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Abstract
Cold extrusion has been used for many years to form gums, licorice, and other confectionery products. The cooking extrusion of confectionery products is relatively new and is currently being pursued by many manufacturers. The technology of cooking extrusion offers the industry the opportunity to modernize processes, shorten processing time, and ultimately achieve significant cost savings for their production. However, stabilizing volatile flavors during extrusion has been a difficult problem to resolve because of the heat, pressure, and mechanical shear applied. Several different approaches have been made in recent years to solve the problem. One recent approach is the use of encapsulated flavors in extruded confectionery products. Encapsulation makes volatile flavors more stable under the rigid conditions of cooking extrusion and helps retain them better in a food matrix. However, maintaining the quality of volatile flavors in products will continue to be a challenge for the confectionery industry.
ACKNOWLEDGMENTS
Contribution No. 00-6-J, Kansas Agricultural Experiment Station, Manhattan, KS 66506, USA.