
Aerated Confectionery
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:
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An increase in volume, together with a decrease in density
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A modification of the viscosity and fluidity of the aerated mass, leading to a better stability
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A modification of the texture and organoleptic characteristics of the finished products
Aeration of the product leads to:
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A shorter texture
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A modification in the mouthfeel
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A reduction of stickiness and cold flow
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A decrease in sweetness
Three types of equipment can be used in the production of aerated confectionery:
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Planetary beaters
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Discontinuous beater under pressure
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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:
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Shorter beating time
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Easier transfer of the aerated mass
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More homogeneous production
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Better control of the density
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Possibility to replace air by an inert gas, i.e. formulations with fat

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