Economics and management in the sphere of ict department: management and marketing

Edible Applications of Ethylcellulose Oleogels

Maya Davidovich-Pinhas, ... Alejandro G. Marangoni, in Edible Oleogels (Second Edition), 2018

Cookies

Cookies are usually high fat and high sugar products due to the use of shortening, margarine, or butter in their production (Yılmaz and Öğütcü, 2015). As discussed above, solid fats contain high levels of trans and saturated fatty acids which are associated with negative health effects. In order to minimize the consumption of such fats, many consumers and manufactures try to replace the fat in the dough recipe with oil. The use of EC was first suggested by Marangoni et al. (Stortz et al., 2012) and patented (Cattaruzza et al., 2012).
The idea was to add EC powder to the cookie recipe which will dissolve in the oil phase during baking (usually at 175°C), and upon cooling, it will gel the oil phase, thus preventing oil leakage during storage. The results show a significant decrease in oil leakage while using EC in the dough recipe compared to the control product without EC. In addition, two different EC concentrations were used and a clear negative correlation between oil leakage and EC concentration was observed (Stortz et al., 2012) (see Fig. 15.3B).

Mixing, forming and coating

P.J. Fellows, in Food Processing Technology (Fourth Edition), 2017

5.2.3 Confectionery moulders and depositors

There is a very large range of sugar confectionery products that can be grouped according to differences in their texture into:
High boiled sweets and lozenges, including brittles (e.g. peanut crunch), humbugs, butterscotch, Edinburgh rock and ‘sugar mice’. Boiled sweets may also have a wide variety of centres made from, e.g. fudge, effervescent sherbet powder, chocolate, liquorice, caramel, or pastes made from hazelnut, fruits, spearmint, coconut, almond, etc. in stripes, layers or random patterns (Baker Perkins, 2016d).
Soft confectionery, including toffees and caramels, fudges, fondants, chews, gums, liquorice, pastilles, jellies, marshmallow, nougats and chewing gum or bubble gum (Baker Perkins, 2016e).
Chocolate products, including solid bars, coins, buttons or chips, multicoloured or marbled chocolate, fondant crème-filled chocolate, solid chocolate with inclusions such as fruit, nuts, biscuit or puffed rice, hollow goods (e.g. Easter eggs) and aerated products.
Details of coatings used in confectionery production are given in Section 5.3 and the textural characteristics of different confectionery hydrocolloids are shown in Table 5.4 (see also Section 1.1.1). Extruded confectionery products are described in Section 17.3.
Table 5.4. Some characteristics of hydrocolloids used in confectionery products