Candy and Chocolate Packaging
Candy and chocolate, as a type of convenience food, are deeply loved by consumers and are an indispensable snack food in people’s daily lives. The annual global production has exceeded 12 million tons.
Candy comes in a wide variety of colors and flavors, and its classification is not uniform. Generally, hard candy has a water content below 5%, semi-soft candy has a water content of 5% to 10%, and soft candy has a water content above 10%.
According to the characteristics of the craftsmanship, there are: hard candies, sandwich biscuits, caramel candies, gel candies, polished candies, gum-based candies, chocolate and its products, aerated candies, etc.
(1) Quality Changes and Packaging Requirements for Candy and Chocolate
1. Deliquescence and Sugar Bloom
Deliquescence refers to the phenomenon where candy continuously absorbs moisture when the surrounding environment humidity is high, causing the candy body to become sticky or dissolve.
Sugar bloom refers to the phenomenon where the surface moisture of deliquesced candy is lost when the surrounding environment’s relative humidity is low, causing the sugar molecules to rearrange and form crystals, making the candy become cloudy or even completely opaque.
The deliquescence and sugar bloom processes alternate until the candy completely blooms, losing its transparency and smooth mouthfeel, becoming rough and dull.
The deliquescence and sugar bloom of candy are related to the production process, and changes in the surrounding environment humidity are an important factor affecting their occurrence.
Therefore, candy packaging materials are required to have high water vapor barrier properties to avoid the occurrence of deliquescence or crystalline sugar bloom in candy.
2. Chocolate Surface Frosting and Loss of Gloss
The main reasons are: the sugar in the chocolate deliquesces, dissolves, and recrystallizes to form sugar spots on the surface, causing the chocolate to quickly lose its gloss, i.e., sugar bloom.
When the surrounding environment temperature changes, the fat crystal form in the chocolate changes, and low-melting point fat penetrates to the surface and crystallizes, producing white spots, i.e., fat bloom.
Therefore, when packaging, it is necessary to isolate the influence of the surrounding environment temperature and humidity on the product and use moisture-proof packaging materials.
3. Softening and Deformation
Chocolate is a heat-sensitive food. When the external environment temperature approaches or reaches the melting point of the fat in it, the chocolate will soften and deform to varying degrees, especially chocolate products containing flowing fillings, which are more prone to deformation.
Generally speaking, the product is firm and brittle in an environment below 15°C, softens above 25°C, and softens and deforms above 30°C, losing its crispness. 260 When packaging such products, the material is required to have good thermal insulation properties.
4. Shrinkage Deformation
This is mainly caused by the imbalance and outward diffusion of moisture inside the candy. This phenomenon is more likely to occur in gel candies with a water content of up to 20% to 24%, and also in chocolate and its products with higher water content. Packaging should consider preventing changes or loss of moisture as much as possible.
5. Oxidative Rancidity
Chocolate is a high-fat food, and naturally placing it in the air can easily lead to fat oxidation and produce undesirable flavors, significantly deteriorating the product quality. Therefore, its antioxidant packaging is particularly important.
6. Aroma Dispersion and Off-odors
Candy, especially chocolate, has a pleasant aroma. During storage, its aroma will gradually weaken, and at the same time, it will absorb odors from the environment, producing unpleasant off-odors and stale odors.
(2) Common Packaging Materials for Candy and Chocolate
Requirements for candy and chocolate packaging materials: high oxygen and gas barrier properties, water vapor barrier properties, strong oil resistance, thermal insulation, good printability, moldability, and decorative properties.
Available packaging materials: glassine paper, art paper, aluminum foil, PE, OPP, BOPP, and various composite film materials, such as: transparent paper/PP, kraft paper/transparent paper, kraft paper/PE/Al/PE, Al/PP, Al/PE, PP/PE, etc. Some edible starch films are often used as inner packaging.
Traditional candy packaging uses wax paper wrapping and glassine paper wrapping, and now mostly uses composite film packaging.
Paper and paperboard are the most commonly used materials in candy and chocolate packaging. Sulfuric acid paper and glassine paper are often used as inner packaging materials, while art paper and paperboard are often used as outer packaging materials.
Aluminum foil has good moisture-proofing, moisture-retaining, aroma-preserving, off-odor-resistant, and oil-resistant properties.
After coating with plastic, its mechanical adaptability and sealing properties are also very good, so it is widely used in the packaging of candy, chocolate, and their products.
(3) Packaging Methods for Candy and Chocolate
Only a small number of special color candies and chocolates are still manually packaged.
Candy packaging forms include twist wrap, fold wrap, pillow pack, stand up pouches, flat bottom pouches, and other wrapping forms.
Making candy into various shapes or folding the packaging into various shapes to create image-based packaging, supplemented by exquisite patterns, can enhance the commodity value and attractiveness of candy.
Combination packaging for candy can include tube packaging, pouch & bag packaging, box packaging, metal cans, plastic cans, and paper-plastic combination cans.
(4) As a food flexible packaging pouches manufacturer, why is it necessary to have a good understand about Quality Changes and Packaging Requirements for Candy and Chocolate?
As a food flexible packaging pouch manufacturer, it is crucial to have a thorough understanding of the quality changes and packaging requirements for candy and chocolate.
This knowledge enables the manufacturer to develop and provide packaging solutions that effectively protect the products, maintain their quality, and extend their shelf life.
Let’s discuss some key points:
1. Moisture control:
Candy and chocolate are sensitive to moisture, which can cause deliquescence (absorbing moisture and becoming sticky) or sugar bloom (recrystallization of sugar on the surface).
Packaging materials with high water vapor barrier properties, such as aluminum foil or multi-layer films with EVOH (ethylene-vinyl alcohol) or metallized layers, can help prevent moisture ingress and maintain product quality.
2. Oxygen barrier:
Chocolate is susceptible to oxidative rancidity due to its high fat content. Packaging materials with excellent oxygen barrier properties, such as aluminum foil or vacuum metallized films, can help prevent oxygen ingress and delay the onset of rancidity, preserving the product’s flavor and aroma.
3. Aroma preservation:
Candy and chocolate often have distinct and pleasant aromas that contribute to their appeal.
Packaging materials with good aroma barrier properties can help prevent the loss of desirable aromas and protect the product from absorbing external odors, which can negatively impact the sensory experience.
4. Temperature control:
Chocolate is sensitive to temperature fluctuations, which can cause fat bloom (white spots or streaks on the surface) or melting.
Packaging materials with good thermal insulation properties, such as multi-layer films with foamed or bubble structures, can help maintain a stable temperature and protect the product from heat damage during storage and transportation.
5. Mechanical protection:
Candy and chocolate products can be fragile and prone to breakage or deformation.
Packaging materials with good mechanical properties, such as puncture resistance and tensile strength, can provide adequate protection against physical damage during handling and distribution.
6. Sealing and packaging integrity:
Proper sealing and packaging integrity are essential to maintain the quality and safety of candy and chocolate products.
Packaging materials should be compatible with the sealing methods (e.g., heat sealing, cold sealing) and provide a secure, hermetic seal to prevent contamination and maintain the desired atmosphere inside the package.
7. Branding and aesthetics:
Packaging plays a crucial role in product branding and consumer appeal.
Food flexible packaging manufacturers should offer materials and printing capabilities that allow for attractive, eye-catching designs and clear product information, which can enhance the product’s marketability and brand recognition.
By understanding these quality changes and packaging requirements, food flexible packaging bags manufacturers, like Ouma Pack, can work closely with candy and chocolate producers to develop tailored packaging solutions that ensure product quality, safety, and consumer satisfaction.
This knowledge also helps stand up pouch manufacturers stay competitive in the market by offering innovative and effective packaging options that meet the evolving needs of the food industry.
