Application of "sucrose ester" in candy and chocolate

The production of new concept candy abroad requires the support of modern equipment. Because the emulsified form of the candy is special, it is not a simple oil-in-water or water-in-oil emulsification. Because of this, Japan needs to use advanced vacuum boiled sugar equipment (vacuum kettle) to control the evaporation of water and the density of candy during the process of producing sugar, so that the structure of the candy is fine. but. Due to the large capital investment of such equipment, it is difficult for domestic SMEs to accept. Fortunately, through practice, we have found that candy can be produced comparable to foreign products by effectively using emulsifiers without changing existing equipment and manufacturing processes. The following is a detailed introduction to the application of sucrose ester (SE) as an example.

First, the role of sucrose esters in candy

2. Candy is made from sugar and syrup. After being dissolved, it is mixed and boiled, and then mixed with an auxiliary agent such as fats, acids, flavors, and the like, and then produced by molding, cooling, and solidification.

From the nature of candy, it can be divided into soft candy and hard candy. In order to homogenize the dispersion of fats and oils in candy, the use of emulsifiers is indispensable, such as sucrose esters, glycerol fatty acid esters. Sorbitol fatty acid esters, soy phosphatase, and the like are commonly used in confectionery. The above emulsifier is used in such a manner that 3% to 5% of an emulsifier (relative to fats and oils) is dissolved in a fat or oil as a raw material, and is prepared into an emulsified fat and oil.

The emulsifier used in candy can achieve the following effects:

1. Make uniform mixing of grease easy;

2. Prevent separation of grease;

3. Prevent the adhesion of candy to the machine during molding and cutting:

4. Prevent the candy from sticking to the wrapper;

5. Prevent candy from sticking to the teeth;

6. In addition. Prevents the dissolution of candy under high temperature and high humidity conditions.

The medium and low B value products of sucrose ester have better effect of assisting oil dispersion than other emulsifiers, giving the candy a certain hardness and brittleness, and preventing the candy from sticking to the teeth. The use of a low HLB sucrose ester increases the hardness of the candy, precisely because of the strong emulsification ability of the sucrose ester to make the oil component finely and uniformly dispersed. The recommended addition amount in actual production is: 0.3% to 0.5% (relative to the total amount).

Second, the application of sucrose ester in chocolate

Chocolate is made from cocoa mass, cocoa butter, cocoa powder and sugar as main raw materials, and other edible fats, dairy products, spices, etc. are added as needed. In Japan, the quality standard of its base composition is regulated by the National Chocolate Industry Notary Management Association. It is divided into: pure chocolate ketchup, pure milk chocolate ketchup, chocolate base, milk chocolate ketchup, quasi-chocolate base, Quasi-milk chocolate base. In addition, depending on the shape of the chocolate, it is divided into plate chocolate, chocolate, coated chocolate, and the like.

In the chocolate production process, the process of making cocoa beans into a chocolate base without adding any auxiliary materials is called one-time processing. The process of making cocoa powder or chocolate into a chocolate base without adding any excipients is called secondary processing.

The following is a brief description of the process of secondary processing of chocolate production. First, in the mixing process, adding the cocoa butter, sugar and other raw materials to the chocolate base without adding any auxiliary materials, heating and melting. Form a uniform viscous shape. Then, micronization was carried out using a refiner having a crucible rotating roller. In the refining process, the finened chocolate is homogenized while being heated to an appropriate temperature. In this step, water is evaporated and removed to carry out flavor ripening. Then, the chocolate in the refining step is subjected to temperature adjustment (temperature adjustment step), and in order to form a larger crystal nucleus in the B crystal having a large shrinkage ratio, it is gradually cooled while stirring, and is kept at 29 to 3 °C. When the slab chocolate is to be prepared, the tempered chocolate is poured into the mold one by one in a certain amount, cooled and solidified, and finally finished.

There are four crystal forms of cocoa butter, of which B has the highest melting point, and because of the large shrinkage rate, the ability to form B crystal chocolate is more resistant to blooming. At the same time, chocolate is easier to mold during demolding. In addition, if improper temperature adjustment is performed, the crystal shape of the cocoa butter will be irregular or coarse, the surface gloss, flavor, and texture of the chocolate will be deteriorated, and the mold release will be poor, and the chocolate will melt easily, and it will be salty. Frosted chocolate products.

Lecithin is an emulsifier that must be used in chocolate products and is added in the mixing process and the refining process. In addition to the use of lecithin alone, it can also be used together with sucrose esters or sorbitan fatty acid esters.

The use of the above emulsifier can assist in the uniform dispersion of the raw materials by helping to coordinate the affinity of the cocoa butter and the granulated sugar particles of the main raw material of the chocolate. As a result, the texture of the chocolate is improved, and the effect of improving the chocolate taste is achieved, and the viscosity of the chocolate during the refining and temperature adjustment is lowered, and the operability of the production is improved.

The reason why the addition of sucrose ester achieves the effect of lowering the viscosity is considered to be because the continuous phase of chocolate is composed of a solid dispersion of cocoa powder or granulated sugar in cocoa butter, and the surface of these solid particles is arranged in an orderly manner with an emulsifier. At the same time, the frictional resistance of the cocoa powder to the solid particles is reduced. For this reason, after the emulsifier is dissolved in the cocoa butter of the continuous phase, it must be adsorbed on the solid particles. It can be inferred that the use of lipophilic emulsifiers is very effective in reducing the viscosity. In fact, compared to the high HLB value of sucrose esters. Medium and low HLB products have a significant effect on viscosity reduction.

In order to reduce the viscosity of chocolate. A method by which the amount of cocoa butter in the continuous phase can be increased. However, by adding an emulsifier to reduce the viscosity of the chocolate, the amount of cocoa butter can be saved. Each addition of 0.3% lecithin can reduce the amount of cocoa butter added by about 5%.

1. Sucrose esters reduce the viscosity of chocolate. It is more effective than lecithin, glycerin fatty acid ester or sorbitan fatty acid ester which also has a viscosity reducing effect. Sucrose ester is different from lecithin. In the case of adding lecithin, the temperature drops near 30 °C and begins to decrease with temperature. The viscosity of the phospholipids increases dramatically. In the case where sucrose ester was added, there was no sharp increase in viscosity until the temperature was lowered to 26 °C. In addition, the use of sucrose esters in combination with lecithin has a complementary effect.

In the case of adding sucrose ester, it is necessary to lower the temperature of the temperature adjustment by 1 to 2 °C. This is in consideration of suppressing the crystal growth of cocoa butter by adding a sucrose ester. However, when the crystal nucleus is not formed, the cooling process is carried out, and the crystal is formed at a low temperature, which may cause the chocolate to bloom. This must be noted. Therefore, in order to generate a moderate crystal nucleus during the temperature adjustment process, it is necessary to lower the temperature of the temperature adjustment by 1 to 2 ° C, and the viscosity of the chocolate is lower at the temperature adjustment temperature, so that the stirring can be more easily performed. It is possible to generate a large number of β crystal nuclei by maintaining an appropriate temperature of the entire raw material, and to promote the refinement and homogenization of the β crystal nuclei by cooling. At the same time as the purpose of preventing blooming, the better emulsification and dispersion effect makes the chocolate have better heat resistance, especially in the high temperature state, the oil oozing is extremely small. At the same time, the shape retention of the product is better and it is not easy to be deformed. In addition, it has no strong hygroscopicity to moisture and improves storage.

There is also a little lecithin which has an odor and poor oxidation stability. Sucrose esters do not have these disadvantages of lecithin, and the amount of flavor added is also small. It is a better product for chocolate.

Third, the application of sucrose ester in chewing gum

2. Chewing gum is made by adding sugar such as sugar and glucose to the gum base. A product produced by mixing and forming a sour agent, a fragrance, a coloring agent, or the like.

The gum base of the chewing gum is a natural resin such as a gum gum, a jielu gum or a synthetic resin such as vinyl acetate (vinyl acetate) and a wax, an ester gum or a calcium carbonate. The talc, the emulsifier, and the like are heated and mixed to prepare. There are a wide variety of chewing gums on the market, including chewing gum (flavored chewing gum) of various flavors such as mint or fruit, a bubble gum with a strong swelling film, and a sugar-coated chewing gum coated with sugar. A variety of chewing gums such as chewing gum and sandwiches with other sweets.

The emulsifiers used in the chewing gum are glycerin fatty acid esters, sucrose esters, and sorbitan fatty acid esters. These emulsifiers are generally added during the mixing of the gum base. A substance which is poor in miscibility such as a resin or a wax in the raw material of the gum base is uniformly mixed.

The mixing of the gum base is carried out at high temperatures. The viscosity is reduced while the mixing is completed in a short time. This is prone to bitterness. In addition, if the glue base is mixed at low temperature, the viscosity is high. Uniform mixing takes a long time to make the setting of mixing conditions difficult. but. By adding sucrose esters. Even in the case of low temperature and low viscosity of the gum base, uniform mixing can be achieved in a short time without bitterness.

Adding sucrose ester to the gum base can not only improve the mixing effect of the gum base, but also improve the mixing of the gum base with sugar, acidifier, flavor and colorant. The fragrance and the colorant are uniformly dispersed, and the finished chewing gum is prevented from sticking to the teeth during chewing, imparting plasticity and flexibility to the chewing gum, and has an effect of improving chewing. The amount of the sucrose ester added is from 1% to 5% based on the gum base.

High HLB sucrose esters are very effective in preventing chewing gum from sticking. More high-HLB value products with added sucrose esters. While chewing gum. The saliva in the mouth is fully dispersed. There is a case where chewing gum can not be chewed into pieces. Therefore, when using a product with a high HLB value of sucrose ester, please fully discuss and set an appropriate amount of addition.

Fourth, the application of sucrose ester in tableting candy

Tablets (tablet candy) is based on sugar or glucose. An auxiliary agent such as a sour agent, sodium bicarbonate, menthol, starch, a fragrance, or a coloring agent is added, and the powder is mixed or granulated and then tableted.

An emulsifier is used in the compressed candy to prevent the generation of heat by mechanical friction by increasing the fluidity of the particles. It has a good lubricating effect when pressed, and can be mixed with powder or granular raw materials. The emulsifiers mainly used in tableting candy are sucrose esters or glycerin fatty acid esters, especially sucrose esters, which can produce excellent products with a certain gloss and hardness even in the case of small amount of addition, and the finished product The rate is very high and it is widely used because of its convenience.

The amount of the sucrose ester to be added varies depending on the kind or mixing ratio of the main raw materials and the hardness requirements of the final product, and various other conditions. The general addition amount is about 0.3% to 2% of the total amount.

Hospital Bed Head Unit System

The minimalist appearance design is complemented by custom color lines to add vitality and enhance the sense of fashion.


    

Bed Head Unit

Bed Head Unit,Sale Hospital Bed Head Unit,Medical Bed Head Unit,Hospital Bed Head Unit

Hunan Eter Electronic Medical Project Stock Co., Ltd. , https://www.centralgas.be