In the global confectionery industry, product developers face the increasing need for new and innovative gums and jellies. Consumers do not only look for indulgence, but also for p...
Different textures
Gum sweets come in different textures - from soft and chewy to firm and elastic. Consumers constantly seem to be looking for new products and the change and optimization of different textures is one way of meeting this challenge. Using modified potato starches with different types and degrees of modification will result in different textures. Typical levels of starch in soft gums are in the range 10-15%, but for hard gums the levels increase to 20-30%. When working with gum formulas, it is important to keep in mind that the choice of starch solution depends on a number of factors, e.g. production equipment, process parameters as well as other ingredients in the recipe, e.g. ratio of sucrose/glucose syrup, other gelling agents and moisture level. The type and level of starch used are crucial to quality, but other ingredients, such as sugar, corn syrup, and other solids are equally important and have great influence on the texture and shelf life of the finished candy. The knowledge of the different modifications and their degrees is used to develop products specific for the sugar confectionery that would enable the product developer to target different textures. A series of sugar confectionery were measured by TA-XT plus Texture Analyzer using probe P/6 with test speed 2mm/sec and distance 10mm. The data was obtained from a piece of gum (15mm x 15mm x 15mm). The highest value of firmness was obtained by using CF010201 in a 30% dosage. This type of starch can be used to obtain a very firm gum type such as pastilles. The other two references gave a lower firmness and we found these types of starches useful in order to obtain a soft to medium firm texture in gums and jellies.
Easy to use
Compared to starches of other origin, potato starch has a neutral flavor. This enables the product developer to add any interesting flavor and to be able to obtain a good flavor release without the need to mask off-flavors. The potato-based starches also result in very clear and transparent gels, so it is easy to add all different kinds of colors. Using starches as a gelling agent will give certain advantages in the production. Even at a high inclusion rate, the viscosity of the product during manufacture will still be low. It is easy to pump and fill in molds during processing and the starch solutions are optimized to prevent tailing during the filling process. During stoving, the sugar mass will firm up to form the gums and jellies with the texture defined by the chosen starch.
Free-from trends
There is a growing trend towards ways of living that are either focused on lifestyle choices or based on ethical or religious considerations. People adopt a vegan lifestyle because they care for animals, are concerned about the impact of livestock farming or because they perceive it as a healthier way of living or the opposite of an over-indulgent lifestyle. This provides new possibilities for the confectionery industry, as consumers demand new and innovative products that are similar to the original food items with regard to taste and functionality. Gelatin is traditionally used in sugar confectionery to obtain an elastic gel. Modified starches can easily replace part of the gelatin and provide the product developers with a cost-effective ingredient in their formulas. Organoleptic tests were conducted comparing 100% gelatin jellies with jellies where part of the gelatin was substituted by starch, on the following attributes overall clarity, elasticity, stickiness, and firmness. A panel of 15 persons were asked to score the intensity for each attribute, using a scale from 0 to 10 (the higher the number, the greater the intensity). The test showed that if up to 30% of the gelatin in a standard recipe is replaced by modified potato starch, none or minor differences in properties can be observed. If a larger amount of the gelatin is replaced, the texture will be softer and less elastic than a jelly made with gelatin. This interesting new textures offer new product developments to price-conscious consumer segments. Gelatin may also be fully replaced by starches but the final texture of these gums and jellies will be somewhat less elastic, more sticky and more brittle. A specially modified potato starch was developed for the complete replacement of gelatin. It results in a much better elasticity and less stickiness than other conventional starches and this opens up for new textures for the vegan market. Many consumers also look for products that are free from allergens. Potato starch is non-allergenic, gluten-free and GMO-free.
Customized solutions
At the KMC Food Innovation Centre, new solutions are constantly tested in the pilot confectionery plant. The confectionery specialists do not only work on new starch solutions and new concepts, but there is also a close cooperation with customers to optimize their formulas and processes. Although potato starch is an important ingredient that will give a certain texture, other ingredients such as the used sweetener can also influence the texture. Furthermore, the type of equipment and the process parameters used are important for the quality of the gum. At the KMC Food Innovation Centre, the specialists have access to pilot plant equipment that will mimic industrial processes. With halal certified and non-GMO specialty starches, vegan and health-oriented consumers do not have to give up their favorite candies anymore and product developers have a number of different building blocks to create new and innovative solutions to match their challenges.