Confectionary

Description of product

"Confectionary" is a collective term for different sugar-containing products such as sweets, long-life bakery products, cocoa products, ice cream and artificial honey.

Due to the multitude of varying products, no general references may be given to possible applications of gene technology. Please search for individual ingredients or additives.

• See also: chocolate, printen(old-fashioned christmas gingerbread buscuit), lebkuchen (gingerbread cake), dominoes, nussnugat-crème (a cream made out of nuts and nougat), ice cream

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in confectionary. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• glucose syrup, fructose syrup, maltose, maltodextrins and other products of the conversion of starch into sugar.
• lactose (sugar of milk)
• sugar
• starch and/or modified starch
• vegetable oils and fats
• emulsifiers: lecithin, monoglycerides and diglycerides
• lactoprotein or whey powder, soy protein or a vegetable protein product
• vanillin
• acidifier: citric acid
• flavour enhancer: maltol
• persipan (from Persicus (peach) and Marzipan) as a substitute for marzipan.
• nutritional yeast (yeast flakes)
• flour
• spirit caramel
as a brown corant

For marzipan, pralinés or praliné fillings:

• invertase or sugar invert
• fudge

Sugarfree or calorie-reduced products:

• sweetener: aspartame, sugar substitute: sorbitol (also as wetting agent for e.g. "Schaumküssen" (a type of a chocolate-coated marshmallow treat), maltitol, isomalt, mannitol, polydextrose