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Confectionary


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 processing.
Verolec is commonly used in confectionery products like caramel, toffee and fudge, starch-based candies like jellies, and chewy candies

Caramel, Fudge & Toffee:

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…

  • Uniform distribution of fat in sugar candy.
  • Improve lubricity & ease to process.
  • Improve structure of sugar candy.
  • Avoid stickiness in process.
  • Improve mouth feel.
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 mechanism.

Recommended Dose: A common usage level of VEROLEC- standardized lecithin is about 0.25–0.5% of the batch weight.

Starch Candies:

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 gum drops.

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.

  • Improve the textural properties of candy.
  • Retard re-crystallization of starch after gelatinization.
  • Increases the gelatinization temperature.
  • Increases the shelf life.
  • Improve quality of starch Candy.
Recommended Dose: Usage levels are typically 0.025% of batch.

Chewy 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 these products.

Recommended Dose: Usage levels are typically 0.1–0.2% of Batch.

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