AU642177B2

AU642177B2 - Concentrated sweetening composition to be used in foodstuffs

Info

Publication number: AU642177B2
Application number: AU66579/90A
Authority: AU
Inventors: Leon Mentink; Michel Serpelloni
Original assignee: Roquette Freres SA
Current assignee: Roquette Freres SA
Priority date: 1989-11-13
Filing date: 1990-11-13
Publication date: 1993-10-14
Anticipated expiration: 2010-11-13
Also published as: EP0431995A1; FI102584B1; FR2654308B1; EP0431995B1; ES2062459T3; AU6657990A; ATE101975T1; FI905617A0; NO300713B1; DE69007038T2; NO904929D0; DK0431995T3; DE69007038D1; JP3121610B2; NO904929L; JPH03206864A; FI102584B; CA2029739A1; FR2654308A1

Abstract

Concentrated sweetening composition comprising a hydrogenated starch hydrolysate syrup and from 1 to 50%, preferably from 5 to 45%, and more preferably still from 10 to 40%, by weight, relative to its total solids, of at least one C4 or C5 itol.

Description

f COMMONWEALTH OF AUSTRALA PATENTS ACT 1952-69 Form COMPLETE SPECIFICATION

(ORIGINAL)

Class Int, Class Application Number: Lodged: e0

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.590 Complete Specification Lodged: Accepted: Published: Priority Related Art Name of Applicant: ,Address of Applicant 0 0 Actual Inventor ee dress for Service Address for Service ROQUETTE FRERES 62136 Lestrem, France LEON MENTINK and MICHEL SERPELLONI WATERMARK PATENT TRADEMARK ATTORNEYS.

LOCKED BAG NO. 5, HAWTHORN, VICTORIA 3122, AUSTRALIA Complete Specification for the invention entitled: CONCENTRATED SWEETENING COMPOSITION TO BE USED IN FOODSTUFFS The following statement is a full description of this invention, including the best method of performing it known to US ab 1 CONCENTRATED SWEETENING COMPOSITION TO BE USED IN FOODSTUFFS The invention relates to a process for preserving foodstuffs such as fondants, fillings, gellified sweets, crystallized fruits, coating solutions and chowing-gums involving a concentrated sweetening composition.

It also relates to foodstuffs, especially chewing-gums containing the said composition.

It is already known that traditional chewing-gums, which comprise sucrose and glucose syrup, as well as the "sugarless" chewing-gums, which are based on polyols, are essentially consisting of about: from 20 to 30% of gum base (elastomers of the polyisoprene type), from 4 to 70% of carbohydrates in powder form, from 0 to 25% of syrups of carbohydrates which constitute the liquid fraction of the chewing-gum, 1% of aroma, from 0 to 5% of other components selected from the group consisting antioxidants, dyers, intense sweeteners, fillers Sand emulsifying agents, S 20 the expression "carbohydrate" denoting on the one hand, the carbohydrates such as mono-, di-, oligo- and polysaccharides, and their mixtures such as starch hydrolysates, .and on the other hand, the polyols or sugar-alcohols such as the hydrogenated mono-, di-, oligo- and polysaccharides and their mixtures, among which especially the hydrogenated starch hydrolysates or HSH.

It is known to obtain starch hydroiysates by enzymatic and/or acid hydrolysis of starch milk. The treatment of the starch hydrolysates by catalytic hydrogenation under high pressure and high temperature using Raney nickel provides the corresponding hydrogenated products.

In a traditional chewing-gum, the carbohydrate in powder form and the carbohydrate syrup generally consist respectively of sucrose and of a syrup so-called "glucose syrup" or of starch hydrolysate, while in a "sugarless" chewing-gum based on polyols, the carbohydrates in powder form and the syrups of carbohydrates generally consist respectively of maltitol, xylitol, mannitol or powder Ssorbitol as far as the first are concerned and of a syrup of polyols as far as the second are concerned.

In that connection, "sugarless" chewing-gums, 15 containing as the liquid phase aqueous solutions of S. sorbitol, are known. These types of chewing-gums have a particular tendency to lose water and to dry. They become then hard, brittle and granular and are thus practically unsuitable for food. That phenomenon of loss of water can 20 be explained by the crystallization of the sorbitol which is initially present in form of solution, which in turn has as a consequence an increase of the amount of freewater, in other words of the Equilibrium Relative Humidity (ERH) value of the said chewing-gums.

It has therefore been proposed (see especially the European Patent Applications No. 0 082 670 and 0 325 090) to uu glycerol as softener or plasticizer and as binding agent in "sugarless" chewing-gums.

The thus obtained syrups are well known as being particularly hygroscopic and they show a tendency to absorb the water which is present in the atmosphere in which they are stored. Consequently, after a certain duration, they become sticky and lose their characteri- .cs of structure and texture due to which they were attractive for the consumer. That phenomenon can be partially suppressed when conditioning the chewing-gums in 3 watertight but expensive wrappings. That tendency to take over water shown by the said "sugarless" chewing-gums is due to a relatively low Equilibrium Relative Humidity (ERH) value.

In order to overcome the said drawback in the "sugarless" chewing-gums, the sorbitol and glycerol syrups have been progressively replaced by the syrups of hydrogenated starch hydrolysates; this is due to the fact that the HSH have better softening, binding and anticrystallizing properties. Another of their advantages is that they highly limit the variations of the ERH within the chewing-gums.

It appears however that the syrups based on HSH S also have drawbacks; in particular, their water content is 15 not unimportant as it represents most of time about 20% by weight. Consequently, these syrups increase the water .*eS content of the chewing-gums in which they are used. The thus obtained humid medium is absolutely contraindicated for the use of synthetic intense sweeteners such as 20 aspartame which is a dipeptide consisting of a methyl ester of L-aspartyl-L-phenylalanine.

*S

As a matter of fact, it is well known that the *1 stability of aspartame in foodstuffs in related to the amount of water present in the medium as well as to the ERH value, to the time of contact, to the temperature and to the pH. And it is also known that, in aqueous mediums having a high ERH, aspartame decomposes spontaneously into dicetopiperazine with an unavoidable loss of sweetening effect. Furthermore, the said degradation product is well known for its unpleasant bitter taste.

Another consequence resulting from the use of the HSH syrups rich in water is the obtention of a chewing-gum having a very flexible and sticky texture, giving raise to problems at the moment of the manufacture due to the fact that such a chewing-gum is not easy to be manipulated and to be put in form due to its tendency to adhere to the manufacture accessories. Furthermore and for the same reasons, it is generally not appreciated by the consumer.

Finally, the water in excess in the chewing-gums can promote the solubilization of certain aromas which are then much more sensitive to oxidation and, consequently, fall off in quality more easily.

In order to overcome these drawbacks, it was consequently necessary to decrease the water content in the sugarless chewing-gums and more precisely in the liquid softening and binding fraction of the said chewing- *o0 gums.

Now, the syrups of hydrogenated starch hydrolyoo sates which constitute preferably the said liquid 0 softening and binding fraction, cannot be concentrated 15 without difficulties to a dry matter content higher than .'°about 88%. As a matter of fact, when evaporating the water contained in such syrups, the latter become extremely visqueous. Under thesa conditions, the traditional evaporators are no longer adapted. It is necessary to use *o.e 20 sophisticated accessories which are consequently very expensive.

Moreover, even if it is possible to reach the reduced water content which is requested, the subsequent

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high viscosity of these syrups of hydrolysates implies that they can be handled only at a high temperature. Now, it is easy to imagine the problems which can result from an industrial point of view, when working a hot mass to be incorporated within a formulation for chewing-gum.

Moreover, these concentrated syrups must be maint+Lined permanently above their temperature of solidification as otherwise they would transform by vitrification into a hard and resistant block difficult to remelt for recycling; in order to avoid a degradation under the influence of heat, these syrups maintained fluid must be used imperatively within a short time.

Finally, the contact of these syrups with heat sensitive products, during the preparation of the chewinggum, can induce either the degradation of the latter, for instance in the case of aspartame, or their volatilization as far as aromas are concerned.

Apparently, such compulsions are in contradiction with industrial requirements such as economical rentability and quality of the finished product.

Consequently, is has been proposed (see for example the US Patent US-A-4,671,967 and the European Patent Applications EP-A-0 196 640 and EP-A-0 323 442) to use in the preparation of foodstuffs such as chewing-gums (see Jo' the US Patents US-A-4,671,961, US-A-4,728,515 and US-A- 4,753,806), improved softening and binding compositions based on syrups of starch hydrolysates and of glycerol or 15 of propyleneglycol.

As a matter of fact, glycerol and propyleneglycol lower the viscosity of the syrups of starch hydrolysate and facilitate the evaporation of the water contained by the latter, even when conventional evaporators are 20 employed. The rheological behaviour of these mixtures of syrups of carbohydrates/glycerol is relatively satisfying and the concentrated softening compositions thus obtained t are usable even at ambient temperature.

They present however the drawback of having a relatively low ERH and consequently favour the phenomenon of water retake in the chewing-gums into which they are incorporated. The said low ERH value is partially linked to the elimination of water. The glycerol, added to these syrups, not only does not counterbalance the said loss in water but, on the contrary, lowers the ERH value.

Moreover, the sweetening power of these compositions is very low, drawback which is particularly sensitive when they are used in "sugarless" foodstuffs and especially in chewing-gums. In that case, the deficit in sweetening effect must be compensated by the addition of intense sweeteners, often expensive and sometimes instable 6 when stored.

Furthermore, the glycerol presents an astringent and unpleasant taste which, when the proportion is higher than 1% by weight, is prejudicial to the organoleptic qualities of the finished product. It also gives raise, when consumed, to a development of heat denoted in practice by the expression "Heating effect", which is absolutely unpleasant for the consumer.

The object of the invention is above all to overcome the drawbacks of the prior art and to provide a process for preserving food involving a concentrated sweetening composition responding better than those which exist in the prior art, to the various requirements of practice, ie. which has softening and binding properties, is usable in foodstuffs, especially in chewing-gums and, in particular, in "sugarless" chewing-gums, provides the foodstuffs to which it is intended to be added only with a minor quantity of water, presents rheological properties such that it is easy to be used even at ambient temperature, can be easily prepared, is stable in itself and adapted to provide the foodstuffs to which it is 20 intended to be incorporated, with a sufficient stability when stored, especially with respect to the water uptake which leads to a V..a degradation of the quality of the said products and especially of sugarless chewing-gums and with respect to the phenomenon of 9crystallization which leads to an increase of the 'ardness of the 25 said products as well as to the occurrence of crystals which manifest themselves by an unpleasant raspy effect on the tongue, presents an important sweetening power enabling to decrease the amount of intense synthetic sweetener.

And the Applicants have had the merit of having found, after intense research, that said object can be achieved by incorporating in the concentrated sweetening composition a syrup of hydrogenated starch .hydrolysate and at least one C4 or C5 itol.

7 Consequently, the concentrated sweetening composition for foodstuffs according to the invention comprises a hydrogenated starch hydrolysate and from 1 to 50%, preferably from 5 to 45%, and still more preferably from 10 to 40% by weight with respect to the dry matter, of at least one itol in C4 or C 5 The foodstuffs involved in the process of the invention are characterized by the fact that they comprise, with respect to their total dry matter, from 5 to 25% by weight of the concentrated sweetening composition according to the invention.

Among these foodstuffs, are comprised not only chewing-gums but also fondants, fat or non fat fillings, gellified articles, crystallized fruits, coating solutions and so on.

The concentrated sweetening composition according to the invention is particularly stable when stored and presents important anticrystallizing properties with respect to the carbohydrates usad as sweeteners and/or fillers in foodstuff compositions.

These properties cause the stabilization of the hardness of the foodstuff in which the composition is used, which it is particularly advantageous when the foodstuff is a chewing-gum.

20 In connection with its use in chewing-gums and despite the reduced concentration in water, the softening and binding properties of the

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composition used in accordance with the invention are important due to the fact S that numerous components must be mixed homogenously when the said *0 chewing-gums are prepared.

Moreover, the said composition causes the substitution of a part of the expensive powder products used as fillers, while decreasing the amount of water whose transportation is expensive.

In any case, the said composition replaces advantageously the compositions of the prior art based on syrups of carbohydrates and of glycerol.

In that connection, it is interesting to recall also its stabilizing and anticrystallizing effects which provide the chewing-gums with a constant quality when ageing even under storage conditions which are severe, especially from the point of view of relative humidity.

The equilibrium relative humidity of the composition according to the invention is sufficiently high to reduce the phenomenon of water retake in foodstuffs to which it is adapted to be added.

Advantageously, the said composition presents a water content from 4 to 16% by weight and, preferably, 15 comprised between 6 and 11% by weight.

According to an advantageous embodiment of the composition according to the invention, the itol is selected from the group comprising erythritol, threitol (itols in C 4 arabitol, ribitol and xylitol (itols in 20 C 5 xylitol being preferred.

In the case of xylitol, the absence of the phenomenons of crystallization, even after a long storage, is particularly unexpected due to the fact that xylitol has a strong tendency to crystallize and is solid at ambient temperature, contrarily to glycerol used in the compositions of the prior art.

Moreover, xylitol which presents excellent organoleptic properties and in particular a strong sweetening power, is not only acariogen but seems to be even active in the prevention of tooth decay.

The composition according to the invention comprises preferably from 30 to 35% by weight of xylitol with respect to the total dry matter.

According to an advantageous embodiment of the composition according to the invention, the syrup of hydrogenated starch hydrolysate comprises, with respect to its dry matter, more than 30%, preferably more than and, still more preferably, more than 70% by weight of molecules having a degree of polymerization or DP equal to 2.

The composition according to that embodiment is not only stable but moreover presents improved softening and texturing properties. Its equilibrium relative humidity is higher than those generally found in the concentrated sweetening compositions already kno:-l and, when the composition according to the invention is used in foodstuffs such as chewing-gums, it minimizes the phenomenon of water retake, which permits the ERH of the product under consideration to become close to the average values of relative humidity of the storage environments 15 the most frequently encountered. Its advantageous beha- *0 viour as far as the exchanges of free water, combined to its relatively important viscosity are concerned, provides the said composition according to that advantageous embodiment with a remarkable anticrystallizing power.

oo 20 Its high content in molecules of DP 2, i.e. of maltitol, and the presence of xylitol, provide the composition with a high sweetening powe:r which provides it with a sweetening taste close to that of sucrose.

Consequently, it constitutes an absolutely effi- 25 cient sweetening component which is adapted to permit the decrease and even the suppression of the use of intense sweetener in the products for example of the "sugarless" type.

Among the syrups of HSH usable in connection with that advantageous embodiment, it is possible to mention: those comprising, with respect to the dry matter: from 2 to 10% by weight of molecules of DP equal to 1, from 70 to 90% by weight of molecules of DP equal to 2, from 7 to 24% by weight of molecules of DP higher than 2, those comprising, with respect to the dry matter: Sfrom 1 to 17% by weight of molecules of DP equal to 1, from 35 to 75% by weight of molecules of DP equal to 2.

Sfrom 1C to 30% by weight of molecules of DP from 3 to 6, from 5 to 25% by weight of molecules of DP from 7 to Such a composition presents advantages which are *0 similar to those mentioned hereabove in connection with the preferred embodiment of the invention.

The compos tion according to the invention is 15 hyocacnoeur c. That property p-ovides it with an important advantage especially in connection with its use in foodstuffs of the "sugarless" type.

According to another advantageous embodiment, the composition according to the invention comprises a substance such as glycerol or propyleneglycol, at a concentration lower than 4% by weight with respect to the dry matter.

*ego*: In its use in the preparation of chewing-gums, the composition according to that embodiment authorises the improvement of the aromatic perception.

SIn order to prepare the composition according to the invention, it is possible to: mix the syrup of carbohydrates with the itol in powder form or in solution and possibly the glycerol, then evaporate the wate- contained in the thus prepared mixture until a water content comprised between 4 and 16% is obtained, the resulting mixture being usable even at ambient temperature and presenting a viscosity which is compatible with the use of conventional accessories for an easy evaporization.

The syrups of HSH which are used in connection with the invention can be prepared as disclosed for example in the French Patent FR-A-2,444,080 in the name of the assignee of the present invention.

The evaporation step can be carried out using conventional installations among which it is possible to mention those of the type commercialized under the trademark "PARAVAP" by the Company APV Equipment Incorporated of Tonowanda N.Y.

The invention will be well understood by way of the following non limiting examples in which are disclosed S S advantageous embodiments of the composition as well as the e use of the said composition as liquid component in chewing-gums and in other foodstuffs.

0e 15 The syrups used in the said examples are identified hereafter: a) A syrup A of hydrogenated glucose, commercialized under the trademark LYCASIN R 80/55 by ROQUETTE FRERES, which syrup is clear, transparent, colourless, has a sweet *0Wo 20 taste and is non cariogen; the dry matter content of the said syrup is 75%±1 by weight and its glucidic spectrum is e° S as follows: D-sorbitol 7.7% hydrogenated disaccharides 53.0% o hydrogenated tri- to hexasacr;.arides 24.9% hydrogenated saccharides of 7 to DP 20 13.5% hydrogenated saccharides of DP 20 3% maximum.

0 b) A syrup B of hydrogenated glucose, commercialized under the trademark MALTISORBR 75/75 by ROQUETTE FRERES, which syrup is clear, transparent, colourless, has a sweet taste close to that of sucrose and is non cariogen, whose the dry matter content is 75.7%±1 by weight and whose glucidic spectrum is (expressed in on dry matter): D-sorbitol 3.1% hydrogenated disaccharides 77.4% hydrogenated saccharides of DP 2 18.5%.

c) A syrup C of hydrogenated glucose, called MALTI-

SORB

R 70/86 ,ademark to ROQUETTE FRERES), which syrup is transparent, clear, colourless, has a sweet taste close to that of sucrose and is non cariogen, whose dry matter content is about 70%±1 by weight and whose glucidic spectrum is (in with respect to the dry matter): D-sorbitol 2.8% hydrogenated disaccharides (maltitol) 86.1% hydrogenated saccharides of DP 2 11.1%.

The glycerol which is used in the examples and whose purity is 98%, is of the type of the glycerol commercialized by the Spanish Company MONPLET E ESTEBAN SA

MADRID.

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The itol used in the examples is consisting of 15 crystallized xylitol in powder form having a residual water content lower than 1%.

In order to prepare the compositions according to the invention used in the examples, xylitol in powder form is directly mixed into the syrup and the mixture is 20 mingled during a time sufficient to authorize the dissolution of the crystals in the syrup, possibly with addition 0* of water for dilution; the mixture is then concentrated by evaporation of the water until the obtention of a percentage in dry matter of a given value comprised C between 89 and 94% by weight.

COMPARATIVE EXAMPLE 1 Measurement of the ERH value and of the viscosity of

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compositions based on syrup A and on xylitol according to the invention and of compositions based on syrup A and on glycerol according to the prior art.

In Table I, there is indicated the nature of the components of seven compositions (respectively composition 1 to composition the proportions in by weight on dry matter of the components in question as well as the dry matter content of the compositions, their ERH value and their Brookfield viscosity expressed in cps.

TABLE I Dry Brookf'ield viscosity Compo- Components Iroportions matter ERH (in cps) sition at 40°Clat 50C at 1 Syrup A 65 92.7 38 14o 000 40 000 15 000 xylitol 35 2 Syrup A 65 90.6 44 45 500 15 000 5 000 xylitol 35 A 70 92.6 39 200 000 70 000 33 500 4 Syrup A "4 xylito A 90.5 46 48 500 16 000 6 500 ylitol 30 1 Syrup A 75 93.7 33 7200017000 6000 glycerol 25 I SO 15 6 Syrup A 75 6 glycerol 25 92.5 37 26 0001 9 000 3 800 7 Syrup A glycerol 25 90.5 43 9 500 3 500 1 700 From Table I, it appears that the compositions 1 *000 to 4 according to the invention are more visqueous at a .given temperature and at the same dry matter content than the compositions 5 to 7 of the prior art. The softening and binding properties of the compositions according to the invention are consequently improved, the said improvement being obtained without any particuler problem when C using the said compositions.

As far as the ERH values are concerned, it appears from Table I that those of the compositions 1 to 4 are nigher than those of the compositions 6 and 7 for similar dry matter contents.

It follows that the compositions according to the invention are less hygroscopic than those according to the prior art, which is absolutely advantageous in connection with a use in chewing-gums and especially in coated chewing-gums. As a matter of fact, the use of components which are little hygroscopic permits the limitation of the 14 water retake during storage, the chewing-gums keeping thus their initial hardness and their crunchiness as far as coated products are concerned.

COMPARATIVE EXAMPLE 2 Measurements of the stability during storage on a composition according to the invention based on syrup B and on xylitol and on a composition based on syrup B and on glycerol.

There is prepared, in the same way as indicated above, the compositions 8 and 9 whose features are recorded in Table II.

TABLE II e@O

S.

OOS

0* 0 000 0 *5 00 0 0*00

S

G

S

15 Proportions of Dry Compositions Components the components on matter dry by weight) by weight 3 syrup B 75 93.0 S._.'litol 9 syrup B 75 93.0 glycerol 25 When observing the development of the compositions 8 and 9 during storage at 20*C in an environment whose relative humidity is 66%, one notices that the composition 9 crystallizes progressively and becomes opaque while the 25 composition 8 does not undergo modifications of structure or of aspect.

After 6 months of storage, the composition 9 has totally clumped and forms a hard and compact crystalline block. On the contrary, the composition 8 remains colourless and soft and does not present any seed of crystallization.

In that connection, it is necessary to underline the surprising character of that result, both of xylito' and maltitol being known for their easy crystallization.

0U *0 o 0 000 *00 0 00o 6

B

600@ 0Q0 So .O 5 COMPARATIVE EXAMPLE 3 Measurements of the ERR value, of the viscosity and of the sweetening power on compositions based on syrups B and C and on xylitol and on compositions according to the prior art.

The method of preparation is similar to that used hereabove.

In Table III, there has been indicated the nature of the components and their proportions in by weight on I0 the dry matter in the compositions under examination (novel compositions 10 to 14 and compositions according to the prior art 6 and 7) as well as the dry matter content of the compositions under examination, their ERH and their Brookfield viscosity expressed in cps.

TABLE III Dry Brookfield viscosity Compo- Components Proportions matter ERH (in cps) sition at 40°C at 50"C at 2 0 Syrup B 20 10 xylitol 35 92.3 36 72 000 28 000 7 800 1 Syrup B 65 90.1 44 17 000 6 500 2 600 Xylitol 35 9.

12 Syrup B 70 92.1 37 82 000 32 500 10 000 xylitol 30 25 13 Syrup B xylitol 30 90.0 44 21 500 7000 2 800 14 Syrup C 65 92.5 37 16 000 5 800 2 000 xylitol 6 Syrup A Sglycerol 25 92.5 37 26 000 9 000 3 800 30glcrl2 Syrup A glycerol 25 90.5 4 9 500 3 5C0 1 700 Everyone of the compositions under examination is stable during at least 6 months at 200C in an environment of relative humidity of 66%.

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S. A 0 000000 0 Moreover, said compositions present ERH values very close to one another for given dry matter content.

There is noticed that the viscosities of the compositions 10 to 14 are slightly higher than those of the known compositions 6 and 7 at a given temperature and at the same dry matter content.

It follows that the softening and binding properties of the compositions according to the invention are improved, said compositions being furthermore easy to be used.

An organoleptic test has also been carried out as Ce well as the measurement of the sweetening power of the compositions 10, 12, 14 and 6.

1. Organoleptic test a0 15 The compositions 10, 12, 14 and 6 are compared from the point of view of their taste, after dilution until a dry matter content of 70% by weight, by a jury or panel of 10 persons.

Each one of the 10 persons or tasters tasted the 20 four compositions in a blind test and has selected the one which he prefers as well as the one which he considers as being the worst indicating the reasons of its selection.

The results are recorded in Table IV in which there is denoted by N 1 the number of times a given composition is selected as being the best one and by N 2 the i. number of times a given composition is selected as being the worst one.

TABLE IV Composition N 1

N

2 2 1 12 3 1 14 5 1 6 1 7 From Table IV, it appears that composition 6 which I I 17 contains glycerol is the less appreciated. The reasons of that rejection provided by the tasters relate to the low sweetening character of composition 6, to the heating effect which is unpleasant, and finally to a certain bitterness in the mouth.

The tasters had preferred compositions 10, 12 and above all 14, the reasons of their selection being their freshness and their high sweet taste without any aftertaste.

2. Sweetening power The sweetening powers of the compositions identified hereabove are determined referring to the sweetening power of sucrose.

In that connection, it has been prepared a refeoe 15 rence syrup containing 10% by weight on dry matter of sucrose. The pH of that syrup is adjusted at 5.5 using a solution of citric acid having a dry matter content of The compositions whose sweetening power is to be 20 determined and whose pHs are also adjusted to 5.5, are diluted until obtention of a sweet taste equivalent to that of the sucrose syrup and determined by organoleptic test or tasting.

The sweetening power of sucrose being considered 3 0 equal to 1, the ratio of the amounts of sweetening substances used, i.e. dry matter content of the said sucrose syrup dry matter content of the tested compositions when 3 the sweet taste is equivalent to that of the sucrose syrup, determines the sweetening power of the tested composition.

The results are recorded in Table V.

TABLE V Compositions 10 12 14 6 Sweetening power 0.87 0.86 0.90 0.64 s, 18 These values show the superiority, from the point of view of the sweetening power, of the compositions 12, 14 according to the invention with respect to the composition 6 of the prior art.

EXAMPLE 4 Compositions based on syrup C, on xylitol and on glycerol.

There are prepared the compositions denoted 15 to 17 comprising a syrup C, xylitol and glycerol in respective proportions equal to 80%, 17% and 3% by weight with respect to the dry matter content of the composition.

In the following Table VI, are recorded the values of the dry matter content of the three compositions, of their equilibrium relative humidity and of their Brookfield viscosity expressed in cps at three temperatures, 15 i.e. 40, 50 and 60 0

C.

TABLE VI 0 oao *00 0 0 *00• Dry matter Brookfield viscosity Composition content RHE (cps) 40°C 50 C 15 93.1 44 74 800 30 000 15 000 16 92.5 47 56 000 18 000 10 500 17 90.5 49 30 000 8 500 4 000 The compositions 15 to 17 present the advantage of having high ERH values and satisfying softening and binding properties; they have a sweetening power (determined by the method disclosed in example 3) of 0.86.

EXAMPLE Sugarless chewing-gum.

430 g of a chewing-gum whose components are indicated hereafter are prepared: base gum 34/42 commercialized by the Company DREYFUS 180 g standard mannitol commercializd by ROQUETTE FRERES 42 g t I 19 sorbitol in powder form commercialized under the trademark NEOSORBR 60 W by ROQUETTE FRERES 113 g composition according to the invention 90 g aroma "spearmint" (mint) 5 g.

The process of manufacture of the chewing-gum comprises the following steps: softening of the gum base at introduction of the gum base in a jacketed kneader equipped with a mingling arm of the general form of Z of the type of the one commercialized by the Company KUSTNER FRERES, the useful capacity being 600 g, introduction of 1/5 of the NEOSORBR 60 W powder together with one half of the composition according to the 15 invention, O mixture during 2 minutes, introduction of the mannitol, mixture during 1 minute, introduction of 1/5 of the NEOSORB R 60 W powder together 20 with the other half of the composition according to the invention, mixture during 2 minutes, introduction of the remaining NEOSORB R 60 W, mixture during 2 minutes, o introduction of the aroma spearmint, mixture during 1 more minute, forming of the chewing-gum by rolling in order to obtain plates having a thickness of 7 mm, powdering with mannitol SF commercialized by ROQUETTE

FRERES.

Three chewing-gums are prepared under the abovementioned conditions by using respectively sweetening compositions in concentrated form according to the invention, i.e. 20, 21 and 15, whose characteristics or features, i.e. the nature of the components, their respective proportions (on dry matter in by weight), dry *r 0*S *r S S. *r *r S S 6S50 s.

matter content of the compositions, their ERH value and their sweetening power according to the meaning of example 3 are recorded in Table VII.

TABLE VII Dry Composition Components Proportions matter ERH Sweetening power Syrup A 75 93.1 36 0.64 glycerol 21 Syrup A 65 93.2 35 0.84 xylitol Syrup C 15 xylitol 17 93.1 44 0.86 glycerol 3 For reasons of clearness, each chewing-gum is denoted by the number of the composition which it comprises.

In a first step, the evaluation of the hardness (in Newtons N) of the chewing-gums is carried out using the device INSTRON type 4502.

The measurements of the hardness are carried out on chewing-gum plates having a thickness of 7 mm, on the one hand, during their cooling at four successive tempe- 25 ratures (50, 40, 30 and 20*C) and, on the other hand, at three times during their storage at 20 0 C within an environment having a relative humidity of 66% after 1 day, 8 days and 15 days of storage).

The results are recorded in Table VIII.

TABLE VIII Hardness during Hardness during storage Chewing- the cooling (N) gum 50 0 C 40°C 30°C 20 0 C 1 day 8 days 15 days 1.85 4.20 11.70 25.70 33.95 44.85 50.30 21 1.30 3.35 10.05 28.60 42.30 50.60 49.30 1.50 4.10 10.80 29.90 39.80 50.30 50.20 ose *r am *see*: 0600 *r S

S

So aoS 21 Chewing-gum 21 according to the invention is more soft when hot than chewing-gum 20 according to the prior art. On the contrary, it becomes more quickly hard and stabilizes then at a value which is close, i.e. about

N.

Chewing-gum 15 according to the invention is essentially as hard at hot temperature as chewing-gum Moreover, it stabilizes more quickly than the latter at a hardness of about 50 N.

In a second step, an evaluation of the stability of the chewing-gums with respect to humidity has been carried out.

In that connection, there has been measured the initial water contents of the chewing-gums as well as the 15 water contents of the same chewing-gums after storage during 1 month at 20°C and at a humidity or 66%.

The results are recorded in Table IX.

TABLE IX a *o ae O a..

a a *OS~ a a ta a.

Initial water Water content Chewing-gum coni:ent after storage 1.45 2.50 2 1.44 2.20 15 1.44 1.55 a 0 a a It is noticed that the chewing-gum 15 is the most stable against humidity. As a matter of fact, it has retaken only 7.6% by weight of water, which is to be compared with the 52.7% and the 72.4% by weight of water retaken respectively by the chewing-gums 21 and The chewing-gums are then subjected to a tasting test after one month of storage at 66% relative humidity and at 20 0 C by a group of seven tasters.

Chewing-gum 15 is the one which has been preferred by the tasters due to its sweet taste and its freshness.

I 22 EXAMPLE 6 Sugarless fondant comprising a composition according to the invention.

Composition 15 hereabove mentioned is diluted with water until a dry matter content equal to 89%. It is then shaked using a device of the type commercialized by Company HOBi.T. The limpid composition becomes more and more opaque and takes finally a white colour.

After a few minutes shaking, the fondant is aromatized by way of an aroma "peppermint" dosed at by weight with respect to the starting composition.

dO B Q* The thus obtained fondant presents an excellent Se stability. As a matter of fact, one V serves no development of the crystallization during storage. Furthermore, 15 the strong sweet taste and the pleasant refreshing effect which are noticed are the reason for which this fondant is considered as being of good quality.

EXAMPLE 7 Sugarless gellified article comprising a composition Bca.

20 according to the invention.

An amount of 460 g of the composition 4 is heated 6. to 70 0

C.

Then, there is added an amount of 450 g of a solution of gum arabic having a dry matter content equal 25 to 50%, then the products are mixed. The thus obtained &o S* syrup is poured in molding starch after addition uf aroma and of acid in sufficient quantities.

After stoving at 45*C during 48 hours, there is obtained a gum having a dry matter content close to That gum is considered as having an excellent taste. The sweetening power of the composition used is sufficient without any addition of intense sweetener.

Claims

1. Process to provide a foodstuff with sufficient stability for conservation, especially with respect to uptake of water and crystallisation phenomena which cause degradation of the quality of said foodstuff, which process comprises incorporating into said foodstuff a concentrated sweetening composition comprising a hydrogenated starch hydrolysate syrup and from 1 to by weight with respect to its total dry matter of at least one C4 or C5 itol.

2. Process according to claim 1, wherein the concentrated sweetening composition comprises a hydrogenated starch hydrolysate syrup; from 1 to'50%, by weight with respect to its total dry matter, of at least one C4 or itol and a water content from 4 to 16% by weight.

3. Prc according to claim 1, wherein the concentrated 60 sweetening composition comprises a hydrogenated starch hydrolysate syrup; from 1 to 50%, by weight with respect to its total dry matter, of at least one C4 or C5 itol and a water content of from 6 to 11% by weight. o

4. Process according to claim 1, wherein the concentrated sweetening composition comprises a hydrogenated starch hydrolysate syrup and from 1 to 50%, by weight with respect to the total dry matter of said composition of at least one C4 or C5 itol, said itol being selected from the group consisting of ribitol, xylitol, erythritol, threitol and arabitol. *C Process according to claim 4 characterised in that said itol is xylitol.

6. Process 7'ccording to claim 1, wherein the concentrated sweetening composition comprises a hydrogenated starch hydrolysate syrup and from 1 to 50%, by weight with respect to the total dry matter of said composition, of at least one C4 or C5 itol, said itol being selected from the group Scomprising erythritol, threitol, arabitol, ribitol and xylitol, the water content of said sweetening composition being from 4 to 16%, by weight.

7. Process according to claim 1, wherein the concentrated sweetening composition comprises a hydrogenated starch hydrolysate syrup and from 30 to 35% by weight of xylitol with respect to the total dry matter of said composition, the water content of said sweetening composition being from 4 to 16% by weight.

8. Process according to claim 1, wherein the concentrated sweetening composition comprises a hydrogenated starch hydrolysate syrup having more th" i 30%, by weight with respect to the dry hydrolysate of molecules of degree of polymerization equal to 2 as well as from 1 to 50%, by weight with respect to the total dry matter of said composition, of at least one C4 or Cs itol selected from the group consisting of erythritol, threitol, arabitol, ribitol and xylitol, the water content of said sweetening composition being 4 to 16%, by weight. go

9. Process according to claim 1, wherein the concentrated sweetening composition comprises a hydrogenated starc) hydrolysate syrup having more than 30%, by weight with respect to the dry hydrolysate of molecules of degree of poiymerization equal to 2 as well as from 1 to 50%, by .weight with respect to the total dry matter of said composition, of at least one 04 or Cs itol selected from the group consisting of erythritol, threitol, arabitol, ribitol and xylitol, the water content of said sweetening composition being from 4 to 16% by weight, said composition further comprising a polyol at a concentraticn lower than 4% by weight with respect to the dry matter. Process according to claim 9 characterised in that said polyol is selected from the group consisting of glycerol and propylene glycol.

11. Process according to one of claims 1 to 10, wherein the foodstuff, into which the sweetening composition is intended to be incorporated, is Sselected from the group consisting of chewing-gums, fondanto, fat or non fat fillings, gellified articles, crystallized fruits and coating solutions.

12. Process as claimed in any one of claims 8 to 11 characterised in that said hydrolysate syrup comprises more than 50% by weight with respect to the dry hydrolysate of molecules having a degree of polymerisation equal to 2.

13. Process as claimed in any one of claims 8 to 12 characterised in that said hydrolysate syrup comprises more than 70% by weight with respect to the dry hydrolysate of molecules having a degree of polymerisation equal to 2.

14. Process as claimed in any one of claims 1 to 13 characterised in that said concentrated sweetening composition comprises from 5 to 45% by weight with respect to the dry matter of said composition of at least one C4 or itol.

15. Process as claimed in claim 14 characterised in that said concentrated sweetening composition comprises from 10 to 40% by weight with respect to the dry matter of said composition of at least one C4 or C5 itol.

16. Process according to claim 8 or 9 characterised in that said concentrated sweetening composition comprises 30 to 35% by weight of xylitol with respect to the total dry matter in said composition.

17. Process according to any one of claims 6 to 16 characterised in that said concentrated sweetening composition comprises a water content of from 6 to 11% by weight.

18. Concentrated sweetening composition characterised in that said composition comprises: a hydrogenated starch hydrolysate syrup comprising more than by weight with respect to the dry hydrolysate of molecules having a degree of polymerisation equal to 2. from 1 to 50% by weight with respect to the dry matter of the composition of at least one C4 or C5 itol, and water in a proportion from 6 to 11% by weight of the composition.

19. The composition as claimed in claim 18 characterised in that said hydrolysate syrup comprises more than 50% by weight with respect to the dry hydrolysate of molecules having a degree of polymerisation equal to 2. The composition as claimed in claim 19 characterised in that said hydrolysate syrup comprises more than 70% by weight with respect to the dry hydrolysate of molecules having a degree of polymerisation equal to 2.

21. The composition as claimed in any one of claims 18 to 20 said composition comprises 5 to 45% by weight with respect to the dry matter of the composition of at least one 04 or C5 itol. e o 0: 22. The composition as claimed in claim 21 characterised in that said composition comprises 10 to 40% by weight with respect to the dry matter of the composition of at least one C4 or Cs itol.

23. The composition as claimed in any one of claims 18 to 22 characterised in that said itol is selected from the group consisting of erythritol, threitol, arabitol, ribitol and xylitol.

24. The composition as claimed in claim 23 characterised in that said itol is xylitol. 27 Process according to any one of claims 1 to 17 characterised in that said foodstuff comprises from 5 to 25% by weight with respect to its total dry matter of a composition as claimed in any one of claims 18 to 24. DATED this 3rd day of August, 1993. ROQUETTE FRERES WATERMARK PATENT TRADEMARK ATTORNEYS THE ATRIUM 290 BURWOOD ROAD HAWTHORN VICTORIA 3122 AUSTRALIA S 0 S