Consumers are looking for healthier alternatives to sugar-coated
chocolate sweets and they are willing to pay premium for
tooth-friendly variants if these alternatives are available in the
markets. Therefore, the approval of stevia in the EU could signal a
breakthrough for sugar-free and tooth-friendly confectionery as
manufacturers break the artificial association with such sweeteners.
With the global consolidation of the confectionery industry and
complex supply chain, products are required to maintain their
quality for a longer period of time. However, a long supply chain
can result in unwanted stickiness in candies, which is due to sugar
inversion, where sucrose turns into glucose and fructose.
Confectionery manufacturers can use acid sanding to overcome this
issue.This process coats sugar confectionery with a blend of sugar
and acid powders, which would react with exterior influences once
the packaging is opened. The choice of acid powder is critical to
the success of an acid sanded product because the powder provides
stability, low hygroscopicity and clean, taste profile.
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