Control of Caramel Texture through Formulation

摘要

While caramel has a relatively short list of basic ingredients, it is a surprisingly complex system. Many confectioners still struggle with unwanted texture issues, such as cold flow, hardness, stickiness and graining. The effects of moisture content on caramel texture are fairly well understood, but by approaching caramel as a multiphase system the effects of formulation changes on texture may be better understood. Manipulation of protein content, fat content or fat type can be used in caramel formulations to improve texture attributes both during manufacture and for consumer enjoyment. Through a better understanding of how these individual components affect the texture of caramel, the confectioner will be better able to use formulation to generate desired texture attributes.