Confectionery and chocolate products are relished by most of the population because of its pleasing flavour and texture. The term confectionery deals with the art of producing ‘confections’ mean “foods which are rich in sugar and carbohydrates”. Confectionery products are categorised into ‘baker’s or flour confections’ (Cakes, cookies, pastries),‘sugar confections’ (Candies, candied nuts, fondants, fudge, chocolates) and gum (Chewing gums, bubble gums and pastillage).

Chocolates, grouped under the confectionery products made from cocoa, are a rich source of flavonoids and antioxidants. Processing of chocolate involves numerous steps like harvesting of cocoa pods, fermentation (important for flavour development), drying and roasting but the processing of confections is simple and less tedious. 

There is a huge demand for the confectionery products like sugar boiled confectioneries, toffees, candies and other sugar-based products in the Indian market and it has reached 25% in the urban market. Selection of packaging material is important to nurture the texture, colour, flavour and overall perceptibility of the confectionery items until it reaches the consumers.

Confectionery market was found to be in a developing stage in India compared to other markets with a turnover of Rs 55,720 million during 2015 and Rs 60,188.6 million in 2016.  The constant value in CAGR (Compound Annual Growth Rate) of 8% is expected from the sugar confectionery in the next few years.

During the year 2014, the overall turnover from chocolate processing industry in India was Rs 58 billion and raised to Rs 122 billion during 2019. During functions and festivals, there is an ample demand for chocolate and sugar-based confections.

Processing of confectionery products

In history, the preparation of confectionery products was originated in ancient China, India, Egypt, Greece and Rome, where they used honey as a sweetening agent in the coating of fruits, flowers and to produce sweetmeats. In the later stages, due to the cultivation practices of sugarcane paved the way for the utilisation of sugar in the production of confectionery products. The basic steps involved in the production of confectionery products, in general, are mixing of sugar or glucose, cooking, kneading, cooling, moulding, sorting, wrapping, weighing and packing.

Sugar-based confections

Hard candies

Hard candies are those prepared by boiling one or more sugar syrups at a temperature of 160°C. It includes stick candies, flavoured candies, milk-based and centre-filled candies with added flavours like orange, pineapples, mint, pan, strawberry and grapes.

Caramel and toffee

The key ingredients utilised in the production of caramel and toffee are sugar, glucose syrup, milk, fat, salt and water. Sugar when heated at 170 °C undergoes Maillard’s reaction to impart the desired brown colour in caramel preparation. The process flowchart for the production of toffee is presented.

Chewing gums

Chewing gum is a kind of edible gum made from the latex of Sapodilla tree (Manilkarachicle) and Jelutong tree. The key ingredient in the chewing gum formulation is a gum obtained either from hydrocolloids, agar-agar, bacterial gums, gum acacia, pectin or modified starches followed by sugar, humectants, texturisers, colours, flavours and antioxidants. The process flow chart for the manufacturing of chewing gum is presented in.

Baker’s confectioneries

Baker’s confectioneries consist of pastries, cakes and so on. The manufacturing process for the production of cake is presented in the form of a process flow chart.

Chocolate processing

Cocoa (Theobroma cacao) is the key ingredient in the chocolate production mixed along with other ingredients like sugar and fat. Based on the percentage of cocoa used in chocolate formulation, chocolates are classified into milk chocolate, dark and white chocolate. As per the US Food and Drug Administration (FDA), specifies the naming and ingredients used in the cocoa products.

The naming and ingredients of cocoa products as per the regulations of US Food and Drug Administration.

Product

Chocolate is a rich source of antioxidants which help to fight against cancer and other health issues. It contains a lower amount of caffeine than in tea and coffee. So, chocolate is generally recommended as safe for consumption among all the age groups. Chocolate processing is a multi-step procedure and requires an adaptation of advanced technologies to achieve the desired characteristics like of texture, flavour, aroma, glossiness in the end product.

Chocolate processing

Packaging of confectionery and chocolate products

The packaging material selected for the preservation of chocolate and other confectionery items should have the moisture or water vapour barrier properties, protect the flavour, aroma and texture of the product. Packaging materials like PET, coextruded LDPE/polyamides, tin cans, aluminium foils can be used to promote the shelf-life upto 50 days.

Conclusion

Chocolate and confectionery items are popular and consumed by most of the population. As these products are hygroscopic in nature, proper processing techniques have to be implemented to maintain the quality and safety standards with suitable packaging and storage conditions.

(Dr Venkatachalapathy is professor and head at Department of Food Engineering, Lavanya, Sharma, Modupalli, and Naik are research scholars at Indian Institute of Food Processing Technology, Thanjavur. They can be contacted at venkat@iifpt.edu.in)