Phospholipid Manufacturer, Confectionery Additive

Phospholipids have both hydrophilic and lipophilic properties, which makes them an excellent emulsifier. In candy production, they effectively reduce the tension at the oil-water interface, promote the uniform mixing of fats and water, and form a stable emulsion. This property is crucial for blending and dispersing water-soluble and fat-soluble ingredients, helping to stabilize emulsions and prevent ingredient separation.Phospholipids play a significant role in candy production, particularly in enhancing the transparency and softness of candies.

Ⅰ.Enhancing Candy Transparency

1. Stabilizing Syrup and Ingredients:  

Phospholipids can stabilize the syrup and other ingredients in candy, preventing undesirable physical or chemical changes. This helps maintain the transparency and color of the candy, making it more appealing.

2. Preventing Crystallization and Precipitation:  

Phospholipids can also prevent the crystallization or precipitation of sugars and other ingredients in candy, thereby maintaining uniformity and transparency.

Ⅱ.Enhancing Candy Softness

1. Improving Texture and Mouthfeel:  

The addition of phospholipids improves the texture and mouthfeel of candy, making it smoother and softer. As an emulsifying stabilizer, phospholipids effectively prevent the crystallization of fats into large crystals, preserving the fine texture of the candy.

2. Regulating Hardness and Elasticity:  

By adjusting the amount of phospholipids used, candy manufacturers can precisely control the hardness and elasticity of the candy to meet different consumer preferences.

Ⅲ.Other Roles of Phospholipids in Candy Production

1. Extending Shelf Life:  

Certain components in phospholipids, such as phosphatidylcholine, have antioxidant properties that can protect the unsaturated fatty acids in candy from oxidative damage, thus extending the shelf life of the candy.

2. Improving Appearance and Shine:  

Phospholipids can also provide a glossy finish and enhance the visual appeal of the candy, making it more competitive in the market.

In the production of various types of candy, such as hard candy, soft candy, and gummy candies, phospholipids play an essential role. They not only enhance the transparency and softness of the candy but also improve its texture and appearance.

When using phospholipids, it is essential to control the amount used and the timing of their addition to ensure optimal performance. Storage conditions should also be carefully monitored, avoiding high temperatures, humidity, and direct sunlight, to ensure the stability and safety of the product.

Phospholipids play a crucial role in improving transparency and softness in candy production. By properly utilizing these properties, candy manufacturers can produce high-quality, attractive candy products.