Rousselot

Aerated confectionery can be defined as an aerated gelled product containing a mixture of carbohydrates, mainly sugar and different types of glucose syrup, whipping and/or stabilizing agents, flavor and color.

The aeration technique enables a liquid to be transformed into a foam by incorporating a certain volume of air in the form of finely divided bubbles.

This technique causes:

• An increase in volume, together with a decrease in density
• A modification of the viscosity and fluidity of the aerated mass, leading to a better stability
• A modification of the texture and organoleptic characteristics of the finished products

Aeration of the product leads to:

• A shorter texture
• A modification in the mouthfeel
• A reduction of stickiness and cold flow
• A decrease in sweetness

Three types of equipment can be used in the production of aerated confectionery:

• Planetary beaters
• Discontinuous beater under pressure
• Continuous beater under pressure

This equipment can be used in one step (all ingredients beaten together) or in two steps (sugar syrup is added to a whip). Planetary beaters have for a long time been used in the production of aerated confectionery. This type of equipment is still used in some countries for the production of nougat-type products.

Beating under pressure has nowadays almost fully replaced the planetary beaters. It can give the following advantages:

• Shorter beating time
• Easier transfer of the aerated mass
• More homogeneous production
• Better control of the density
• Possibility to replace air by an inert gas, i.e. formulations with fat

Rousselot ACPE

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