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Improving The Nutritional Profile Of Your Confectionery Products
- 1. Improving the NutritionalProfile of Your Confectionery Products Geoff O’Sullivan CMA 2008
- 2. Agenda • Global trendsin confectionery Sugar confectionery, chocolate and chewing gum Health trends in confectionery market • The theory of crystallisation and a “unique taste sensation” the “Ice - Candy” Side-by-side depositing technology for making Ice-Candies and Superjuice confectionery • Developing candies with high juice content Superjuices – super trend The effect of alternative sweeteners on the gelling of gelatine Heat stability of juices and cooking technologies • Functional chocolates, combining the health benefits of pre and probiotics Making prebiotic health claims in ANZ in snacks and confectionery 2 2
- 3. Global trends forchocolate confectionery 6th Mintel gnpd food 8818 variants recorded April 2007 to 2008 includes: 3 Tablets, countlines, biscuits, coated and enrobed products
- 4. Global trends forreduced sugar chocolate confectionery Mintel gnpd food 370 variants recorded April 2007 to 2008 includes: 4 Tablets, countlines, biscuits, coated and enrobed products 4
- 5. Reduced sugar commercialproducts La Nouba Brazil April 2008 Vitality Brands World Wide (New Zealand) March 2008 Chocolat Stella Switzerland 11 Mar 2008 5
- 6. Global trends forsugar confectionery 4 Mintel gnpd 5899 variants recorded April 2007 – 2008 includes: hard 6 candies, lollipops, medicated, chews, gummies, pastilles, liquorice, and coated products 6
- 7. Global trends forreduced sugar confectionery Mintel gnpd food 794 variants recorded April 2007 to 2008 includes: hard 7 candies, lollipops, medicated, chews, gummies, pastilles, liquorice, and coated products
- 8. Reduced sugar commercialproducts Red Band, Truly Juicy Maynards (Cadbury) Storck, Werther's Original, Netherlands Ireland,May 2007 (Germany) 15 Jan 2008 Thailand April 2008 8
- 9. Global trends chewinggum 1 Mintel gnpd food 1336 variants recorded April 2007 to 2008 includes: all gum products 9 9
- 10. Global trends reducedsugar chewing gum Mintel gnpd food 761 variants recorded April 2007 to 2008 includes: all gum products 10 10
- 11. Reduced sugar commercialproducts White Dove Herbal, PowerBite Dental V6 + White Perfetti Van Melle USA, 07 Apr 2008 Denmark Mentos, White Complete 01 Apr 2008 Netherlands,11 Mar 2008 11
- 12. Global trends forfunctional chocolate Mintel gnpd food 54 variants recorded April 2007 to 2008 includes: 12 Tablets, countlines, biscuits, coated and enrobed products 12
- 13. Functional commercial products Daniele de Winter MasterFoods Migros, Actilife Belgium CocoaVia Switzerland Feb 2008 USA, 22 Aug 2007 06 Jun 2007 Beauty - skin nourishing For Heart Health Digestive health 13
- 14. Types of functionalConfectionery Product Ranking Ranking Product Category * Chocolate tablets and bars 35% Hard candy, lozenges and lollipops 31% Chewing gum and dragees 17% Pastilles, gums, jellies and chews 14% Confectionery tablets 3% * Numbers based on the number of variants launched with a functional/health description on the product packaging 14 Mintel gnpd review April 2007 to 2008 14
- 15. Market value 2004– 2006 for comparision Market Sizes - Historic - Retail Value RSP - US$ mn 2004 2005 2006 World Confectionery 120758.6 128766.8 136440.2 Chocolate confectionery 65057.7 69507.8 74043.9 Sugar confectionery 39391.7 41453.7 43254.2 Gum 16309.2 17805.3 19142.2 Chocolate - reduced sugar 329.1 254.5 245.5 Sugar confectionery - reduced sugar 3911.8 4247.2 4533.9 Gum - BFY Reduced sugar 6351.9 7138.1 7773.5 Australia Confectionery 2132.4 2293.9 2340.4 Chocolate confectionery 1330.3 1434.8 1461.2 Sugar confectionery 623.3 663.6 681.7 Gum 178.8 195.5 197.5 Chocolate confectionery - reduced sugar 0.9 0.9 0.9 Sugar confectionery - reduced sugar 36.2 40.9 42.6 Gum - reduced sugar 111.3 122.3 125.9 Chocolate confectionery - Fortified/functional 3.8 4.2 4.3 Sources: ©2008 Euromonitor International 15 15
- 16. Confectionery Types Candy Mass Boiling Texturant No Texturant Aeration Pulling Setting Setting Crystallisation Marshmallow Chewy Candy Jelly Hard Candy Recrystallised Candy Stamping 16
- 17. Xylitol crystallised “Ice– Candy” Amorphous Hard Candy, Part A Input %w/w Isomalt 40.39 Xylitol, C¹ 1.28 Buffered citric acid (solution) 1.0 Malic acid 0.25 Flavour, apple* 0.04 Colour, green Q.S Insert image/object Water 7.04 Crystallised Hard Candy, Part B Xylitol, C¹ 47.32 Hydrogenated polydextrose¹ 2.50 Flavour, vanilla* 0.18 ¹ Danisco 17 *All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com 17
- 18. Xylitol Crystallised “Ice– Candy” 1. The finished candy is made by simultaneous depositing (side by side A & B) of a cooked hard candy mass with a crystallised xylitol hard candy mass. 2. Preparation of the isomalt hard candy mass is carried out by dry blending the isomalt, with the xylitol and then dissolving the powder in water at 60 C. When completely dissolved the solution is heated under vacuum to 165 C and allowed to cool to 125 C. the colour, flavour and acids are then added. 3. Whilst the the isomalt candy mas is being prepared, the crystallised Xylitol hard candy mass is prepared by dry blending the xylitol and hydrogenated polydextrose and heating the mass to 130 C to melt the mass. The mass is cooled to 80 C with stirring to develop enough xylitol crystals to seed the mass on cooling and the flavour is added. 4. Using the mechanical depositing method of choice the two sides of the candy are deposited simultaneously into metal moulds. Isomalt at 120 C and the xylitol at 80 C. 18
- 19. Simultaneous Depositing Two side by side hoppers pass through single manifold to enable simultaneous depositing of materials In the case of the “ice-Candy” side-by-side but many others possible 19
- 20. Simultaneous depositing Control of piston motion, jacket and manifold temperature is critical Piston movement 20 20
- 21. Optimising & understandingthe process Depositing Xylitol crystals are fragile – jacket temperature – max 80 C and manifold - 110 C Cooling Too rapid cooling (freezing) – in fact halts crystal formation and best results are seen in the range 5 to 15 C with cooling times of 25 – 45 minutes. The final texture is developed after 24 - 48 hours In the process we have to balance two key forces • Thermodynamics • Kinetics As always! 21
- 22. Optimising & understandingthe process Our aim is generate the optimum amount and size of seed crystals • for speed and quality of crystallisation • not to denature the mass during depositing • this is crucial to making a good product Mixing This stage develops fine and homogenous crystal dispersion The time and temperature are crucial for minimum cooling times and perfect texture 22
- 23. Saturation – sucrosewater system 23 23
- 24. State transitions andspecific volume liquid Specific volume V=1/r rubber Enthalpy glass H crystal Tg Tm 0 Temperature (K) 24
- 25. Glassy state Glass Transition Temperature Of Some Common Carbohydrates 300 Sorbitol 250 Xylitol 200 Maltitol °C 150 Glucose 100 Sucrose 50 Maltodextrin 0 Polydextrose -50 Starch 25
- 26. Viscosity 200 150 Viscosity Cps 100 50 0 Polydextrose lactitol Isomalt Sucrose Maltitol Sorbitol Xylitol Erythritol 26 Viscosity Measured on 65% solution @ 25 °C
- 27. Temperature versus crystallisation Nucleation Propagation Overall Crystallisation Rate Tg Processing Temperature Tm Xylitol -28 C 34.5 C 97 C 27Sucrose 78 C 108.0 C 186 C
- 28. Formation of newphase Crystallisation is considered as the transformation of an homogenous solution to a mixture of two phases ∆G mix = ∆H mix - T∆S When ∆H mix less than zero stable solution When ∆H mix is greater than zero crystallisation occurs Requires nucleation That has large thermodynamic barrier and depends on two terms Surface energy Volume energy When nucleus radius is small surface energy dominates and the nucleus is stable and when radius/size is large volume energy dominates and nuclueus is unstable and falls apart R = the inflection point – maximum size 28
- 29. Effect of ShearRate With out shear or seeding crystallisation takes too long and is un predictable using shear/mixing for heterogeneous crystallisation is the best method Increases crystallisation rate Shear/work gives uniform crystal size Rate of Crystallisation R Shear rate 1/s • This process would represent the most controlled way of developing Xylitol crystals – if process capability would allow it! 29
- 30. Crystallisation - process Time Seconds -Minutes - Hours Minutes -Days - Months 30
- 31. Heat of solution– Influences taste perception cooling load & time to release from mould 20 10 8 4 0 -10 -4 -9 -7 -20 -13 -19 -30 -25 -29 -40 -38 -50 -42.9 Erythritol Xylitol Mannitol Sorbitol Maltitol Lactitol monohydrate Isomalt Lactitol anhydrous Sucrose Inulin Polydextrose * The high heat of solution – in effect acts against cooling – more crystallisation 31 produces more heat
- 32. Controlling the crystallisation Not enough crystal seed Ideal crystal seed content and high depositing content and depositing temperature temperature Too much crystal seed content and low depositing Optimising temperature conditions is critical to make good product 32 32
- 33. Continuous Depositing Method- suggestion Cooked mass Candy mass Static mixer to provide Crystallised xylitol Shear and cooling 2 X Cookers Cooked candy mass 33
- 34. Health & wellnessmarket Market Sizes - Historic - Retail Value RSP - US$ mn 2002 2003 2004 2005 2006 World Beverages (soft and hot drinks) 288,356.8 317,102.9 350,740.0 377,036.9 396,109.2 Beverages - H&W 110,108.6 125,854.1 143,397.6 156,863.6 168,009.5 Beverages - Better for you (BFY) 21,650.6 24,889.2 28,613.1 31,400.9 33,930.7 Packaged food (all packaged food) 1,142,281.8 1,268,277.0 1,387,158.3 1,483,277.3 1,541,517.0 Packaged food - H&W 160,879.8 185,626.9 211,728.0 231,606.2 245,684.5 Packaged food - BFY 78,758.3 89,390.8 101,978.6 109,088.6 113,303.4 Confectionery 98,093.1 109,128.0 120,255.6 129,975.7 136,596.9 Confectionery - H&W 14,411.7 17,004.9 19,522.7 21,465.2 23,062.8 Confectionery - Better for you (BFY) 7,981.3 9,354.9 10,725.6 11,729.8 12,637.1 Snack bars (not specified H&W) 5,028.4 5,919.0 6,550.4 7,081.8 7,492.5 Fruit bars (not specified H&W) 734.6 807.1 861.4 926.8 928.4 Sweet and savoury snacks (not specified H&W) 60,783.3 66,134.9 71,848.4 75,117.2 79,018.3 Fruit snacks (not specified H&W) 2,210.7 2,432.3 2,723.8 2,968.6 3,226.4 Better-for-you foods of All kinds have increased Sources: by 30.5% 1. Health and Wellness Beverages: Euromonitor from trade sources/national statistics 34 2. Health and Wellness Packaged Food: Euromonitor from trade sources/national statistics
- 35. The consumer andhealth & wellness Consumer awareness of functional foods was studied recently by the (IFIC) International Food Information Council based in Washington in the U.S. They commissioned Cogent Research of Cambridge, MA to conduct a quantitative study of American consumers’ attitudes, awareness, and interest in functional foods. Between April 10-24, 2007, 1,000 adults, 18 years and older, were randomly selected to participate in a 20- minute Web-based survey. IFIC 2007 Consumer Attitudes towards Functional Foods/ Foods for Health. 35 35
- 36. The consumer andhealth & wellness When asked about their belief in functional foods, the vast majority of consumers agree that certain foods have health benefits that go beyond basic nutrition and may reduce the risk of disease or other health concerns The table below lists the top health concerns Health Concern Ranking Heart & Circulatory issues 53% Weight 33% Cancer 24% Diabetes 17% Nutrition & Diet 16% Exercise 11% Lung & Respiratory 7% Arthritis 5% 36 2007 Consumer Attitudes towards Functional Foods/ Foods for Health. IFIC 36
- 37. The consumer andhealth & wellness • The top “functional foods” named by consumers in the 2007 quantitative survey were fruits and vegetables (general); fish, fish oil, seafood; milk; whole grains; fibre; oats, oat bran, oatmeal; green tea; meat, red meat; water; herbs/spices; dairy (other than milk); cereal; nuts; and juice • Red fruits are becoming very fashionable and a new term superfruits has been introduced to recognise the health promoting benefits of the antioxidants and other health promoting ingredients contained in these fruits • Superfruits such as cranberry, pomegranate, blueberry and blackberry blends are very common in drinks 37 37
- 38. Superfruits - superjuiceconfectionery • Fruit and fruit juices naturally contain high levels of vitamins, polyphenols and minerals. Fortunately it is possible to combine several health benefits in innovative confectionery products by using ingredients such as fruit and fruit juices with sweeteners and sugar alternatives • These products can also have the additional market positioning of containing fruit juice, vitamin C, calcium, magnesium, potassium and phytosterols • Better for you confectionery is also possible with the incorporation of the health benefits of high concentrations of fruit juices MINTEL gnpd Jan 08 Trans Category Trends Review (Super Juice) Ingredient Strategist Volume 1, Issue 8, 2004. Source: just-food December 31, 2004 91 Pages - Pub ID: AQ1080567. ‘Natural food-Fruit’, 30th May 2000, www.naturalhub.com. 38
- 39. Superjuice super candy • “Superjuice” – super candy • The concept/goal is to make products that taste as good if not better than traditional confectionery products, with the benefits of…… Pure Juice No preservatives No added Colours No Artificial flavours No added acids No Intense Sweeteners Reduced sugars Reduced calorie High in fibre 39 39
- 40. Bulk (nutritive) sweeteners& high potency sweeteners Starch based Aspartame Thaumatine Acesulphame K Neohesperidine HFCS 55 isoglucose Cyclamate Stevioside HFCS 42 Saccharin Glycyrrhizin Glucose syrups Sucralose Brazzein High maltose syrups TwinSweet Neotame High potency Alitame Sucrose Mannitol Fructose Isomalt Sugar alcohols Glucose / dextrose Maltitol Trehalose Xylitol Tagatose Bulking agents Sorbitol polydextrose Glucose fructose sucrose extracts from fruits Lactitol inulin, FOS Sorbitol and maltitol syrups Saccharides Erythritol Approved in EU 40
- 41. Juice properties –sugar composition 41 41
- 42. Juice properties –acid type 42 42
- 43. Juice properties –antioxidants (colour) Antioxidants in the form of anthocyanins are blackberry, blueberry, blackcurrant, raspberry, cranberry, red grape give these Fruits there colour Lycopenes give pink grapefruit, watermelons and pink guava their colour Carotenoids give citrus fruits their distinctive mgs per fruit colour Ellagic acid, is a key component of the colour of strawberries 43 43
- 44. Heat stability offruit juices Blackberry, blueberry, blackcurrant, raspberry, cranberry, red grape fruits where the colour is derived from anthocyanins are quite heat stable Strawberry was found to be the least stable juice in our concept development – possibly due to poor heat stability of ellagic acid Apricot juice with lycopenes contributing to their colour was also quite stable Clear citrus juices are easiest to work with as the colours are carotenoids and heat resistant These juices were fond to be heat stable for short times of 0.5 to 2 minutes below 120 C Above 120 C none of the juices were stable – this can be a problem as confectionery is a high temperature process 44
- 45. Concept types developed • Chewy candy & Hard candy Challenge is the need to cook to high temperatures and add high concentrations of the juices • Gelatine gummies This at first sight would look to be the easiest product type because cooking temperatures are lower than 120 C. However other problems were encountered with setting of gelatine 45 45
- 46. Chewy candy -formulation Pomegranate, Apricot & Orange Raspberry & Raspberry & Yumberry Part C. Prepare the gelatine Blueberry solution in 24 hours in Ingredients % on fresh basis % on fresh basis % on fresh basis advance by mixing gelatine and lemon juice Part A: bulk syrup Hydrogenated polydextrose 1 38.00 38.00 38.00 concentrate together in a Sucrose 26.00 26.00 26.00 water bath at 60 C Cocoa butter 3.45 3.45 3.45 Emulsifier1 0.27 0.27 0.27 Water 7.48 9.01 8.56 Part A. Dry blend the Part B: juice concentrates ingredients, add the water Juice concentrate, pomegranate 5.75 - - and cook the solution to Juice concentrate, raspberry 2.70 - 6.00 Juice concentrate, blueberry 2.15 - - 136-143 C, add Juice concentrate, apricot - 4.55 - immediately the juice Juice concentrate, orange - 4.55 - concentrate part B Juice concentrate, yumberry - - 3.50 Part C: gelatine solution Gelatine 220 bloom 1.60 1.60 1.60 Part C & D. Add the gelatine Juice concentrate, lemon 2.40 2.40 2.40 solution and flavour Part D: flavours Flavour, raspberry* 0.20 0.20 Flavour, apricot* - 0.10 - Part E. Add the milled Flavour, orange* - 0.07 - sugar, mix and cool until of Flavour, banana* - - 0.02 a suitable consistency for Part E: graining Milled sucrose 10.00 10.00 10.00 pulling (5 minutes). Allow to cool further, until of a ¹ Danisco texture suitable for forming All flavours mentioned are supplied by Firmenich. cutting and wrapping 46 Find more information at www.firmenich.com 46
- 47. Hard candy –formulation & process Preparation of the cooked Pomegranate, Apricot & Raspberry & coconut cream hard candy Raspberry & Orange Yumberry Blueberry mass is carried out by dry blending the polydextrose with Ingredients % on fresh basis % on fresh basis % on fresh basis all ingredients. The solution is Part 1: High Juice Hard Candy heated to 148˚C and allowed Hydrogenated polydextrose1 23.77 23.77 23.77 to cool to 125˚C. The flavour is Sucrose 20.09 20.09 20.09 Fructose1 1.17 1.17 1.17 then added Juice concentrate, pomegranate 1.40 - - Juice concentrate, raspberry 0.82 - 1.63 Juice concentrate, blueberry 0.70 - - Preparation of the Superjuice Juice concentrate, apricot - 1.46 - hard candy mass is carried out Juice concentrate, orange - 1.46 - Juice concentrate, yumberry - - 1.17 by dry blending the Juice concentrate, lemon 0.47 0.47 0.47 polydextrose with sugar and Flavour, raspberry* 0.10 - 0.10 water, then heating the mass Flavour, apricot* - 0.05 - Flavour, orange* - 0.04 - to 150˚C under vacuum. The Flavour, banana* - - 0.01 juice concentrates and flavour Water 1.48 1.49 1.59 are added as the mass cools Part 2: Coconut Cream Hard Candy Hydrogenated polydextrose1 18.00 18.00 18.00 to 125˚C. Sucrose 15.00 15.00 15.00 Lactitol, monohydrate1 7.00 7.00 7.00 Coconut oil 5.50 5.50 5.50 Using the mechanical EMULSIFIER1 0.20 0.20 0.20 depositing method of choice Salt 0.13 0.13 0.13 the two sides of the candy are Flavour, coconut* 0.15 0.15 0.15 Water 4.02 4.02 4.02 deposited simultaneously into metal moulds. Coconut Cream ¹ Danisco at 125˚C and High Juice at 47 All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com 125˚C. 47
- 48. Microfilm cooking Film cooker very thin film under vacuum evaporation of water happens instantaneously Juice added to cooked syrup at ambient pressure Plate heat exchanger to heat syrup 48 48
- 49. Trial machinery Fruit syrup added after microfilm cooker Heat exchanger feeds microfilm cooker 49
- 50. Chewy & hardcandy Chewy Candy Hard Candy Chewy mass was aerated by lab scale Candy mass deposited by lab scale pulling machine and cut and wrap machine depositing machine to form candies to form candies and pillow packed 50 50
- 51. Idea – for hard candy depositing method Two microfilm type cookers Static mixer to mix juice Candy mass and candy mass Evaporated fruit syrup Depositor 2 X Cookers Cooked candy mass 51
- 52. Idea - forchewy candy cut & wrap Two microfilm cookers Static mixer to mix juice and candy mass Batch former Evaporated fruit syrup Cut & Wrap Gelatine solution Former and air Cooked candy mass 52
- 53. Gelatine gummies –alternative sweeteners Change in gelling characteristics occur with sugar alternatives Ingredients % on fresh basis Bulk Syrup, Part A Hydrogenated polydextrose 70% solution¹ 77.45 Xylitol, C¹ 5.54 Acesulfame K 0.04 Gelatine Solution, Part B Gelatine, type A 6.15 Water 8.97 Flavours & Acid, Part C Malic Acid 1.50 Colour, orange q.s Flavour, orange* q.s Flavour, sugar* g.s ¹ Danisco •All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com We found that sugar free gelatine gummy would not set with citric acid Lactic acid and malic acids work well and mixtures with acetic acid. These also have a very good shelf-life? 53 53
- 54. Gelatine sol andgel forms Gelatine Helix GEL FORM Not attached SOL FORM Not attached 54
- 55. Gelatine - isoelectricpoint Three theories have been mentioned Theory 1. Isoelectric point clashes with pH of citric acid Type A pI = 6.3 – 9.5 (shown below) Type B pI = 4.5 – 5.2 Theory 2. Buffering capacity of sugar alternatives less than glucose syrups and sugar – no evidence for this? Isoelectric point type A gelatine Acid pKa values Acetic 4.75 Citric 3.15, 4.77, 6.40 Lactic 3.86 Malic 3.4, 5.1 55 55
- 56. Gelatine - isoelectricpoint & buffering Experimental findings We found that both type A and B at 1.5% citric acid did not set Using up to 13% gelatine does give a set – but cannot deposit Using gelatine hydrolysate did not improve set We found buffering capacity 280 bloom At first it looks as though pKa (acid strength) could be the answer gelatine to 0.5 – 0.7% ….but pH is useful in hydrating the gelatine, as we used for the chewy citric acid candy as shown above Only practical solution ….was to compromise 56
- 57. Polydextrose - Sorption-Desorption Isotherm Theory 3. Hydrophylic polymer – is a property of some sugar alternatives that seems to change gelatine’s behaviour with citric acid – causing precipitation especially near to the isoelectric point Polydextrose – hydrophylic polymer Sorption 40 Desorption Water content % wb 30 20 Holds on to almost 10% w/w water 10 0 0 20 40 60 80 100 57 RH %
- 58. Gelatine gummy mixedSuperfruits Ingredients % on fresh basis Pomegranate, Raspberry & Apricot & Orange Raspberry & Yumberry Blueberry Bulk Syrup, Part A Litesse® Ultra™ 70% solution1 38.09 39.20 40.00 Sucrose 15.00 16.00 16.00 Fructofin®1 (fructose) 6.00 7.00 7.00 Water 3.70 (q.s) 2.94 (q.s) 4.21 (q.s) Gelatine Solution, Part B Gelatine 7.65 7.65 7.65 Gelatine hydrolysate 3.61 3.61 3.61 Water 11.25 11.25 11.25 Juices concentrates, Part C Juice concentrate, apricot 9.00 - - Juice concentrate, orange 4.50 - - Juice concentrate, pomegranate - 6.40 - Juice concentrate, blueberry - 2.40 - Juice concentrate raspberry - 3.00 5.94 Juice concentrate, yumberry - - 3.34 Juice concentrate, lemon 0.80 0.2 0.8 Flavours, Part D Flavour, apricot* 0.30 - - Flavour, orange* 0.10 - - Flavour, blueberry* - 0.05 - Flavour, pomegranate* - 0.1 - Flavour, raspberry* - 0.2 0.2 58 cannot We chose the type of acid in the fruit, so blends became the answer 58
- 59.
- 60. Case study :gel strength from basic sugars base : 1.5% w/w pectin Load Polydextrose requires slow set pectin Resulting parameters pH Bx DS% aw Glucose Sucrose 3,6 80,6 81,0 0,67 Fructose 3,6 79,9 80,6 0,66 Glucose 3,6 80,4 81,2 0,65 Sorbitol 3,6 79,1 80,7 0,65 Xylitol 3,6 78,1 81,2 0,63 Extension 60
- 61. Pre-setting: polydextrose andpectin interaction Pectin Polydextrose DP 12 OH HO Possible that Polydextrose forms O OH part of complex gel HO HO O OH structure OH O HO O O HO HO O OH OH HO O OH O HO O O HO O O HO O OH O O O OH HO HO OH HO O O OH HO O HO HO O O HO HO OH HO OH O O OH OH OH HO 61 HO Range of DPs with Maximum at 28 OH
- 62. Functional chocolate withpre & probiotics A probiotic is a live microbial food or feed supplement which beneficially affects the host by improving the balance of intestinal microflora. A prebiotic is a non-digestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improves host health. (Gibson and Roberfroid, 1995) A Synbiotic – is a combination of pro- and prebiotics where the efficacy of the probiotic is enhanced by the inclusion of a prebiotic. Fibre – can be defined in many ways. Physiologically, fibre is essential to regularize bowel function and it may also mediate glucose and cholesterol attenuating effects. 62
- 63. Rationale for prebiotics– digestive diseases Diseases & disorders include: All digestive diseases – USA • Abdominal wall hernia • Constipation Prevalence • Diverticulitis >75 million by all digestive diseases (1998) – excluding 135 and 76 million • Gastritis and non-ulcer dyspepsia non food borne and food borne • Haemorrhoids infections/illnesses • Infectious diarrhoea Mortality • Irritable bowel syndrome >125,000 including deaths from cancer • Inflammatory bowel disease (1998) • Lactose intolerance Costs • Peptic ulcer >$86 billion direct medical costs (1998) • Hepatitis >$20 billion indirect costs (1998) lost productivity, disability, etc. Ref: www.niddk.nih.gov/statistics.htm, The Burden of Selected Digestive Diseases in the USA, 2002, Sandler et al 63
- 64. Rationale for prebiotics– a balanced microflora • Molecular studies indicate that the intestinal microflora consists of 1014 microbes from more than 1000 species. • Little is known about the role played by many of the dominant bacteria in the gut that are believed to be benign such as Bacteroides, Eubacterium spp., Ruminococcus spp., Butyrovibrio spp. • Bifidobacteria and lactobacilli are two species with known positive contributions to human health. • As the microflora protect against incoming pathogenic microbes and modulate immune response, a balanced microflora increases well-being of the gastrointestinal tract. Prebiotics can contribute to human digestive health by specifically stimulating growth of bifidobacteria and lactobacilli, two microbial species accepted to exhibit Ouwehand AC, Makelainen H, Tiihonen K and Rautonen, N (2006) - Digestive Health, pages 44-51, Part I Sweeteners and Sugareffects. in Food Technology, Edited by Helen Mitchell, Blackwell Publishing, UK. beneficial Alternatives 64
- 65. A commercial Lactobacillusas a probiotic Sanders ME and. Klaenhammer TR (2001) J Dairy Sci; 84:319-331. Varcoe JJ et al (2003) J Food Prot; 66:457-65. 65 Alterman et al (2005) PNAS; 102:3906-3912
- 66. Functional chocolate withpre & probiotics • In the confectionery sector high cocoa containing chocolate has become recognised for its health promoting properties that are derived from the polyphenols in the cocoa • Cocoa is also a good fibre source and this too is a feature of some of the chocolate products on the market today. In addition to these health benefits we can also add prebiotic fibres and probiotic cultures for improved digestive health The chocolatemaking process • Harvesting the cocoa beans • Fermenting • Roasting • Blending • Refining • Conching These are the processes • Tempering are used to make the bars or • Moulding assortments and where probiotic • Storing cultures can be added 66
- 67. Pre & Probioticchocolate Concept Chocolate consumption will typically be between 30 and 40 grams per day, this means the dosage of 0.25% w/w that was chosen for the concept bars guarantees ideal dosage over shelf life It is not possible to consume too much of the cultures 67
- 68. Conventional chocolate manufacturing Cocoa Whole milk Skim milk Sugar Cocoa butter liquor powder powder Mixing Refining The environment has to be low Conching moisture, below 50 C and low shear Tempering Culture Add 10E9 cfu/ serving Moulding Enrobing 68
- 69. Conching • Intensive mixingat high temperature • reduces moisture and removes the volatile acids • creates the smoothness of the chocolate • development of specific flavours and texture • the length of the process determines the final quality of the chocolate After conching the cultures can be added And mixed into the chocolate mass 69
- 70. Tempering • A processwhich applies a certain temperature profile The chocolate is heated to a specific temperature until the cocoa butter crystals have melted completely, and then cooling it at a carefully selected temperature. • The 3 factors which are important during tempering are time, temperature and movement. • The purpose: To assure the most stable crystal form of cocoa butter so the texture, (mouthfeel, hardness, shrinking force) and appearance (shine and gloss) will not degrade over time 70
- 71. Dark, bitter sweet plainchocolate with pre- and probiotic, no sugar added % w/w Ingredients Fresh basis Cocoa liquor (Venezuela) 40.00 Cocoa liquor (Trinidad) 20.00 Polydextrose¹ 11.95 Anhydrous lactitol¹ 9.40 Hydrogenated polydextrose¹ 8.00 Cocoa butter 8.00 Anhydrous dairy butter 2.00 Lecithin 0.322 L. acidophilus¹ 0.25 Flavour, vanilla* 0.05 Sucralose 0.028 ¹ Danisco * All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com 71
- 72. Probiotic stability inplain chocolate bars L. acidophilus NCFM 1,00E+10 30 C 1,00E+09 cfu/g 1,00E+08 1,00E+07 1,00E+06 0 1 2 3 4 5 6 7 8 9 10 11 12 Months 72
- 73. Strawberry yoghurt flavourfilling Formulation % on fresh Ingredients basis Cocoa Butter 25.50 Hydrogenated polydextrose¹ 17.25 Sucrose 15.59 Milk powder, skimmed 12.60 Lactitol, AC¹ 9.30 Milk powder, skimmed 8.00 Anhydrous dairy butter 7.50 Fruit, strawberry, dried 3.20 Citric acid 0.50 Emulsifier 0.30 L. Acidophilus, probiotic¹ 0.25 Acesulfame K 0.01 Flavour, strawberry* q.s ¹ Danisco * All flavours mentioned are supplied by Firmenich. 73 more information at www.firmenich.com Find
- 74. Probiotic stability inchocolate bars with yogurt filling L. acidophilus NCFM 1,00E+10 30 C 1,00E+09 cfu/g 1,00E+08 1,00E+07 1,00E+06 0 1 2 3 4 5 6 7 8 9 10 11 12 Months 74
- 75. Probiotics in commercialmilk and plain chocolate Both types of chocolate were purchased as solid slabs from Blommer’s Chocolate Company, Chicago. • Alpine Dark Chocolate • Lexington Milk Chocolate – Sugar – Sugar – Chocolate Liquor – Cocoa Butter – Cocoa Butter – Whole Milk – Butter oil – Select Chocolate Liquor – Soy Lecithin (emulsifier) – Nonfat Dry Milk – Vanillin – Soya Lecithin (emulsifier) – Vanillin 75
- 76. Probiotics in milkvs plain chocolate L. acidophilus Survival in Chocolate Bars at 23°C 1,00E+09 Dark chocolate 1,00E+08 CFU/g 1,00E+07 Milk chocolate 1,00E+06 0 1 2 3 4 5 6 7 8 9 10 11 12 Months 76
- 77. Future directions –concept of synbiotics Synbiotic Synbiotics are a mixture of pro and prebiotics that beneficially affects the host by improving the survival and implantation of live microbial dietary supplements in the gastro intestinal tract by selectively the growth and/or by activating the metabolism of one or a limited number of health- prebiotic probiotic promoting bacteria, and thus improving host welfare Gibson GR & Roberfroid MB (1995) Dietary modulation of the human colonic microbiotia: Introducing the concept of prebiotics. J Nutr; 125:1401-1412 microflora 77 health benefit
- 78. Initial in vitroSynbiotic Screening lactitol with L. Acidophilus 1,8 • Carbohydrate free medium 1,6 NCFM + Lactitol NCFM + inactive prebiotic – MRS -glucose 1,4 • Add selected prebiotic to the medium 1,2 Absorbance (600 nm) • Assess growth under anaerobic conditions 1 by optical density at 600 nm 0,8 • Determine difference in optical density 0,6 at 600 nm between start and 24 h 0,4 • Number of bacteria is proportional to 0,2 incease in optical density 0 0 5 10 15 20 Time (h) Initial in vitro synbiotic screening, demonstrated that lactitol supports the growth of L. acidophilus under anaerobic conditions more efficiently than other prebiotics did. 78
- 79. Health Claims • TheNational Centre of Excellence in Functional Foods NCEF • The regulations governing the use of health claims in Aus/NZ has not been finalised • For high level claims to be approved by FSANZ, they will most likely require convincing evidence • There is convincing or probable evidence for the substantiation for four distinct general level health claims with polydextrose which should satisfy the criteria set out by FSANZ – Polydextrose helps maintain a healthy digestive system – Polydextrose improves/enhances digestive health – Polydextrose helps maintain a balanced digestive system – Polydextrose enhances the prevalence of harmful bacteria in the gut, such as Lactobacillus and Bifidobacteria • These claims can be made within the framework of the current Nutrient Claims regulations and when the new standards are implemented (P293 – Nutrition, Health and Related Claims) 79
- 80. Improving the NutritionalProfile of Your Confectionery Products Geoff O’Sullivan CMA 2008