulants that are more
hydrophobic associate more strongly with the gum base andrelease more slowly. The hydrophobicity of the gum baseitself or of other ingredients in the chewing gum may alsobe adjusted to strengthen the association with a particularacidulant in order to delay its release.
The most hydrophobic of the food acidulants is FumaricAcid. Powdered Fumaric Acid is used in some chewing gumsto prolong sourness. In the manufacture of compressed chew-ing gum tablets, process yields and efficiencies are improvedby using more hydrophobic acidulants, since these are moreeffective tablet lubricants.
“Sourness is a power function with an
average exponent of about 0.8. This
means that if we double the level of a
single acidulant, the sourness intensity
does not double, it only increases by
74%. For this reason, acidulant
combinations provide more sourness
per unit weight than single acidulants.”
Confectionery
FOOD & BEVERAGE ASIA OCTOBER 20046060606060
Daniel R. Sortwell is Senior Food Scientist, Bartek Ingredients Inc. Additionalinformation about acidulants and their application in confectionery is foundin the Self Teaching Guide for Food Acidulants, which is at Bartek’s web site:www.bartek.ca.
Confectionery jelliesAcid hydrolysis of hydrocolloids
results in a loss of gel strength and ingel texture variation. To minimiseacid hydrolysis of hydrocolloids inconfectionery jellies:
1. Add the acid last and cooldown the acidified product as rapidlyas possible.
2. Use acid/buffer salt combina-tions to raise the pH. The acid/buffersalt combination for maximum sour-ness and buffer capacity depends onthe target pH. At a pH below 3.5, thecombination of Citric Acid and So-dium Citrate provides less sourness andbuffer capacity than combinations ofMalic Acid with Sodium Citrate, MalicAcid with Sodium Lactate, or LacticAcid with Sodium Lactate.
Limiting pH variation to a narrowrange controls gel texture. This isdone using buffer systems. Gelatinebloom strength is reduced when bothglucose syrups and buffer salts arepresent.
Compressed tabletsBoth Malic and Fumaric Acids
provide significantly more sournessper unit weight than Citric Acid at pH3.0. It is possible to reduce the acidlevel in the tablet by using these ac-ids.
Malic Acid enhances fruit fla-vours in compressed tablets and itspersistent sourness complements thelingering sweetness of aspartame and
Enquiry No: 043
crose. Vegetable fat coatings are nor-mally used for this application. Onemanufacturer also coats acid particleswith buffer salts.
3. Use Fumaric Acid, which isnonhygroscopic, as part of the coating.
4. Separate the acid and sucroseby using a coating that contains onlyacid and no sucrose.
5. Use an anti-caking agent as partof the coating to control excess moisture.
6. Thoroughly dry the sanded con-fection.
7. Use conditioned air in the pack-aging area.
Trends in confectioneryacidulants
Many low carbohydrate confec-tionery products have been launchedin North America. These products usesweeteners such as aspartame,sucralose and isomalt. To achieve theoptimum sweet/sour balance in theseproducts, the acidulant or acidulantcombination is adjusted to mirror thetemporal profile of the sweetenersused. Since these sweeteners aremore persistent than sucrose or fruc-tose, it makes sense to use acidulantswith lingering sourness such as Lac-tic, Fumaric, and Malic Acids in theseproducts.
sucralose.Malic and Fumaric Acids improve
tablet lubrication compared to Citricor Tartaric Acid because they aremore hydrophobic. This results in atablet that is less brittle and that hasa smoother surface. This is especiallyimportant for engraved tablets. Proc-ess efficiencies are also improvedbecause there is less tablet breakageand less tablet adhesion to the punchface and diewall.
Acid sanded confectioneryThe challenge in acid sanded con-
fectionery is to prevent sucrose in-version from starting, because onceit starts, it is difficult, if not impossi-ble, to stop. Sucrose inversion in acidsanded confections results in a stickysurface that is unacceptable.
To retard sucrose inversion:1. Use acid/buffer salt combina-
tions to raise the pH. Combinations ofMalic Acid and Sodium Citrate orMalic Acid and Sodium Lactate pro-vide more sourness and buffer capac-ity than other buffer pairs at pH 3.0.These buffer pairs also take advantageof Malic Acid’s fruit flavour-enhanc-ing property.
2. Use coated acids to prevent theinteraction between the acids and su-