Confectioneries - Food Technology

it deals with the manufacturing of Confectioneries

1. A. INDUMATHI
Assistant Professor
PG & Research Department of Biotechnology
BON SECOURS COLLEGE FOR WOMEN
Thanjavur

2. Today,alargerangeofcolorful,flavorfulconfectionsare
availableinthemarket,whichserveasatreattothetongue
aswellasoureyes.
Mayitbethecandies,bite-sizechocolates,cookies,lollies,
orothersweets;notonlychildrenbutgrown-upsalsofavor
them.
Adultsbeinghealthconscious,consumethemwith
confessions.

3. Multi–Componentconfectioneryproductsarenotnew,their
complexityhadincreasedtremendouslyduringthepast100
yearsorso.
Thedemandfornewtasteandtexturalsensationsarethe
governingfactorsinconfectioneryindustry.
Theyareattributedlargelybytheingredientsusedforthe
preparationofconfectioneryproducts.

4. InEuropeandUS,syrups,caramel,cocoapowder,milk
powder,andsugararegenerallyused.
InIndiansubcontinent,theconfectionsareoftengenerally
referredtoasMithai,whichisbasedonthemain
ingredientkhoyaa;thethickhardcreamofmilk.
MithaiisalsomadefromHalwaa,thewheatextractoritcan
bemadefromgramflour.

5. Confectioneryisanartofmakingconfectionsby
usingsugarandacarbohydratebasedbinding
medium.
Theconfectionsisbroadlydividedintothefive
categoriestheyarenamely,
Flour confection.
Sugar confection.
Chocolate confection.
Milk confection.
Other confections.

6. Flour Confections:
Theyarecakes,tarts,doughnuts,cookies,sweet
pastries,oranysimilarconfectionmadeusingflour.
Theyaremainlyservedindessertscourse.

7. Sugar confection:
Theyarecandies,chewinggums,andjellies.The
flavorandcolouroftheconfectionsareduetothe
mainingredient.
Theyaremadeathightemperaturesaround150
o
C.
Thespoilageislowandhencetheyhavelongershelf
lifewithoutrefrigeration.

8. Chocolate Confections:
Theyusecocoapowderandchocolatesyrupastheir
mainingredient.
Theyneedrefrigerationduringwarmweather.

9. Milk / Dairy confection:
Theyarethickmilkcreambased/milkpowderbased
confectionsmadebycombiningvariousdryfruits,
flavors,andcolorsintothem.
Theyaretreatedasapartofmaincourse.Theyare
bestwhenfresh.Theirshelflifeisshortbutcanbe
extendedbyrefrigeration.

10. Other confections:
Theyaremadefromextractofsoaked
wheat,whichisflavored,thickened,and
colored.

11. The major ingredients used in confectionery industry are
◦Sugar
◦Invert Sugar
◦Glucose Syrup (Corn Syrup)
◦Dairy Ingredients
◦Vegetable Fats
◦Hydrocolloids-Gums & Gelling agents
◦Emulsifiers
◦Colours, Flavours
◦Antioxidants, Acidulants
◦Salt
◦Sugar substitutes

12. Sugar confectionery →
Boiled
sweets
Toffee/
Fudge
Gums/
Pastilles
Chewing
Gum
Liquorice
Type of Sugar ↓
White granulated Yes Yes Yes Yes Yes
Specially white granulated Yes Yes Yes No Yes
Screened specialities Yes Yes Yes No No
Milled specialities Yes Yes No Yes No
Brown sugar No Yes No No Yes
Liquid sugar Yes Yes Yes No No
Syrups and treacles No Yes No No Yes
Table1.1Formsofsugarcommonlyusedinsugarconfectionery
(Source:Edward,W.P.,Thescienceofsugarconfectionery)
Sugar(Glucose/Sucrose)−Itisrequiredtobringsweetnesstothe
confection.
•Solubility-66%atRoomtemp.&83%underboilingcondition
•Availableinno.offormsdependingonparticlesize.

13. Invert Sugar: is available as syrup only.
•Significance-canbepreparedathighconcentrationsashigh
as80%atambientconditions.
•Havesufficientlylowwateractivity–makingtheproduct
hygroscopicandcapableofrestrictingmicrobialproliferation.
•Highcostofit,hasdeclineditsusewitheffectivereplacement
ofglucosesyrup.
•However,itcanbeproduced/recoveredbytreatingsugar
containingwaste,thusmakingeconomicalconsiderationsfor
themanufacturers.

14. Glucosesyrup:-commercialnameisCornsyrup.
•Haslargelyreplacedinvertsugarasconfectioneryingredient.
•MaltoseisthemajorconstituentofCornsyrupsolids(CSS),but
notDextrose.
•ThemostcommontypeofGlucosesyrupinconfectioneryis42
DE.
•Theothergradeproductis68DE–sameasinvertsugarsyrup.
•ItissolelyusedinChocolateconfectionery.
•TheflavourofthechocolatedependsupontheCocoasolid:sugar
ratiointheformulations.

15. DairyIngredients: Choiceseither
SweetenedCondensedMilk/Milkpowder.
•SweetenedCondensedMilk:mostreferredinToffee
manufacturing.
•Earliestwayofproducingastableandlonglifeproductfrom
milk.
•Advantage:milkfatcanbereplacedwithvegetablefatwhen
req.
•ToffeesmadefromSCMaresmootherandlessdamaged.
•Ithasgoodshelflifewithoutrefrigeration.
•However,beingstickitneedshandlingskills.

16. Milk Powder− It brings thick and moist physique to the confection.
•Advantageous in terms of economy, quality, nutritive properties,
functional properties and storage stability as well.
•In terms of nutritional considerations , they do not form a major
part of diet.
•The less severe heat treatment during milk powder production can
create problems.
•The bacterial enzyme lipases present are much more resistant to
heat treatment.
•If the substrate is butterfat, then it may give ‘buttery’ or ‘creamy
flavour’

17. Butter:isthemainingredientoftoffeesandbutterscotch.
Buttraditionally,Rancidbutterispreferredovertherest.
•Butyricacid,atlowlevels,givesapleasant,butteryflavour.
•Athigherlevels,itgivesacheesyflavourandatstillhigherlevelstakeson
notesofParmesancheese.
•Thelipolysedbutterisabutterthathasbeendeliberatelytreatedwitha
lipolyticenzymetoreleasethefattyacids.
•Lipolysedbuttercanbedescribedas'allnatural'.
•However,Butterisavoidedfortheuseinchocolateconfectioneryasit
givesfatbloomdefect.
WheyProducts:-thebyproductofcheesemaking,agoodsourceof
Lactose&Serumproteins.
•ItistheonlyproductusedinsomeToffee,andnotinotherconfections.
•Butstillthereisnoevidenceofmajorroleofthisclassofproductsinthe
confectionery.

18. VegetableFats:
•Thearetheultimatechoiceasasubstituteformilkfat.
•Veryeconomic-costofVegetableoils-Rs.9-15/lt,Ghee-Rs.400/lt.
•Themostcommonlyused-intoffeemanufacturingishardened
PalmKerneloil.
•PalmKerneloilisquietcheapbutislauricfat,thatinfluencesthe
shelflifebecauseofthesoapyrancidity.

19. Hydrocolloids-Gums & Gelling Agents
•These ingredients are the thickeners and stabilizers.
•Exclusively in confectionery products which require long, tough,
gum-like textures.Agent Chemistry Properties Source
Gelatine Protein
Thermo-reversible
gelling
Bovine or Porcine
hides or bones
Starch Carbohydrates Wheat, Maize, Potato
(cereals and tubers)
Agar agar Polysaccharide Red seaweed
Carrageenan Sulfated
polysaccharide
Red seaweed
Gum acacia Polysaccharide Gum Trees of Acacia
senegal
Gellangum Polysaccharide Thermo-reversible or
irreversible gelling
Pseudomonalelodea
Alginates Polysaccharide
Irreversible gelling
Brown seaweed
Pectin Polygalacturonicacid Citrus peel
Guar gum Galactomannan
Thickening
Seed of Cyamopsis
tetragonolobus
Locust bean gum Galactomannan Endosperm of locust
bean
Xanthangum Polysaccharide Xanthomonas
campestris
Egg albumin Protein Whipping,
irreversible gelling
Egg white
Enzyme
modified soy
protein
Protein Whipping SoybeanTable 1.2 Chemistry, properties and sources of various hydrocolloids (
Source: Edward, W.P.,
The science of sugar confectionery
)

20. Emulsifiers:
•Emulsifiersareusedinarangeofconfectioneryproductsexceptinfat-
freeproductssuchasboiledsweets,gumsorjellies.
•Manytimesitmakesessentialtouseemulsifiersasmostchocolate
basedconfectionsarefatrich.
•Useofwrongemulsifieroranexcessofemulsifiercauseshandling
problems.
•Milkproteinsareoneofitsclasseswhichhavegoodemulsification
properties.
•Emulsifierscanbeeliminatedfromtherecipeoftoffeesorcaramelsby
usingalargerquantityofmilksolids.
•Distilledmonoglyceridesarehighpurityemulsifiers.
•Toffeeistheclassofsugarconfectionerywhichmostlyusethe
emulsifiers.
•Thestructure/Texturealsocontainsemulsifierastheessential
ingredient.

21. Colours:
•Colouradditivesarewidelyusedinfoodsandbeveragestomask
variations,andmakeproductsmorevisuallyappealing.
•Chocolateconfectioneryneednotanycolouringagentintheir
formulations,butatpresenttheuseofcoloursinfoodsisstrictly
regulatedandensuredforthesafety.
•Colourhasanimportantinfluenceonflavourperceptionandso
consumeracceptance.
•Thecolouringsubstancesshouldpossessseveralattributesandtheyare:
➢Itshouldbestabletoheatandlight.
➢Itshouldbestabletoreducingsugarandresistancetosulfur
dioxideisalsouseful.
➢Itshouldbewatersoluble.Mostsugarconfectioneryproducts
containverylittleofthefat.

22. Flavour:are complex substances, a combination of both
basic aroma and taste compounds.
•Based on the source, they are classified as:
Natural flavours
•DerivedfromNatural
Sources
•Common – Vanilla,
extractedfromplantVanilla
•Others-Citrusfriuts,Herbs
etc.,
•Extractedbysolvents.
•Safety-butsomesideeffects
canbedetected
•Significance:Economic,
Stability,Feasibility&
Availability.
Nature-identical
flavours
•Agroupofflavouring
agentspresentinnature,
butcanbesynthesized
toreplacenatural
flavours.
•Vanilla flavour-
SyntheticVanillin
•Benzaldehyde- as
Almondflavour
•Testedforsafety-safer
thannaturalflavours.
Synthetic flavours
•Synthesized
artificially,resemble
tonaturederived
flavours.
•Theyarecomplex
groupofchemical
compounds.
•Stableundervarious
processing&storage
conditions.

23. Anti oxidants:
•Used to check the oxidation of lipid in the food system.
•Therefore extend the Shelf life & imparting the Stability.
•BHT (Butylatedhydroxanisol)–a gallatebased antioxidant –
used widely in confectionery recipe.
•Tocopherol-Natural antioxidant can be used but, effect is not as
good as synthetic food grade antioxidants.
Salt:
•Widely used in food industry, but in confectionery-guided by
only one property–flavour enhancing ability
•Can be used in the confectionery @ 0.5 % to improve the flavour
profile of the product.

24. Acidulant:
•The only use of Acidulant is to assist the in-situ inversion process
during boiling of the content.
•Citric acid or Tartaric acid is used whenever needed in the
recipe for the assistance in the inversion of sucrose.
•Apart from the inversion, it also gives pleasant Acid notes.
Sugar Substitutes: Sugar –replaced with 2 components
❖Bulking Sweeteners-includes, polyolslike sorbitol, lactitol,
polydextrose, maltitol, isomalt, erythritol, etc.
❖Intense Sweeteners-imparts enough sweetness comparable to
conventional sugar confectionery.
•A blend of sweeteners provides more sweetness than the sum of
the amount provided by each individually.

25. •Fruits/Dry Fruits/Nuts− They are a prominent ingredient.
Fruits are cooked with or without sugar to get sweet thick pulp.
Dry fruit pieces, Nut powders, broken Nuts, or roasted nuts are
used.

26. These commodities often involve
preparation, mixing, cooking, dispensing,
and packaging machines.
They are used depending upon the
requirement.
In smaller food preparation units, not all
types of machines are required.
They can use cake/candy/jelly molds,
icing bags, trays, frying, and baking
instruments.

27. Dissolving-dissolvedinwaterora
mixtureofwaterandglucosesyrup.
Emulsifying-Thefatandskimmilksolids
areaddedintothedissolvedsugaror
glucosesyrupwhichmakestheemulsion.
Cooking-Itiscontrolledbymeasuringthe
boilingpointof118-132°Cforregular
toffeeand146-154°Cforhardtoffee
ShapingtheToffee-Toffeeisnormally
runintotrays,cutintoslabsorusedasa
componentofotherconfectionery.
◦Therearethreeprocessesusedfor
shapingtoffeesforindividualtwist
wrapping.
✓SlabProcess-Thisisaveryold-
fashionedwayofshapingtoffee.The
toffeeispoured,usuallymanually,
ontowater-cooledslabs.Inorderto
facilitatemanipulationofthetoffee
theslabsarecoatedwitharelease
agent.
✓CutandWrapProcess-thetoffeeis
cooled,usuallybypouringitontoa
cooledmetaldrumorband,thenfed
torollersthatshapethemassintoa
coneandthenarope.
Theproductiscutwitharotatingknife
andthepiecesarefedontothewrapping
paperandtwistwrapped.
✓Depositing/Moulding-Thehigh
technologymethodistodepositthe
toffeeintorubbermoulds.
▪ToffeeTexture-theproportionofrework
improvestoffeetextureandimproves
flowcharacteristicsindepositing
processes.
▪Packagingandstorage-mostlypackedin
individualwrapscanbemadefrom
waxedpaper,aluminiumfoiland
cellulosefilmoracombinationofthese.
▪Mostlystoredundertheambient
conditionsoftemperatureandhumidity.
Toffee Manufacturing

28. Let us see a few popular confections −
Caramel− Wet caramel is prepared by melting sugar with
water then cooked with milk powder. Dry caramel is prepared
by cooking sugar by itself until it liquefies and caramelizes.
Chocolates− Bite-sized confectioneries generally made with
chocolate.
Dodol− A toffee-like confection prepared in South East Asian
countries such Indonesia, Malaysia, and the Philippines.

29. •Fondant− It is a thick paste made of sugar and water. It is often
flavored and colored, used in preparation of sweets, icing, and cake
decoration.
•Fudge− It is made by boiling milk, milk powder, and sugar
together.
•Halwaa− It is made of the extract of wheat soaked overnight,
sieved and cooked with sugar and color till it becomes thick. It is
often arranged in layers, and cut into cubes.

30. •Candy− It is hard and based purely on sugar. For example, lollipops,
peppermint drops and disks, candy canes, and rock candy.
•Marshmallow− fluffy and puffy lightly flavored candies.
•Marzipan− An almond-based confection, doughy in consistency, a
sweet yellow or white paste of ground almonds, sugar, and egg whites. It
is used to coat cakes or to make confectionery.
•Mithai− A generic term for confectionery in India, it is typically made
from dairy products, powdered nuts, cardamom powder, and saffron.