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
ISOMALT Hard Candies are Easily Made
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
ISOMALT Hard Candies are Easily Made
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