The use of hydrocolloids in confectionery is nearly as old as the industry itself. As such, confectionery provides one of the most important markets for a range of hydrocolloids. Functionality requirements range from a simple gel or coating to the most complex of properties with many factors from production to final consumption carefully balanced, considered. In a straightforward manner, hydrocolloids may provide the shiny finish on a pastry or tart, the glue for keeping a coating on the surface of acandy, or the 'melt in the mouth' texture which consumers value. In a more complex way, hydrocolloids play a critical role in the flavor release profile along with the sweetness impact. It is beyond the technical scope of this brief commercial overviewbut suffice it to say that a great deal of scientific effort has been, and will continue to be, expended on managing these sensory effects and their influence on consumer taste and perception. Last but by no means least, the physiological benefits of some hydrocolloids are also being identified and delivered through confectionery. This is a large application for hydrocolloids with a virtual guarantee of continued growth.
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