Fundamentals of Confectionery Science and Technology Module 2-Stabilized Confections

Learn the foundational principles of hydrocolloids, including their role in confectionery stabilization and texture enhancement. Participants will explore the processing and application of stabilized confections like gummies, jellies, aerated candy, and chewing gum. Through technical insights and industry-relevant practices, this course enables professionals to innovate and troubleshoot in confectionery production.

• Food scientists, technologists, and engineers specializing in confectionery product design and manufacturing.
• Production managers and process technologists aiming to refine stabilized confection processes.
• Sales staff seeking to develop a deeper understanding of confectionery science to enhance client engagement and product expertise.

Related Courses

Fundamentals of Confectionery Science and Technology, Module 1 Sugar Confections

Fundamentals of Confectionery Science and Technology, Module 3 Chocolates

Introduction to hydrocolloid chemistry

Role of stabilizers

Principles of processing

Applications including chewing and bubble gum, gummies and jellies, aerated candy, and sugar panning

Relationship between hydrocolloids and both texture and quality of stabilized confections

Richard Hartel

Professor Hartel is internationally-recognized for his expertise in understanding phase transitions in foods. Phase transitions in foods play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development and control of many food processes. In particular, Professor Hartel studies crystallization of ice (freeze concentration, recrystallization in frozen desserts), sugars (refining, confectionery applications) and lipids (milk fat fractionation, mixed lipid crystallization in chocolates and confections) as well as glass transition events of importance to stability and shelf life of foods. This work involves fundamental understanding of the physical chemistry of these phase transitions, kinetics and applications of this understanding to real products. In general, Professor Hartel applies these principles to food products like ice cream, confections, chocolate and compound coatings, and dairy products.