Hyfoama-Versawhip

7/22/2019 Hyfoama-Versawhip

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Kerry Bio-Science

Introducing Kerry Bio-Science

Kerry Bio-Science is a leader in innovation and applications

of bio- and pharma-ingredients serving bakery, brewing and

beverages, confectionery, culinary, dairy, meat, nutrition and

pharma markets worldwide. Sales and operations are driven

from four regions: Western Europe, AMEE (Africa, Middle

East, Eastern Europe), the Americas, and Asia Pacific.

Kerry Bio-Science has leading global positions in bio-

and pharma-ingredients, including nutritional and texture

proteins, emulsifiers, yeast, enzymes, carrageenan, cultures

and fermented products, brewing ingredients, and texture

systems.

As a division of Kerry Group, Kerry Bio-Science brings

a number of important new technology platforms to the

Group. With the increasing focus by the global food industry

on the key areas of health, nutrition, and food safety, Kerry

Bio-Science serves these needs with its current portfolio

and applications expertise, while we concurrently seek todevelop solutions for the problems of tomorrow.

With their understanding of confectionery processes, our ingredients and how the ingredients interact

with other components of your formulation, our application specialists can assist you to achieve the

desired outcome in your confectionery products.


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Sugar confectionery

Sugar confections can be grouped in grained and non-grained, gummy, aerated and non-aerated

products.

Aerated sugar confections consist of a structure of microscopically small air cells. It is these

confections that are the focus of this booklet.

Advantages of aeration:

Increase volume

Improve texture

Change appearance

Improve flavour release

non-

grained grained

aerated

gums

fondant

fudge

chews

nougat

meringue

marshmallow

winegum

laces

jelly

halawa

chews

angel kissesHBS

granola bars

caramel /

toffee

birds milk

aerated

winegum

marshamallow


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High performance systems for aeration of sugar confectionery

HyfoamaTMand VersawhipTM

HyfoamaTMand VersawhipTMproducts are natural ingredients based on proteins of dairy or vegetable

origin. They exhibit exceptionally consistent whipping performance and are widely used in sugar

confectionery products.

HyfoamaTMand VersawhipTMare valued for replacing egg-albumin or gelatin. They also exhibit

synergistic effects in combination with egg-albumin or gelatin.

HyfoamaTMand VersawhipTMproducts offer:

Fast and high foam formation

Consistent foam quality, without risk of overbeating

Heat and acid tolerant

Vegetable, non-allergen options

Halal and Kosher products

Reduced microbial risk

Cost-effective through reduced dosage


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Rapid foaming

HyfoamaTMand VersawhipTMshow fast foam formation when compared to egg white (figure 1). The

graph also shows the high foaming ability of HyfoamaTM/ VersawhipTM.

With this high effectiveness, HyfoamaTMand VersawhipTMcan be used at much lower levels, typically

1 kg of egg-albumin can be replaced by 200 400 grams of HyfoamaTM/ VersawhipTM.

In practice, dosages of HyfoamaTM / VersawhipTMnever exceed 0.5% on final product.

Egg white

HyfoamaTM

1

1,5

2

2,5

33,5

1 2 3 4 5 6 7


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Air

Water

Air

Water

Transport

or

diffusion

adsorption unfolding(surface denaturation)

Native eggwhite protein

adsorption

HyfoamaTM/

VersawhipTM

Figure 2

Rapid foamingPrinciples of foam formation

Foam formation is dependent on rapid air incorporation into the continuous water phase. The

incorporated air is then broken up and entrapped into small air bubbles. Rapid adsorption of surface

active material at the newly generated interface will facilitate foam formation through surface tension

reduction. HyfoamaTMand VersawhipTMexhibit faster adsorption rates at the surface, resulting in

rapid foam formation. They also inhibit the newly formed gas cell from coalescing into large aircells.

HyfoamaTMand VersawhipTMprovide a more even and finer gas cell structure which often shows

beneficial effects in final product texture and/or shelflife.


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No overbeating

The modern confection industry requires robust and tolerant processes. HyfoamaTMand VersawhipTM

exhibit exceptionally consistent whipping performance and insensitivity to overbeating, a problem

frequently encountered when using egg whites, called beatdown.

The ability of VersawhipTMand HyfoamaTMto re-absorb at new interfaces enables the use of re-

worked materials, whilst maintaining good foam properties.

Egg white

HyfoamaTM

1

1,5

2

2,5

3

3,5

1 2 3 4 5 6 7 8 9 10


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AirWate

r

adsorptio

n

unfoldin

g

Egg whiteproteins

adsorption

anddesorption

Hyfoama/

Versawhi

p

Aggregate

dproteins

AirWater

adsorption

unfolding

Egg whiteproteins

adsorption

anddesorption

Aggregatedproteins

HyfoamaTM

VersawhipTM

Figure 4

Mechanical agitation of foam causes continuous deformation of the air water interfaces. The

balance between adsorption and desorption as well as the generation of new interfaces and

destruction of already generated interfaces will determine foam volume during whipping. Upon

adsoption at the interface egg white proteins will unfold and start to aggregate. Prolonged agitation will

increase the proportion of desorbed aggregated proteins to precipitate. The precipitated proteins are

unable to re-adsorb again at the interface, causing a reduction of specific volume. The precipitated

proteins will also tend to collect on and foul process equipment.

HyfoamaTMand VersawhipTMdo not exhibit surface aggregation and thus reach an adsorption/

desorption balance during whipping, resulting in a constant specific volume and no risk of overbeating.

No overbeatingPrinciples of overbeating


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Native proteins are sensitive to denaturation. Denaturation is a loss of the proteins secondary and

tertiary structure, possibly followed by reaction between denatured proteins, called aggregation or

coagulation. Heat induced coagulation of egg-albumin starts at 62C and is an irreversible process.

Other aspects of the formula of the product, most importantly low pH, causes significant changes in

this coagulation. Coagulated protein will show a decline in foaming ability, viscosity increase and can

cause product inhomogenity.

HyfoamaTMand VersawhipTMproducts are much less sensitive to denaturation and are therefore far

more tolerant to high temperatures and low pH conditions.

Air

Water

Air

Water

adsorption and

desorption

Egg w hiteproteins

Low & High

TemperatureNeutral and Low pH

Lumps

Viscosityincrease

Gelling

No adsorption

High Temperature

Low pH

HyfoamaTM

VersawhipTM

Figure 6

Acid and heat stabilityPrinciples of acid and heat stability


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HyfoamaTMand VersawhipTMCost-effectiveness & synergy with egg white

HyfoamaTMand VersawhipTMenhance whipping volume whereas egg white gives extra rigidity to the

air-liquid interface. Partial replacement of egg whites with HyfoamaTMand VersawhipTM. Therefore

can be a good tool to create concepts that are optimised in terms of foam formation, foam volume

and foam stability. Products which are based on this combination of egg white and HyfoamaTMor

VersawhipTMmostly show excellent cost-effectiveness. The synergy of HyfoamasTMwhipping power

and the egg whites gelling capacity, is illustrated by the graph below.

HyfoamaTM

HyfoamaTM

/ egg white

50:50

Egg white


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Other benefits using HyfoamaTMand VersawhipTM

Microbial / Viral safety

HyfoamaTMand VersawhipTMare milk or vegetable protein based, not derived from avian related

sources.

Natural, label friendly and consumer acceptance

HyfoamaTMand VersawhipTMare declared as vegetable or milk protein, having high consumer

acceptance than natural and label friendly ingredients.

Safe

HyfoamaTMand VersawhipTMare safe and have no related toxicological issues or regulations as

saponins might have.

Allergies

HyfoamaTMproducts are available from non-allergy suspect sources, such as rice and pea proteins,not requiring allergy declarations.

Handling

HyfoamaTMand VersawhipTMproducts dissolve easier in comparison to egg white.


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One and two step aerating processes

Processes for aerated confectionery can be classified in two main systems:

1-step and 2 step processes

General 1-step process:

In a one step process the boiled sugar mass and aerating agent are whipped

in a single one step process

General 2-step process:

Two step processes are characterised by the fact that a prefoam (step 1) is whipped at

ambient temperatures and folded in a boiled sugar mass in a second step

Step 1, mix 1:

75g water125g sugar

+ whipping agent

Preparation:

Whip in Hobart at maximum speed

Step 2, mix 2:

400g sucrose500g corn syrup

200g water

Preparation:

Boil syrup to 124C

Fold into prepared mix1

VersawhipTMand HyfoamaTMproducts can be applied in both 1-step and 2-step processes


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Beating equipment for aerated confectioneryThe 3 main beating systems

Production equipment for aerated confectionery can be classified in three main systems: open

beaters, batch pressure beaters and continuous pressure beaters.

VersawhipTMand HyfoamaTMproducts have shown their versatile effectiveness in all systems. Our

application specialists work with main equipment manufacturers and customers to ensure optimisation

of your aeration process and the right VersawhipTMor HyfoamaTMselection.

System Open beater Batch pressure beater Continuous pressure beater

Condition Atmospheric conditions Pressure: 2-4 bar

Foam expands after pressure

release

Pressure: 2-4 bar

Foam expands after pressure

release

Process Batch Batch Continuous

Procedure Choice for 1-step or 2-

step system

1 step Choice for 1-step or 2-step

system


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Our application experts working with you

HyfoamaTMand VersawhipTMproducts are widely used in

the confectionery industry and proven in many different

processing methods. The benefits of these products are

appreciated in the manufacture of a wide range of aerated

sugar confectionery products. You will find base recipes for

these products in the second part of this manual.

The application specialists of Kerry Bio-Science can advise

and work with you for both new product development or

product and process improvements.


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Performance by process / product selection tableHyfoamaTMand VersawhipTM core portfolio

Aeration process

1-step

open

2-step

open

Continous

presswhip

Source Specific benefits Product name IPL code

+++ + +++ Casein High whipping power in presswhip HyfoamaTMDS 5Z10598

+++ ++ ++ Casein High whipping power at low dosage HyfoamaTMDSN 5Z01564

+++ ++ ++ Casein Kosher version of HyfoamaTMDSN HyfoamaTMDSN K 5Z10528

+++ ++ ++ Milk Especially suited for meringue Calve whiteTM 5Z00773

++ + +++ Rice High functionality in presswhip,

non-allergy suspect

HyfoamaTMRS 5Z01554

+ +++ ++ Pea Non-allergy suspect, very neutral taste HyfoamaTMPW 5Z20008

++ +++ + Gluten High acid and temperature tolerancy HyfoamaTM77 5Z05695

++ +++ + Gluten Kosher version of HyfoamaTM77 HyfoamaTM78 K 5Z20020

+++ ++ ++ Soy High whipping power, very well suited

for open beating systems

VersawhipTM500 5X93602

+++ ++ ++ IP Soy Non GMO VersawhipTM VersawhipTM500 (IPS) 5Z10573

++ ++ ++ Soy &

gelatin

Extra stability in high moisture

products, extra fat tolerance

VersawhipTM530 5X00006

+++ ++ ++ Soy Kosher VersawhipTM VersawhipTM600 K 5X93614

+++ ++ ++ IP Soy Kosher, non GMO VersawhipTM VersawhipTM600 K (IPS) 5X99021


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Origin and certificationHyfoamaTMand VersawhipTM core portfolio

IPL

code

Product name Source Kosher Halal GMO Non-allergen

suspect

5Z10598 HyfoamaTMDS Casein N Y N5Z01564 HyfoamaTMDSN Casein N Y N

5Z10528 HyfoamaTMDSN K Casein Y Y N

5Z00773 Calve whiteTM Milk N N N

5Z01554 HyfoamaTMRS Rice N Y N X

5Z20008 HyfoamaTMPW Pea N N N X

5Z05695 HyfoamaTM77 Gluten N N N

5Z20020 HyfoamaTM78 K Gluten Y Y N

5X93602 VersawhipTM500 Soy N N Y

5Z10573 VersawhipTM500 (IPS) IP Soy N N N

5X00006 VersawhipTM530 Soy & gelatin N N Y

5X93614 VersawhipTM600 K Soy Y Y Y

5X99021 VersawhipTM600 K (IPS) IP Soy Y Y N

Documents

Hyfoama-Versawhip