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how to add flavors to candy?

Time：

Aug 09,2024

when hard candy is produced, the sugar paste is cooled to below 110°C, and then acidulants and pigments are added, and then flavors are added; when soft candy is produced, water-soluble flavors are generally added, and the temperature should be around 80°C for best addition

According to the different production processes and product characteristics of candy and chocolate products, in order to have realistic, good and pleasant aromas, it is necessary to select the appropriate type of flavors during production.
According to the characteristics of heat instability of flavor ingredients, flavors should be added in the late cooling process of candy production to reduce the loss of aroma. For example, when hard candy is produced, the sugar paste is cooled to below 110°C, and then acidulants and pigments are added, and then flavors are added; when soft candy is produced, water-soluble flavors are generally added, and the temperature should be around 80°C for best addition. When using a film continuous sugar boiling automatic pouring production line, flavors are often added when the syrup is boiled out and it maintains good fluidity, so flavors should be avoided as much as possible at high temperatures above 140°C. Choosing flavors with high temperature resistance will reduce the loss of aroma. Generally, the aroma of flavors will be well exerted when the candy is weakly acidic, but under alkaline conditions, it will affect the color, aroma and taste of the product.

Suggested Flavor & Dosage in different candies:

Product Type	Temperature of cooking	Suggested Flavor	Suggested Dosage
Hard Candy	150-160℃	Oil based Flavor	0.2%
Tablet Candy	No heating	Powder Flavor	-
Soft Candy	80-100℃	PG based flavor	0.12%~0.2%
Gum	＜60℃	Triacetin or ODO based flavor	1.6%~2%
Aerated candy	cool cooking	PG based flavor	0.4%~0.5%
Caramel Candy	120-130℃	Oil based Flavor	0.4%
Milk Candy		PG based flavor	0.4%~0.5%
Chocolate	50℃	Oil based Flavor	-

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