2009_Book_FoodChemistry

19.1 Sugars, Sugar Alcohols and Sugar Products 881
19.1.5.6 Jellies, Gum and Gelatine Candies
For the production of these products, an
aromatized sugar solution is heated with polysaccharides
(agar, pectin, gum arabic, thin-boiling
starch, amylopectin) and gelatine, poured into
starch moulds, and removed with powder after
hardening. Typical products are jelly fruit and
gum bears.
19.1.5.7 Tablets
Powdered sugar and dextrose are aromatized,
granulated with the addition of binding agents
(fat, gelatine, gum arabic, tragacanth gum,
starch) and lubricants (magnesium stearate), and
tabletted under pressure.
19.1.5.8 Dragées
The core (almond, nut, sugar crystal etc.) is
moistened with a sugar solution in a rotating
boiler and then covered with a layer of sugar
by the subsequent addition of powdered sugar.
This process is repeated until the desired layer
thickness is attained. Chocolate, if necessary, is
applied in a corresponding manner.
Sugared or burnt almonds are a well-known product.
They consist of raw or roasted almonds which
are covered with a hot-saturated and caramelized
sugar syrup. The rough crispy surface is formed
by the blowing of hot air. Burnt almonds also contain
spice and flavoring matter, like vanillin etc. In
a larger average sample, the ratio of sugar to almonds
should not exceed 4:1. The sugar covering
of burnt almonds produced in the dragée process
can also be colored.
19.1.5.9 Marzipan
In the traditional production of marzipan raw
filler, sweet almonds are scalded, peeled on
rubber-covered rolls, coarsely chopped, and then
ground with the addition of not more than 35%
of sucrose. The mixture is then roasted, e. g., in
open roasting pans (95 ◦ C; 45 min) or continually.
After cooling, an equal amount of powdered
sucrose is worked into this semi-finished product,
possibly with the addition of starch syrup and/or
sorbitol, to give the actual marzipan.
Almonds which contain the cyanogenic glycoside
amygdalin (cf. 16.2.6) are scalded, peeled
and then debittered by leaching with flowing water.
The HCN content decreases by 80% in 24 h
and the water content in the almonds increases
to 38%. An extension of the process reduces the
HCN content only slightly.
For reasons of rationalization and bacteriological
stability, efforts are being made in modern
processes to conduct all the process steps in one
hermetically sealed reaction chamber, e. g., in
a combined vacuum/boiling/cutting/mixing machine
(high speed cooker), to prevent infections.
After heating, partial drying occurs here by the
application of vacuum. The cooker is aerated
with germ-free filtered air. Koenigsberg marzipan
is briefly baked on top after shaping. Marzipan
potatoes are rolled in cocoa.
19.1.5.10 Persipan
As with marzipan, a raw paste is initially prepared,
but instead of almonds, the seed kernels
of apricots, peaches or bitter almonds (with bitterness
removed) are used. Commercial persipan
is a mix of raw persipan filler and sucrose, the latter
not more than half of the mix weight. Sucrose
can be partially replaced by starch syrup and/or
sorbitol.
19.1.5.11 Other Raw Candy Fillers
These are produced from dehulled nuts such as
cashews or peanuts. They correspond in composition
to raw persipan paste. They are designated
according to the oilseed component.
19.1.5.12 Nougat Fillers
Nougat paste serves as a soft or firm candy
filling. It contains up to 2% water and roasted
dehulled filberts (hazelnuts) or roasted dehulled
almonds, finely ground in the presence
of sugar and cocoa products. Cocoa products