The coating system can be used for sugared almonds, chocolate centred sweets, chewing gum, dried fruits and seeds and pharmaceutical pills. It can also be used as a dusting agent in combination with other ingredients.
Vincent Dutaut, R&D manager at Caragum International, claims the system is more efficient than any other type of colloids used in coating in terms of cost and speed.
“We wanted to offer a better product with the possibility, at the same time, of reducing the cost of production,” Dutaut told ConfectioneryNews.com.
The product protects the centre of coated products against humidity or oxidation and also avoid bursting or scaling of sugar film and prevent the formation of spots, he said.
Faster, cheaper production
“Considerable productivity gains” are made when using this coating system in place of traditional acacia gum or replacement starches as it requires two to three times less dosage, he said. “Its barrier effect is optimal with very low dosage.”
Some stages of the manufacturing process are shortened or even eliminated altogether, he added.
This is enabled by the high viscosity effect of the formula, he detailed, that can be adjusted according to the dosage; between 5% and 15%.
“It can be used in the technological process without any modifications,” Dutaut said.
Although a hydration time of a few hours may be required to fully activate the gum, he added.
Manufacturers can achieve a more rapid coating process too with the system, he said.
The French firm launched its Acacia-blend coating system Caracoat HV CG 191 at the beginning of 2012 following six months of development.
