Clarification of Reprocessed Syrup and Use in the Formulation of Lollipop-Type Hard Candies

Abstract

The objective was to evaluate the removal of dye using activated carbon, and apply the best condition in the removal of candy reprocessing syrup pigment, as well as to evaluate its influence in the visual aspect of a lollipop. Adsorption capacity tests were performed with the dye diluted with and without sucrose, and from the data, the linearization of the Langmuir and Freundlich isotherms were calculated. The lollipop was prepared with syrup treated with activated carbon and visually evaluated using a panel of untrained tasters. The Freundlich isotherm adjusted more appropriately to the experimental data of the adsorption of the dye diluted in distilled water, while for the dye diluted in sucrose solution, the most suitable model was Langmuir's. The experimental design condition showed the highest adsorptive capacity (26.91 mg.g-1) for the dye diluted in the aqueous solution was at a temperature of 60 ºC and pH 5.5, while for the sucrose-diluted dye solution, was 103.09 mg.g-1, under the same conditions. The visual evaluation of the lollipop indicated the possibility of adding up to 15% of reprocessing syrup. Thus, the use of activated carbon is an alternative to remove the coloring from candy syrup and enable its reuse within the industry.