048, Kennedy's Confection March 2010 JELLIES & GUMS INGREDIENTS SPECIAL REPORT Manufacturing Jellies and Gums By Kristiane Henney Despite the trend towards all things health related, jellies and gums are still popular confections. Ingredient producers have had to diversify and offer pro- ducers ‘healthier’ formations. Pectin has increased in demand as a gelatine alternative, especially with the rise of finished products being marketed towards Halal and vegetarian consumers. Innovation is also key in the world of coating oils; something that was once a simple ingredient is now being offered as a solution for a range of manufacturing issues. We talk to the indus- try to see what's new in the jellies and gums sector. New jelly textures pectins that meet the need for strength, but remain higher than different texture and flavour 3.6 to avoid pre-gelation. These High Methoxyl (HM) pectins options in jellied sweets and pectins are suitable for confec- have been used for years in the gums. tionery with high fruit content, manufacture of acid confec- Ideal for fruit jelly confectionery and are used in the manufacture tionery, and now international as they only gel in high sugar of reformed fruit pieces, snacks US-based Cargill, Incorporated and acid conditions, HM pectin and —_inclusions. The has developed Unipectine™ products have a high degree of Unipectine™ PG series also PG, a series of ready to use esterification, ranging from 59% includes products using Low = 65%. The raw material can be Methoxyl (LM) pectin. These citrus or a blend of citrus and have a lower degree of esterifi- apple, depending on the cation and can gel over a wide required brightness, transparen- pH range using calcium. Cargill cy or texture — citrus-based claim the LM range enables the pectin tends to be clearer and development of more neutral brighter. In the Unipectine™ PG flavoured jellies - for example, range, pectins are usually coconut - and is sold pro buffered with salts to reduce hot buffered. Across. the. viscosity and to control the Unipectine™ PG series, a vari- cooking temperature. The salts ely of textures and flavours can also ensure that pH levels dur- be created with different setting ing cooking do not exceed 4.5 times adjusted by the pectin to avoid degradation of gel_ level Continued >>Enthusiastic about new sweets and chocolates? Thinking about new chocolates, fut-based canes or ets? Want better qualty and grest tastes? Our emulsifiers, ecthins, geting agents : and stabilizers match upto any texture, shape or consistency while easing processing, improving mouth fee ad taste Lot's work together for sweet success. collaborate > create > succeed™os Kennedy's Confection March 2010 JELLIES & GUMS INGREDIENTS SPECIAL REPORT << Continued The use of carrageenan in jellies and candy is not so. common. Originally extracted from Irish moss, today carrageenans are manufactured from red sea- weed species, which Cargill sources from France, Morocco, Argentina, Chile, East African coast and the Philippines to form the Satiage!™ PG range. Carrageenans can be used as a Qelatine alternative, and also to develop new textures. Different products in the Satiagel™ PG range create different textures, varying firmness, cohesiveness and elasticity, and have slightly different temperature settings. However, all of the products in the series have a high resist- ance towards melting (>60'0) ‘making them suitable for use in hot countries. The low viscosity above setting temperature ‘means that the solution can be poured at the final brix, and Cargill say that the high setting temperature allows demoulding after 15 minutes if the filling temperature is greater than 95°C. Carrageenans are sensi- tive to acid in hot conditions, so a pH greater than 3.8 is recom- mended, Both the Unipectine™ PG and Satiagel™ PG series are vege- tarian, Halal and Kosher certi- fied, and Cargill say they com- bine easily with other gums such as starch, Pectin possibilities Herbstreith & Fox KG have provided the confectionery Industry with a wide pectin- based product range for 75 years. With the trend towards Natural products and compo- ents continuing, the benefits of pectin are becoming more well known, Herbstreith & Fox say that the latest pectin develop- ments create additional oppor- tunities for its application across a greater range of confectionery products, especially jellies and ‘gums. Pectin has a basic tech- ological property of providing shorter selting times than other hydrocolloids, with a variation of between a few minutes to half ‘an hour or more. The difference is influenced by other ingredi- ents; specifically sugars, buffer salts and acid content. Product and process parameters also have an impact, such as pH, temperature and time profile. This variety in production gives pectin its versatility as a confec- tonery ingredient. Herbstreith & Fox offer a product range of apple and citrus, high and low methyl ester (HM/LM), and ami- dated pectins. They say their Classic Pectins series provides ‘appealing elastic texture’ in products, enhances flavour and achieves a smooth, ‘brilliant cut’. Both Classic Pectins and Amid and Instant Pectins are standardised with constant gelling behaviour, dissolve rap- idly and are ‘heat stable, enabling uninterrupted process- ing. Pectin jellies are usually produced on the basis of sugar and glucose syrup, but now, Herbstreith & Fox say, there are possibilities when looking to feplace these with sugar and glucose syrup substitutes, for example fructose, xylitol and sorbitol. All these options com- bine to create a wide field for the creation of healthier confec- tionery products. Olly solutions Kaul GmbH produces a wide range of gum oils, and under the Capol® name, wine gum oils have been developed for gela- tine and starch based gums, jel- lies, pastiles, moulded liquorice and extruded confectionery. The oils are liquid dispersions of nat- Ural waxes in highly stable veg- table oils, which polish to cre~ ate an anti-sticking layer, pro- viding excellent gloss and high transparency. The product isKennedy's Confection March 2010 089 JELLIES & GUMS INGREDIENTS SPECIAL REPORT said to be neutral in taste, and it acids more stable, or in the cen- applied to products to create a does not affect flavour. tre of confectionery to stabilise deeper colour and better shi However, Capol® say the oil, if acids or sherbet. Uncoated at the same time acting to pre- required, can be used to acids are absorbed quickly into vent sticking when packed. enhance the flavour and aroma, the sweets (known as migra- Mantrose say that Certicoat as flavours can be added to the tion), for example in chewy 510M can be applied to starch oil. The wine gum oils are candy or gummy laces. Coated moulded gummies via the tradl- designed to be used at ambient products reduce the moisture tional oiling pan, and also by temperature via a dosing pump, absorption (hydroscopicity). The hand in an open tumbling pan. removing the need for the prod- coated raw materials can again The pieces are cleaned of any uct to be heated. They can also be modified according to cus- remaining starch, the colour and be applied using an oling drum tomer specifications. appearance are. said to be or dipping bath, or manually via enhanced, and there will be no Gripping devices, baths or spray Enhanced shine and colour Sticking. i the. pacing, systems. Alongside this range, Mantrose supply Certicoat glazing and separating agents Mantrose UK Ltd., 2 sub- 5;oM i a ready to use formula, are also available, which can be sidiary of US-based Mantrose- modified according to customer Haeuser Co. Ine.. supply the requirements confectionery industry ‘with a ‘Arnew range of costed wax dispersion in oil Certcoat °,15% acids have been developed, 150M, which has been devel- under the name Capolan®, oped for use in gummy produc- Which are said to offer added tion. Whether gelatine or pectin, protection against moisture and machine or starch moulded, jel humidity, reduce dust formation jeg and gums need a wax/ipid and prevent chemical reactions gating for a number of reasons between the acids and other jn machine-moulded articles, ingredients. They can be used Wax in lpi on the surface to make the ‘atas tees bone aeeiee It’s claimed that the pieces remain apart in bag and there is no excess ol either in the bag or on release agent, and can be jee. which requires no heating and only requires a dosage rate of the even dispersion of wax gives a good shine and glowing colours, the in the sweets, Certicoat 150M is manu- factured from ingredients with full traceability from sustainable sources, and is naturally GMO New coating processes DRIAM Anlagenbau GmbH, established 1951, are well-known for their coating solutions and have launched the latest version of the DRIACOATER® coating machine, the GMP line, The equipment is suitable for the application of coating solutions, powder dosing units, fully ‘automatic flavour injection skids and colour mixing stations, all controlled by a Siemens or ‘Allen Bradley PLC system with an infra-red touch screen, The components form a fully auto- mated coating operation, which receives products, for example chewing gum, from the rolling and scoring line and supplies finished gum pellets to the packaging machine. DRIAM-devel- oped software manages all the components, memorises production results as well as the input of raw material, and controls the preventive maintenance. This can all be supervised from the master control station. Based on DRIAM's laboratory work, new process routines have been developed regarding ‘the combination of spraying solutions and powder application in small quantities. Product bed temperatures, air exhaust temperature and air supply are combined to a master parameter controlling the whole process. DRIAM say this guarantees a high-quality finished product. Newly developed mixing batfies inside the drum ensure an improved mixing effect, reduce the overall number of baffles required and minimise mechanical impact on the product. The DRIACONTI-T offers a continuous cycled coating system, allowing the coating process, to be split into ‘soft-coating’ initially and ‘hard-coating’ in the final phase. DRIAM say combin- ing both processes results in shorter manufacturing times, reduced investment costs, and. higher outputs. It can ensure gentle treatment of the soft and fragile products, and can also handle those with filled centres,