Hydrocolloids in Confectionery – A Sweet Market

The use of hydrocolloids in confectionery is nearly as old as the industry itself. As such, confectionery provides one of the most important markets for a range of hydrocolloids. Functionality requirements range from a simple gel or coating to the most complex of properties with many factors from production to final consumption carefully balanced. Hydrocolloids may provide the shiny finish on a pastry or tart, the glue for keeping a coating on the surface of a candy, or the ‘melt in the mouth’ texture which consumers value. In a more complex way, hydrocolloids play a critical role in the flavour release profile along with the sweetness impact. A great deal of scientific effort has been, and will continue to be, expended on managing these sensory effects and their influence on consumer taste and perception. Last but by no means least, the physiological benefits of some hydrocolloids are also being identified and delivered through confectionery. This is a large application for hydrocolloids with a virtual guarantee of continued growth.

Glazes and shiny finishes are provided by pectin and alginates, example, ‘nappage’ in French (although this is more of a pastry than confectionery application). Adhesion is provided by starches and gum arabic, for example chewing gum and other coated confectioneries. Even peanuts may be included in confectionery when they have a flavoured sugar coating.

A popular and well established melt in the mouth texture is uniquely produced by gelatin. Gummi bears and a myriad of similar products form the base of most gelatine use in confectionery. Starches, pectin, gellan gum and even alginates are used to imitate gelatin properties in gummi bears. In some cases gelatin replacements are used for cost savings. Often, however, these gelatin replacements provide a ‘vegetarian’ designation and easier pathways to kosher and halal certification. Gelatin is the only animal derived hydrocolloid used in food but it has a stronghold position in confectionery. Marshmallows, another major confectionery sub segment, are exclusively made from gelatin. No other hydrocolloid can give marshmallows the same look, scent, or mouth feel when cooked over an open flame at a campsite to be sandwiched between two crackers.

Relatively few consumers are aware that gelatin is the primary ingredient in marshmallows. An indication perhaps, that when it comes to the indulgent consumption of confectionery there is less consumer concern over the specific ingredients used. There is even less concern when the confectionery becomes a nutritional delivery system which contains needed vitamins or minerals.

Gelatin based gelled candies are often loaded with vitamins and/or minerals. Pectin, starches and other hydrocolloids are used in lozenges and similar products. Cellulosics may be used to control release of nutrients or flavour. Pullulan, alginates and starches are used in breath strips.

Starch is generally one of the more cost effective hydrocolloids. Other more costly hydrocolloids offer unique properties which starch producers have not, yet, been able to match. Partial replacement is often one solution whereby a percentage of a more costly hydrocolloid can be replaced by starch.

The confectionery industry is a truly global market but regional tastes and economic considerations, make it a highly fragmented and dynamic market. For example, the traditional “boule de gomme” candy in France was, some decades ago, produced exclusively from gum arabic (gum acacia). Nowadays, taste and cost considerations have seen this application virtually disappear in France. In Italy, on the other hand, the use of gum arabic for these types of candies is still widespread. Italian confectioners even use the most costly grade of gum arabic, acacia senegal, instead of the less costly grade acacia seyal.

So how big is the hydrocolloid market in confectionery and which hydrocolloid is most used? In terms of volume, starch is the largest but in terms of value, gelatin is at the top. Overall the market for hydrocolloids in confectionery is estimated at more than $1.6 billion, over 20 percent of the entire global hydrocolloid market. Gelatin is the most valued hydrocolloid with a predominant use in the global market for gummi bears and similar confectionery items. Over 100,000 ton of gelatin are estimated to be used in confectionery with an estimated value of over $840 million as indicated in the below table:

The above data has been obtained from IMR’s data presented at the Hydrocolloid Conference 2015 in Miami. A share of each hydrocolloid’s use in confectionery has been estimated. The estimated volume of starches in confectionery is four times larger than that of gelatin but it’s value is about half that of gelatin indicating a price differential of about 800 percent between starch and gelatin.

Pectin consumption is significant but may be suffering from a tight supply and high price situation for pectin. The replacement of pectin in confectionery is probably less than in other applications such as jams and jellies with standards of identity. Agar is widely used in the confectionery of many countries but in particular, Germany and East European countries, primarily Russia. A typical Russian soft confectionery called zefir (or zephyr) is made from fruit mainly apple puree, sugar and egg white which is then gelled with agar. Pectin or in some cases carrageenan may also be used.

Virtually every hydrocolloid has found some use in confectionery. However the top six – gelatin, starch, pectin, agar, gum arabic and alginate – account for around 97 percent of the total value and 99 percent of the total volume. It should be noted that specific grades of many hydrocolloids are produced for confectionery applications and conditions. For example, the starches used in confectionery are likely to be a different grade and cost to those used in soups, sauces or any other application.

The gelatin bloom strength for a gummi bear is likely to be different to that for a mousse. The global confectionery market is wide ranging and dynamic with hundreds if not thousands of product variations in existence or in development. Consumer affection for sweet goods has assured continued growth. In cases where calorie reduction is a goal, hydrocolloid use can be all the more critical. Sugar free chewing gum, for example, has become a major application for gum arabic, accounting for approximately two-thirds of the total gum arabic consumption in confectionery.

Nutritional delivery requirements have created opportunities for supplying ‘feel good’ confectionery with added nutritional content and at the same time low calorie content. The use of gelatine contributes to the protein content of any formulation. Confectionery is here to stay with virtually guaranteed growth. Hydrocolloids are an integral part of this industry and hence also guaranteed longevity and growth. A small growth rate of 3.5 percent compounded over the next five years would bring hydrocolloid consumption to 670,000 ton worth close to $2.0 billion as indicated in the following table. The above estimates do not take into account any inflation in price. The cyclic nature of price and availability of several hydrocolloids often balance out.