Recipe
Starch Gum with CLEARGUM® MB 45 and CLEARGUM® MG 85
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Recipe reference: LSWEGUM026
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| Acid citric solution 55% | |||
| Water | 457.200 g | 45.000 | 0.000 |
| Citric acid, anyhdrous | 58.800 g | 55.000 | 1.753 |
| Total | 1016.000 g | 100.000 | 1.753 |
| Sucrose (sugar) | 11460.000 g | 28.650 | 35.812 |
| Roquette glucose syrup 6080* | 11556.000 g | 28.890 | 28.996 |
| CLEARGUM® MB 70 thin-boiling maize starch* | 2456.000 g | 6.140 | 6.702 |
| CLEARGUM® MG 85 modified maize starch* | 2456.000 g | 6.140 | 6.856 |
| Acid citric solution 55% | 1016.000 g | 2.540 | 1.753 |
| Color, liquid | 160.000 g | 0.400 | 0.251 |
| Flavor, liquid | 520.000 g | 1.300 | 1.631 |
| Water | 10376.000 g | 25.940 | 0.000 |
| Residual moisture | - | - | - |
| Total | 40000.00 | 100.000 | 100.000 |
*Roquette products
Process method
- Mix glucose syrup, water, sucrose, starch
- Preheat 10 minutes at 60°C
- Cooked with a tubular exchanger or jet cooker with specific parameters (see analytical part)
- Add citric acid solution, flavor and colouring
- Cast in the dehydrated moulding starch
- Stove at 55°C / 30%Hr / 30h
- Remove and brush
- Oil, candy the gums
Ingredients list and allergens (Indicative)
- Glucose syrup,
- Sugar,
- Water,
- Modified starch,
- Starch,
- Acid (citric acid),
- Flavor,
- Color.
Label of nutrition facts (Indicatve)
| Average nutrition facts |
Per 100 g Proposed recipe |
| Energy (kcal) | 320 |
| Fat (g) | 0.1 |
| of which saturates (g) | 0.0 |
| Carbohydrae (g) | 78.2 |
| of which sugars (g) | 54.4 |
| of which polyols (g) | 0.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 0.1 |
| Salt (g) | 0.02 |
Analytical
| PROCESS | Tubular Heat Exchanger |
Cooker 3 | |
| Cooker 1 | Cooker 2 | ||
| Premix brix | 71 | 65 | 76 |
| Cooking Temperature | 145 | 123 | 136.5 |
| Deposit Brix | 76 | 75.5 | 74 |
| Final Brix | 83 | 86 | 85 |
| Pressure in (bar) | 12 | 2 | 2 |
| Back Pressure (bar) | 3 | 0 | 0 |
| Evaporation | Flash | Flash | Vacuum |
| Hot viscosity at 90°C (m.pas) spindle n°6 20rpm | 725 (spindle n 2) | 8300 | 2400 |
Comments
Stoving conditions: 55°C / 30%Hr / 30h
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.