Confectionery

Material selection for confectionery

Glucose syrups, polyols, gelatine, acidulants and starches for hard candy, gums and jellies, chewy sweets, sugar-free confectionery and coatings. Confectionery quality comes down to controlling sugar crystallisation, water activity and texture, so the choice of each ingredient follows the product format.

What the application needs. Glucose syrup is the partner to sucrose in almost every sugar confection: it prevents graining, controls viscosity and moderates sweetness. Syrups around DE 38–42 are typical for hard-boiled sweets, while higher-DE syrups and dextrose add sweetness and humectancy to soft and chewy products. Maltodextrin adds body and chew with little sweetness. Sugar-free confectionery relies on polyols: sorbitol (E420) in liquid or powder form, maltitol liquid (E965), mannitol (E421), which is also used as a dusting agent, and erythritol (E968), which has a strong cooling effect. Gelatine gives gummies and jellies their elastic bite, with the bloom strength setting firmness. Citric acid (E330) delivers sourness, both inside the product and as a sanding for sour coatings, and sodium citrate (E331) buffers acidified gelatine and pectin systems so the gel is not weakened during depositing. Corn starch serves as moulding starch and as a texturiser, and trehalose is used for its mild sweetness and stability.

Key specification parameters. For glucose syrup, agree DE, dry solids, viscosity, colour and sulphur dioxide residue. For polyols, agree assay, the proportion of reducing sugars and, for liquids, dry solids. For gelatine, agree bloom strength, viscosity, particle size, microbiological limits, and the animal source and origin documentation, which determine suitability for halal, kosher or other dietary requirements; request the certificate scope with your quotation if you need these. For citric acid, agree the form, with anhydrous preferred in dry sanding mixes, and the particle size. For coatings, finer mesh sizes give better adhesion.

Recommended product types. Hard candy is typically made from sucrose and glucose syrup cooked to low residual moisture, with citric acid added after cooking to limit sucrose inversion. Gummies combine gelatine, glucose syrup and sucrose or polyols, with citric acid and sodium citrate balanced to reach the target pH without weakening the gel. Sugar-free hard candy is usually based on isomalt or maltitol, and sugar-free gums and chews on sorbitol and maltitol blends. Sour coatings use fine anhydrous citric acid, sometimes blended with other acids.

Handling notes. High-DE syrups and polyols are hygroscopic, so finished sweets need moisture-barrier packaging. Add citric acid late in the process where possible, because heat and acid together invert sucrose and cause stickiness. Soak gelatine in cold water before dissolving it in warm liquid, and avoid prolonged heating, which reduces gel strength. Foods containing more than 10% added polyols must carry a statement that excessive consumption may produce laxative effects, and additives such as polyols and acids are subject to the permitted uses in Annex II of Regulation (EC) No 1333/2008 and the UK retained equivalent. Ask for the specification, certificate of analysis and allergen statement for each ingredient.