FORMING AND EXTRUSION


Confectionery process design with a co-rotating


twin screw extrusion T


Gabriela Saavedra, application specialist at Thermo Fisher Scientific, discusses the process design for confectionery extrusion using a co-rotating twin-screw extruder.


he development and production of confectionery products is usually based on a chain of changes to protein, sugars, starches, and fats on a molecular level. The ingredients are


32 Kennedy’s Confection July 2024


mixed, heated, sheared, and shaped. In doing so, Maillard reactions take place. This sees proteins and sugars transformed by heat, producing new flavours, aromas, and colours due as a result of many small, simultaneous chemical reactions. Proteins and starches are broken down and gel, and sugars and fats crystallise.


The control of all these transformations requires precise heating and shearing, as well as long cooking times. Therefore, optimisation and new developments involve many unit operations, long manufacturing times, and a large amount of floor space usage.


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