1. High temperature and heat lead to volatile decomposition.
In addition to fondant, pressed sugar, gum-based sugar production temperature of these candies is not high, other candies in boiling sugar temperature will generally be very high, shortening sugar can reach more than 160 ℃, sugar-free candy will even be higher, if the addition of flavor when the sugar temperature is high, it is easy to cause flavor volatilization and decomposition of flavor components.
2. Light or oxidation.
Some of the aroma components in the flavor and light or contact with oxygen is easy to be oxidized, resulting in odor, so once the candy is produced, the packaging materials required to avoid light (such as the use of aluminum-plated film or tin foil), but also requires good sealing performance, effective isolation, and air convection. Inflatable candy such as meringue, nougat, marshmallow, milk candy, etc., due to the filling of a large amount of gas, in which the air on the product shelf life of the aroma preservation will have some impact. There are also flavors exposed to the air for a long time, easily oxidized to produce aldehydes, resulting in a corrupt smell and causing aroma deterioration. Therefore, the production of candy should minimize the exposure time of the flavor in the air. After use should be immediately sealed, while the product's production cooled to the appropriate temperature, it should be packaged as soon as possible.
3. Candy texture and acidity.
The texture of the candy itself has a significant impact on the release of aroma and fragrance effect. At the same time, the pH of the candy (pH) also has a different impact on the product's fragrance effect. The pH level will affect the change of the aroma composition of the candy. Some of them will make the aroma lose its purity and freshness and send out an unpleasant smell.
4. The chemical reaction between the aroma components.
Aroma compounds may contain dozens of different chemical substances with many reactive groups, and reactions may occur between the components. Many manufacturers use the method of flavor compounding to obtain a unique aroma. If the combination is not appropriate, the components' chemical reaction will often affect the regular play of the aroma.
5. Microbial influence.
In the use of cold infusion method of production of natural flavors, vulnerable to microbial contamination. In the production process. Should pay attention to do an excellent job of air and production equipment disinfection. To avoid the generation of microbial exceedances.
If it is helpful to you, please pay more attention to these details in the actual production, which will be more successful for your confectionery business.
What are raw and auxiliary materials commonly used in candy production? Click to learn more → Candy auxiliary materials.