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12/6/2018 HARDBOILED CANDY OVERVIEW SOURNESS & STABILITY CALCULATOR
12/6/2018
HARDBOILED CANDY OVERVIEW
SOURNESS & STABILITY CALCULATOR
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• Hardboiled Candy Overview
• Stability Sourness Calculator
Content
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The main raw materials are:
Sucrose (i.e 12kg)
Water (i.e 4kg)
Glucose syrup (i.e 12kg)
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Hard Boiled Candy: Basic Recipe
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Major Quality Defects:
1. Stickiness of CandiesToo much mono saccharides in the candy Too hygroscopic Attracts moisture gets sticky
2. De-formation (Cold Flow)Too much mono saccharides in the product with moisture & higher T product deforms
3. TailingViscosity too high at depositing ==> too much sucrose, not enough glucose syrup, T too low
4. GrainingToo much sucrose/water sucrose recrystallizes makes product brittle
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Hard Boiled Candy: Typical problems
It is a balance between taste & inversionAssure that the composition does not change during processing
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Stability / Shelf life of sweet foods (physical / chemical)
One of the major quality defects of confectionery are stickiness and deformation of candies (hard boiled sweets)
This is caused by inversion of sugar
Mono saccharides (Fructose & Glucose) are more hygroscopic than di/poly saccharides attract more water from air (high humidity) causes stickinessHigh level of Sucrose is necessary to prevent deformation (fluid candies)
inversion
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Sucrose/Sugar inversion increases by:
• Lower pH
• Higher temperature
• Longer residence time
• Higher moisture content
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We try to prevent additional development of mono saccharides (most hygroscopic)
• Already 2 – 5% in formulation
• 2% caused by process (without any acid addition)
• 2 – 6% can be caused by addition of acid
• Increasing pH Does not have to reduce sourness
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Our principle sales argument: improve quality
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Hard Boiled Candies : Continuous Depositing
Application Corbion ingredient pH Benefits/Remarks
Hard boiled candies
Purac BF S/30 2.8-3.2- Control inversion- Nice balance with sourness
Purac BF S/35 3.2-3.5- Control inversion- Especially used for harsh climate/processes
Purasal S/Purasal P 6.5-7.5 - Increase pH without reducing sourness (up to pH=4)
Continuous depositing Purac CLM 2.2-2.6
- Great sourness & flavor development for all flavors- Easy to use in continuous lines (liquid/can be pumped)- Use in combination with buffer salt (Purasal)
Purac LM25 2.3-2.6- Great sourness & flavor development for apple/berry/grape- Easy to use in continuous lines (liquid/can be pumped)- Use in combination with buffer salt (Purasal)
Purac CL21 2.0-2.2- Great sourness & flavor development for citrus - Easy to use in continuous lines (liquid/can be pumped)- Use in combination with buffer salt (Purasal)
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Hard Boiled Candies : Continuous Stamped
Application Corbion ingredient pH Benefits/Remarks
Hard boiled candies
ContinuousStamped
Purac CLM 2.2 – 2.6
- Great sourness & flavor development for all flavours- Easy to use in continuous lines (liquid/ can be pumped)- In case of too much inversion, buffer salts can be used
(Purasal)
Purac LM25 2.3 – 2.6
- Great sourness & flavor development for apple/berry/grape- Easy to use in continuous lines (liquid/can be pumped)- In case of too much inversion, buffer salts can be used
(Purasal)
Purac CL21 2.0 – 2.2
- Great sourness & flavor development for citrus- Easy to use in continuous lines (liquid/can be pumped)- In case of too much inversion, buffer salts can be used
(Purasal)
Purasal S / Purasal P 6.5 – 7.5 - Increase pH without reducing sourness (up to pH = 4)
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Hard Boiled Candies : Batch Stamped
Application Corbion ingredient pH Benefits/Remarks
Hard boiled candies
Batch Stamped
Purac CLM 2.0 – 2.6- Great sourness & flavor development for all flavours- Only if liquids can be used- Great combination for all flavours
Purac LM25 2.3 – 2.6
- Great sourness & flavor development for apple/berry/grape- Easy to use in continuous lines (liquid / can be pumped)- In case of too much inversion, buffer salt can be used
(Purasal)
Purac CL21 2.0 – 2.2
- Great sourness & flavor development for citrus- Easy to use in continuous lines (liquid / can be pumped)- In case of too much inversion, buffer salts can be used
(Purasal)
Purasal S / Purasal P 6.5 – 7.5- Increase pH without reducing sourness (up to pH=4) - Great to use in combination with Citric and/or Malic acid - More forgiving process (less variation due to handling)
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1. If the stability of the candy is not good enough Go for higher pH without loosing sourness
• If it does not improve get sample of candy + glucose syrup for testing
2. If the stability is good but the taste is not sour enough Go for the same pH with higher titratable acidity
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Concluding
Many confectionery producers are under theImpression that depositing candies are always Sticky and Deforming Not True
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CALCULATOR INTERFACE
SOURNESS & STABILITY CALCULATOR
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The Sourness & Stability Calculator (SSC) is a model to support hard candy producers providing the required sourness level while managing pH, temperature thereby controlling the sugar inversion in a candy.
It is designed for HBC, but can be used for calculating soft candy and others(*not the impact on texture in relation i.e gelatin)
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Why should I use Corbion® Sourness & Stability Calculator?
Application(s) Type (s) Purpose(s)
Hard boiled Candy
Continuous Deposited - pH- Sugar inversion- Sourness
Continuous Stamped
Batched Stamped
Soft Candy Gelatin Gummies - Sourness
Pectin Gummies
Beverages Non Carbonated - pH - Sourness
Carbonated
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Getting Started: How to register a customer?
Website : https://ssc.corbion.com/
REGISTER new account
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Getting Started : Register your account
Fill in your registration details
Click here after completing the
form
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Getting Started : Register an account
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Getting Started : Account Registered
Name: UVW
Last name: XYZ
Company: Purac Asia Pacific Pte Ltd
Email: [email protected]
Pass: 3MOqCxQt
Link: https://ssc.corbion.com/
Default password generated
Email address for login
Website to login
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Getting Started : Login / Sign in
Login DetailsUsername: [ Your email address]Password : default *refer to email*
SIGN IN
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Quick Menu : Introduction
Log off – When finish using SSC session
Change of temperature setting and unit
For general question enquiry
To request for samples
Detailed information regarding the model – Term of use & Training documents
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Quick Menu - Settings
Change of temperature setting and unit
You can choose 1. Temperature setting and unit (°C,
°F or K) for your calculation2. Units (wt%, g/kg water) to
express your formulation concentration & results
* Default setting are in [°C] and [wt%]
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How to run a calculation?
Input: Data
Output : Result
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Calculator interface – Input data overview
Component Fill in window
Clear formulation by clicking the eraser icons
Copy a reference
component to all
scenarios
Information on the chemical
composition of the component
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Calculator interface – Input data overview
Component Fill in window
Information on the chemical
composition of the component
Copy a reference
component to all
scenarios
Clear formulation by clicking the eraser icons
Dosage
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Calculator interface – Input data overview
Expressed as a % of the inversion in reference formulation
Expressed as a % of the Total acidity of the reference formulation
Expressed in absolute values
Expressed in graph with
different bar colour
representing degree of stability
Generate report:A copy will be sent to your inbox
and to Corbion([email protected])
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Table 1: Amounts of acids and Corbion buffered acid blends that need to be added to a formulation to obtain 2 % w/w of acid
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Component Calculation
Product Product Acid concentration% product to add 2%
acid
pH of formulation with 2% acid*
Citric acid Acid 100% 2% 1.91Malic acid Acid 100% 2% 1.96Lactic acid Acid 100% 2% 2.10PURAC BF S/30 Corbion Buffered Acid Blend 60% 3.33% 3.16PURAC CL21/80 Corbion Buffered Acid Blend 80% 2.5% 2.41PURAC CLM Corbion Buffered Acid Blend 80% 2.5% 2.56
Table 2. The concentration of salt within the predefined Corbion products.
Product Product Lactate salt concentration
PURASAL S Corbion Buffer Salt 60% sodium lactate
PURASAL S/HQ 50 Corbion Buffer Salt 60% sodium lactate
PURASAL Lite 5/6 Corbion Buffer Salt30 % potassium lactate
30 % sodium lactate
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XYZ company is losing their market share to other competitors. They are planning to relaunch their candy with intense flavor using CLM.
Currently, the company is using Purac BF/S 35 @ 2.4%. For the relaunch, they would like to use CLM @ 2.0%.
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Case Study 1
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Case Study 1 : Result interpretion
Reference is always set at 100%
Scenario 1 : Changing to CLM, inversion increases to 700%
Scenario 2 & 3 : By adding buffer salt, sugar inversion is decreased
Reference is always set at 100%
Scenario 1 : Changing to CLM, sourness increases.
Scenario 2 & 3 : By adding buffer salt, sourness is not affected
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Case Study 1
pH : Measured using 1 : 1 dilution
i.e Candy 5g dissolve in 5g Water
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Case Study 1 : Graph interpretation
HIGH
MODERATE
LOW
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Case Study 1 : Generating report
Generate report:A copy will be sent to your
inbox and to Corbion([email protected])
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Case Study 1 : Generating report
Generate a preferred document name
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Case Study 1 : Generating report
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Case Study 1 : Generating report
A copy will be sent to your
inbox and to Corbion
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Case Study 1 : Conclusion
• Scenario 1 high amount of inversion Not good for the candy not stable
• Scenario 2 & 3 Addition of sodium lactate / citrate Helps to minimize inversion better stability
Help to optimize required dosage to achieve better stability
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No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences suffered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in conflict with existing patents covering any material or its use.
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Disclaimer
