Essence For Candy
Essence for candy is a compounded flavouring formulated specifically for sugar confectionery, where the flavour is dosed into a hot sugar mass and has to survive both the cook and the storage life of a hygroscopic product. It is a narrower class than confectionery flavouring in general, since it is built around the requirements of boiled sweets, chews, jellies and lollipops rather than around chocolate or gum.
The controlling problem is loss. A hard candy syrup is cooked to around one hundred and forty five degrees Celsius and the flavour is added after the cook but while the mass is still well above one hundred degrees, so the lighter esters and aldehydes flash off within seconds of addition. Formulators respond by overdosing the volatile fraction to allow for that loss, by shifting the balance towards higher boiling esters, ketones and lactones that survive the depositor, and by choosing carriers such as triacetin and triethyl citrate that hold volatiles better than ethanol. Acid stability matters equally, because citric or malic acid is added to most fruit candies and will hydrolyse sensitive esters over shelf life, turning a fresh fruit note flat or soapy.
Two presentations dominate: a clear liquid in a glycol or ester carrier, and a spray dried or encapsulated powder for compressed and dusted products. Dosage in a finished sweet is typically between one and three parts per thousand.
We source bulk Essence For Candy from top China manufacturers for our partners. The manufacturer is in Tianjin. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | Clear liquid, colour as declared, or free flowing powder |
| Odour and Flavour | Characteristic of the declared profile, matching retained reference |
| Relative Density (25°C) | Within the range declared for the grade |
| Refractive Index (20°C) | Within the range declared for the grade |
| Gas Chromatography Profile | Conforms to retained reference chromatogram |
| Solubility | Soluble in the declared carrier system |
| Heat Stability | Retains reference profile in standard candy cook at 140 °C |
| Acid Stability | Profile retained after accelerated storage in acidified candy |
| Flavour Load, powder grade | Not less than 10.0 percent |
| Surface Oil, powder grade | Not more than 2.0 percent of total flavour load |
| Moisture, powder grade | Not more than 4.0 percent |
| Acid Value | Not more than 3.0 mg KOH/g |
| Lead | Not more than 2 mg/kg |
| Arsenic | Not more than 1 mg/kg |
| Total Plate Count | Not more than 1,000 cfu/g |
Common Markets Grades
Grades are separated first by heat stability, with standard grades for cold and warm processing such as jellies and chews, and high temperature grades formulated to be dosed into hot boiled syrup. Second by carrier, since propylene glycol, triacetin, triethyl citrate, ethanol and vegetable oil behave differently in a sugar mass and a glycol carried flavour will not disperse evenly in a fat based centre.
Third by profile, with fruit, mint, milk and cream, cola, herbal and liquorice families each formulated separately, and with fruit profiles further divided by whether they are designed to work in an acidified system. Fourth by form, with liquids for depositing and powders for compressed tablets, dusted centres and dry inclusion. Sugar free confectionery is served by dedicated grades, because polyols such as isomalt and maltitol produce a cooling sensation and high intensity sweeteners a lingering finish that the flavour must be built to mask. Natural, natural and artificial, and artificial declarations exist for most profiles, and concentration is stated as a dosage rate rather than an assay.
Applications
- Hard boiled sweets and lollipops, dosed into the mass after cooking
- Chews, toffee and caramel, where prolonged boiling strips lighter notes
- Gummies and jellies, added to the gelatin or pectin slurry after the cook
- Compressed tablets and mints, using spray dried powder grades
- Centre filled sweets, in both the shell and the filling
- Panned and coated confectionery, dosed into the syrup applied in the pan
- Marshmallow and aerated confectionery, added late to limit loss in the aerator
- Sugar free confectionery, masking polyol cooling and sweetener aftertaste
- Liquorice and extruded confectionery, dosed into the cooked mass
- Medicated and throat sweets, where flavour decides acceptability
China Manufacturers of Essence For Candy
Top Essence For Candy manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States the individual flavouring substances used hold FEMA GRAS status, and essential oils and natural extractives appear on the lists at 21 CFR 182.20. The FDA regulates flavourings as such rather than as food additives, and the declaration on the finished confectionery follows 21 CFR 101.22, which sets when the label may read natural flavour and when artificial flavour must be used, and which also governs the use of a fruit name on a sweet whose characterising flavour does not come from that fruit. Carriers such as propylene glycol, triacetin and triethyl citrate are permitted food ingredients under their own regulations, with use limits in some cases.
In the European Union, Regulation (EC) No 1334/2008 and its Union list authorise flavouring substances, and flavourings carry no E number, while the carriers, colours and antioxidants within them are additives under Regulation (EC) No 1333/2008 and must be declared. The flavourings regulation also fixes maximum levels in confectionery for certain substances that occur naturally in aromatic plants, and mint and liquorice confectionery are categories where those limits apply directly. Sweeteners and polyols used in sugar free confectionery carry E numbers and their own conditions of use, and polyol containing products above a threshold must carry a laxative effect warning. Codex addresses the field through its general guidelines for the use of flavourings and its general standard for food additives.
Manufacturing Process
The flavour is compounded to a formula. Aroma chemicals, essential oils and natural preparations are weighed individually in a temperature controlled dispensary, with the top note, body and fixative fractions prepared as sub-compounds so that materials present at fractions of a percent can be dosed accurately. They are charged to a stainless steel vessel with the chosen carrier, agitated until fully dissolved, held to mature, then polish filtered and filled.
Development is inseparable from production in this class, because the only meaningful test of a candy flavour is a candy. Each formula is validated by cooking a standard syrup, dosing the flavour at the intended rate and temperature, depositing and cooling, then evaluating the finished sweet fresh and after accelerated storage under warm and humid conditions, which reveals both the losses at the depositor and the acid catalysed changes that appear over shelf life. Powder grades are made by emulsifying the flavour into a maltodextrin, modified starch or gum acacia slurry, homogenising to a fine and stable droplet size and spray drying in a tower, with fluid bed coating or spray chilling into a hardened fat matrix where higher retention or delayed release is wanted. Surface oil is controlled on these grades because it oxidises in storage. Release is by sensory panel against a retained reference, supported by gas chromatography, density, refractive index and, for powders, flavour load and moisture.
