Verolec (Standardized Soya Lecithin) is used in both chocolate and sugar
confectionery products as functional additives that
provide significant advantages during both processing
and storage. Verolec serves several different functions
in confectionery products.
In products containing a dispersed fat phase (caramel,
toffee, etc.) lecithin help to promote breakdown into
small fat globules. Also provide lubrication in
Verolec is commonly used in confectionery products
like caramel, toffee and fudge,
starch-based candies like jellies, and chewy candies
Caramels are similar to other candies in that
the basic raw material is generally sugar, corn
syrup, and water. However, caramel contains milk
and fat. While hard candies are plastic at high
temperature, but clear and easily cracked when
cooled but caramels are plastic/Hard at both high
temperature and room temperature.
Fudge is a grained caramel, with the dispersion
of fine sugar crystals providing the short
texture of fudge. Toffee is a glassy sugar
matrix holding the dispersed fat globules.
Fat content in Caramel & Fudge is 10-20%. In
toffee, fat content is as high as 40%. The fat
in caramel, fudge & toffee provides lubricity,
making the candy easier to process by preventing
stickiness. The fat also aids in chewing,
preventing the caramel from sticking to the
teeth. The partially-crystalline fat globules,
in conjunction with aggregated proteins that
surround each fat globule, provide the stand-up
properties of caramel and help prevent cold
flow. Fats also contribute to the flavor of
these confections. Milk fat is also added in
many commercial products.
The addition of Verolec in the formulation for
caramel ensures adequate breakdown of the fat
into small, well-dispersed fat globules during
manufacture. The presence of Verolec helps
reduce interfacial tension of the fat droplet,
allowing them to be broken down into smaller
globules. Lecithin also avoids the coalescence
of broken, dispersed fat globules during
processing. Addition of Lecithin increases
following characteristics of sugar candies…
It is common to see a layer of fat forming on a batch of
toffee during cooking as some of the emulsion breaks.
Addition of a little more lecithin in such emulsion
provides enhanced emulsification. Once the candy has
solidified, the solid like characteristics of the
continuous sugar matrix are the main stabilization
- Uniform distribution of fat in sugar candy.
- Improve lubricity & ease to process.
- Improve structure of sugar candy.
- Avoid stickiness in process.
- Improve mouth feel.
A common usage level of VEROLEC- standardized
lecithin is about 0.25–0.5% of the batch weight.
Starch is used as texturing agents in Jelly
candies. The gelation of starch after disruption
of the starch granule provides the desired
textural properties to starch-based confections,
such as jelly bean centers, fruit slices, and
Emulsifier having more Amylose-Complexing Index
(ACI) is absorbed onto starch granules. This
property can be used to modify the texture of
starch-based sugar confectionery. Gel formation
in starch-based jellies and gums is mainly due
to amylose, the water-soluble fraction of
starch. Interaction between amylose and
emulsifiers creates a water-insoluble complex,
and creates an irreversible textural effect.
Emulsifier Roti Plus has ACI-90 which gives good
effects in starch candies.
Usage levels are typically 0.025% of batch.
- Improve the textural properties of candy.
- Retard re-crystallization of starch after
- Increases the gelatinization temperature.
- Increases the shelf life.
- Improve quality of starch Candy.
Chewy candies like fruit chews, chocolate
chews type products are lightly aerated candies
often designed to have chewy texture. They often
have no crystalline grain or may be lightly
grained to modulate the chewy characteristics.
Many of this class of products have 3 to 10% fat
added to reduce stickiness, enhance
processability and minimize candy sticking to
the teeth during consumption.
Addition of lecithin enhances the effects of fat
and to ensure adequate dispersion of the fat in
Recommended Dose: Usage levels are
typically 0.1–0.2% of Batch.