Sisterna sucrose esters in panning confectionery

摘要

Sucrose esters are commonly used in confection to speed up sugar crystallisation. Sisterna proved that sucrose esters effectively promote the formation of nuclei, the starter-points of sugar crystals. The more nuclei, the quicker sugar can crystallise and the smaller the average crystal size. This effect gives remarkable results, on the processing as well as on the end-product. Sisterna SP70 and SP50 are two sucrose ester grades that are very effective in overall improving panning confectionery. A laboratory panning test with compressed mints shows that addition of 0.5% sucrose esters to the spraying solution (74∞Brix) reduces the total engrossing time from 3:34 hr to 2:54 hr (19% reduction). 0.25% sucrose esters in the solution reduces the panning time with 12%. A production scale test with the same mints is performed in a continuous panning machine. A reference spraying solution is compared to a variant containing 0.5% sucrose esters. All process parameters are identical, only the spraying time varies depending on the dryness (visual and IR) of the mints. Addition of sucrose esters has the following effects: 1. The drying time in the engrossing step, is reduced from an average of 275 seconds/layer to 245 seconds/layer (＞10% reduction). 2. The total engrossing time is reduced from 3:39 hr to 3:18 hr. 3. The mints are whiter (in both batches, TiO2 was used). 4. After 2.5hr tumbling (60 rpm) of 1 kg mints, the damage on the mints is slightly less. 5. Other aspects like smoothness, number of doubles and average weight are equal.