Improving The Nutritional Profile Of Your Confectionery Products

Improving the Nutritional Profile of Your Confectionery Products

Geoff O’SullivanCMA 2008

2

Agenda

• Global trends in confectionerySugar 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 contentSuperjuices – 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

3

Global trends for chocolate confectionery

Mintel gnpd food 8818 variants recorded April 2007 to 2008 includes: Tablets, countlines, biscuits, coated and enrobed products

6th

4

444

Global trends for reduced sugar chocolate confectionery

Mintel gnpd food 370 variants recorded April 2007 to 2008 includes: Tablets, countlines, biscuits, coated and enrobed products

5

Reduced sugar commercial products

Vitality Brands World Wide(New Zealand)

March 2008

La Nouba Brazil April 2008

Chocolat Stella Switzerland11 Mar 2008

6

Global trends for sugar confectionery

6

Mintel gnpd 5899 variants recorded April 2007 – 2008 includes: hard candies, lollipops, medicated, chews, gummies, pastilles, liquorice, and coated products

4

7

Global trends for reduced sugarconfectionery

Mintel gnpd food 794 variants recorded April 2007 to 2008 includes: hard candies, lollipops, medicated, chews, gummies, pastilles, liquorice, and coated products

8

Reduced sugar commercial products

Storck, Werther's Original,(Germany)

Thailand April 2008

Red Band, Truly JuicyNetherlands15 Jan 2008

Maynards (Cadbury)Ireland,May 2007

9

Global trends chewing gum

9

Mintel gnpd food 1336 variants recorded April 2007 to 2008 includes: all gum products

1

10

Global trends reduced sugar chewing gum

10

Mintel gnpd food 761 variants recorded April 2007 to 2008 includes: all gum products

11

Reduced sugar commercial products

White Dove Herbal, PowerBiteUSA, 07 Apr 2008

Dental V6 + WhiteDenmark

01 Apr 2008Perfetti Van Melle

Mentos, White CompleteNetherlands,11 Mar 2008

12

Global trends for functional chocolate

1212121212

Mintel gnpd food 54 variants recorded April 2007 to 2008 includes: Tablets, countlines, biscuits, coated and enrobed products

13

Functional commercial products

MasterFoodsCocoaVia

USA, 22 Aug 2007

For Heart Health

Daniele de WinterBelgium

Feb 2008Beauty - skin

nourishing

Migros, ActilifeSwitzerland06 Jun 2007

Digestive health

With fibre & probiotic

cultures

14

Types of functional Confectionery

1414Mintel gnpd review April 2007 to 2008

14

Product Ranking

Product CategoryRanking*

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 witha functional/health description on the product packaging

15

Market value 2004 – 2006for comparision

1515

Market Sizes - Historic - Retail Value RSP - US$ mn

2004 2005 2006WorldConfectionery 120758.6 128766.8 136440.2Chocolate confectionery 65057.7 69507.8 74043.9Sugar confectionery 39391.7 41453.7 43254.2Gum 16309.2 17805.3 19142.2

Chocolate - reduced sugar 329.1 254.5 245.5Sugar confectionery - reduced sugar 3911.8 4247.2 4533.9Gum - BFY Reduced sugar 6351.9 7138.1 7773.5

AustraliaConfectionery 2132.4 2293.9 2340.4Chocolate confectionery 1330.3 1434.8 1461.2Sugar confectionery 623.3 663.6 681.7Gum 178.8 195.5 197.5

Chocolate confectionery - reduced sugar 0.9 0.9 0.9Sugar confectionery - reduced sugar 36.2 40.9 42.6Gum - reduced sugar 111.3 122.3 125.9

Chocolate confectionery - Fortified/functional 3.8 4.2 4.3

Sources:©2008 Euromonitor International

16

Confectionery Types

M a rsh m a llow

A e ra tion

C h e w y C a n dyS ta m p ing

P u lling

Je lly

S e tt ing

T e x tu ra n t

H a rd C a n dy

S e tting

R e c rys ta llise d C a n dy

C rys ta llisa tion

N o Te x tu ra n t

B o iling

C a n d y M a ss

17

Xylitol crystallised “Ice – Candy”

Insert image/object

¹ Danisco*All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com

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

Water 7.04

Crystallised Hard Candy, Part B

Xylitol, C¹ 47.32

Hydrogenated polydextrose¹ 2.50

Flavour, vanilla* 0.18

1717

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 60C. When completely

dissolved the solution is heated under vacuum to 165C and allowed to cool to

125C. 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 130C to melt the mass. The mass is cooled to 80C 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 120C and the xylitol at 80C.

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

20

Simultaneous depositing

20

Control of piston motion, jacket and manifold temperature

is critical

Piston movement

21

Optimising & understanding the process

Depositing

Xylitol crystals are fragile – jacket temperature– max 80 C and manifold - 110 C

Cooling

Too rapid cooling (freezing) – in fact halts crystalformation and best results are seen in the range 5 to15C with cooling times of 25 – 45 minutes. The finaltexture is developed after 24 - 48 hours

In the process we have to balance two key forces

• Thermodynamics

• Kinetics

As always!

22

Optimising & understanding the process

Our aim is generate the optimum amount and size ofseed 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 crystaldispersion The time and temperature are crucialfor minimum cooling times and perfect texture

23

Saturation – sucrose water system

2323232323232323

24

State transitions and specific volume

0Temperature (K)

Specific volumeV=1/r

EnthalpyH

Tg

glass

rubber

liquid

crystal

Tm

25

-50

0

50

100

150

200

250

300 Sorbitol

Xylitol

Maltitol

Glucose

Sucrose

Maltodextrin

Polydextrose

Starch

Glass Transition Temperature Of Some Common Carbohydrates

°C

Glassy state

26

Viscosity

Viscosity Measured on 65% solution @ 25 °C

0

50

100

150

200

Visc

osity

Cps

Polydextrose lactitol Isomalt Sucrose

Maltitol Sorbitol Xylitol Erythritol

27

Tg Tm

Overall Crystallisation

Processing Temperature

Nucleation Propagation

Rate

-28 C 97 C

Sucrose

Xylitol

78 C 186 C

34.5 C

108.0 C

Temperature versus crystallisation

28

Formation of new phaseCrystallisation is considered as the transformation of anhomogenous solution to a mixture of two phases

∆G mix = ∆H mix - T∆S

When ∆H mix less than zero stable solutionWhen ∆H mix is greater than zero crystallisation occurs

Requires nucleationThat has large thermodynamic barrier and depends on twoterms

Surface energy

Volume energy

When nucleus radius is small surface energy dominates andthe nucleus is stable and when radius/size is large volumeenergy dominates and nuclueus is unstable and falls apart

R = the inflection point – maximum size

29

Effect of Shear Rate

Shear rate 1/s

Rate

of C

ryst

allis

ation

Increases crystallisation rate Shear/work gives uniform crystal size

• This process would represent the most controlled way of developingXylitol crystals – if process capability would allow it!

With out shear or seeding crystallisation takes too long and is un predictableusing shear/mixing for heterogeneous crystallisation is the best method

R

30

Crystallisation - process

Time

Seconds -Minutes - Hours Minutes -Days - Months

31

Heat of solution – Influences taste perceptioncooling load & time to release from mould

-42.9-38

-29-25

-19-13

-9 -7-4

48

-50

-40

-30

-20

-10

0

10

20

Erythritol Xylitol Mannitol SorbitolMaltitol Lactitol monohydrate Isomalt Lactitol anhydrousSucrose Inulin Polydextrose

cals

/gra

m

* The high heat of solution – in effect acts against cooling – more crystallisationproduces more heat

32

Controlling the crystallisation

32323232

Ideal crystal seedcontent and depositing

temperature

Too much crystal seedcontent and low depositing

temperature

Not enough crystal seedcontent and high depositing

temperature

Optimisingconditions is

critical tomake good

product

33

Continuous Depositing Method - suggestion

2 X Cookers

Candy mass

Crystallised xylitol

Cooked candy mass

Cooked mass

Static mixer to provide

Shear and cooling

34

Health & wellness market

Market Sizes - Historic - Retail Value RSP - US$ mn

2002 2003 2004 2005 2006WorldBeverages (soft and hot drinks) 288,356.8 317,102.9 350,740.0 377,036.9 396,109.2Beverages - H&W 110,108.6 125,854.1 143,397.6 156,863.6 168,009.5Beverages - 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 1,541,517.0Packaged food - H&W 160,879.8 185,626.9 211,728.0 231,606.2 245,684.5Packaged food - BFY 78,758.3 89,390.8 101,978.6 109,088.6 113,303.4

Confectionery 98,093.1 109,128.0 120,255.6 129,975.7 136,596.9Confectionery - H&W 14,411.7 17,004.9 19,522.7 21,465.2 23,062.8Confectionery - 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 7,492.5Fruit 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 79,018.3Fruit snacks (not specified H&W) 2,210.7 2,432.3 2,723.8 2,968.6 3,226.4

Sources:1. Health and Wellness Beverages: Euromonitor from trade sources/national statistics2. Health and Wellness Packaged Food: Euromonitor from trade sources/national statistics

Better-for-you foods ofAll kinds have increased

by 30.5%

35

The consumer and health & wellness

Consumer awareness of functional foods was studiedrecently 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.

35

IFIC 2007 Consumer Attitudes towards Functional Foods/ Foods for Health.

36

The consumer and health & wellness

36

IFIC 2007 Consumer Attitudes towards Functional Foods/ Foods for Health.

Health Concern Ranking

Heart & Circulatory issues 53%

Weight 33%

Cancer 24%

Diabetes 17%

Nutrition & Diet 16%

Exercise 11%

Lung & Respiratory 7%

Arthritis 5%

When asked about their belief in functional foods, thevast majority of consumers agree that certain foods havehealth benefits that go beyond basic nutrition and mayreduce the risk of disease or other health concerns

The table below lists the top health concerns

37

The consumer and health & 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

38

Superfruits - superjuice confectionery

• 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 juicesMINTEL 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.

39

• “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

Superjuice super candy

40

Bulk (nutritive) sweeteners & high potency

sweeteners

Mannitol

Isomalt

Maltitol

Xylitol

Sorbitol

Lactitol

Sorbitol and maltitol syrups

Erythritol

Sucrose

Starch based

High potency

Saccharides

Sugar alcohols

HFCS 55 isoglucose

HFCS 42

Glucose syrups

High maltose syrups

Aspartame

Acesulphame K

Cyclamate

Saccharin

Sucralose

TwinSweet

Neotame

Alitame

Thaumatine

Neohesperidine

Stevioside

Glycyrrhizin

Brazzein

Fructose

Glucose / dextrose

Trehalose

Tagatose

Glucose fructose sucrose extracts from fruits

Approved in EU

Bulking agentspolydextrose

inulin, FOS

41

Juice properties – sugar composition

414141414141

42

Juice properties – acid type

42424242424242

43

Juice properties – antioxidants (colour)

434343434343434343434343

Antioxidants in the form of anthocyaninsare blackberry, blueberry, blackcurrant,raspberry, cranberry, red grape give theseFruits there colour

Lycopenes give pink grapefruit, watermelons and pink guava their colour

Carotenoids give citrus fruits their distinctive colour

Ellagic acid, is a key component of the colour of strawberries

mgs

per

frui

t

44

Heat stability of fruit 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 ourconcept 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

45

Concept types developed

45454545

• 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 than120 C. However other problems were encountered with setting of gelatine

46

Chewy candy - formulation

¹ DaniscoAll flavours mentioned are supplied by Firmenich.Find more information at www.firmenich.com

46464646464646

Pomegranate, Raspberry &

Blueberry

Apricot & Orange Raspberry & Yumberry

Ingredients % on fresh basis % on fresh basis % on fresh basis

Part A: bulk syrup Hydrogenated polydextrose 1 38.00 38.00 38.00 Sucrose 26.00 26.00 26.00 Cocoa butter 3.45 3.45 3.45 Emulsifier1 0.27 0.27 0.27 Water 7.48 9.01 8.56 Part B: juice concentrates Juice concentrate, pomegranate 5.75 - - Juice concentrate, raspberry 2.70 - 6.00 Juice concentrate, blueberry 2.15 - - Juice concentrate, apricot - 4.55 - Juice concentrate, orange - 4.55 - Juice concentrate, yumberry - - 3.50 Part C: gelatine solution Gelatine 220 bloom 1.60 1.60 1.60 Juice concentrate, lemon 2.40 2.40 2.40 Part D: flavours Flavour, raspberry* 0.20 0.20 Flavour, apricot* - 0.10 - Flavour, orange* - 0.07 - Flavour, banana* - - 0.02 Part E: graining Milled sucrose 10.00 10.00 10.00

Part C. Prepare the gelatine solution in 24 hours in advance by mixing gelatine and lemon juice concentrate together in a water bath at 60C

Part A. Dry blend the ingredients, add the water and cook the solution to 136-143C, add immediately the juice concentrate part B

Part C & D. Add the gelatine solution and flavour

Part E. Add the milled sugar, mix and cool until of a suitable consistency for pulling (5 minutes). Allow to cool further, until of a texture suitable for forming cutting and wrapping

47

Hard candy – formulation & process

¹ DaniscoAll flavours mentioned are supplied by Firmenich.Find more information at www.firmenich.com 474747474747

Preparation of the cookedcoconut cream hard candy mass is carried out by dry blending the polydextrose with all ingredients. The solution is heated to 148˚C and allowed to cool to 125˚C. The flavour is then added

Preparation of the Superjuice hard candy mass is carried out

by dry blending the polydextrose with sugar and water, then heating the mass to 150˚C under vacuum. The juice concentrates and flavour are added as the mass cools to 125˚C.

Using the mechanical depositing method of choice the two sides of the candy are deposited simultaneously into metal moulds. Coconut Cream at 125˚C and High Juice at 125˚C.

Pomegranate,

Raspberry & Blueberry

Apricot & Orange

Raspberry & Yumberry

Ingredients % on fresh basis % on fresh basis % on fresh basis

Part 1: High Juice Hard Candy Hydrogenated polydextrose1 23.77 23.77 23.77 Sucrose 20.09 20.09 20.09 Fructose1 1.17 1.17 1.17 Juice concentrate, pomegranate 1.40 - - Juice concentrate, raspberry 0.82 - 1.63 Juice concentrate, blueberry 0.70 - - Juice concentrate, apricot - 1.46 - Juice concentrate, orange - 1.46 - Juice concentrate, yumberry - - 1.17 Juice concentrate, lemon 0.47 0.47 0.47 Flavour, raspberry* 0.10 - 0.10 Flavour, apricot* - 0.05 - Flavour, orange* - 0.04 - Flavour, banana* - - 0.01 Water 1.48 1.49 1.59 Part 2: Coconut Cream Hard Candy Hydrogenated polydextrose1 18.00 18.00 18.00 Sucrose 15.00 15.00 15.00 Lactitol, monohydrate1 7.00 7.00 7.00 Coconut oil 5.50 5.50 5.50 EMULSIFIER1 0.20 0.20 0.20 Salt 0.13 0.13 0.13 Flavour, coconut* 0.15 0.15 0.15 Water 4.02 4.02 4.02

48

Microfilm cooking

Plate heat exchanger to heat syrup

Film cookervery thin filmunder vacuumevaporation ofwater happensinstantaneously

Juice addedto cooked

syrup at ambientpressure

4848

49

Trial machineryFruit syrup added after microfilm

cooker

Heat exchanger feeds microfilm cooker

50

Chewy & hard candy

505050505050505050

Chewy mass was aerated by lab scalepulling machine and cut and wrap machine

to form candies

Chewy Candy Hard Candy

Candy mass deposited by lab scaledepositing machine to form candies

and pillow packed

51

Idea – for hard candy depositing method

2 X Cookers

Candy mass

Cooked candy mass

Evaporated fruit syrup

Depositor

Static mixer to mix juice

and candy mass

Two microfilm type cookers

52

Idea - for chewy candy cut & wrap

Cooked candy mass

Evaporated fruit syrup

Static mixer to mix juice

and candy mass

Two microfilm cookers

Gelatine solutionand air

Batch former

Cut & Wrap

Former

53

Gelatine gummies – alternative sweeteners

53535353

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

We found that sugar free gelatine gummy would not setwith citric acid

Lactic acid and malic acids work well and mixtures with aceticacid. These also have a very good shelf-life?

Change in gelling characteristics occur with sugar alternatives

¹ Danisco•All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com

54

Gelatine sol and gel forms

Gelatine Helix

SOL FORMNot attached

GEL FORMNot attached

55

Gelatine - isoelectric point

555555555555555555

Three theories have been mentioned

Theory 1. Isoelectric point clashes with pH of citric acidType A pI = 6.3 – 9.5 (shown below)Type B pI = 4.5 – 5.2

Theory 2. Buffering capacity of sugar alternatives less thanglucose syrups and sugar – no evidence for this?

Acid pKa values

Acetic 4.75

Citric 3.15, 4.77, 6.40

Lactic 3.86

Malic 3.4, 5.1

Isoelectric point type A gelatine

56

Gelatine - isoelectric point & buffering

Experimental findings

We found that bothtype A and B at 1.5%citric acid did not set

Using up to 13%gelatine does give aset – but cannot deposit

Using gelatinehydrolysate did notimprove set

We found bufferingcapacity 280 bloomgelatine to 0.5 – 0.7%citric acid

Only practical solution….was to compromise

At first it looks as though pKa (acid strength) could be the answer ….but pH is useful in hydrating the gelatine, as we used for the chewy candy as shown above

57

Polydextrose - Sorption- Desorption Isotherm

0

10

20

30

40

0 20 40 60 80 100RH %

Wa

ter

co

nte

nt

% w

b Sorption

Desorption

Holds on to almost 10% w/w water

Polydextrose – hydrophylic polymer

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

58

585858585858585858

Gelatine gummy mixed Superfruits

Ingredients % on fresh basis

Apricot & Orange

Pomegranate, Raspberry &

Blueberry

Raspberry & Yumberry

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

We cannot chose the type of acid in the fruit, so blends became the answer

59

High Methylester Pectin

60

Case study : gel strength from basic sugarsbase : 1.5% w/w pectin

GlucosepH °Bx DS% aw

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

Load

Extension

Resulting parameters

Polydextrose requires slow set pectin

61

Pre-setting: polydextrose and pectin interaction

HO

O

OH

O

HO

O

HOO O

HOO

HOOH O

OH

HOO

HOOH O

O

OHO OH

HO

HO

HOO

OHOH

OH

OH

O

HO

O

OH

HO

O

HO

O

OH

HOO

HO

OOH

O

HOOH

O

OHO

OHHO

O

HO

O

HO

HO

OH

HO

Polydextrose DP 12

Pectin

Possible that Polydextrose forms part of complex gel

structure

Range of DPs with Maximum at 28

62

Functional chocolate with pre & 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.

63

Rationale for prebiotics – digestive diseases

Diseases & disorders include:• Abdominal wall hernia• Constipation• Diverticulitis• Gastritis and non-ulcer dyspepsia• Haemorrhoids• Infectious diarrhoea• Irritable bowel syndrome• Inflammatory bowel disease• Lactose intolerance• Peptic ulcer• Hepatitis

All digestive diseases – USA

Prevalence>75 million by all digestive diseases (1998) – excluding 135 and 76 million non food borne and food borne infections/illnesses

Mortality >125,000 including deaths from cancer (1998)

Costs >$86 billion direct medical costs (1998)>$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

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 beneficial effects.

Ouwehand AC, Makelainen H, Tiihonen K and Rautonen, N (2006) - Digestive Health, pages 44-51, Part I Sweeteners and Sugar Alternatives in Food Technology, Edited by Helen Mitchell, Blackwell Publishing, UK.

65

A commercial Lactobacillus as 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.Alterman et al (2005) PNAS; 102:3906-3912

66

Functional chocolate with pre & probiotics

• In the confectionery sector high cocoa containing chocolate has become recognised for its health promoting propertiesthat 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 chocolate making process• Harvesting the cocoa beans• Fermenting• Roasting• Blending• Refining• Conching • Tempering• Moulding• Storing

These are the processes are used to make the bars or

assortments and where probiotic cultures can be added

67

Pre & Probiotic chocolate 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

68

Conventional chocolate manufacturing

Skim milk powder Cocoa butter SugarWhole milk

powder Cocoaliquor

Mixing

Refining

Conching

Enrobing

Tempering

Moulding

Culture Add 10E9 cfu/ serving

The environment has to be lowmoisture, below 50 C and

low shear

69

Conching

• Intensive mixing at 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 addedAnd mixed into the chocolate mass

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Tempering• A process which 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 formof cocoa butter so the texture,(mouthfeel, hardness, shrinking force) and appearance (shine and gloss) will not degrade over time

71

Dark, bitter sweet plain chocolate with pre- and probiotic, no sugar added

71

¹ Danisco* All flavours mentioned are supplied by Firmenich. Find more information at www.firmenich.com

Ingredients% w/w

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

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Probiotic stability in plain chocolate bars

L. acidophilus NCFM

1,00E+06

1,00E+07

1,00E+08

1,00E+09

1,00E+10

0 1 2 3 4 5 6 7 8 9 10 11 12

Months

cfu

/g

30 C

73

Strawberry yoghurt flavour filling

Formulation

¹ Danisco* All flavours mentioned are supplied by Firmenich.Find more information at www.firmenich.com

Ingredients% on fresh

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

74

Probiotic stability in chocolate bars with

yogurt filling

L. acidophilus NCFM

1,00E+06

1,00E+07

1,00E+08

1,00E+09

1,00E+10

0 1 2 3 4 5 6 7 8 9 10 11 12

Months

cfu/

g

30 C

75

Probiotics in commercial milk andplain chocolate

• Alpine Dark Chocolate– Sugar– Chocolate Liquor– Cocoa Butter– Butter oil– Soy Lecithin (emulsifier)– Vanillin

• Lexington Milk Chocolate– Sugar– Cocoa Butter– Whole Milk– Select Chocolate Liquor– Nonfat Dry Milk– Soya Lecithin (emulsifier)– Vanillin

Both types of chocolate were purchased as solid slabs from Blommer’s Chocolate Company, Chicago.

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Probiotics in milk vs plain chocolate

1,00E+06

1,00E+07

1,00E+08

1,00E+09

0 1 2 3 4 5 6 7 8 9 10 11 12

Months

CFU

/g

Dark chocolate

Milk chocolate

L. acidophilus Survival in Chocolate Bars at 23°C

77

Future directions – concept of synbiotics

Synbiotic

prebiotic probiotic

microflora

health benefit

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-promoting bacteria, and thus improving host welfare

Gibson GR & Roberfroid MB (1995) Dietary modulation of thehuman colonic microbiotia: Introducing the concept of prebiotics.J Nutr; 125:1401-1412

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Initial in vitro Synbiotic Screening

lactitol with L. Acidophilus

• Carbohydrate free medium– MRS -glucose

• Add selected prebiotic to the medium• Assess growth under anaerobic conditions

by optical density at 600 nm• Determine difference in optical density

at 600 nm between start and 24 h• Number of bacteria is proportional to

incease in optical density

Initial in vitro synbiotic screening, demonstrated that lactitol supports the growth of L. acidophilus under anaerobic conditions more efficiently than other prebiotics did.

0

0,2

0,4

0,6

0,8

1

1,2

1,4

1,6

1,8

0 5 10 15 20

Time (h)

Ab

sorb

ance

(60

0 n

m)

NCFM + Lactitol

NCFM + inactive prebiotic

0

0,2

0,4

0,6

0,8

1

1,2

1,4

1,6

1,8

0 5 10 15 20

Time (h)

Ab

sorb

ance

(60

0 n

m)

NCFM + Lactitol

NCFM + inactive prebiotic

79

Health Claims

• The National 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)

Improving the Nutritional Profile of Your Confectionery Products

Geoff O’SullivanCMA 2008