Injection Moulding of Confectionery Materials
Gelatin fruit gums based on a Maynard’s standard recipe were successfully injection moulded at 85% solids by use of a 16% gelatin (100 bloom) mixture at a 1.42:1 gelatin water ratio, with a cylinder temperature of 80°C, a 15 s plunger dwell time and a mould cooling time of five minutes. All samples were assessed at the demoulding stage for their mouldability, and after a week had elapsed the samples were assessed by organoleptic and instrumental analysis for their textural qualities. After initial experiments had been carried out to find the optimum gelatin:water ratio, a Haake Rotovisco ball and cup viscometer was used to observe the structural build up with time in the chosen recipe. Some experiments were carried out to accelerate the gelling process by replacing 33% of the gelatin with a fast-gelling starch. This proved feasible at 75% solids content when the starch was pre-gelled.
KeywordsInjection Moulding Texture Profile Analysis Injection Moulding Machine Cylinder Temperature Gelatin Content
Unable to display preview. Download preview PDF.
- 1.Wright, S.J.C. and Dodgson, A.G., ‘Novel Methods for the Manufacturing of Confectionery Products,’ Leatherhead Food Research Association Ref. No.484, 1984.Google Scholar
- 2.Jones, S.A., Elson, C.R. and Bennett, M.J. ’Novel Methods for the Manufacture of Confectionery Products,1 Leatherhead Food Research Association Rep. No. 577, 1987.Google Scholar
- 3.Collyer, A.A., Bennett, M.J., Clegg, D.W., Mayhew, R.H., Elson, C.R. and Jones S.A., Rheology of Food, Pharmaceutical and Biological Materials, Univ. of Warwick, Sept. 12-15, 1989.Google Scholar
- 5.Bourne, M.C., ‘Texture Profile Analysis,’ Fd.Techno1., 32, 7, 63, 1978.Google Scholar