Five factors affecting the use of flavors in candy

Five factors affecting the use of flavors in candy

Volatilization by heat

Candy production except for soft candy. Tablet sugar, the production temperature of gum is not high. The general product sugar temperature will be very high, and the sugar can reach above 160 °C. Sugar-free candy can even be higher. If the sugar temperature is high when adding flavor, it will easily cause the volatiles and the decomposition of the flavor components.

2. Light or oxidation

The aroma components in some flavors are easily oxidized by light or contact with oxygen, resulting in odor. Therefore, once the candy is produced, the packaging material is required to be protected from light (such as aluminized film or tin foil paper), and the sealing performance is good, and the insulation is effective. Convection of air. Inflatable candy such as protein candy. Nougat. Marshmallow, milk sugar, etc., due to the infusion of a large amount of gas, which air has some influence on the preservation of the aroma in the product shelf life. There are also fragrances that are exposed to the air for a long time and are easily oxidized to produce aldehydes, causing spoilage and causing aroma degradation. and so. It is required to minimize the exposure time of the fragrance in the air during the production of confectionery. One will be sealed immediately after use, and the other will be packaged as soon as possible after cooling to the proper temperature.

3. Candy texture and pH

The texture of the candy has a great influence on the release of the aroma and the aroma effect, and the pH of the candy has a different influence on the flavoring effect of the product. The pH affects the change of the aroma component of the candy. Some will make the aroma lose its purity, refreshing, and give an unpleasant smell.

4. Chemical reaction between aroma components

Fragrance compounds may contain dozens of different chemicals with a large number of reactive groups, and reactions may occur between the components. In order to obtain a unique aroma, many manufacturers use the method of blending the essence. If the combination is not appropriate, the chemical reaction between the ingredients will often affect the normal function of the aroma.

5. Microbial effects

When using natural flavors produced by cold soaking, it is susceptible to microbial contamination. In the production process, attention should be paid to the disinfection of air and production equipment to avoid excessive microbial production.