The Uses of Herbs & Spices in Confectionery 1

8/8/2019 The Uses of Herbs & Spices in Confectionery 1

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The Uses of Herbs & Spices In

Confectionery Industry

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Introduction

` Herbs

` Soft-stemmed, aromatic plants used fresh/dried to flavour and

garnish dishes

` The leaves/ whole of the plant

` eg: pandan leaves, basil, rosemary & sage.

` Spices

` Soft-stemmed, aromatic plants used in nutritionally insignificant

quantities as a food additive for the purpose of flavour, colour

or as a preservative

` Part of the plant (bark, seeds, roots, rhizomes, buds, berry, fruit)

` eg: cinnamon, ginger, saffron, sesame, black pepper & paprika

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Introduction (cont.)

` Confectionery

` The set of food where sugar as the principal

ingredient, combined with coloring matter and

flavoring and often with fruit or nuts.

a)Sugar confectionery: sweets, candies, chocolates, etc.

b)Flour confectionery: cakes, pastries, etc.

(Source: Bender, 2005)

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Uses of herbs & spices

` The basic uses of herbs & spices is to make

confectionery more appetizing and palatable

` The uses are for:

` flavoring

` preservatives

` coloring

(Source: Peter, 2004)

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Herbs and Spices as Flavors

` Herbs & spices flavor comes from oils in the cell

walls of the plants

` Chopping or grinding breaks the cell walls and releases

the flavor

` Heat increases the rate at which some herbs release theirflavors

` Used in cooking to give flavor and taste to the food

` Herbs & spices could change plain foods into tasty dishes

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Ginger (Zingiber officinale Roscoe)

` It is typically consumed as a fresh paste, dried powder, slices

preserved in syrup or candy

` The main flavors contributor in ginger are the essential oil and

the oleoresin

` Gives the characteristic of pleasant smell that can be described as

sweet,warm and citrus-like

` The flavor is warm, pleasantly aromatic, not pungent but

occasionally slightly bitter at high concentrations

eg:Hacks Ginger Candies and KissMe Ginger Candies.

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Spearmint (Mentha Spicata)

` Spearmint leaves can be used whole, chopped, dried and ground,

frozen, preserved in salt, sugar, sugar syrup, alcohol, oil, or dried

` It is used as a flavoring for confectioneryeg: Mint Chocolate

` The chocolate component can be milk chocolate, regular dark

chocolate, or white chocolate; due to this, mint chocolate has noone specific flavor and so, each chocolate-plus-flavor combination

can be unique.

eg: Haviland Thin Mints and Hershey's York Patties are actually

mint patties.

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Vanilla (Vanilla planifolia)

` The extract is derived from dried vanilla fruit pods.

` Vanilla pods have to be cured and dried. These processes

are vital to bring out the sweet aroma and taste of vanilla.

` Vanillin is responsible for the characteristic flavor andsmell of vanilla` Stemming from the seeds within the fruit pods

` Vanilla flavoring (essence) is the No. 1 ingredient inconfectionery industry (HEWO, 2008).

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1. Antimicrobial agent` Major role in extending the shelf-life of numerous

snack and convenience foods and have come intoeven greater use in recent years as microbial food

safety concerns have increased (Branen et al.,2002).

2. Antioxidant agent

` Used to prevent lipid and vitamin oxidation infood products and useful in preserving dry andfrozen foods for an extended period of time.

Herbs & Spices as Preservatives Agent

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Antimicrobial Agent

` The antimicrobial activity of cinnamon, allspices & clovesis attributed to eugenol (2-methoxy-4-allyl phenol) andcinnamic aldehyde, which are major constituents of thevolatile oils of these spices (Davidson & Branen, 1993).

` Cinnamon contains 0.5-1.0% volatile oil, which contains65-75% cinnamic aldehyde & 8% eugenol.

` Allspices contains up to 4.5% volatile oil, of which 80% iseugenol.

` Clove buds have an average essential oil content of 17%that is 93-95% eugenol.

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Antioxidant Agent

` The antioxidant activity of rosemary, sage, thyme,

oregano, turmeric, ginger, & cloves reported to be as

effective as butylated hydroxyanisole (BHA), butylated

hydroxytoluene (BHT) orE

-tocopherol (Madhavi etal., 1995).

` Rosemary antioxidant is available commercially as a

fine powder that is soluble in fats & oils and insolublein water.

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Saffron (Crocus sativus)

` Taken from the stigmas of the saffron crocus flower (Farrell,1999)

` The stigmas as well as the stalk are dried to form spice

` Contains water soluble crocin which is bright yellow shade in

water.

` Sensitive to pH changes & prone to oxidation

` Moderately resistant to heat (Branen et al, 2002)

` Golden hue color that is used in breads, puddings, cakes and buns

eg: risotto and Cornison saffron cake

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Turmeric (Curcuma longa)

` Widely cultivated for its rhizomes => bright yellow orange spice

` Considered as poor mans saffron => less expensive than saffron

` Contains curcumin and essential oil (Gerland, 2004)

` Unstable to light & alkaline conditions (Branen et al, 2002)

` Used in flavored milk drinks & desserts as lemon color

` Used in cakes and table jellies as banana color

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Annatto (Bixa orella)

` Have 2 major pigments: a) bixin (oil soluble)

b) norbixin (water soluble)

` Stability

`

Highly stable - pH changes and exposure to air` Moderately stable heat

` Unstable - strong light

` Precipitates in acidic condition & decolorize by NaO2 (Branen et al, 2002)

` Spice that is better known to Mexican and Latin markets

` Ice cream, jams and yogurts => bright orange color solutions ( Jackson, 1995)

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Paprika (Capsicum annuum)

` Contains capsanthin (dark red), capsorbin (purple red) & -carotene (reddish orange)

` Oil soluble, insensitive to light & stable to high temperature

(Branen et al, 2002)

` Used in sugar confectionery and gelatin desserts

` (Hendry & Houghton, 1996)

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Alfalfa

` Extracts being used is a mixture of chlorophyll, luteins andcarotenoids which gives olive green color

` Stability

` Most stable in neutral or alkaline conditions` Limited stability to heat and light (Edwards, 2007)

` Used in chewing gums and sugar confectionery (Branen et al,

2002)

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Reference

Bender, D.A. 2005. DictionaryofFood& Nutrition. New York: OxfordUniversity Press Inc.

Branen, A.L, Davidson, P.M, Salminen, S. & Thorngate III, J.H. 2001. Food

Additives. 2nd Edition Revise and Expanded. New York: Marcel

Dekker Inc.

Davidson, P.M. & Branen, A.L. 1993.Antimicrobials in Foods. 2nd edition.

New York: Marcel Dekker Inc.

Edwards W. P. (2007) The Science OfBakery Products. Cambridge:

Royal Society ofChemistry.

Farrell, K.T. (1999) Spices, Condiments & Cloves Seasonings Edition2. New York: A Springer Publication.

Garland, S. (2004) The Complete Book OfHerbs & Spice. London:

Frances Lincoln Ltd.

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Hendry, G. A. F. & Houghton, J.D. 1996. Natural FoodColorants Edition 2.London: Springer Publication.

Hewo.com. 2008. Vanilla-The Sweet OrchidWith Many Uses. Online on

2nd September 2009- http://www.hewo.com

Jackson, E.B. 1995. Sugar Confectionery Manufacture 2nd Ed. New York:

Aspen Publications.

Madhavi, D.L, Deshpande, S.S. & Salunkhe, D.K. 1995. FoodAntioxidants:

Technological, Toxicological, andHealth Perspectives. Marcel Dekker Inc:

New York.

Peter, K.V. 2004. Handbook ofHerbs & Spices. England: WoodheadPublishing Ltd.

Reference

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The Uses of Herbs & Spices in Confectionery 1

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