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 isKennedy'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,