Taste changes in confectionery during storage due to lipase activity
Certain confectionery items, including glazed sweets, can develop a soapy flavor as they age. This happens for several reasons, notably the use of lauric type cocoa butter substitutes in glazes and the general aim to extend shelf life for food products. Experts in food quality from socialbites.ca explain that the buildup of free lauric acid can occur when fats break down in the presence of a lipase enzyme, leading to a soap-like taste and a foreign odor after a period of storage. The All-Russian Scientific Research Institute of the Center for Food Systems of the Confectionery Industry, represented by its deputy director for scientific work Gorbatova and technical science candidate Oksana Rudenko, notes this possibility and emphasizes the need to monitor enzymatic activity in finished products.
At room temperature, the lipase enzyme can promote fermentative hydrolysis, where substances react with water and release free fatty acids from oils. VNIIKP has developed a method to detect lipase activity in confectionery products, raw materials, and semi-finished goods, and to forecast organoleptic changes that may occur during storage. This testing helps manufacturers predict whether a purchased formulation will retain its intended taste and aroma over time.
Products that are particularly at risk include shelf-stable biscuits, bird’s milk desserts, fondant confections, and whipped desserts topped with icing. In many mass-market items, lauric type cocoa butter substitutes are used, sometimes containing up to half lauric fatty acids. The fatty component is a complex molecule that forms an ester between glycerol and fatty acids. When enzymatic hydrolysis occurs due to lipase, certain fatty acids can be released, and some of these acids carry unpleasant flavors or odors. If lauric acid is released, a soapy taste can appear in the confectionery.
Even a very small amount of free lauric acid, roughly 0.1 percent, can be enough to produce a noticeable soapy note. The degree of this effect depends on the oil composition; some oils have little to no lauric acid or contain less than half a percent, such as palm and cocoa butters, which rely on different predominant fatty acids like palmitic, stearic, or oleic acids.
When a candy is coated with a glaze made from real chocolate or cocoa butter equivalents, the risk of a soapy sensation diminishes. It is important to note that products with a soap-like flavor are still safe for consumption, but correcting this flaw after production is challenging.
Current research and routine testing in confectionery production focus on early lipase detection and controlling storage conditions to minimize hydrolytic reactions. This approach helps manufacturers maintain product quality and consumer satisfaction over the product’s shelf life.
Additional observations indicate that experiences with flavor changes vary by ingredient source and processing methods. Oils and fats differ in their fatty acid profiles, which influences whether a given formulation will develop any off-tastes during storage. Consequently, vendors and quality teams pay attention to the selection of fat substitutes, the stability of emulsions, and the effectiveness of protective packaging.
In summary, the potential for a soapy flavor in certain confectionery products is tied to lipase-driven hydrolysis releasing free lauric acid. By understanding the fatty acid composition of glazes and employing precise testing, manufacturers can anticipate sensory changes and take action to preserve taste integrity throughout the product’s life cycle.