Sweets, candies, ice lolly, confection, lollypop, and even popsicles - lollipops, the hard candies attached to a short stick, go by different names. While choosing your lollipop equipment now is very different from the time of its creation, back in 1908, the opportunities to differentiate the product in the market are wider.
What lollipops equipment do you need?
Licorice cooling tunnel
Licorice and other extruded food products like vegan meats can be tricky to cool in the production pr...
High-speed cut & wrap double twist machine
Many gums, chewy candies, toffees and caramel products are most suited to i...
Automatic premixer for hard candy
Feed materials to your confectionery process equipment in a consistent and convenient way...
Continuous cooker for hard candy
Prepare your ingredients for hard candy production. This is a continuous dissolving, cookin...
Batch cooker for hard candy
Prepare your ingredients for the production of hard candy. This is a line of universal candy coo...
Fine sugar grinder
Developed especially to meet the requirements of sugar grinding, it is also suitable for similar applicati...
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Importance of homogenization in production
The basic ingredients to make lollipops are popsicles, sugar, gum, corn syrup, and stabilizers. When you combine them, they give the lollipop a texture known as ‘mouthfeel’, which is pleasant to consume. The presence of the sugars and stabilizers makes the lollipop soften in the air, making it edible instead of just melting like ice cubes.
Homogenization is important step in the lollipop production. You need to ensure proper candy mixing to get the concentrated syrup that forms the lollipop. After that, manufacturers use candy depositors, as they offer a variety of molds and accuracy in filling them with homogenized candy.
How to fill lollipops with chewing gum
Adding chewing gums to lollipops to get different flavors is easy to implement into the manufacturing process. When boiling the solution, insert the gum, together with other ingredients, before the solution hardens. This happens when the temperature reaches around 150 °C (310°F) which is referred to as the “hard crack stage”.
The trends in sugar-free lollipops
Sugar-free lollipops are gradually growing in the candy market as more people are looking for healthier alternatives. In 2020, a report forecasted that the global sugar-free confectionery market would to grow at a compound growth rate of 5.1% until 2027.
To produce sugar-free candies, use substitutes like neotame, isomalt, maltitol, and sucralose. Known as sugar alcohols, they are all lower in calories compared to regular sugar. They originate from fruits and vegetables, which means they are natural options. The only possible health concern with them is that, when eaten in large amounts, they can have a laxative effect, causing bloating.
These substitutes are 90% as sweet as sugar so they do not change the flavors of the lollipop. The production process is not any different from that of sugar candies. You also need to cook the sugar substitutes, shape and cool them before packaging.