ALTERNATIVE INGREDIENTS Both gelatin and egg white are highly functional animal-
derived proteins that have been traditionally used for the aeration, stabilisation and gelation of sugar confectioneries. Well-known for its whipping, stabilising and gelling properties, gelatin produces an elastic gel at high sugar concentration for a broad variety of applications, such as jellies, marshmallow and chews. Egg white, meanwhile is prized for its whipping and stabilising properties in sugar confectioneries such as nougat and produces a stable white foam with a mild taste. “When trying to replace these functional animal proteins,
producers may come up against several formulation challenges,” continues Conor. These include:
• Aeration: Intact plant proteins do not provide high levels of aeration compared to egg white or gelatin, and they are susceptible to denaturation and a loss of functionality during processing. However, plant protein hydrolysates can offer better performance as they are often more stable during processing and can be used at a lower dosage rates than intact and fractionated plant proteins.
• Foam stability: Sugar confectionery product formulations must prevent foam collapse and drainage. Adequate viscosity is required to stabilise the foam, while plant proteins – both intact and hydrolysed – are generally not capable of this on their own. For vegan products, a texturising agent such as guar gum, pectin, starch or gum acacia must also be added.
• Mouthfeel: Appealing texture – such as a smooth mouthfeel and good melting properties – are key to a positive eating experience. A homogenous fi ne foam structure can deliver a smooth mouthfeel, and for desirable melting properties in the mouth gelatin is the gold standard because its melting point is close to body temperature. Good melting properties can be diffi cult to
achieve with plant-based texturisers, as they can often negatively impact the mouthfeel and overall sensory experience.
So, for confectionery producers to transition to vegan
formulations, they need to fi nd alternative plant-based ingredients that are able to provide similar whipping and gelation properties to the traditionally-used gelatin and egg white.
To address this need Kerry has combined its protein and
confectionery applications knowledge to develop an alternative ingredient that is enabling confectionery manufacturers to formulate vegan confectionery products without compromising taste or texture. The plant protein hydrolysate solution has been created to support vegan aerated confectionery formulation. It exhibits consistent whipping performance in sugar confectionery, enabling the replacement of the aerating properties of gelatin and egg white in a variety of applications such as marshmallows, jellies, nougats, gummies, and chews.
Taste and texture Also discussing the challenges that face confectionery producers when it comes to reformulating recipes to address the plant-based trend Camille Raimbault, Team Leader Confectionery Application Lab, Customer Technical Service for Roquette believes it mostly comes down to getting the taste and the texture right, according to. She pointed out that, according to a 2020 Innova Market Insights report, an average of 73% of consumers say that texture adds interest to eating experiences, and 60% say that it infl uences their purchases. “We can offer a range of plant-based ingredients
that are suited for gelatin and titanium dioxide (TiO2) replacement in confectionery applications, including
Pectin – sourced from citrus and apple pomace – can off er a good alternative to gelatin.
KennedysConfection.com Kennedy’s Confection December 2022/January 2023 13
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