Keeping Candy Current

Most of us work hard to resist the enticing world of gummies, nougats, fondants, chocolates, hard candy, caramels and gum. But, with some of the current confectionery trends, people of all ages can indulge without guilt.

Consumers are becoming more health-conscious, and the confectionery industry is responding by replacing or removing some aspects that concern consumers, and adding new, beneficial ingredients.

How sweet it is

No sugar and reduced sugar are important aspects in the confectionery portfolio, and have every appearance of remaining valid. Sugar alcohols, or polyols, are functional replacements for sucrose and corn syrup in no-sugar and reduced-sugar applications. These saccharide derivatives with a hydroxyl group replacing a ketone or aldehyde group do not completely absorb in the small intestine, resulting in fewer calories absorbed and a reduced impact on blood sugar. They range between 0 and 3 kcal per gram, reducing overall calories. Although each sugar alcohol has its own unique properties, since they are saccharide-based, some polyols have similar solubility, crystallizing and water activity (a_w) reducing properties as sugar.

Many different types of candy populate the confectionery world, making it important to determine which polyol works best in each application. The number of different polyols and other sugarless bulk sweeteners is quite large, and is probably more extensive than what is available for sugar confections, says Tom Parady, associate program coordinator, application technology group, Roquette America, Keokuk, IA. Polyols do have their limitations, and each application may have a number of different formulation possibilities using different polyols. The final formulation to be used for any confectionery item will represent a compromise on a number of different product attributes. These include taste, stability, appearance, cost, processability and digestive tolerance. Maltitol, xylitol, sorbitol, isomalt, hydrogenated starch hydrolysate, erythritol and polydextrose have different characteristics, but all contribute in replacing the structural function of sugars.

Maltitols solubility is similar to sucrose, and has low hygroscopicity and reduced cooling effect, compared to other sugar alcohols. Having 90% the sweetness of sugar, maltitol can easily be substituted in formulas as a sugar replacement, says Parady. Maltitol syrups can function like regular corn syrups by controlling crystallization and providing body.

Another polyol, xylitol, is 100% as sweet as sugar, but its physical properties are very different than sugar, Parady says. It has a strong cooling effect, so is good in pressed mintsas is sorbitolbut xylitol is also very hygroscopic and low melting, so performs poorly in chocolate processing, and the cooling effect in chocolate gives a taste profile unlike that of sugar. Sorbitol, though not as sweet, has similar properties to xylitol, with most of the same limitations. Some polyols, like mannitol and isomalt, are inherently low in solubility and so may be used in grained confections as the graining agent, but are normally avoided in nongrained candies like gummies. Isomalt or isomalt blended with about 30% HSH (hydrogenated starch hydrolysates) provides a hard candy with even better stability than can be found in sugar hard candy.

Erythritols short carbon chain is absorbed into the small intestine but is not metabolized, and therefore has no effect on blood sugar and no calories. This structure also reduces the typical undesirable effects from over-consumption of other polyols. However, its lower solubility than sugar limits its confectionery applications. While sugar starts to crystallize out at approximately 66% solution, erythritol starts to crystalize at 40% solution. According to Ravi Nana, technical specialist, Cargill Inc., Wayzata, MN, erythritol is useful as a sanding agent for gummy items because of its low hygroscopicity. Fondants and fudge also benefit from erythritols rapid crystallization and, when combined with other sugar alcohols or fibers, it produces a creamy mouthfeel.

Although not a sugar alcohol, polydextrose can add bulk and be used in combination with sugar alcohols when replacing sugar. Polydextrose is a soluble prebotic fiber that has low sweetness and contributes 1 kcal per gram. Polydextrose is an excellent choice for calorie and sugar reduction by replacing some or all of the sugar or glucose syrup in hard and chewy candies, caramels, and pectin- and gelatin-based jellies, says Donna Brooks, regional director, Danisco Texturants and Sweeteners, Elmsford, NY. Polydextrose is amorphous and does not crystallize at low temperatures or high concentrations, so it can be used to control the crystallization of polyols and sugars and, therefore, the structure and texture of the final product. As a bonus, polydextrose adds fiber to formulations and provides digestive health benefits.

These ingredients help provide structure and function in low-sugar and reduced-sugar products, but in some cases, polyols can fall a little short on sweetness, so the additional use of high-intensity sweeteners like aspartame, acesulfame K, and/or sucralose may be called for, Parady says. This is determined once the product has been formulated with regard to texture using sugarless bulk sweeteners like polyols, and possibly low-molecular-weight soluble fibers.

Working with high intensity

High-intensity sweeteners contribute the sweetness necessary to successfully develop a product that is as equally desirable as its full-sugar counterpart. While sugar alcohols only have a fraction of the sweetness of sugar, high-intensity sweeteners are many times sweeter than sucrose. Each has different characteristics, and it is important to consider the process the confection will go through before selecting the most-appropriate one for the application. Some of the most-common and familiar options are aspartame, acesulfame K and sucralose.

Aspartame, made up of two amino acids and a methyl ester, is around 180 to 200 times sweeter than sugar. Aspartame tends to break down upon heating and lose sweetness and, therefore, is not ideal for confectionery applications subjected to high heat, such as caramels or gummies, but can be used for tabletting and gum.

Acesulfame K is approximately 200 times sweeter than sucrose and remains stable when heat-processed. Its slightly bitter finish means its best used with another high-intensity sweetener.

Sucralose, with 600 times the sweetness of sucrose, is very heat-stable and has a distinct, overly sweet aftertaste. Acesulfame K and sucralose work synergistically, offsetting each others flavors to match a perceived sweetness close to sucrose.

Other sweet options

Sweeteners from less-refined sources also can substitute for sucrose and corn syrup for a less-processed confection that companies often market as natural. Options include agave, evaporated cane juice, honey, brown rice syrup, tapioca syrup, luo han guo and stevia.

Agave syrup, sap extracted from the agave plant, is high in fructose, sweeter than sucrose and can have a maple-tasting finish. Granular evaporated cane juice is from sugar cane, but has not been through the same rigorous processing as white sugar and still maintains some of the original micronutrients. Honey, a combination of glucose and fructose, is hydroscopic and can result in a softer product if used to replace corn syrup. Corn-syrup replacers, such as brown rice syrup and tapioca syrup, typically are enzymatically, not chemically, produced, and inhibit crystallization.

Luo han guo and stevia are plant-based, high-intensity sweeteners. They can be used if more sweetness is needed when using unrefined ingredients, or in low-sugar confections when manufacturers would like to avoid the standard high-intensity sweeteners. Luo han guo is a fruit that contains mogrosides that are 250 to 400 times sweeter than sucrose. It has a delayed sweetness and a lingering aftertaste. Stevia is an extract from the leaves of the Stevia rebaudiana plant, with sweetness up to 300 times that of sucrose. Because these sweeteners are natural extracts, they can be difficult to work with, because they are not always standardized from vendor to vendor.

Fortifying factors

Ingredients that enhance memory, increase energy, reduce stress and improve heart health are now options for confections. Many aspects have to be considered when placing these beneficial ingredients into a complex food-product system vs. a pill form. Fortification ingredients might degrade during processing and over time, and affect the texture and structure of the food. They are also often characterized by off flavors and bitterness initially, which sometimes increases during shelf life.

When adding nutritional or nutraceutical ingredients, consider the delivery system, what the final dosage will be, the serving size and what claims can be made. Sometimes, the delivery system has an effect on the performance of the ingredient when consumed, such as hard candy that dissolves in the mouth, or a quickly eaten gummie. Ingredients added for beneficial purposes also have their own impact on the structure of the confection. Depending on the concentration, they can prevent or induce crystallization, affect pH or alter the texture. The concentration can also intensify any off notes.

Chocolates attributes make it a good vehicle for beneficial ingredientsbeyond its own health benefits. I think of chocolate as the perfect dehydrated foodnot requiring rehydration before consumption, says Thalia Hohenthal, senior scientist, Guittard Chocolate Company, Burlingame, CA. Functionally, chocolate has zero a_w. It retains its flavor over time and is surprisingly durable in its physical structure, as long as it is stored in the proper temperature range. The unctuous fat-based system of cocoa butter and the natural antioxidants give the chemical dimension for addition of sensitive beneficial ingredients. Thus, chocolate can carry these ingredients to the consumer without significant chemical change. Chocolate is generally kept at tempering levels of around 90°F for processing and is safe for products that degrade at higher levels of heating. The rich, deep flavor also masks some undesirable flavors and bitterness, particularly dark chocolates own bitterness, which can detract from off flavors.

Other confections, including taffys, caramels, hard- and soft-panned items, chews, and gummies, are made from a solution that includes water and sugars. Although their processing conditions often are considerably harsher, such as gummies, which are heated above 200°F, they can also be vehicles for fortification. While some ingredients, such as zinc and vitamin C added to a flavored hard-candy lollipop for cold relief, can be added without significant modification, flavor maskers and encapsulation can help with ingredients that may be objectionable in flavor with reduced effect on the final product.

Flavor magic

Adding certain beneficial ingredients can require flavor modification, because they are usually bitter, soapy, fishy and, in general, are not good-tasting, hence the need for masking flavors, says Agneta Wentz, vice president of flavors and technology, Comax Flavors, Melville, NY. Masking flavors are taste modifiers. Often they are proprietary blends of FEMA GRAS ingredients that are created to cover the undesired taste characteristics of products that are consumed, she says. Each combination of masking ingredients is customized to the particular food. With flavor maskers, developers can add functional ingredients with reduced impact on the final product.

Encapsulation provides a protective barrier that encases particles and protects active ingredients. This not only minimizes detrimental effects on ingredients from their surroundings, it keeps undesirable characteristics from being pronounced in the food. Some of the hottest fortified products, like probiotics and omega-3s, would not be possible without some form of encapsulation to help dispersion and protect flavors and the ingredient. The encapsulation components, such as maltodextrin or gelatin, can affect the structure of the confection by gelling or adding viscosity. Depending on the usage level, encapsulated ingredients can alter mouthfeel and texture in the final product, such as graining in nougats, or grittiness in caramels.

Some unfavorable results might appear over time, so it is important to perform shelf-life studies, including on candies that may not have shown any problems during development. Over time, ingredients interact within the confection, and the result is off-flavor development, and/or products might turn undesirably grainy or sticky. If appropriate, the efficacy of the actives should be tested to determine if the formula will need overdosing to result in the stated claim level at the end of shelf life.

Heather Teuscher is a senior food technologist for Mattson & Co., Foster City, CA, ( foodcom.com ), an independent developer of new food and beverage products. She has a B.S. in chemistry and a minor in food science from Brigham Young University and previously enjoyed developing confections for Sweet Candy Company, Salt Lake City ( sweetcandy.com ).

Market Snapshot

Top Treats

The confectionery industry grew 3.5% in 2007. Candy, chocolate and gum continued to lead the snack category in sales, and ranked third in food sales overall. According to Information Resources Inc., Chicago, the categories that experienced significant growth in 2007 include:

Dark chocolate sales increased more than 50% compared to 2006.

Sugar-free gum led industry growth with a 13.5% sales increase from 2006. Overall, gum sales grew 8.1%.

Sales of premium chocolate grew more than 30% in 2007 alone, following three years of double-digit growth.

Licorice sales grew 3.1% compared to 2006.

Chewy (non-chocolate) candy sales increased 4.2% from 2006.