Natural fruit fibres for confectionery fruit products, preventing caking and creating texture
The fruit jelly market is growing, both for the wellness and health-food segment, as they could be enriched with nutritional supplements such as vitamins or essential oils. The trend for sweets with enriched ingredients or functional characteristics has been increasing in significance around the world too.
Consumer demand for vegan products has also a strong influence on the confectionery market. Confectionery in which pectin is used as a plant-based gelling agent with colouring foodstuffs and natural sweeteners, which are also sustainable, is particularly popular. Dried fruits also fit in with the global trend for healthier foods and the demand for natural snacks.
Using multifunctional fruit fibres for manufacturing soft dried fruits and confectionery Soft dried fruits and fruit jellies or fruit pieces have a tendency to stick together or to stick to production machinery and packaging. After a short time, the product becomes clumpy and unappealing. Herbacel AQ Plus Citrus can help with this. This multi-functional citrus fibre is able to act as an anti-caking ingredient and not only prevents the product from sticking together, it also makes it easier to process. The use of Herbacel AQ Plus Citrus and Herbacel AQ Plus Apple is also recommended to give texture to fruit pieces.
Herbacel AQ Plus Citrus and Herbacel AQ Plus Apple are highly functional natural fruit fibres which are manufactured using freshly harvested, de-juiced and carefully dried fruits. They are ideal for use as part of a Clean & Simple concept.
Herbacel® AQ® Plus Citrus as an anti-caking agent in soft dried fruits and confectionery such as fruit jellies where generally, separating and coating agents are used as so-called anti-caking agents and reduce the product’s tendency to stick together. These additives also have disadvantages, however. Separating agents which are currently authorised for manufacturing dried fruits are hydrated poly-1-decan (E 907) and for confectionery, waxes (E 901 – 905), silicates (E 551 – 559) or hydrated poly-1-decan (E 907) pursuant to EC directive 1129/2011, and must be labelled with the corresponding E number. If silicates, hydrated poly-1-decan or waxes are used for confectionery, production is often particularly labour-intensive. Plant oils give the product an attracti