Improving The Nutritional Profile Of Your Confectionery Products
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Transcript of Improving The Nutritional Profile Of Your Confectionery Products
Improving the Nutritional Profile of Your Confectionery Products
Geoff O’SullivanCMA 2008
2
Agenda
• Global trends in confectionerySugar confectionery, chocolate and chewing gum Health trends in confectionery market
• The theory of crystallisation and a “unique taste sensation” the “Ice - Candy”Side-by-side depositing technology for making Ice-Candies and Superjuice confectionery
• Developing candies with high juice contentSuperjuices – super trend
The effect of alternative sweeteners on the gelling of gelatine
Heat stability of juices and cooking technologies
• Functional chocolates, combining the health benefits of pre and probiotics
Making prebiotic health claims in ANZ in snacks and confectionery 2
3
Global trends for chocolate confectionery
Mintel gnpd food 8818 variants recorded April 2007 to 2008 includes: Tablets, countlines, biscuits, coated and enrobed products
6th
4
444
Global trends for reduced sugar chocolate confectionery
Mintel gnpd food 370 variants recorded April 2007 to 2008 includes: Tablets, countlines, biscuits, coated and enrobed products
5
Reduced sugar commercial products
Vitality Brands World Wide(New Zealand)
March 2008
La Nouba Brazil April 2008
Chocolat Stella Switzerland11 Mar 2008
6
Global trends for sugar confectionery
6
Mintel gnpd 5899 variants recorded April 2007 – 2008 includes: hard candies, lollipops, medicated, chews, gummies, pastilles, liquorice, and coated products
4
7
Global trends for reduced sugarconfectionery
Mintel gnpd food 794 variants recorded April 2007 to 2008 includes: hard candies, lollipops, medicated, chews, gummies, pastilles, liquorice, and coated products
8
Reduced sugar commercial products
Storck, Werther's Original,(Germany)
Thailand April 2008
Red Band, Truly JuicyNetherlands15 Jan 2008
Maynards (Cadbury)Ireland,May 2007
9
Global trends chewing gum
9
Mintel gnpd food 1336 variants recorded April 2007 to 2008 includes: all gum products
1
10
Global trends reduced sugar chewing gum
10
Mintel gnpd food 761 variants recorded April 2007 to 2008 includes: all gum products
11
Reduced sugar commercial products
White Dove Herbal, PowerBiteUSA, 07 Apr 2008
Dental V6 + WhiteDenmark
01 Apr 2008Perfetti Van Melle
Mentos, White CompleteNetherlands,11 Mar 2008
12
Global trends for functional chocolate
1212121212
Mintel gnpd food 54 variants recorded April 2007 to 2008 includes: Tablets, countlines, biscuits, coated and enrobed products
13
Functional commercial products
MasterFoodsCocoaVia
USA, 22 Aug 2007
For Heart Health
Daniele de WinterBelgium
Feb 2008Beauty - skin
nourishing
Migros, ActilifeSwitzerland06 Jun 2007
Digestive health
With fibre & probiotic
cultures
14
Types of functional Confectionery
1414Mintel gnpd review April 2007 to 2008
14
Product Ranking
Product CategoryRanking*
Chocolate tablets and bars 35%
Hard candy, lozenges and lollipops 31%
Chewing gum and dragees 17%
Pastilles, gums, jellies and chews 14%
Confectionery tablets 3%
* Numbers based on the number of variants launched witha functional/health description on the product packaging
15
Market value 2004 – 2006for comparision
1515
Market Sizes - Historic - Retail Value RSP - US$ mn
2004 2005 2006WorldConfectionery 120758.6 128766.8 136440.2Chocolate confectionery 65057.7 69507.8 74043.9Sugar confectionery 39391.7 41453.7 43254.2Gum 16309.2 17805.3 19142.2
Chocolate - reduced sugar 329.1 254.5 245.5Sugar confectionery - reduced sugar 3911.8 4247.2 4533.9Gum - BFY Reduced sugar 6351.9 7138.1 7773.5
AustraliaConfectionery 2132.4 2293.9 2340.4Chocolate confectionery 1330.3 1434.8 1461.2Sugar confectionery 623.3 663.6 681.7Gum 178.8 195.5 197.5
Chocolate confectionery - reduced sugar 0.9 0.9 0.9Sugar confectionery - reduced sugar 36.2 40.9 42.6Gum - reduced sugar 111.3 122.3 125.9
Chocolate confectionery - Fortified/functional 3.8 4.2 4.3
Sources:©2008 Euromonitor International
16
Confectionery Types
M a rsh m a llow
A e ra tion
C h e w y C a n dyS ta m p ing
P u lling
Je lly
S e tt ing
T e x tu ra n t
H a rd C a n dy
S e tting
R e c rys ta llise d C a n dy
C rys ta llisa tion
N o Te x tu ra n t
B o iling
C a n d y M a ss
17
Xylitol crystallised “Ice – Candy”
Insert image/object
¹ Danisco*All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com
Amorphous Hard Candy, Part A Input
%w/w
Isomalt 40.39
Xylitol, C¹ 1.28
Buffered citric acid (solution) 1.0
Malic acid 0.25
Flavour, apple* 0.04
Colour, green Q.S
Water 7.04
Crystallised Hard Candy, Part B
Xylitol, C¹ 47.32
Hydrogenated polydextrose¹ 2.50
Flavour, vanilla* 0.18
1717
18
Xylitol Crystallised “Ice – Candy”
1. The finished candy is made by simultaneous depositing (side by side A & B) of a
cooked hard candy mass with a crystallised xylitol hard candy mass.
2. Preparation of the isomalt hard candy mass is carried out by dry blending the isomalt,
with the xylitol and then dissolving the powder in water at 60C. When completely
dissolved the solution is heated under vacuum to 165C and allowed to cool to
125C. the colour, flavour and acids are then added.
3. Whilst the the isomalt candy mas is being prepared, the crystallised Xylitol hard
candy mass is prepared by dry blending the xylitol and hydrogenated polydextrose
and heating the mass to 130C to melt the mass. The mass is cooled to 80C with
stirring to develop enough xylitol crystals to seed the mass on cooling and the flavour
is added.
4. Using the mechanical depositing method of choice the two sides of the candy are
deposited simultaneously into metal moulds. Isomalt at 120C and the xylitol at 80C.
19
Simultaneous Depositing
Two side by side hoppers pass through single
manifold to enable simultaneous
depositing of materials
In the case of the “ice-Candy” side-by-side
but many others possible
20
Simultaneous depositing
20
Control of piston motion, jacket and manifold temperature
is critical
Piston movement
21
Optimising & understanding the process
Depositing
Xylitol crystals are fragile – jacket temperature– max 80 C and manifold - 110 C
Cooling
Too rapid cooling (freezing) – in fact halts crystalformation and best results are seen in the range 5 to15C with cooling times of 25 – 45 minutes. The finaltexture is developed after 24 - 48 hours
In the process we have to balance two key forces
• Thermodynamics
• Kinetics
As always!
22
Optimising & understanding the process
Our aim is generate the optimum amount and size ofseed crystals
• for speed and quality of crystallisation
• not to denature the mass during depositing
• this is crucial to making a good product
Mixing This stage develops fine and homogenous crystaldispersion The time and temperature are crucialfor minimum cooling times and perfect texture
23
Saturation – sucrose water system
2323232323232323
24
State transitions and specific volume
0Temperature (K)
Specific volumeV=1/r
EnthalpyH
Tg
glass
rubber
liquid
crystal
Tm
25
-50
0
50
100
150
200
250
300 Sorbitol
Xylitol
Maltitol
Glucose
Sucrose
Maltodextrin
Polydextrose
Starch
Glass Transition Temperature Of Some Common Carbohydrates
°C
Glassy state
26
Viscosity
Viscosity Measured on 65% solution @ 25 °C
0
50
100
150
200
Visc
osity
Cps
Polydextrose lactitol Isomalt Sucrose
Maltitol Sorbitol Xylitol Erythritol
27
Tg Tm
Overall Crystallisation
Processing Temperature
Nucleation Propagation
Rate
-28 C 97 C
Sucrose
Xylitol
78 C 186 C
34.5 C
108.0 C
Temperature versus crystallisation
28
Formation of new phaseCrystallisation is considered as the transformation of anhomogenous solution to a mixture of two phases
∆G mix = ∆H mix - T∆S
When ∆H mix less than zero stable solutionWhen ∆H mix is greater than zero crystallisation occurs
Requires nucleationThat has large thermodynamic barrier and depends on twoterms
Surface energy
Volume energy
When nucleus radius is small surface energy dominates andthe nucleus is stable and when radius/size is large volumeenergy dominates and nuclueus is unstable and falls apart
R = the inflection point – maximum size
29
Effect of Shear Rate
Shear rate 1/s
Rate
of C
ryst
allis
ation
Increases crystallisation rate Shear/work gives uniform crystal size
• This process would represent the most controlled way of developingXylitol crystals – if process capability would allow it!
With out shear or seeding crystallisation takes too long and is un predictableusing shear/mixing for heterogeneous crystallisation is the best method
R
30
Crystallisation - process
Time
Seconds -Minutes - Hours Minutes -Days - Months
31
Heat of solution – Influences taste perceptioncooling load & time to release from mould
-42.9-38
-29-25
-19-13
-9 -7-4
48
-50
-40
-30
-20
-10
0
10
20
Erythritol Xylitol Mannitol SorbitolMaltitol Lactitol monohydrate Isomalt Lactitol anhydrousSucrose Inulin Polydextrose
cals
/gra
m
* The high heat of solution – in effect acts against cooling – more crystallisationproduces more heat
32
Controlling the crystallisation
32323232
Ideal crystal seedcontent and depositing
temperature
Too much crystal seedcontent and low depositing
temperature
Not enough crystal seedcontent and high depositing
temperature
Optimisingconditions is
critical tomake good
product
33
Continuous Depositing Method - suggestion
2 X Cookers
Candy mass
Crystallised xylitol
Cooked candy mass
Cooked mass
Static mixer to provide
Shear and cooling
34
Health & wellness market
Market Sizes - Historic - Retail Value RSP - US$ mn
2002 2003 2004 2005 2006WorldBeverages (soft and hot drinks) 288,356.8 317,102.9 350,740.0 377,036.9 396,109.2Beverages - H&W 110,108.6 125,854.1 143,397.6 156,863.6 168,009.5Beverages - Better for you (BFY) 21,650.6 24,889.2 28,613.1 31,400.9 33,930.7
Packaged food (all packaged food) 1,142,281.8 1,268,277.0 1,387,158.3 1,483,277.3 1,541,517.0Packaged food - H&W 160,879.8 185,626.9 211,728.0 231,606.2 245,684.5Packaged food - BFY 78,758.3 89,390.8 101,978.6 109,088.6 113,303.4
Confectionery 98,093.1 109,128.0 120,255.6 129,975.7 136,596.9Confectionery - H&W 14,411.7 17,004.9 19,522.7 21,465.2 23,062.8Confectionery - Better for you (BFY) 7,981.3 9,354.9 10,725.6 11,729.8 12,637.1
Snack bars (not specified H&W) 5,028.4 5,919.0 6,550.4 7,081.8 7,492.5Fruit bars (not specified H&W) 734.6 807.1 861.4 926.8 928.4
Sweet and savoury snacks (not specified H&W) 60,783.3 66,134.9 71,848.4 75,117.2 79,018.3Fruit snacks (not specified H&W) 2,210.7 2,432.3 2,723.8 2,968.6 3,226.4
Sources:1. Health and Wellness Beverages: Euromonitor from trade sources/national statistics2. Health and Wellness Packaged Food: Euromonitor from trade sources/national statistics
Better-for-you foods ofAll kinds have increased
by 30.5%
35
The consumer and health & wellness
Consumer awareness of functional foods was studiedrecently by the (IFIC) International Food Information Council based in Washington in the U.S. They commissioned Cogent Research of Cambridge, MA to conduct a quantitative study of American consumers’ attitudes, awareness, and interest in functional foods. Between April 10-24, 2007, 1,000 adults, 18 years and older, were randomly selected to participate in a 20-minute Web-based survey.
35
IFIC 2007 Consumer Attitudes towards Functional Foods/ Foods for Health.
36
The consumer and health & wellness
36
IFIC 2007 Consumer Attitudes towards Functional Foods/ Foods for Health.
Health Concern Ranking
Heart & Circulatory issues 53%
Weight 33%
Cancer 24%
Diabetes 17%
Nutrition & Diet 16%
Exercise 11%
Lung & Respiratory 7%
Arthritis 5%
When asked about their belief in functional foods, thevast majority of consumers agree that certain foods havehealth benefits that go beyond basic nutrition and mayreduce the risk of disease or other health concerns
The table below lists the top health concerns
37
The consumer and health & wellness
• The top “functional foods” named by consumers in the 2007 quantitative survey were fruits and vegetables (general); fish, fish oil, seafood; milk; whole grains; fibre; oats, oat bran, oatmeal; green tea; meat, red meat; water; herbs/spices; dairy (other than milk); cereal; nuts; and juice
• Red fruits are becoming very fashionable and a new term superfruits has been introduced to recognise the health promoting benefits of the antioxidants and other health promoting ingredients contained in these fruits
• Superfruits such as cranberry, pomegranate, blueberry and blackberry blends are very common in drinks
37
38
Superfruits - superjuice confectionery
• Fruit and fruit juices naturally contain high levels of vitamins, polyphenols and minerals. Fortunately it is possible to combine several health benefits in innovative confectionery products by using ingredients such as fruit and fruit juices with sweeteners and sugar alternatives
• These products can also have the additional market positioning of containing fruit juice, vitamin C, calcium, magnesium, potassium and phytosterols
• Better for you confectionery is also possible with the incorporation of the health benefits of high concentrations of fruit juicesMINTEL gnpd Jan 08 Trans Category Trends Review (Super Juice)
Ingredient Strategist Volume 1, Issue 8, 2004.Source: just-food December 31, 2004 91 Pages - Pub ID: AQ1080567. ‘Natural food-Fruit’, 30th May 2000, www.naturalhub.com.
39
• “Superjuice” – super candy• The concept/goal is to make products that
taste as good if not better than traditional confectionery products, with the benefits of……Pure Juice No preservatives
No added Colours No Artificial flavours
No added acids No Intense Sweeteners
Reduced sugars Reduced calorie
High in fibre
39
Superjuice super candy
40
Bulk (nutritive) sweeteners & high potency
sweeteners
Mannitol
Isomalt
Maltitol
Xylitol
Sorbitol
Lactitol
Sorbitol and maltitol syrups
Erythritol
Sucrose
Starch based
High potency
Saccharides
Sugar alcohols
HFCS 55 isoglucose
HFCS 42
Glucose syrups
High maltose syrups
Aspartame
Acesulphame K
Cyclamate
Saccharin
Sucralose
TwinSweet
Neotame
Alitame
Thaumatine
Neohesperidine
Stevioside
Glycyrrhizin
Brazzein
Fructose
Glucose / dextrose
Trehalose
Tagatose
Glucose fructose sucrose extracts from fruits
Approved in EU
Bulking agentspolydextrose
inulin, FOS
41
Juice properties – sugar composition
414141414141
42
Juice properties – acid type
42424242424242
43
Juice properties – antioxidants (colour)
434343434343434343434343
Antioxidants in the form of anthocyaninsare blackberry, blueberry, blackcurrant,raspberry, cranberry, red grape give theseFruits there colour
Lycopenes give pink grapefruit, watermelons and pink guava their colour
Carotenoids give citrus fruits their distinctive colour
Ellagic acid, is a key component of the colour of strawberries
mgs
per
frui
t
44
Heat stability of fruit juices
Blackberry, blueberry, blackcurrant, raspberry, cranberry, red grape fruits where the colour is derived from anthocyanins are quite heat stable
Strawberry was found to be the least stable juice in ourconcept development – possibly due to poor heat stability of ellagic acid
Apricot juice with lycopenes contributing to their colour was also quite stable
Clear citrus juices are easiest to work with as the colours are carotenoids and heat resistant
These juices were fond to be heat stable for short times of 0.5 to 2 minutes below 120 C
Above 120 C none of the juices were stable – this can be a problem as confectionery is a high temperature process
45
Concept types developed
45454545
• Chewy candy & Hard candy
Challenge is the need to cook to high temperatures and add high concentrations of the juices
• Gelatine gummies
This at first sight would look to be the easiest product type because cooking temperatures are lower than120 C. However other problems were encountered with setting of gelatine
46
Chewy candy - formulation
¹ DaniscoAll flavours mentioned are supplied by Firmenich.Find more information at www.firmenich.com
46464646464646
Pomegranate, Raspberry &
Blueberry
Apricot & Orange Raspberry & Yumberry
Ingredients % on fresh basis % on fresh basis % on fresh basis
Part A: bulk syrup Hydrogenated polydextrose 1 38.00 38.00 38.00 Sucrose 26.00 26.00 26.00 Cocoa butter 3.45 3.45 3.45 Emulsifier1 0.27 0.27 0.27 Water 7.48 9.01 8.56 Part B: juice concentrates Juice concentrate, pomegranate 5.75 - - Juice concentrate, raspberry 2.70 - 6.00 Juice concentrate, blueberry 2.15 - - Juice concentrate, apricot - 4.55 - Juice concentrate, orange - 4.55 - Juice concentrate, yumberry - - 3.50 Part C: gelatine solution Gelatine 220 bloom 1.60 1.60 1.60 Juice concentrate, lemon 2.40 2.40 2.40 Part D: flavours Flavour, raspberry* 0.20 0.20 Flavour, apricot* - 0.10 - Flavour, orange* - 0.07 - Flavour, banana* - - 0.02 Part E: graining Milled sucrose 10.00 10.00 10.00
Part C. Prepare the gelatine solution in 24 hours in advance by mixing gelatine and lemon juice concentrate together in a water bath at 60C
Part A. Dry blend the ingredients, add the water and cook the solution to 136-143C, add immediately the juice concentrate part B
Part C & D. Add the gelatine solution and flavour
Part E. Add the milled sugar, mix and cool until of a suitable consistency for pulling (5 minutes). Allow to cool further, until of a texture suitable for forming cutting and wrapping
47
Hard candy – formulation & process
¹ DaniscoAll flavours mentioned are supplied by Firmenich.Find more information at www.firmenich.com 474747474747
Preparation of the cookedcoconut cream hard candy mass is carried out by dry blending the polydextrose with all ingredients. The solution is heated to 148˚C and allowed to cool to 125˚C. The flavour is then added
Preparation of the Superjuice hard candy mass is carried out
by dry blending the polydextrose with sugar and water, then heating the mass to 150˚C under vacuum. The juice concentrates and flavour are added as the mass cools to 125˚C.
Using the mechanical depositing method of choice the two sides of the candy are deposited simultaneously into metal moulds. Coconut Cream at 125˚C and High Juice at 125˚C.
Pomegranate,
Raspberry & Blueberry
Apricot & Orange
Raspberry & Yumberry
Ingredients % on fresh basis % on fresh basis % on fresh basis
Part 1: High Juice Hard Candy Hydrogenated polydextrose1 23.77 23.77 23.77 Sucrose 20.09 20.09 20.09 Fructose1 1.17 1.17 1.17 Juice concentrate, pomegranate 1.40 - - Juice concentrate, raspberry 0.82 - 1.63 Juice concentrate, blueberry 0.70 - - Juice concentrate, apricot - 1.46 - Juice concentrate, orange - 1.46 - Juice concentrate, yumberry - - 1.17 Juice concentrate, lemon 0.47 0.47 0.47 Flavour, raspberry* 0.10 - 0.10 Flavour, apricot* - 0.05 - Flavour, orange* - 0.04 - Flavour, banana* - - 0.01 Water 1.48 1.49 1.59 Part 2: Coconut Cream Hard Candy Hydrogenated polydextrose1 18.00 18.00 18.00 Sucrose 15.00 15.00 15.00 Lactitol, monohydrate1 7.00 7.00 7.00 Coconut oil 5.50 5.50 5.50 EMULSIFIER1 0.20 0.20 0.20 Salt 0.13 0.13 0.13 Flavour, coconut* 0.15 0.15 0.15 Water 4.02 4.02 4.02
48
Microfilm cooking
Plate heat exchanger to heat syrup
Film cookervery thin filmunder vacuumevaporation ofwater happensinstantaneously
Juice addedto cooked
syrup at ambientpressure
4848
49
Trial machineryFruit syrup added after microfilm
cooker
Heat exchanger feeds microfilm cooker
50
Chewy & hard candy
505050505050505050
Chewy mass was aerated by lab scalepulling machine and cut and wrap machine
to form candies
Chewy Candy Hard Candy
Candy mass deposited by lab scaledepositing machine to form candies
and pillow packed
51
Idea – for hard candy depositing method
2 X Cookers
Candy mass
Cooked candy mass
Evaporated fruit syrup
Depositor
Static mixer to mix juice
and candy mass
Two microfilm type cookers
52
Idea - for chewy candy cut & wrap
Cooked candy mass
Evaporated fruit syrup
Static mixer to mix juice
and candy mass
Two microfilm cookers
Gelatine solutionand air
Batch former
Cut & Wrap
Former
53
Gelatine gummies – alternative sweeteners
53535353
Ingredients % on fresh basis
Bulk Syrup, Part A Hydrogenated polydextrose 70% solution¹ 77.45 Xylitol, C¹ 5.54 Acesulfame K 0.04 Gelatine Solution, Part B Gelatine, type A 6.15 Water 8.97 Flavours & Acid, Part C Malic Acid 1.50 Colour, orange q.s Flavour, orange* q.s Flavour, sugar* g.s
We found that sugar free gelatine gummy would not setwith citric acid
Lactic acid and malic acids work well and mixtures with aceticacid. These also have a very good shelf-life?
Change in gelling characteristics occur with sugar alternatives
¹ Danisco•All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com
54
Gelatine sol and gel forms
Gelatine Helix
SOL FORMNot attached
GEL FORMNot attached
55
Gelatine - isoelectric point
555555555555555555
Three theories have been mentioned
Theory 1. Isoelectric point clashes with pH of citric acidType A pI = 6.3 – 9.5 (shown below)Type B pI = 4.5 – 5.2
Theory 2. Buffering capacity of sugar alternatives less thanglucose syrups and sugar – no evidence for this?
Acid pKa values
Acetic 4.75
Citric 3.15, 4.77, 6.40
Lactic 3.86
Malic 3.4, 5.1
Isoelectric point type A gelatine
56
Gelatine - isoelectric point & buffering
Experimental findings
We found that bothtype A and B at 1.5%citric acid did not set
Using up to 13%gelatine does give aset – but cannot deposit
Using gelatinehydrolysate did notimprove set
We found bufferingcapacity 280 bloomgelatine to 0.5 – 0.7%citric acid
Only practical solution….was to compromise
At first it looks as though pKa (acid strength) could be the answer ….but pH is useful in hydrating the gelatine, as we used for the chewy candy as shown above
57
Polydextrose - Sorption- Desorption Isotherm
0
10
20
30
40
0 20 40 60 80 100RH %
Wa
ter
co
nte
nt
% w
b Sorption
Desorption
Holds on to almost 10% w/w water
Polydextrose – hydrophylic polymer
Theory 3. Hydrophylic polymer – is a property of some sugar alternatives that seems to change gelatine’s behaviour with citric acid – causing precipitation especially near to the isoelectric point
58
585858585858585858
Gelatine gummy mixed Superfruits
Ingredients % on fresh basis
Apricot & Orange
Pomegranate, Raspberry &
Blueberry
Raspberry & Yumberry
Bulk Syrup, Part A Litesse® Ultra™ 70% solution1 38.09 39.20 40.00 Sucrose 15.00 16.00 16.00 Fructofin®1 (fructose) 6.00 7.00 7.00 Water 3.70 (q.s) 2.94 (q.s) 4.21 (q.s) Gelatine Solution, Part B Gelatine 7.65 7.65 7.65 Gelatine hydrolysate 3.61 3.61 3.61 Water 11.25 11.25 11.25 Juices concentrates, Part C Juice concentrate, apricot 9.00 - - Juice concentrate, orange 4.50 - - Juice concentrate, pomegranate - 6.40 - Juice concentrate, blueberry - 2.40 - Juice concentrate raspberry - 3.00 5.94 Juice concentrate, yumberry - - 3.34 Juice concentrate, lemon 0.80 0.2 0.8 Flavours, Part D Flavour, apricot* 0.30 - - Flavour, orange* 0.10 - - Flavour, blueberry* - 0.05 - Flavour, pomegranate* - 0.1 - Flavour, raspberry* - 0.2 0.2
We cannot chose the type of acid in the fruit, so blends became the answer
59
High Methylester Pectin
60
Case study : gel strength from basic sugarsbase : 1.5% w/w pectin
GlucosepH °Bx DS% aw
Sucrose 3,6 80,6 81,0 0,67
Fructose 3,6 79,9 80,6 0,66
Glucose 3,6 80,4 81,2 0,65
Sorbitol 3,6 79,1 80,7 0,65
Xylitol 3,6 78,1 81,2 0,63
Load
Extension
Resulting parameters
Polydextrose requires slow set pectin
61
Pre-setting: polydextrose and pectin interaction
HO
O
OH
O
HO
O
HOO O
HOO
HOOH O
OH
HOO
HOOH O
O
OHO OH
HO
HO
HOO
OHOH
OH
OH
O
HO
O
OH
HO
O
HO
O
OH
HOO
HO
OOH
O
HOOH
O
OHO
OHHO
O
HO
O
HO
HO
OH
HO
Polydextrose DP 12
Pectin
Possible that Polydextrose forms part of complex gel
structure
Range of DPs with Maximum at 28
62
Functional chocolate with pre & probiotics
A probiotic is a live microbial food or feed supplement which beneficially affects the host by improving the balance of intestinal microflora.
A prebiotic is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health. (Gibson and Roberfroid, 1995)
A Synbiotic – is a combination of pro- and prebiotics where the efficacy of the probiotic is enhanced by the inclusion of a prebiotic.
Fibre – can be defined in many ways. Physiologically, fibre is essential to regularize bowel function and it may also mediate glucose and cholesterol attenuating effects.
63
Rationale for prebiotics – digestive diseases
Diseases & disorders include:• Abdominal wall hernia• Constipation• Diverticulitis• Gastritis and non-ulcer dyspepsia• Haemorrhoids• Infectious diarrhoea• Irritable bowel syndrome• Inflammatory bowel disease• Lactose intolerance• Peptic ulcer• Hepatitis
All digestive diseases – USA
Prevalence>75 million by all digestive diseases (1998) – excluding 135 and 76 million non food borne and food borne infections/illnesses
Mortality >125,000 including deaths from cancer (1998)
Costs >$86 billion direct medical costs (1998)>$20 billion indirect costs (1998)lost productivity, disability, etc.
Ref: www.niddk.nih.gov/statistics.htm, The Burden of Selected Digestive Diseases in the USA, 2002, Sandler et al
64
Rationale for prebiotics – a balanced microflora
• Molecular studies indicate that the intestinal microflora consists of 1014 microbes from more than 1000 species.
• Little is known about the role played by many of the dominant bacteria in the gut that are believed to be benign such as Bacteroides, Eubacterium spp., Ruminococcus spp., Butyrovibrio spp.
• Bifidobacteria and lactobacilli are two species with known positive contributions to human health.
• As the microflora protect against incoming pathogenic microbes and modulate immune response, a balanced microflora increases well-being of the gastrointestinal tract.
Prebiotics can contribute to human digestive health by specifically stimulating growth of bifidobacteria and lactobacilli, two microbial species accepted to exhibit beneficial effects.
Ouwehand AC, Makelainen H, Tiihonen K and Rautonen, N (2006) - Digestive Health, pages 44-51, Part I Sweeteners and Sugar Alternatives in Food Technology, Edited by Helen Mitchell, Blackwell Publishing, UK.
65
A commercial Lactobacillus as a probiotic
Sanders ME and. Klaenhammer TR (2001) J Dairy Sci; 84:319-331.Varcoe JJ et al (2003) J Food Prot; 66:457-65.Alterman et al (2005) PNAS; 102:3906-3912
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Functional chocolate with pre & probiotics
• In the confectionery sector high cocoa containing chocolate has become recognised for its health promoting propertiesthat are derived from the polyphenols in the cocoa
• Cocoa is also a good fibre source and this too is a feature of some of the chocolate products on the market today. In addition to these health benefits we can also add prebiotic fibres and probiotic cultures for improved digestive health
The chocolate making process• Harvesting the cocoa beans• Fermenting• Roasting• Blending• Refining• Conching • Tempering• Moulding• Storing
These are the processes are used to make the bars or
assortments and where probiotic cultures can be added
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Pre & Probiotic chocolate Concept
Chocolate consumption will typically be between 30 and 40 grams per day, this means the dosage of 0.25% w/w that was chosen for the concept bars guarantees ideal dosage over shelf life
It is not possible to consume too much of the cultures
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Conventional chocolate manufacturing
Skim milk powder Cocoa butter SugarWhole milk
powder Cocoaliquor
Mixing
Refining
Conching
Enrobing
Tempering
Moulding
Culture Add 10E9 cfu/ serving
The environment has to be lowmoisture, below 50 C and
low shear
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Conching
• Intensive mixing at high temperature
• reduces moisture and removes the volatile acids
• creates the smoothness of the chocolate
• development of specific flavours and texture
• the length of the process determines the final quality of the chocolate
After conching the cultures can be addedAnd mixed into the chocolate mass
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Tempering• A process which applies a certain temperature
profile
The chocolate is heated to a specific temperature until the cocoa butter crystals have melted completely, and then cooling it at a carefully selected temperature.
• The 3 factors which are important during tempering are time, temperature and movement.
• The purpose:
To assure the most stable crystal formof cocoa butter so the texture,(mouthfeel, hardness, shrinking force) and appearance (shine and gloss) will not degrade over time
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Dark, bitter sweet plain chocolate with pre- and probiotic, no sugar added
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¹ Danisco* All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com
Ingredients% w/w
Fresh basis
Cocoa liquor (Venezuela) 40.00
Cocoa liquor (Trinidad) 20.00
Polydextrose¹ 11.95
Anhydrous lactitol¹ 9.40
Hydrogenated polydextrose¹ 8.00
Cocoa butter 8.00
Anhydrous dairy butter 2.00
Lecithin 0.322
L. acidophilus¹ 0.25
Flavour, vanilla* 0.05
Sucralose 0.028
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Probiotic stability in plain chocolate bars
L. acidophilus NCFM
1,00E+06
1,00E+07
1,00E+08
1,00E+09
1,00E+10
0 1 2 3 4 5 6 7 8 9 10 11 12
Months
cfu
/g
30 C
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Strawberry yoghurt flavour filling
Formulation
¹ Danisco* All flavours mentioned are supplied by Firmenich.Find more information at www.firmenich.com
Ingredients% on fresh
basis
Cocoa Butter 25.50
Hydrogenated polydextrose¹ 17.25
Sucrose 15.59
Milk powder, skimmed 12.60
Lactitol, AC¹ 9.30
Milk powder, skimmed 8.00
Anhydrous dairy butter 7.50
Fruit, strawberry, dried 3.20
Citric acid 0.50
Emulsifier 0.30
L. Acidophilus, probiotic¹ 0.25
Acesulfame K 0.01
Flavour, strawberry* q.s
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Probiotic stability in chocolate bars with
yogurt filling
L. acidophilus NCFM
1,00E+06
1,00E+07
1,00E+08
1,00E+09
1,00E+10
0 1 2 3 4 5 6 7 8 9 10 11 12
Months
cfu/
g
30 C
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Probiotics in commercial milk andplain chocolate
• Alpine Dark Chocolate– Sugar– Chocolate Liquor– Cocoa Butter– Butter oil– Soy Lecithin (emulsifier)– Vanillin
• Lexington Milk Chocolate– Sugar– Cocoa Butter– Whole Milk– Select Chocolate Liquor– Nonfat Dry Milk– Soya Lecithin (emulsifier)– Vanillin
Both types of chocolate were purchased as solid slabs from Blommer’s Chocolate Company, Chicago.
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Probiotics in milk vs plain chocolate
1,00E+06
1,00E+07
1,00E+08
1,00E+09
0 1 2 3 4 5 6 7 8 9 10 11 12
Months
CFU
/g
Dark chocolate
Milk chocolate
L. acidophilus Survival in Chocolate Bars at 23°C
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Future directions – concept of synbiotics
Synbiotic
prebiotic probiotic
microflora
health benefit
Synbiotics are a mixture of pro and prebiotics that beneficially affects the host by improving the survival and implantation of live microbial dietary supplements in the gastro intestinal tract by selectively the growth and/or by activating the metabolism of one or a limited number of health-promoting bacteria, and thus improving host welfare
Gibson GR & Roberfroid MB (1995) Dietary modulation of thehuman colonic microbiotia: Introducing the concept of prebiotics.J Nutr; 125:1401-1412
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Initial in vitro Synbiotic Screening
lactitol with L. Acidophilus
• Carbohydrate free medium– MRS -glucose
• Add selected prebiotic to the medium• Assess growth under anaerobic conditions
by optical density at 600 nm• Determine difference in optical density
at 600 nm between start and 24 h• Number of bacteria is proportional to
incease in optical density
Initial in vitro synbiotic screening, demonstrated that lactitol supports the growth of L. acidophilus under anaerobic conditions more efficiently than other prebiotics did.
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
1,8
0 5 10 15 20
Time (h)
Ab
sorb
ance
(60
0 n
m)
NCFM + Lactitol
NCFM + inactive prebiotic
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
1,8
0 5 10 15 20
Time (h)
Ab
sorb
ance
(60
0 n
m)
NCFM + Lactitol
NCFM + inactive prebiotic
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Health Claims
• The National Centre of Excellence in Functional Foods NCEF• The regulations governing the use of health claims in Aus/NZ has
not been finalised• For high level claims to be approved by FSANZ, they will most likely
require convincing evidence• There is convincing or probable evidence for the substantiation for
four distinct general level health claims with polydextrose which should satisfy the criteria set out by FSANZ– Polydextrose helps maintain a healthy digestive system– Polydextrose improves/enhances digestive health– Polydextrose helps maintain a balanced digestive system– Polydextrose enhances the prevalence of harmful bacteria in the gut, such
as Lactobacillus and Bifidobacteria• These claims can be made within the framework of the current
Nutrient Claims regulations and when the new standards are implemented (P293 – Nutrition, Health and Related Claims)
Improving the Nutritional Profile of Your Confectionery Products
Geoff O’SullivanCMA 2008