New Learning Emulsifiers & Hydrocolloids In Confectionery Systems

New Learning Emulsifiers & Hydrocolloids in
Confectionery Systems

01 June 2011, Geoffrey O’Sullivan
ConTech 2011

Agenda
1. Introduction

2. Ingredient survey for emulsifiers and
hydrocolloids in confectionery

1. New learning in emulsifiers

2. New learning hydrocolloids

3. Questions & discussion

2

Introduction

• Purpose of talk is not to give answers!
• To share new thoughts and findings/learning
• Stimulate - thoughts/NPD/research/dialogue
• Hydrocolloids
& emulsifiers in confectionery

NOT INVENTED FOR

CONFECTIONERY ?
3

Products Made by Esterification of Glycerol and Food Acids with
Other Materials – Emulsifiers & Surfactants

Triglycerides
Food grade
Vegetable and animal

Propylene Lactic Citric Acetic Tartaric
Glycerol glycol Sorbitol acid acid acid acid

Fatty Polyglycerol Sorbitan
acids
- Lauric
- Palmitic
- Stearic
- Oleic
PGE
PGMS SMS/STS SSL/CSL
PGPR

Mono-diglycerides (GMS)
Distilled monoglycerides (DGMS)

LACTEM CITREM ACETEM DATEM

4

Overview of Common Mono-glycerides and
Poly-glycerides

Common Name Description
ACETEM Acetic Acid Acetic acid ester of mono-glycerides made from fully hydrogenated palm
Esters based oil
CITREM Citric Acid Is a citric acid ester of mono-glyceride made from edible, refined
Esters LR10 sunflower oil
CITREM Citric Acid Neutralised citric acid ester of mono-glyceride made from edible, fully
Esters N12 hydrogenated palm based oil

LACTEM Lactic Acid Lactic acid ester of mono-glycerides made from fully hydrogenated palm
Esters based oil

PGE 20 Polyglycerol Is polyglycerol ester made from edible soya bean/or palm based oil and in
Esters which the polyglycerol moitey is mainly di, tri and tetra glycerol

5

Overview of Common Mono-glycerides and Poly-
glycerides
PGMS SPV Propylene Distilled propylene glycol ester made from edible refined vegetable fatty
Glycol Esters acids
PGPR 90 Polyglycerol Polyglycerol ester of poly-condensed fatty acids from castor oil
Polyricinoleates
Distilled Distilled mono-glycerides made from fully hydrogenated palm based oil
Monoglycerides

Distilled Distilled mono/glyceride made from sun flower oil with high content of
Monoglycerides 90 mono oleate

Datem Diacetyl tartaric acid ester of mono/glyceridesmade from refined sun
flower and/or palm oil
SMS Sorbitan Esters Sorbitan monostearate made from edible fatty acids

STS Sorbitan Esters Sorbitan tristearate based on edible, refined, vegetable fatty acids

There are more types – such as sucrose esters - but not available for testing

6

What is an Emulsifier?

An emulsifier is a molecule consisting of a hydrophilic and a
hydrophobic
(lipophilic part)
The hydrophobic part of the emulsifier may consist of a fatty acid
The hydrophilic part of the emulsifier may consist of glycerol, possibly
esterified
with acetic acid, lactic acid, tartaric acid or citric acid

Hydrophilic part Hydrophobic part

7

Functions of Emulsifiers

• Emulsion
– Stabilisation
– Destabilisation
• Starch & hydrocolloid interaction
• Protein interaction
• Crystal modification of fats
• Viscosity reducing
• Antifog, antistatic and mould release

8

Estimation of Function in High Sugar Systems
HLB Value?

• Hydrophilic-lipophilic balance
• Griffin's method
• Griffin's method for non-ionic surfactants as
described in 1954 works as follows:
• HLB = 20 * Mh / M
• where Mh is the molecular mass of the
hydrophilic portion of the Molecule, and M is
the molecular mass of the whole
molecule, giving a result on an arbitrary scale
of 0 to 20. An HLB value of 0 corresponds to a
completely hydrophobic molecule, and a
value of 20 would correspond to a molecule
made up completely of hydrophilic
components.

9

HLB values for Emulsifier Choice??

TYPE W/O O/W
HLB 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Monoglycerides 3~4

Acetylated 1
monoglycerides Does not help with
performance - how
Lactylated 3~4
monoglycerides
much to add?

Citrated 9 What’s droplet size?
monoglycerides

Succinylated 5~7
monoglycerides

DATEM 8~10
Polyglycerol 1~14
esters
Sucrose esters 1~16

Sorbitan esters 2~9

Lecithin 3~4

10

Drop Shape Analyser (DSA) Sugars Solution

Pending drop - Shape of drop depends on the density
difference between the two phases and the interfacial tension. Vegetable fat
From this it is possible to estimate interfacial tension – IFT
mN/m
11

Complicated by Phase Behaviour

In literature a lot of information
for emulsifiers and water

None on high sugar systems
or high salt systems

Can we make it easier?

Interfacial tension
IFT?

12

IFT (mN/m) For Range of Emulsifiers
Interfacial Tension mN/m

45

40
Interfaciaol Tension IFT m/m

35

30

25

20

15

10

5

0

13

Fat Holding Capacity of Emulsifiers
Rapeseed Oil in 80% w/w 42 DE Glucose Syrup and Sucrose Solution

FAT HOLDING CAPACITY

3.5
%w/w Fat Holding Capacity per 0.1% w/w

3

2.5

2

1.5

1

0.5

0

14

Interfacial Tension (IFT) and Fat Emulsifying
Power
INTERFACIAL TENSION VERSUS FAT HOLDING CAPACITY
4

3.5

PGPR
% FAT HOLDING CAPACITY per 0.1% w/w

3

2.5

2
Neutralised CITREM
1.5

1
y = -1.43ln(x) + 5.617
R² = 0.631
0.5

0
0 5 10 15 20 25 30 35 40 45
IINTERFACIAL TENSION mN/m

Good correlation between IFT and emulsfying power and if the PGPR and
Neutralised CITREM are removed R2 becomes 0.95
15

Droplet Size – Malvern Particle Size Analyser

Uses the diffraction pattern
made by laser light passing
through a suspension of the
material to calculate particle
ordroplet size distribution

TYPICAL RESULTS FORMAT

16

Correlation between IFT (mN/m) Value and Droplet
Size
IFT VALUE VERSUS
DROPLET SIZE SPAN
5.000

4.500

4.000

3.500
Micron Span X 10E0

3.000

2.500

2.000

1.500
y = -0.051x + 4.191
1.000 R² = 0.301

0.500

0.000
0 5 10 15 20 25 30 35 40 45
IFT mN/m

No relationship between IFT value and spread in droplet size in the emulsion

17

Correlation between IFT Value and Droplet Size

IFT VALUE VERSUS
MEDIAN DV 50 SIZE
9.000

8.000

7.000
DV 50 size in Microns

6.000

5.000

4.000
y = -0.148x + 9.078
3.000 R² = 0.771

2.000

1.000

0.000
0 5 10 15 20 25 30 35 40 45
INTERFACIAL TENSION mN/m

The IFT value gives an indication but in this correlation PGE 20 & PGMS SPV have not
been included
18

Droplet Size Distribution
Soya Lecithin – 1.72% w/w fat per 0.1% w/w

19

PGPR – 1.99 % w/w fat per 0.1% w/w

20

CITREM N12 – 3.41 % w/w fat per 0.1% w/w

21

CITREM LR10 - 2.70 % w/w fat per 0.1% w/w

22

Distilled mono-glyceride – 0.20 % w/w fat per 0.1% w/w

23

PGE 20 – 2.55% w/w fat per 0.1% w/w

24

PGMS SPV – 0.26% w/w fat per 0.1% w/w

25

Hydrocolloid intercations – stabilising?
CITREM LR10 & LBG

Creates a uniform
Produces uniform
size distribution
size distribution

26

Hydrocolloid intercations – stabilsing?
CITREM LR10 & CMC

Creates a uniform
size distribution

27

Interactions – Milk Protiens - Caramels

Fat Addition to Sweetened Condensed milk
60
From this we can
calculate that this
Height of Fat Layer - mm

50
y = 38.45ln(x) - 103.3
R² = 0.996 system can stabilise
40
14.7 % added fat
30 mm of Fat
Log. (mm of Fat)
Plus 8.0% already in milk
20
22.7 % in total
10
To test emulsifiers it was
thought that
0
0 10 20 30 40 50 60
20% addition would be
% Fat Addition used to test emulsifier
function

28

Enhanced effect of Emulsifiers with Milk Proteins

• So we are in effect measuring the affect of the emulsifier on 5% fat -
below the amount for minimum effective dose to keep stable system with
our separation
Based on our information for fat holding capacity we should need
CITREM LR 10 = 0.185 %
Mono & Diglycerides = 0.540 %
Distilled Mono-glycerides = 2.500 %
• All of these amounts were succesful so a series of dilutions were carried
out and it was found
• CITREM LR 10 = 0.05 % 3.7 X more effective
Mono & Diglycerides = 0.28 % 1.9 X more effective
Distilled Mono-glycerides = 0.28 % 8.9 X more effective
• Stabilsing effect of milk proteins

29

What are the possible advantages
Selecting an emulsifier for?

Larger droplet size or broad distribution could reduce
stickiness

Fine droplet size give brighter whiter shading

Viscosity of syrup & vegetable oil system depends on
Sugars solids & droplet size

Prevent oiling out / oil separation in systems
– like caramels

30

Interaction potentials between emulsifiers,
solid surfaces and the solvent

Solid surface

Weak between polar surfaces Van der Walls forces
and liquid oil. Hydrogen bonds
Strong between non-polar Bridges etc.
surfaces and liquid oil.

Oil phase Emulsifier
Solubility

31

Other Interactions – Oil Suspensions
Plain Chocolate Model
Adsorption
25
Surface Load of PGPR 90 Plus mg/m2

20

15
Sugar

10

5
Dried cocoa powder

0 Cocoa powder

0 1 2 3 4 5

FIG 1 Equilibrium concentration of PGPR 90 Plus in the oil phase at 40°C

Effect of emulsifiers in chocolate

VARIOUS EMULSIFIERS EFFECT ON THE
FLOW PROPERTIES OF DARK
CHOCOLATE COMPOUND WITH 32% FAT

25 Citric Acid Esters (CITREM)
PLASTIC VISCOSITY, CASSON (POISE)

Ammonium phosphatides
Lecithin
20

15

10

5

0
0.2 0.4 0.7
DOSAGE (%)

33

Effect of PGPR

Yield value Plastic viscosity
2 8 % Milk 2 8 % Milk
100 90
90 3 2 % Milk 3 2 % Milk
80
Yield value (dynes/cm²)

Plastic viscosity (Poise)
80 28% Dark 28 % Dark
70
70 32% Dark 32 % Dark
60
60
50
50
40
40

30 30
20 20
10 10
0 0
0 0,1 0,2 0,4 0 0,1 0,2 0,4

% GRINDST ED® PGPR % GRINDST ED® PGPR

34

STS Sorbitan Tristearate
STS Sorbitan Tristearate gives more flexible storage conditions and ensures a
good, prolonged shelf life in chocolate

Stabilises the 2 crystal form, delays the transformation to 1 and consequently delays
bloom formation

35

Hydrocolloids in Confectionery Applications

• 1. Hydrocolloids and moisture control
• 2. hydrocolloids texture in high sugars
systems
• Results from VTi – Moisture desorption
kinectics
Humectant ingredients - Hygroscopicity

• Snack bar model system

• Rheology of sugars syrups

36

Vapor Sorption Analyzer

• Weight loss / gain due to
moisture adsorption /
desorption.

%RH
Temp

37

VTi Desorption Isotherm
80% Solids Sugar & Glucose syrup
Weight (%) Samp Temp (°C) Samp RH (%)

3.000000 120.00

2.000000

100.00
1.000000

Samp Temp (°C) / Samp RH (%)
0.000000
0.0 200.0 400.0 600.0 800.0 1000.0 80.00
1200.0
-1.000000
Weight (%)

-2.000000 60.00

-3.000000

40.00
-4.000000

-5.000000
20.00

-6.000000

-7.000000 0.00
Elap Time (min)
Data Collection Started: 04-19-2010, 12:39 PM
Sample Name: IXF029-14296602-2
Sample Lot: AR2010-151
File Name: 10037.Il~
Operator: SBP
Instrument: SGA-CX
S/N: 2007-232SGACXREFCIECE

38

Rate constant for moisture movement

10037-lo-1 Kinetics Fit
mo -0.006 Wt%
2,000000 delm -5.509 Wt%
1,000000
k 0.005 1/min
SSE 19.938
0,000000
0,0 200,0 400,0 600,0 800,0
-1,000000 Wt%(Kineticsmo+delm*(1-EXP(-k*time))
Fit)
Weight (%)

-2,000000 Experimental Data
ESQ (WKineticsFit%-WExperimental%)^2
Kinetics Fit SSE Sum(ESQ)
-3,000000

-4,000000

-5,000000

-6,000000

-7,000000
Elap Time (min)

VTi Desorption Isotherm
80% Solids Sugar & Glucose syrup with
Carrageenan

8.000000 120.00

7.000000

6.000000 100.00

5.000000

80.00
4.000000
Weight (%)

3.000000
60.00
2.000000

1.000000
40.00
0.000000
0.0 50.0 100.0 150.0 200.0 250.0 300.0 350.0 400.0
-1.000000 20.00

-2.000000

-3.000000 0.00
Elap Time (min)
Data Collection Started: 05-17-2010, 07:21 AM
Sample Name: IXF09-14296602-7
Sample Lot: AR2010-151
Operator: SBP
Instrument: SGA-CX

40

Rate constant for moisture movement

10048-lo-1 Kinetics Fit mo 4.262 Wt%
delm -6.049 Wt%
7,000000 k 0.069 1/min
6,000000 SSE 29.879
5,000000

4,000000 Wt%(Kineticsmo+delm*(1-EXP(-k*time))
Fit)
ESQ (WKineticsFit%-WExperimental%)^2
Weight (mg)

3,000000
Experimental Data SSE Sum(ESQ)
2,000000
Kinetics Fit
1,000000

0,000000
0,0 50,0 100,0 150,0 200,0
-1,000000

-2,000000

-3,000000
Elap Time (min) 14 X Faster than
pure sugars syrup

41

Rice Crispy Moisture Up -Take


12.000000 80.00

10.000000 70.00

60.00

8.000000

50.00
6.000000
Weight (%)

40.00
4.000000
30.00

2.000000
20.00

0.000000 10.00
0.0 100.0 200.0 300.0 400.0 500.0 600.0 700.0 800.0 900.0 1000.0

-2.000000 0.00
Elap Time (min)
Data Collection Started: 06-17-2009, 09:49
Sample Name: Rice Krispies
Sample Lot: 44 16:19 MC
Operator: SBP
Instrument: SGA-CX

42

VTi - Results

Trial No: System Description Comments Rate Constant
K 1/m
1 Polydextrose 80% w/w sugars 0.009
(no adjustment for water content) solids
2 60 parts glucose syrup to 80% w/w sugars 0.005
40 parts sucrose solids
(based on typical 80% syrup)


40 parts sucrose 5 parts solids 0.010
sorbitol

5 60 parts glucose syrup to 80% w/w total 0.020
(based on typical 80% syrup) Including
With gelatine at 4% w/w hydrocolloids

43

VTi - Results
Trial No: System Description Comments Rate Constant
K 1/m
With Pectin at 2% with hydrocolloids
1.0% citric acid soln
40 parts sucrose 5 parts solids 0.069
sorbitol Including
(based on typical 80% syrup) hydrocolloids
With Carrageenan 2%
With 0.3% Guar hydrocolloids
hydrocolloids

LGB 0.5 %

44

VTi - Results
Trial No: System Description Comments Rate
Constant
K 1/m
Xanthan 0.5 % hydrocolloids

LGB 0.3 & Xanthan 0.3 % hydrocolloids

Alginate BC110 0.5% hydrocolloids
CMC 0.25 % hydrocolloids

45

Hygroscopicity - Humectants

• Glycerol

• Polydextrose

• Sugar

46

Glycerol


200.000000 100.00

90.00

150.000000 80.00

70.00

100.000000 60.00
Weight (%)

50.00

50.000000 40.00

30.00

0.000000 20.00
0.0 2000.0 4000.0 6000.0 8000.0 10000.0 12000.0 14000.0 16000.0 18000.0 20000.0
10.00

-50.000000 0.00
Elap Time (min)
Sample Name: Glycerol Anhydrous-NA
Sample Lot: 085915; lot. T-640-0
Operator: SBP
Instrument: SGA-CX

Glycerol

Adsorption/Desorption Isotherm

250.000000

200.000000

150.000000
Weight change %

Adsorption1
100.000000
Desorption1

50.000000

0.000000
0 10 20 30 40 50 60 70 80 90 100

-50.000000
RH (%)
Sample Name: Glycerol Anhydrous-NA
Sample Lot: 085915; lot. T-640-0
File Name: 10067.Is~
Operator: SBP
Instrument: SGA-CX

48

Polydextrose


60.000000

50.000000

40.000000
Weight change %

Adsorption1
30.000000
Desorption1

20.000000

10.000000

0.000000
0 10 20 30 40 50 60 70 80 90 100
RH (%)
Sample Name: Litesse Ultra
Sample Lot: Global code: 8130397
Operator: SBP
Instrument: SGA-CX

Sugar


80.000000

70.000000

60.000000

50.000000
Weight change %

40.000000
Adsorption1
Desorption1
30.000000

20.000000

10.000000

0.000000
0 10 20 30 40 50 60 70 80 90 100
-10.000000
RH (%)
Sample Name: Dansk sukker (milled)
Sample Lot: LP9288
Operator: SBP
Instrument: SGA-CX

Hydrocolloids in Snack Bar Manufacturing
Trials

Hydrocolloid system % w/w Hydrocolloid system % w/w
Gelatine 4% (1) Pectin 2%
Guar 0.3% Pectin & LGB 0.25%
Carrageenan 0.7% Pectin & LGB 0.50%

Locust Bean Gum (LBG) 0.5% Pectin & CMC BAK 130 0.25%

Gelatine 4% (2) Pectin & CMC BAK 130 0.125%

Xanthan 0.5% Pectin 2% & 0.3%
CITREM LR10
Xanthan 0.25% & LBG 0.25% Sugars only system (1)
CMC BAK 130 0.25% Sugars only system (2)
Alginate 0.5%
51

Evaluation Trials

Stabliser phase

Trials 1 to 18

For survey of Danisco Hydrcolloid

Functionality in bar binder System

52

Cereals Mixture and binder syrups

GELATINE 4% PECTIN 2%

Layers were sheeted to
a depth of 20 mm
and cut in to
7 x 7 mm squares
for further evaluation

GUAR 0.3% SUGARS ONLY BINDER LOCUST BEAN GUM (LBG) 0.5%

It can easily be seen that the addition of sufficient amount of hydrocolloid improves cohesive
nature of the bar that in turn gives improved uniformity and appearance

Cereals Mixture and binder syrups

PECTIN 2% PECTIN 2%
SUGARS ONLY BINDER
& LBG 0.5% & LBG 0.25%

PECTIN 2% PECTIN 2% PECTIN 2%
& CMC 0.25% & CMC 0.125%

3 Point Bend Test

Record the maximum force in Kgs
to bend and finally break the bar

Break Force Kgs

Force kgs

Distance mm
55

HYDROCOLLOIDS IN SNACK BARS – 35% RH & 25°C

RELATIVE FIRMING POWER OF HYDROCOLLOIDS
35.00
BREAK FORCE Kgs PER PERCENT HYDROCOLLOID

30.00

25.00

20.00
This line
15.00
indicates
maximum
10.00 viscosity
5.00

0.00

-5.00

This shows the amount of firmness given to a bar by 1% of hydrocolloid
but other factors are important in the choice and amount to use, such as solubility
56

HYDROCOLLOIDS IN SNACK BARS – 35% RH & 25°C

RELATIVE FIRMING POWER OF HYDROCOLLOIDS
25.00
Firmness kgs Force per % of Mixture
BREAK FORCE kgs PER PERCENT HYDROCOLLOID

20.00

15.00

10.00

5.00

0.00
Pectin 2.0 % Pectin 2.0 % & 0.25% Pectin 2.0 % & 0.50 % Pectin 2.0 % & 0.125 Pectin 2.0 % & 0.25 % Pectin 2.0 % & Citrem
LBG LBG % CMC BAK CMC BAK 0.3%

Here we see synergy effect of both LBG & CMC with pectin and surprising affect
of CITREM
57

Moisture Management – Water Activity

All
WATER ACTIVITY FOR HYDROCOLLOID Hydrocolloids
IN BINDER SYSTEM have higher
Water activity
0.7
Than sugars
0.6 only system
0.5
Water Activity

0.4

0.3

0.2

0.1

0

58

Moisture Management – Water Activity

INCREASE IN WATER ACTIVITY
PER % HYDROCOLLOID IN BINDER SYSTEM
0.25

0.2
Increase in Water Activity

0.15

0.1

0.05

0

59

Moisture Management – Moisture loss

TOTAL WEIGHT LOSS
10 Days @ 35% RH All
4.00
hydroccolloid
s speed
3.50
water loss
3.00
% Total Weight Loss

2.50

2.00

1.50

1.00

0.50

0.00

This method does not give clear or accurate way to compare the hydrocolloids
We determine a rate constant for each system
60

Rate constant for moisture loss

SUGARS ONLY BINDER SYSTEM
3.000

2.500

Rate constant is
% w/w Loss in Weight

2.000
gradient of
1.500 equation
1.000
y = 0.743ln(x) - 1.474
R² = 0.992
0.500

0.000
0 50 100 150 200 250
HOURS @ 25 DEG C 35% Relative Humidity

From plotting % weight loss against time we get the rate constant that is independant
of weight or shape of snack bar

61


PECTIN BINDER SYSTEM
% W/W WEIGHT LOSS VERSUS TIME
4.000

3.500

3.000
% W/W Loss in Weight

2.500

2.000 Pectin rate constant
1.500

1.000
y = 0.942ln(x) - 1.824
0.500 R² = 0.994

0.000
0 50 100 150 200 250
HOURS @ DEG C 35% Relative Humidity

This shows pectin to have rate constant of 0.943 compared to 0.743 for sugars
Solution. Taking into account differences in density of the bars we have means to compare
all hydrocolloids
62


RATE CONSTANT FOR WATER LOSS PER
% HYDROCOLLOID
1.4000

1.2000
Rate Constant Per % Hydrocolloid

1.0000

0.8000

0.6000

0.4000

0.2000

0.0000

All hydrocolloids increase the rate of drying but pectin is almost nuetral followed
by carrageenan and meyprodur gaur gum
63

Texture after drying (equilibrium)

INCREASE IN BREAK FORCE
After 10 Days Storage at 35% RH

+ The line
represents
no affect on
break force

- Pectin is quite neutral on break force – other hydrocolloids lose or gain firmness
64

Humidity - Australia

65

Humidity – New Zealand

66

Hydrocolloid Affect on Gain in Water 80% Relative Humidity @ 25°C

Most
TOTAL WEIGHT GAIN hydrocolloids
7 DAYS @ 80% RH Reducing water
20.00 gain
18.00

16.00

14.00
% Total Weight Gain

12.00

10.00

8.00

6.00

4.00

2.00

0.00

67


SUGARS BINDER SYRUP
% w/w WEIGHT GAIN VERSUS TIME
18.000

16.000 Rate
14.000 constant
for gain in
% w/W Gain in Weight

12.000

10.000
water
8.000
y = 4.940ln(x) - 9.099
6.000 R² = 0.982

4.000

2.000

0.000
0 20 40 60 80 100 120 140 160 180

Rate gain for syrups is 4.9405/0.7433 = 6.7 times faster than drying

68

Hydrocolloids in Snack Bar
Manufacturing
CARRAGEENAN BINDER SYSTEM
% W/W WEIGHT GAIN VERSUS TIME
12.000

10.000 Rate
constant for
% w/w Gain in Weight

8.000
gain in
6.000 water
y = 3.026ln(x) - 4.663
R² = 0.991
4.000

2.000

0.000
0 20 40 60 80 100 120 140 160 180

Rate gain for carrageenan syrup is 3.026/0.9428 = 3.2 times faster than drying
About 50% less than syrup only

69

Rheology

Characterization of flow and visco Technical specifications:
elasticity
• Texture changes as a function of – Flow curves
temperature e. g. setting of pectin – Stress/ Strain sweeps
• Texture changes as a function of – Dynamic viscosity
time e.g. enzyme activity – Stress relaxation
• Texture changes simulated for
process conditions e.g.
fermentation processes
• Yield point ex. stabilisation of
emulsions and suspensions
• Flow properties e.g. mouthfeel

Texture Comparision – Rheology
2% pectin 130b syrup
tan(Ì ) = f (f)
10,0
4% Gelatine syrup
tan(Ì ) = f (f)
05088 0.7% Carrageenan CSI 181 & 186
tan(Ì ) = f (f)
05093 0.5% CMC BAK 130B
tan(Ì ) = f (f)
05097 dk 1776 0.5% xanthan
tan(Ì ) = f (f)

Above 1

-
Elastic

ta n ( Ì ) in
behaviour
1,0
Below 1
Solid
behaviour
This region
This region relates to relates to
bar structure eating
texture
0,1
0,01 0,10 1,00 10,00 100,00
f in Hz
HAAKE RheoWin 4.30.0001

Texture Comparision – Rheology
2% pectin 130b syrup
tan(Ì ) = f (f)
10,0
4% Gelatine syrup
tan(Ì ) = f (f)
05060 2% Pectin + 0.25% CMC 130b
tan(Ì ) = f (f)
05061 2% pectin + 0.25% LBG
tan(Ì ) = f (f)
05063 pectin 2% Alginate 0.5%
tan(Ì ) = f (f)
05098 2% Pectin + Citrem LR 10
tan(Ì ) = f (f)

Above 1

-
Elastic
behaviour

in
ta n ( Ì )
1,0
Below 1
Solid
behaviour
This region
This region relates to relates to
bar structure eating
texture
0,1
0,01 0,10 1,00 10,00 100,00
f in Hz

Gelling agents for soft gums and jellies

Traditional
• Pectin 1 – 3%
• Agar Agar 1 – 3%
• Gelatine 4 – 8%
• Starch 8 – 16%
&
• Wheat Flour 20 – 30%
Combinations
• Gum Arabic 40 – 60%
New
• Carrageenan 1 – 3%

Are there more?
73

Texture Pectin & Pectin with CMC
2 % w/w Pectin 78% w/w solids 2% w/w Pectin & 0.025% w/w CMC 78% w/w solids
Fo rce (g )
1 2 3 4 5
6 Fo rce (g )
1 2 3 4 5
6
12 0 0 12 0 0

10 0 0 10 0 0

800 800

600 600

3f

400 400
2f
3f 2f
1f

200 200

0 0
0 20 40 60 80 10 0 12 0 14 0 0 20 40 60 80 10 0 12 0 14 0
1f
Time (sec.) Time (sec.)

-2 00 -2 00

Break Force grams = 250 Break Force Grams = 458

New combinations possible – NOT all
work!
74

Discussion & Questions – 5 minutes?

75

New Learning Emulsifiers & Hydrocolloids In Confectionery Systems

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