If we increase proper essence during candy production, it will arouse people’s appetite and protrude candy’s characteristic. It’s indispensable part in candy production.
I. Essence application in candy production
Essence is mixture mixed by various flavors. Only one simple breed essence is hard to satisfy people’s demand. So, perfumer mixes several essences, even tens of essences together according to product performance and purpose.
Sort essence by making method, there are water soluble essence, oil essence, powder essence. Oil essence with thermal stability applied broad in candy. It not only endures high temperature, but also is benefit for dispersing aroma to each part in candy.
In hard candy production, put essence in candy under 105——110 degree centigrade to avoid uneven mixing or essence evaporation.
Essence dosage for candy is usually about 0.3%. It needs to consider candy composing and product demand.
II. HODIAS essence category
There are three popular products:
Milk essence: such as C5018 cheese emulsified essence, A8159 HODIAS milk essence, E6060 New Zealand milk oil essence,
Fruit essence: E6028 orange oil essence, E6030 strawberry oil essence, E6069 queen melon essence, E6024 banana oil essence, E6064 pineapple oil essence
Corn oil essence: such as E6002 peanut oil essence, E6013 coffee oil essence, E6014 chocolate oil essence, E6074 corn oil essence, E6073 American almond oil esence
I. Composite essence in candy
Common raw material characteristic and its purpose in candy
I. Sweet taste agent
1. White granulated sugar
It’s abstraction of sugarcane and beet. Its main component is cane sugar, good white granulated sugar is white and bright, dry, loose. Dry solid is 98%—99%, melting point is 185——186 degree centigrade, when it reaches at 200 degree centigrade it will become black caramel. If heat it continuously, it will lose water and become into pure carbon.
2. Maltose
Light yellow and translucent sticky liquid, sweet. Solid range is 75——80%. Boiling temperature is above 110 degree centigrade. |
