Optimisation of Candy Processing Conditions for Sustainable Confectionery Products with Improved Sensory Properties

Candies are indulgent, sweet, sugar- or sugar-free products representing a significant segment of the global confectionery industry, produced by diverse formulation and technologies. The quality, stability, and sensory acceptance of the final products require a deep understanding of the physical and chemical phenomena occurring in the complex matrix during the process stages. In candy production, the drying process is a critical step that influences moisture content, texture, shelf-life, and overall product quality, making it essential for achieving consistent sensory attributes and production efficiency. The optimisation and innovation of the process conditions are also relevant to enhance sustainability and decrease the environmental impact. This research project focuses on the optimization[1] of the drying process of gelatin-based jelly candies and the effect on the characteristics of the final products. The goal is to develop a more efficient process that also reduces energy consumption, increasing sustainability, while preserving the product’s original sensory profile and overall consumer appeal. The study will consider the main processing parameters of the drying operation[2] (e.g. wet and dry bulb temperatures, relative humidity, time) and the products will be characterized for physical (texture, thermal), microstructural, chemical (moisture, sugar, and acid content), and sensory attributes along with their physical stability. After a preliminary analysis of the current industrial drying process[3] and its impact on product quality, the study will continue by testing various drying conditions as combination of temperature, time, and air relative humidity by exploiting experimental design approaches and response surface methodology[4]. The experimental plan will be performed in a dedicated pilot drying cabinet and in the final steps, pre-industrial trials will be performed. Results will increase the understanding of the changes in the candy matrix during the drying process and impact on the quality of the final products, offering the opportunity to increase the efficiency of the process and its sustainability in the food production system.