Confectionery Science and Technology by Richard W. Hartel Joachim H. von Elbe & Randy Hofberger

Author:Richard W. Hartel, Joachim H. von Elbe & Randy Hofberger
Language: eng
Format: epub
Publisher: Springer International Publishing, Cham

10.2.3 Fats

Fats make an important contribution to the flavor and texture of caramel, fudge and toffee. The fat is emulsified into small droplets that are dispersed throughout the candy mass. The small fat globules provide lubricity in the mouth during chewing and contribute to the smooth mouthfeel. They also allow for easier processing by preventing stickiness of the candy mass. Fats also provide unique flavors to a confection by carrying lipid-soluble volatile compounds like ketones and aldehydes.

The fat content in caramel and fudge may vary from 6% to 20%, although somewhere between 8% and 15% is most common. Sufficient fat content is needed to provide lubricity to the candy and to impart desirable flavor release, whereas too high a fat content can lead to oil separation and a greasy texture. This is particularly true in toffee where fat content is 25–40% and there are no proteins to help stabilize the fat globules.

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