{"id":70096,"date":"2025-11-04T12:44:03","date_gmt":"2025-11-04T12:44:03","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/inline-protein-monitoring-in-confectionery-using-nir-spectroscopy-a-success-case-with-trolli\/"},"modified":"2026-05-26T18:14:59","modified_gmt":"2026-05-26T18:14:59","slug":"inline-protein-monitoring-in-confectionery-using-nir-spectroscopy-a-success-case-with-trolli","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/news\/technological-innovation\/inline-protein-monitoring-in-confectionery-using-nir-spectroscopy-a-success-case-with-trolli\/","title":{"rendered":"Inline Protein Monitoring in Confectionery Using NIR Spectroscopy: A Success Case with TROLLI"},"content":{"rendered":"\nAt AINIA, we collaborated with <strong data-start=\"248\" data-end=\"258\">TROLLI<\/strong> to demonstrate that it is possible to measure and predict protein content in confectionery masses in real time using Near-Infrared (NIR) spectroscopy.\n<h2 data-start=\"155\" data-end=\"215\"><strong>NIR Spectroscopy for Inline Control in Confectionery<\/strong><\/h2>\n<p data-start=\"217\" data-end=\"658\">The objective was clear: to<strong> replace punctual, destructive and slow analytical checks with a non-invasive, accurate, and process-integrated methodology<\/strong> capable of reducing waste, shortening decision times and strengthening final product consistency.<\/p>\n\n<h3 data-start=\"660\" data-end=\"739\"><strong>Confectionery Formulation and Quality: Protein, Water and Carbohydrates<\/strong><\/h3>\n<p data-start=\"741\" data-end=\"1415\">The project builds on a well-known industry reality: confectionery formulation is increasingly differentiated by ingredient performance. Accurately determining protein, carbohydrate and water content is critical for nutritional value, process rheology and, ultimately, organoleptic properties. However, conventional techniques\u0097due to sample preparation, specialised personnel, and long turnaround times\u0097limit inline control, deviation reduction and automation. This prompted us to explore an alternative based on <strong>NIR spectroscopy<\/strong> (750\u00962,500 nm), which, supported by the Lambert-Beer law, enables correlation between spectral fingerprints and reference analytical parameters.<\/p>\n\n<h3 data-start=\"1417\" data-end=\"1468\"><strong>NIR Methodology Under Real Plant Conditions<\/strong><\/h3>\n<p data-start=\"1470\" data-end=\"2082\">To ensure representativeness, we worked with <strong>TROLLI <\/strong>under plant-equivalent conditions. We started from three formulations and varied gelatin (collagen) content from double the baseline to complete removal, covering a wide range of real product matrices. Measurements were taken using an NIR spectrophotometer equipped with an immersion probe and halogen lamp. In parallel, the actual protein value was determined volumetrically by the <strong>Chemical Analysis Laboratory at AINIA.<\/strong> Using both datasets\u0097spectra and reference values\u0097we built and refined a predictive model using Partial Least Squares (PLS) regression.<\/p>\n\n<h3><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-183975 size-full\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/modelizacion.png\" alt=\"modelizacion\" width=\"417\" height=\"313\" \/><\/strong><\/h3>\n<h3><strong>PLS Modelling: High-Accuracy Protein Prediction<\/strong><\/h3>\nThe results confirm the viability of the solution. We obtained an NIR predictive model for protein content with a mean cross-validation<strong> error of 0.49% over a 0\u009611% protein range<\/strong> and a coefficient of determination (R\u00b2) of 0.975. These indicators reveal high accuracy for fast, non-destructive estimation of a key quality parameter such as protein percentage in confectionery masses. Beyond the metrics, the value lies in what the model enables: continuous process control, early deviation detection and immediate corrective action\u0097translating into reduced waste, greater product stability and faster decision-making.\n<h3><strong><img decoding=\"async\" class=\"alignnone wp-image-183970 size-full\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/grafico-trolli.png\" alt=\"grafico trolli\" width=\"567\" height=\"310\" \/><\/strong><\/h3>\n<h3 data-start=\"2758\" data-end=\"2812\"><strong>Real-Time Monitoring and SCADA\/MES Integration<\/strong><\/h3>\n<p data-start=\"2814\" data-end=\"3473\">The next natural step is inline integration of the NIR system at critical points such as mixing, moulding or drying, connecting it to supervisory and control systems to close the decision loop. Experience shows that model maintenance\u0097with occasional recalibrations following recipe or raw-material changes\u0097ensures long-term robustness and maximises return on investment. Collaboration with <strong data-start=\"3204\" data-end=\"3214\">TROLLI<\/strong> has been essential to validate the technology under real-world conditions: their process expertise, combined with our analytical and modelling capabilities, has transformed a technological hypothesis into an operational tool with direct impact on production.<\/p>\n\n<h3 data-start=\"3475\" data-end=\"3537\"><strong>From Off-Line Analytics to Data-Driven Process Control<\/strong><\/h3>\n<p data-start=\"3539\" data-end=\"3861\">If you manufacture confectionery or any food product where composition defines the process, AINIA can help you measure what matters in real time. We design feasibility studies, develop tailor-made NIR models and support inline implementation so that data becomes action and quality control becomes a competitive advantage.<\/p>\n<img decoding=\"async\" class=\"alignnone wp-image-183965 size-full\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/gominolas-equipo-vision.png\" alt=\"gominolas equipo vision\" width=\"691\" height=\"459\" \/>\n<h3 data-start=\"3863\" data-end=\"3914\"><strong>A Development Within the CANDYSPECT Project<\/strong><\/h3>\n<p data-start=\"3916\" data-end=\"4393\">This work forms part of the <strong>CANDYSPECT project<\/strong>, focused on researching spectral technologies capable of determining key properties in gummy confectionery. CANDYSPECT is integrated into the flagship project ECOFOOD \u0096 \u0093Scientific-technological adaptation of agri-food value chains for a sustainable, ecological and digital transition\u0094 (code PAG-010000-2023-15), which drives technological innovation in the food industry towards more digital, efficient and sustainable processes.<\/p>\n<p data-start=\"4395\" data-end=\"4593\">The <strong>ECOFOOD project<\/strong> is promoted by the Ministry of Industry and Tourism within the framework of the Recovery, Transformation and Resilience Plan, and funded by the European Union \u0096 NextGenerationEU.<\/p>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-183995 size-full\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/logo-ministerio-1.png\" alt=\"logo ministerio\" width=\"600\" height=\"101\" \/>\n","protected":false},"excerpt":{"rendered":"<p>At AINIA, we collaborated with TROLLI to demonstrate that it is possible to measure and predict protein content in confectionery masses in real time using Near-Infrared (NIR) spectroscopy. NIR Spectroscopy for Inline Control in Confectionery The objective was clear: to replace punctual, destructive and slow analytical checks with a non-invasive, accurate, and process-integrated methodology capable [&hellip;]<\/p>\n","protected":false},"author":388,"featured_media":70097,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,87],"tags":[],"tipo-documento":[],"class_list":["post-70096","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-technological-innovation"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Inline Protein Control in Confectionery Using NIR Spectroscopy<\/title>\n<meta name=\"description\" content=\"AINIA and TROLLI demonstrate how NIR spectroscopy enables real-time, non-destructive protein monitoring in confectionery production.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Inline Protein Control in Confectionery Using NIR Spectroscopy\" \/>\n<meta property=\"og:description\" content=\"AINIA and TROLLI demonstrate how NIR spectroscopy enables real-time, non-destructive protein monitoring in confectionery production.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ainia.endesarrollo.pro\/en\/news\/technological-innovation\/inline-protein-monitoring-in-confectionery-using-nir-spectroscopy-a-success-case-with-trolli\/\" \/>\n<meta property=\"og:site_name\" content=\"AINIA\" \/>\n<meta property=\"article:published_time\" content=\"2025-11-04T12:44:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-26T18:14:59+00:00\" \/>\n<meta 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