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Background: TicaPAN® Coating Systems for Panned Confections
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| Sunday, 31 July 2011 00:00 |
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Until recently, all panning was done with natural “gum arabic”. Because of its superior performance, gum arabic (also known as gum acacia) was the primary hydrocolloid used in panned candy and chewing gum. Gum arabic has centuries of successful use in diverse applications. In the days of the Egyptian pharaohs, gum arabic was used for mummification. Since Biblical times, it was used to maintain the integrity of paint and dye. Today, gum arabic is used in soft drinks, frozen desserts, and other foods and beverages to help prevent the separation of liquids, like oil and water or heavier liquids like flavored syrups. Gum Arabic OriginsGum arabic is the hardened sap that is harvested from the branches of Acacia senegal trees. Most of the world’s supply comes from Acacia trees are not “farmed” like other crops. The acacia tree and gum are an agricultural paradox. Acacia trees only produce sufficient quantities of gum under the poorest conditions which include bad soil, drought, or extreme heat. Damaged trees produce more gum than healthier ones. Source Difficulty Leads to InnovationIt was these challenges that led to the development of the TicaPAN® Coating System product line. TicaPAN products offer food manufacturers low cost, non-gum arabic based systems that exhibit the same or even superior functionality when compared to gum arabic. This innovative solution is used for binding and strengthening the sugar and sugar-alcohol shells in panned confections. There are three, separate TicaPAN Coating Systems available, depending on the end use. TicaPAN 311 Coating System is a drop-in replacement for gum arabic in any confectioner’s factory. It can be used as a binder for sugar and sugar-alcohol syrups used in hard and soft confection coating. Designed to replace gum arabic 1:1, TicaPAN 311 has comparable crystallization, binding, and viscosity properties. TicaPAN 311 delivers a whiter shell than traditional gum arabic, omitting the need for further whitening with artificial color. TicaPAN 311 also conveys the crunchy texture that is important to the perceived quality of the finished product. TicaPAN Quick Crunch is best for improving the qualities desired from traditionally based gum arabic confections. TicaPAN Quick Crunch dries faster and produces a stronger, more durable shell. The better shell provides a crunchier texture to the finished exterior. TicaPAN Seal is best used as a film-former and functions as an oil and oxygen barrier for panned nuts, chocolate candies, and other food items that contain sensitive oils. Due to oxidation, oils in food will turn rancid sooner when exposed to atmospheric oxygen. Centers coated with TicaPAN Seal are less likely to experience the premature spoilage often associated with air. Features of TicaPAN products
About TIC Gums TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years. For more information, visit www.ticgums.com. |
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There is a lot to know about coating candied nuts, chocolate and gum. To get the sugar shell on those and other, similar items, confectioners use a process called “panning.” Akin to painting, panning is the process where many layers of sugar and/or sugar alcohols are applied to the outside of chocolate, nuts, or other consumables. Panning results in a uniform, smooth, crunchy, and appetizing surface.