Basical Food Additives in Confectionery
Food additives in confectionery play a variety of key roles, including enhancing flavor, improving texture, and maintaining color. They can also help maintain freshness by preventing spoilage and extending shelf life, inhibit microbial growth, ensuring the product is safe to eat.
Aspartame
- Low-calorie sweetener, ideal for sugar-free confectionery; typical dosage is 0.1-0.5%, offering intense sweetness without calories, enhancing taste with reduced sugar.
Dextrose Anhydrous
- Sweetener for enhancing sweetness and providing quick energy; used in hard candies, chocolates, and gum with a dosage of 2-10%, contributing to a smooth texture and balanced flavor.
Dextrose Monohydrate
- A crystalline sweetener used in candies, typically at 2-10%, provides sweetness and enhances the mouthfeel of confectionery products.
Maltodextrin
- A bulking agent and texture enhancer used in gummies and powders for consistency and volume; typical dosage is 2-6%, providing mild sweetness and smooth texture.
Sorbitol
- A sugar alcohol that sweetens and retains moisture in sugar-free candies, preventing crystallization; dosage is 2-10%, enhancing chewiness and stability in soft confectionery.
Xanthan Gum
- A thickening and stabilizing agent used to improve texture and prevent separation in candies and syrups; dosage ranges from 0.1-0.3%, helping maintain viscosity and mouthfeel.