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Flavor
The principle of confectionary flavor was mostly came from the source of carbohydrates that was widely use, and even the methods of making the confectionary affects significantly on the final taste. Although there are a lot of flavors trends in confectionary, there are several flavors that are popular in terms of masking flavors and had a specific function used in confectionary.
Natural Extract
Extract or natural extract are components that have limitless potential to be applied. The use of extract delivering solutions for appearance and organoleptic according to customers' requirements. These are derived and extracted from a wide range of natural sources including spices, herbs, flowers, and fruits. The quality of the extract depends on raw materials quality, agro-climatic conditions, and extraction techniques. We offer you various types of extract, it's available in oil or water-soluble in liquid or powder form.
Products
Natural Identical
Also often or sometimes called as synthetic flavorings. Natural Idential flavors was made by the combination of natural chemical composition that was synthesize and was made to make an identical flavorings that often naturally present in natural products. NI products often only used for aroma purpose without any taste which are full with aromatic aroma compounds.
Color
Color was considered as second most important factor after flavor. Because the attactiveness of color play important role to create the most pleasing taste on the eyes, and in candy it is no exception. Colors often considered as the judgement of quality of the finished products particularly food with fruits and vegetables colors appearance or taste.
Coloring Foodstuff
Coloring Foodstuff is able to provide colors and a little bit of flavor from the raw material sources which makes some of them very suitable to be used in confectionary. It is also known as natural colors but are considered as Clean Label Ingredients and widely used as an alternative due to labeling.
Natural Color
Natural Colors was a food coloring that was a source of food colors extracted from natural sources such as fruits, vegetables, plants, and minerals. The production process was undergone with solvent processing to only selectively extract the pigments, which with that technology a more stable and concentrated pigment could be extracted. Products known as natural colors must be used and labeled with an E Number according to the regulations.
Synthetic Color
Synthetic colors were often produced with chemical reaction methods, and with low percentages, it was able to provide very vibrant colors in finished goods. In addition, synthetic colors often easily blend which can create a wide range of colors hue.
Emulsifier
Emulsifiers has been to known as a very important compents in confectionary products, because every confectionary have a very different functions depending on the finished products. For example, emulsifier in chocolate was used to reduce viscosity in the chocolates and coatings, but also inhibit bloom in the coating compound. On the other hand, in products such as caramel, fudge, and toffee, it was used to emulsify the fats, in chewing gum, it was used to soften the gum based as the hydration ingredients. The most common emulsifier used in confectionary was Lecithin.
Gelatine
Gelatin is a versatile ingredient used in confectionery and chocolate production. It is a protein derived from animal collagen, usually sourced from bones and connective tissues. In confectionery, gelatin acts as a gelling agent, helping to set and stabilize jellies, gummy candies, and marshmallows, giving them a soft and chewy texture. In chocolate applications, gelatin is utilized as a thickener and stabilizer, enhancing the smoothness and creaminess of chocolate mousses, fillings, and coatings. Its unique properties make gelatin an essential component in creating delightful confectionery and chocolate treats.
Letcithin
Referred to as multi-compound ingredients, and is also known to be available naturally in living organisms. However, lecithin is often extracted from soybeans, and could also extract from sunflower seeds.E322 & E342 of Lechitin are widely used in Chocolates, and lecithin was believed to be able to reduce the usage of vegetable fat in chocolate products, and also to reduce its viscosity, prevent blooming, and also provide better glossiness on the finished products. For example, 0.5% of lecithin, can reduce around 5% of cocoa butter or 5% of vegetable oil used in the formulation.
Sweetener
Sweeteners or sugar also known as the main ingredients used in confectionary both in chocolates and candy. Nowadays a lots of sweeteners variation could be found in market, not only for the purpose of giving the sweet taste to the finished products, but also to provide a flavors characteristics.
Nutritive Sweetener
Nutritive sweeteners was a type of sweeteners that are able to provide nutrients to the human body. Meaning that the sweeteners themselves contain calories to provide energy. In addition, nutritive sweeteners that could be found in the market were also categorized as functional and nonfunctional sweeteners. Functional sweeteners mostly contain calories but low GI which can provide a healthier choice for consumers. In this case, glucose and sugars were the main ingredients that were often used in confectionery, Meanwhile, glucose was used because of its higher solubility over sucrose.
Salt
In confectionary salts are usually used as preservatives. Common salts that were used are sodium citrate, sodium lactate, sodium pyrophosphate, sodium bicarbonate, and sodium carbonate. This salt was used as buffer and was also used for aeration function on confectionary.
Salt
In confectionary salts are usually used as preservatives. Common salts that were used are sodium citrate, sodium lactate, sodium pyrophosphate, sodium bicarbonate, and sodium carbonate. This salt was used as a buffer and was also used for aeration function on confectionary.
Additive
Other additives such as food acids were also often used in confectionery and mostly used as pH controllers and sometimes food acids were also used as buffers. Based on the functionality, food acids could also be used to prevent fermentation due to their anti-microbial properties.
Additive
Other additives such as food acids were also often used in confectionery and mostly used as pH controllers and sometimes food acids were also used as buffers. Based on the functionality, food acids could also be used to prevent fermentation due to their anti-microbial properties.