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ISOMALT ST

in Hard Candies
BENEO-Palatinit Training
Sdzucker, CRDS, Offstein, Germany
January 26 - 28, 2011
ISOMALT Hard Candies are Easily Made
Presolution Vacuuming Cooling Plastifying Stamping Cooling Cooking Packing Storing
Batch Wise Production of Candies - Bosch
Continuous Candy Line Klckner Hnsel
(Sucroliner)
Precooker Predissolvng
tank
Weighing tank
Puffer tank
Coil-Cooker
Vacuum chamber
Inline mixer
Cooling belt
Extraction screw
ISOMALT Candy Recipe Offers Room for Variation
Ingredients (%)
ISOMALT ST 75.00
Water 25.00
Acid variable (e.g. 0.5 1.0)
Flavor variable
Color variable
Intense sweetener variable (e.g. 0.05 0.1)
Actives variable
Presolution Vacuuming Cooling Plastifying Stamping Cooling Cooking Packing Storing
ISOMALT Hard Candies are Easily Made




Usually batch wise: Dissolve ISOMALT ST-M in hot water,
approx. 110C
Steam pressure approx. 10 bar
Heated tank, pumps and pipe work (insulated)
Required in semi-continuous and continuous production
Dry matter of final solution: 75 80%, crystal free!
Presolution Vacuuming Cooling Plastifying Stamping Cooling Cooking Packing Storing
Temperature of melt after vacuum: approx. 20C below cooking temperature
ISOMALT Hard Candies are Easily Made




TARGET: Moisture content < 2%
Without applied vacuum: 165C (> 8 bar)
e.g. atmospheric batch cooker
Vacuum applied after cooking: 155 160C (> 8 bar)
e.g. batch cooker or semi-continuous cooker
Under vacuum: 135 140C (> 5.5 bar)
e.g. continuous cooker
* Ratio 100/100, dextrose equivalent (DE) of corn syrup: 39 - 42 %
Source: Mende, K. (1990), PhD Thesis, TU Berlin
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18
100
110
120
130
140
150
160
170
Water content in %
(C)
Sucrose/Corn Syrup
1
ISOMALT
145 C
165 C
Boiling Temperature at Atmospheric Pressure of
ISOMALT and Sucrose/Corn Syrup Solutions
ISOMALT Hard Candy Production Cooking
Batch Cooker Cooked mass after vacuum
Temperature in (C)
(Pa s)
ISOMALT ST (1,1% water)
Sucrose- / glucose syrup mixture (2,1% water)
Source: Mende, K. (1990), PhD Thesis, TU Berlin
Hard Candies Viscosity of Different Melts
ISOMALT in Deposited Hard Candies
Depositing temperature at approx. 130C
Teflon or heat stable silicon rubber moulds
recommended
Low viscosity of melt gives improved moulding
properties without tailing
Less air bubbles
High transparency
Smooth surface
High variety of shapes

Process related
Product related
Presolution Vacuuming Cooling Plastifying Stamping Cooling Cooking Packing Storing
ISOMALT Hard Candies are Easily Made




Addition of ingredients such as flavor or color soon after
vacuuming
Longer cooling time required due to higher specific heat capacity
Plastifying starts below 100C due to lower viscosity
Rolling and forming at 60 80C
Cooling in cooling tunnel at low temperatures and low relative
humidity
ISOMALT Hard Candy Production Mixing in the
Other Ingredients
Addition of color
Addition of acid and
intense sweeteners
ISOMALT Hard Candy Production Cooling
ISOMALT Hard Candy Production Plastifying
ISOMALT Hard Candy Production Forming and
Stamping
ISOMALT Hard Candies are Easily Made
Presolution Vacuuming Cooling Plastifying Stamping Cooling Cooking Packing Storing
Packaging conditions at 20-25C at 40-50 % rh

Broad variety of packaging due to non-sticky candies
0
10
20
30
40
50
60
Sorbitol syrup
HSH (Maltitol Syrup)
ISOMALT ST
Changes in Weight by Water Absorption Storage test at 25 C, 80 % r.h. after 7 days without packaging);
based on initial weight of candies
Changes in weight in %
ISOMALT Candies do not Pick up Moisture
Hydrogenated Starch Hydrolysates (HSH)
Types
Maltitol syrup
(low molecular weight
HSH)
HSH
(high molecular weight
HSH)
Brand names
Suppliers Cargill
Maltidex 16303,16311
and 16322
Lonza
Hystar 5875 Hystar 3375, 4075 and
6075
Roquette
Lycasin 80/55
Maltisorb 080 and 085
Polysorb RA 1000
Lycasin HBC
50 - 55 % maltitol, 45 - 50 % HSH
(aver. DP 100)
Main
components

Maltitol
Polysaccharides
high (> 50 %)
low

low (< 50 %)
high

Characteristics
Cold flow
Low viscosity
Less cold flow
high viscosity
After 24 h stored at 25 C / 80 % r. h., unwrapped
100 % ISOMALT
Cold Flow: ISOMALT is Superior to Maltitol Syrup
and Does not Show Cold Flow
100 % Maltitol Syrup
Property

Sorbitol

ISOMALT
Origin maize / corn (starch) sugar beet / crystal sugar
Stability Concerns / Shelf life
Hygroscopicity high low
Cold Flow by humidity no no
Cold Flow by temperature high very low
Crystallization Yes/high yes/slightly
Individual Piece Wrap required not required
Organoleptic qualities
Cooling Sensation yes no
After Taste "Throat Burn" no
Major Disadvantages -High Capital Equipment Cost -Artificial Sweetener required
-Dehumidification required
-Low stability
Major Advantages
Good shelf life
Good taste
Comparison ISOMALT vs. Sorbitol Hard Candies
ISOMALT: very stable
Sorbitol: very hygroscopic
recrystallisation
dull appearance

Maltitol: sticky and deformed,
cold flow


Storage stability of different polyols

Substance
Tg in C at
100 % ds
Sorbitol - 4
Lycasin 80/55 44.3
ISOMALT 63.6
Sucrose 67
Sucrose / Glucose
DE 42 (60 : 40)
57
Water - 135

The higher the glass transition temperature
the better the temperature stability of hard candies
Glass Transition Temperature Tg
as Grade of Stability
Various Other Parameters Influence the
Shelf Life Stability of Hard Candies
Formulation e.g. flavors, raw material, water content (less than 2%
recommended)
Acid addition (type of acid, particle size, water content, buffered)
Processing e.g. stamping (avoiding cracks), conveying (gentle, avoiding
dropping on metal surface and from high levels)
Air humidity in the packaging room (less than 40% rh)
Storage time (short as possible or in closed containers)
Packaging material (vapour pressure permeability of foil less than
1g/m/24h)



0
20
30
40
50
60
70
80
90
100
- ISOMALT/Ace-K
- Sucrose/glucose syrup
ISOMALT Candies Have Sugarlike Taste
0
10
20
30
40
50
60
70
80
90
100
Artificial
sweetener
Sweet
Sour
Caramel
Lemon aroma
Bitter
Artificial
sweetener
Sweet
Sour
Caramel
Banana aroma
Bitter
23
19
27
28
27
33,5
0
5
10
15
20
25
30
35
40
Sucrose / Glucose
syrup
Sorbitol syrup
Sucrose / Glucose
syrup
Maltitol syrup
Sucrose / Glucose
syrup
ISOMALT ST
*t20 is the required dissolution time to reach a concentration of 20 % dry solids in a saline solution at 37C
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Comparison of total dissolution time of different
market products and their sugarfree counterparts
Candies With ISOMALT Show the Longest Pleasure
ISOMALT ST The Pure Temptation
Minor changes in
production parameters
Pure and long lasting flavor,
great taste
Excellent shelf life
High variety in
packaging concepts