Embed Size (px)
Citation preview
Research and Innovation
Welcome
Research and Innovation
Shelf Life Study
Formula Optimization & Scaling Up
Organic Gummy Candies
Center for Hospitality & Culinary Arts
Research and Innovation
Finalized Formulation Measurements for Lab Batch
Began to finalize ingredients;
– Sweeteners; syrups
– Stabilizers; starches
Progress & Changes
Research and Innovation
Delayed due to;
– Canadian Organic Standards
– Optimize Gelatin Selection; Kosher/Not Kosher
– Company’s Philosophy vs. Optimal Texture and Cost
Real Time vs. Accelerated Time
Accelerated Shelf Life Study
Research and Innovation
All agricultural base ingredients must now be changed from ‘Natural’ to ‘Organic’ in order to be ‘certified organic’.
Means changing both flavours and colours
This has increased cost of
raw materials by 20%.
Canadian Organic Standards
Research and Innovation
1. Pork; most economical, but not kosher
2. Beef; most expensive- kosher
3. Fish; in between costs- kosher pareve
4. Vegan/ Vegetarian based stabilizers; not the optimal ‘traditional gummy’ texture
Gelatin
Research and Innovation
Meets Kosher Pareve Standards,
Still remains a gray area; not finalized as a stabilizer
From a textural, cost and ingredient criteria perspective, fish is our best option
Fish Gelatin
Research and Innovation
650 g Batch to 8.5 kg Batch
Benefits of Jacketed Kettle;
– Increases temperature faster
– Less temperature fluctuation
– Larger batch mimics closely
to manufacturing a
Commercial Batches
Scaling Up Using Jacketed Kettle
Research and Innovation
Measuring
Jacketed Kettle Process
Research and Innovation
Ingredients
Jacketed Kettle Process
Research and Innovation
Adding Syrup
Jacketed Kettle Process
Research and Innovation
Boiling Point
Jacketed Kettle Process
Research and Innovation
Taking Temperature
Jacketed Kettle Process
Research and Innovation
Citric Acid
Jacketed Kettle Process
Research and Innovation
Organic Flavour
Jacketed Kettle Process
Research and Innovation
Organic Colour
Jacketed Kettle Process
Research and Innovation
Measuring Brix
Jacketed Kettle Process
Research and Innovation
Dispensing
Jacketed Kettle Process
Research and Innovation
Depositing
Jacketed Kettle Process
Research and Innovation
Final Product
Jacketed Kettle Process
Research and Innovation
Test the evaporation rate of the Pilot Batch
– Measuring loss for costing purposes
Shelf Life Study
Coating
Going Forward
Research and Innovation
Thank You!
