EP4329505A1 - Composition édulcorante à teneur réduite en sucre et son procédé de fabrication - Google Patents
Composition édulcorante à teneur réduite en sucre et son procédé de fabricationInfo
- Publication number
- EP4329505A1 EP4329505A1 EP22726453.8A EP22726453A EP4329505A1 EP 4329505 A1 EP4329505 A1 EP 4329505A1 EP 22726453 A EP22726453 A EP 22726453A EP 4329505 A1 EP4329505 A1 EP 4329505A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- weight
- sucrose
- sweetener composition
- syrup
- mannitol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 325
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 260
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 256
- 238000004519 manufacturing process Methods 0.000 title abstract description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 266
- 229930006000 Sucrose Natural products 0.000 claims abstract description 266
- 239000005720 sucrose Substances 0.000 claims abstract description 265
- 239000006188 syrup Substances 0.000 claims abstract description 222
- 235000020357 syrup Nutrition 0.000 claims abstract description 222
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 159
- 229930195725 Mannitol Natural products 0.000 claims abstract description 157
- 239000000594 mannitol Substances 0.000 claims abstract description 157
- 235000010355 mannitol Nutrition 0.000 claims abstract description 157
- 235000000346 sugar Nutrition 0.000 claims abstract description 145
- 229920002472 Starch Polymers 0.000 claims abstract description 124
- 235000019698 starch Nutrition 0.000 claims abstract description 123
- 239000008107 starch Substances 0.000 claims abstract description 123
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 122
- 239000008103 glucose Substances 0.000 claims abstract description 122
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 98
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 53
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 53
- 238000011049 filling Methods 0.000 claims abstract description 20
- 239000006071 cream Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 125
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- 238000001816 cooling Methods 0.000 claims description 32
- 239000000126 substance Substances 0.000 claims description 28
- 238000002425 crystallisation Methods 0.000 claims description 25
- 230000008025 crystallization Effects 0.000 claims description 25
- 235000013305 food Nutrition 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 23
- 238000003756 stirring Methods 0.000 claims description 21
- 239000007864 aqueous solution Substances 0.000 claims description 18
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 17
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 235000014633 carbohydrates Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
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- 235000013325 dietary fiber Nutrition 0.000 claims description 3
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- 238000000576 coating method Methods 0.000 abstract description 13
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
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- 238000009472 formulation Methods 0.000 description 7
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 6
- 239000004386 Erythritol Substances 0.000 description 6
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 6
- 244000299461 Theobroma cacao Species 0.000 description 6
- 235000019414 erythritol Nutrition 0.000 description 6
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 6
- 229940009714 erythritol Drugs 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 239000000905 isomalt Substances 0.000 description 6
- 235000010439 isomalt Nutrition 0.000 description 6
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
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- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 5
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 5
- 229920000881 Modified starch Polymers 0.000 description 5
- 239000004368 Modified starch Substances 0.000 description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 235000019426 modified starch Nutrition 0.000 description 5
- 238000003109 Karl Fischer titration Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 235000011837 pasties Nutrition 0.000 description 4
- 239000000600 sorbitol Substances 0.000 description 4
- 235000010356 sorbitol Nutrition 0.000 description 4
- 235000021092 sugar substitutes Nutrition 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 229920002245 Dextrose equivalent Polymers 0.000 description 3
- 229920001202 Inulin Polymers 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- 235000013681 dietary sucrose Nutrition 0.000 description 3
- 150000002016 disaccharides Chemical class 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 3
- 229940029339 inulin Drugs 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 230000035807 sensation Effects 0.000 description 3
- 235000019615 sensations Nutrition 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 238000003466 welding Methods 0.000 description 3
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
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- 238000009533 lab test Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- FLDFNEBHEXLZRX-RUAPLKMPSA-N (2S,5S)-2-[(2S,5R)-2-[[(2R,5R)-2-[[(2R,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(O[C@@H]4OC(CO)[C@@H](O)C(O)C4O)O[C@H](CO)C(O)C3O)O[C@H](CO)C(O)C2O)C(O)C1O FLDFNEBHEXLZRX-RUAPLKMPSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
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- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- AYOOGWWGECJQPI-NSHDSACASA-N n-[(1s)-1-(5-fluoropyrimidin-2-yl)ethyl]-3-(3-propan-2-yloxy-1h-pyrazol-5-yl)imidazo[4,5-b]pyridin-5-amine Chemical compound N1C(OC(C)C)=CC(N2C3=NC(N[C@@H](C)C=4N=CC(F)=CN=4)=CC=C3N=C2)=N1 AYOOGWWGECJQPI-NSHDSACASA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Definitions
- the present invention relates to a sweetener composition
- a sweetener composition comprising a granular starch component and a sugar/sugar alcohol system consisting of a non-crystalline phase and a crystalline phase, the non-crystalline phase containing at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof Mannitol and sucrose and the crystalline phase has sucrose and mannitol, a process for their production, the use of the sweetener composition as a fondant, and in particular piece articles such as dimensionally stable fondant eggs, icings, coatings, creams or fillings for baked goods or confectionery, in particular chocolate bars, pralines and chocolate bars , and baked goods that are completely or partially coated with the sweetener composition according to the invention and / or contain it.
- fondants are soft or hard pasty sweetener compositions, in particular sugar masses, which are used either for the production of various confectionery, as a filling or as a glaze for food and beverages.
- sucrose, glucose syrup, invert sugar cream and water are used to make a fondant.
- the mass is boiled and then made into a paste by vigorous tabletting and rapid cooling.
- Other ingredients such as syrups, fats, thickeners, emulsifiers, flavorings or coloring agents can then be added to the fondant to make the fondant ready for use.
- a mixture of sugar, glucose syrup and water is made.
- the desired dry substance content is set in the cooking apparatus.
- JP 8089175 A and EP 2 654 445 A1 disclose various processes for producing fondants, in which crystalline starting materials, for example isomaltulose or isomaltulose and trehalose, are mixed with sugar, sugar alcohol solutions or sugar syrup, for example glucose solution or glucose syrup. It is generally accepted that the sweetening power of food elements plays a very important role in the palatability of the food. food or beverages a high sugar content, i.e. above all a high sucrose content, are therefore particularly preferred by consumers due to their high sweetening power. However, sucrose is highly glycemic and promotes dental caries.
- a high content of high-glycemic carbohydrates is known to lead to a rapid rise in blood sugar levels. This can lead to health problems such as obesity, insulin resistance or diabetes. Attempts are therefore increasingly being made to reduce the sucrose content in foodstuffs or semi-luxury foods. This can be accomplished with trehalose using sugar substitutes as described in EP 11 801 603 A. However, many sugar substitutes do not have the sweetening power of, for example, sucrose. Intensive sweeteners are therefore often used, if necessary additionally. The problem with intensive sweeteners is that many are not thermally stable or have a different flavor profile than sucrose, for example a bitter or astringent aftertaste.
- the technical problem underlying the present invention is therefore in particular to overcome the aforementioned disadvantages, in particular a sucrose-reduced sweetener composition, in particular fondant, with a conventional sucrose-containing sweetener composition, in particular fondant, corresponding color, organoleptics, texture, in particular short To provide texture, sweetness sensation, appearance and taste, which is particularly suitable for use as a glossy transparent food coating or as a filling, and a process for the production thereof.
- a sweetener composition comprising a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase and a non-crystalline phase, the crystalline phase being sucrose and mannitol and the non- kri talline phase sucrose, mannitol and at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture.
- the sweetener composition according to the invention has a sugar/sugar alcohol system, this sugar/sugar alcohol system being built up from a crystalline and a non-crystalline phase, in particular consisting of them.
- this sugar/sugar alcohol system comprising a crystalline and a non-crystalline phase
- a granular starch component is present in the sweetener composition, which is spatially integrated into the crystalline and/or non-crystalline phases of the sugar/sugar alcohol system as a separate and thus third phase is, however, not a constituent part of these two phases, but represents a separate phase, in particular an amorphous phase.
- the sweetener composition has a granular starch component, in particular native starch.
- the granular starch component of the sweetener composition according to the invention comprises starch granules, in particular consists of them.
- the granular starch component of the sweetener composition according to the invention is in native form.
- the granular starch component is an unmodified granular starch component.
- the granular starch component is a modified granular starch component, in particular chemically or physically modified starch.
- the sweetener composition has a two-phase sugar/sugar alcohol system, one phase being a crystalline phase and another phase being a non-crystalline phase.
- the crystalline phase contains sucrose and mannitol, in particular that the crystalline phase consists of these two components, ie sucrose and mannitol are present in the sweetener composition in crystalline form.
- the non-crystalline phase has sucrose, mannitol and at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof, in particular consists of these.
- the oligosaccharide-containing syrup is glucose syrup, oligofructose syrup, or a mixture thereof.
- the oligosaccharide-containing syrup is glucose syrup.
- the oligosaccharide-containing syrup is a mixture of glucose syrup and oligofructose syrup.
- the present invention accordingly provides a sweetener composition which has a granular starch component on the one hand and a sugar/sugar alcohol system on the other hand, the sugar/sugar alcohol system having a crystalline phase and a non-crystalline phase, in particular consisting of these two phases.
- the crystalline and the non-crystalline phase are characterized in particular by the fact that both contain both mannitol and sucrose.
- the sugar/sugar alcohol system provided in the sweetener composition according to the invention is therefore characterized by the simultaneous presence of the sugar sucrose and the sugar alcohol mannitol, each in the form of a crystalline and a non-crystalline phase.
- sucrose and mannitol in both the crystalline and the non-crystalline phase of a sweetener composition, which also has a granular starch component, results in this sweetener composition compared to a conventional sucrose containing sweetener composition, in particular one that is usually used for the production of fondants or as a dimensionally stable fondant, causes a comparable color, a comparable organoleptic properties, a comparable texture, in particular a short texture, a comparable sweetness sensation, a comparable appearance and a comparable taste, but at the same time has a significantly reduced sucrose content and a reduction in energy.
- the mannitol provided in the sweetener composition both in the crystalline and in the non-crystalline phase appears to be an advantageous composition of the crystalline and to bring about non-crystalline phase, despite an optionally significantly reduced sucrose content of a higher sucrose content having conventional sucrose-containing Sweetener composition is at least the same in terms of color, organoleptic properties, texture, in particular short texture, sweetness sensation, appearance and taste.
- the granular starch component is an advantageous substance for reducing the proportion of sucrose in the sweetener composition.
- the granular starch component replaces part of the dry substance without causing any change in color or taste.
- the granular starch component provides a short texture to the sweetener composition.
- the granular starch component of the sweetener composition according to the invention can preferably contribute to the short texture of the sweetener composition according to the invention, which is comparable to a short texture of conventional sucrose-containing sweetener compositions.
- the sweetener composition according to the invention produces a particularly smooth, glossy, transparent and opaque glaze with fine crystals on foodstuffs, for example baked goods, in particular deep-fried baked goods. Even when the sweetener composition is used at 40 to 50° C., for example on hot baked goods, rapid drying of the glaze on the baked goods is ensured. Furthermore, the storage stability of the sweetener composition according to the invention, in particular of the fondant, is significantly increased and the hygroscopicity is low.
- a coating of a sweetener composition according to the invention, in particular fondant absorbs little or no water from the interior of the coated product and the ambient air.
- the sweetener composition according to the invention advantageously has a flavor profile and a sweetening power which corresponds to a sucrose-containing, in particular conventional sucrose-containing sweetener composition, in particular fondant.
- the sweetener composition according to the invention has the same or at least essentially the same properties as a conventional sucrose-containing sweetener composition, in particular in its color, organoleptics, texture, in particular short texture, sweetness perception, appearance and taste, which makes it possible according to the invention , a one around to produce a sweetener composition having at least 30% (wt. %) reduced sucrose content (based on the conventional sweetener composition).
- the sweetener composition contains a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase consisting of sucrose and mannitol and a non-crystalline phase containing sucrose, mannitol and at least one oligosaccharide-containing syrup, in particular glucose syrup. oligofructose syrup or a mixture thereof.
- the sweetener composition comprises a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase comprising sucrose and mannitol and a non-crystalline phase consisting of sucrose, mannitol and at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof.
- the sweetener composition contains a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase consisting of sucrose and mannitol and a non-crystalline phase consisting of sucrose, mannitol and at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof.
- the sweetener composition has a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase and a non-crystalline phase, the sweetener composition containing in particular 5 to 20% by weight, in particular 8 to 18% by weight.
- % in particular 10 to 16% by weight, in particular 12 to 15% by weight, in particular 14% by weight (in each case dry matter (TS) based on the total weight TS of sweetener composition) of a granular starch component and 80 to 95% by weight, in particular 82 to 92% by weight, in particular 84 to 90% by weight, in particular 85 to 88% by weight, in particular 86% by weight (in each case TS based on the total weight TS of the sweetener composition) of a sugar/sugar alcohol system.
- TS dry matter
- the sweetener composition has a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase and a non-crystalline phase, in particular from 25 to 50% by weight, in particular 30 to 45% by weight, in particular 35 to 43% by weight, in particular 40 to 42% by weight, in particular 41 or 42% by weight (in each case TS based on the total weight TS of the sweetener composition) of a crystalline phase of the sugar/sugar alcohol system and a non-crystalline phase of the sugar/sugar alcohol system, in particular 32 to 57% by weight, in particular 37 to 53% by weight, in particular 40 to 49% by weight, in particular 43 to 46% by weight, in particular 44 or 45% by weight (in each case TS based on the total weight TS of the sweetener composition) consists of a non-crystalline phase of the sugar/sugar alcohol system.
- the sweetener composition has a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase and a non-crystalline phase, the sugar/sugar alcohol system consisting of a crystalline phase and a non-crystalline phase, in particular 36 to 61% by weight, in particular 41 to 56% by weight, in particular 44 to 53% by weight, in particular 48 or 49% by weight (in each case TS based on the total weight TS of the sugar/sugar alcohol system) of a crystalline phase and of a non-crystalline phase, in particular 39 to 64% by weight, in particular 44 to 59% by weight, in particular 47 to 56% by weight, in particular 50 to 53% by weight, in particular 51 or 52% by weight % (in each case TS based on total weight TS sugar/sugar alcohol system) consists of a non-crystalline phase.
- the crystalline phase contains sucrose and mannitol, in particular consists of sucrose and mannitol, in particular from 85 to 60% by weight, in particular 83 to 65% by weight, in particular 80 to 70% by weight, in particular 79 up to 75% by weight, in particular 78% by weight (in each case TS based on the total weight TS of the crystalline phase of the sugar/sugar alcohol system) sucrose and 15 to 40% by weight, in particular 17 to 35% by weight, in particular 20 to 30% by weight, in particular 21 to 25% by weight, in particular 21 or 22% by weight (in each case TS based on the total weight TS of the crystalline phase of the sugar/sugar alcohol system) mannitol.
- sucrose and mannitol in particular consists of sucrose and mannitol, in particular from 85 to 60% by weight, in particular 83 to 65% by weight, in particular 80 to 70% by weight, in particular 79 up to 75% by weight, in particular 78% by weight (in each case TS based
- the non-crystalline phase contains sucrose, mannitol and at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof, in particular of sucrose, mannitol and a Oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof, consists in particular of 52 to 84% by weight, in particular 57 to 79% by weight, in particular 62 to 74% by weight, in particular 66 to 71% by weight.
- the non-crystalline phase contains sucrose, mannitol and oligofructose syrup, in particular consists of sucrose, mannitol and oligofructose syrup, in particular from 52 to 84% by weight, in particular 57 to 79% by weight, in particular 62 to 74% by weight .-%, in particular 66 to 71% by weight, in particular 69 or 70% by weight (in each case TS based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) sucrose, 1 to 12% by weight, in particular 3 up to 10% by weight, in particular 4 to 8% by weight, in particular 5 to 7% by weight, in particular 6% by weight (in each case TS based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) mannitol and 15 to 35% by weight, in particular 18 to 32% by weight, in particular 21 to 29% by weight, in particular 23 to 26% by weight, in particular
- the non-crystalline phase contains sucrose, mannitol and a mixture of glucose syrup and oligofructose syrup, in particular consists of sucrose, mannitol and the mixture, in particular from 52 to 84% by weight, in particular 57 to 79% by weight.
- the non-crystalline phase contains sucrose, mannitol and glucose syrup, in particular consists of sucrose, mannitol and glucose syrup, in particular from 52 to 84% by weight, in particular 57 to 79% by weight, in particular 62 to 74% by weight .- %, in particular 66 to 71% by weight, in particular 69% by weight (in each case TS based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) sucrose, 1 to 12% by weight, in particular 3 to 10 Wt 35% by weight, in particular 18 to 32% by weight, in particular 21 to 29% by weight, in particular 23 to 26% by weight, in particular 25% by weight (in each case TS based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) glucose syrup.
- the sweetener composition contains 1 to 25% by weight of mannitol, in particular 1 to 20% by weight, in particular 1 to 15% by weight, in particular 1 to 12% by weight, in particular 3 to 25% by weight. %, in particular 7 to 25% by weight, in particular 10 to 25% by weight, in particular 10 to 20% by weight, in particular 10 to 15% by weight, in particular 12% by weight (in each case based on DS mannitol total weight TS of the sweetener composition) mannitol.
- the mannitol of the sweetener composition according to the invention has an average particle size of 50 to 200 ⁇ m, in particular 70 to 190 ⁇ m, in particular 90 to 180 ⁇ m, in particular 110 to 170 ⁇ m, in particular 130 to 160 ⁇ m, in particular 150 to 160 ⁇ m, in particular 160pm on.
- the sugar/sugar alcohol system contains 8 to 19% by weight, in particular 10 to 17% by weight, in particular 12 to 16% by weight, in particular 14% by weight (TS mannitol in each case based on total weight TS sugar / sugar alcohol system) mannitol.
- the crystalline phase of the sugar/sugar alcohol system contains 1 to 20% by weight, in particular 5 to 20% by weight, in particular 6 to 15% by weight, in particular 7 to 11% by weight. %, in particular 9% by weight (in each case based on TS Total weight TS of the sweetener composition) mannitol and the non-crystalline phase of the sugar/sugar alcohol system 0.5 to 6% by weight, in particular 1 to 6% by weight, in particular 2 to 5% by weight, in particular 2 to 4% by weight %, in particular 3% by weight (in each case TS based on the total weight TS of the sweetener composition) of mannitol.
- the crystalline phase of the sugar/sugar alcohol system contains 17 to 27% by weight, in particular 18 to 26% by weight, in particular 19 to 25% by weight, in particular 20 to 24% by weight. %, in particular 22% by weight (in each case TS mannitol based on the total weight TS of the crystalline phase of the sugar/sugar alcohol system) of mannitol.
- the non-crystalline phase of the sugar/sugar alcohol system contains 1 to 13% by weight, in particular 1 to 12% by weight, in particular 2 to 11% by weight, in particular 3 to 10% by weight %, in particular 4 to 9% by weight, in particular 5 to 8% by weight, in particular 6% by weight (in each case TS mannitol based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) mannitol.
- the sweetener composition contains 1 to 40% by weight, in particular 2 to 35% by weight, in particular 3 to 30% by weight, in particular 4 to 25% by weight, in particular 5 to 20% by weight , in particular 10 to 17% by weight, in particular 13 to 15% by weight, in particular 14% by weight (in each case TS granular starch component based on the total weight TS of the sweetener composition) of a granular starch component.
- the sweetener composition comprises a granular starch component, wherein the granular starch component is a corn, waxy maize, potato, rice or wheat starch.
- the sweetener composition contains 1 to 45% by weight, in particular 1 to 35% by weight, in particular 3 to 30% by weight, in particular 2 to 25% by weight, in particular 3 to 20% by weight, in particular 5 to 15% by weight, in particular 10 to 12% by weight, in particular 11% by weight (in each case DM of oligosaccharide-containing syrup based on the total weight of DM of the sweetener composition) of oligosaccharide-containing syrup.
- the sugar/sugar alcohol system contains 3 to 30% by weight, in particular 7 to 25% by weight, in particular 10 to 20% by weight % by weight, in particular 11 to 15% by weight, in particular 12 or 13% by weight (in each case TS oligosaccharide-containing syrup based on the total weight TS of the sugar/sugar alcohol system) oligosaccharide-containing syrup.
- the non-crystalline phase of the sugar/sugar alcohol system contains 14 to 34% by weight, in particular 16 to 32% by weight, in particular 18 to 30% by weight, in particular 20 to 28% by weight %, in particular 24 or 25% by weight (in each case TS oligosaccharide-containing syrup based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) oligosaccharide-containing syrup.
- oligosaccharide-containing syrup is in the form of an aqueous solution.
- the oligosaccharide-containing syrup has a dry substance content of 60 to 90% by weight, in particular 70 to 85% by weight, in particular 75 to 82% by weight.
- the sweetener composition contains 1 to 45% by weight, in particular 1 to 35% by weight, in particular 3 to 30% by weight, in particular 2 to 25% by weight, in particular 3 to 20% by weight, in particular 5 up to 15% by weight, in particular 10 to 12% by weight, in particular 11% by weight (TS of glucose syrup in each case based on the total weight of TS of the sweetener composition) of glucose syrup.
- the sugar/sugar alcohol system contains 3 to 30% by weight, in particular 7 to 25% by weight, in particular 10 to 20% by weight, in particular 11 to 15% by weight, in particular 13% by weight (in each case TS glucose syrup based on the total weight TS of the sugar/sugar alcohol system) glucose syrup.
- the non-crystalline phase of the sugar/sugar alcohol system contains 14 to 34% by weight, in particular 16 to 32% by weight, in particular 18 to 30% by weight, in particular 20 to 28% by weight %, in particular 25% by weight in each case (TS glucose syrup based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) glucose syrup.
- Glucose syrup is preferably made from starch and, in addition to glucose, mainly contains dimers, trimers and oligomers.
- glucose syrup in particular a solution obtained preferably from starch by hydrolysis, for example enzymatic decomposition.
- glucose syrup is in the form of an aqueous solution.
- glucose syrup has a dry substance content of 70 to 90% by weight, in particular 75 to 85% by weight, in particular 80 to 82% by weight.
- glucose syrup has a DE (dextrose equivalent) value of 35 to 45, in particular 38 to 42, preferably 40 (DE).
- DE dexrose equivalent
- Glucose syrup DE40 particularly preferably has 14 to 21% by weight glucose, 10 to 17% by weight maltose, 6 to 18% by weight maltotriose and 46 to 69% by weight oligosaccharides (in each case based on the total weight of the glucose syrup).
- the sweetener composition contains glucose, in particular 1 to 20% by weight, in particular 1 to 15% by weight, in particular 1 to 10% by weight, in particular 1 to 4% by weight, in particular 1 up to 3% by weight (in each case DM glucose based on the total weight DM sweetener composition) glucose.
- the non-crystalline phase of the sugar/sugar alcohol system contains glucose, in particular 1 to 21% by weight, in particular 3 to 16% by weight, in particular 3 to 11% by weight, in particular 3 to 10% by weight, in particular 3 to 6% by weight (in each case TS glucose based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) glucose.
- the sweetener composition contains 1 to 45% by weight, in particular 1 to 35% by weight, in particular 3 to 30% by weight, in particular 2 to 25% by weight, in particular 3 to 20% by weight, in particular 5 to 15% by weight, in particular 10 to 12% by weight, in particular 11% by weight (in each case TS oligofructose syrup based on the total weight TS of the sweetener composition) oligofructose syrup.
- the sugar/sugar alcohol system contains 3 to 30% by weight, in particular 7 to 25% by weight, in particular 10 to 20% by weight, in particular 11 to 15% by weight, in particular 12% by weight (TS Oligofructose syrup based on total weight TS of the sugar / sugar alcohol system) has oligofructose syrup.
- the non-crystalline phase of the sugar/sugar alcohol system contains 14 to 34% by weight, in particular 16 to 32% by weight, in particular 18 to 30% by weight, in particular 20 to 28% by weight %, in particular 24% by weight (in each case TS oligofructose syrup based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) oligofructose syrup.
- Oligofructose and oligofructose syrup is preferably made from inulin, in particular from inulin from chicory, and contains oligosaccharides built up from fructose units (oligofructose, fructooligosaccharides, FOS), in particular with a DP (degree of polymerization) of 2 to 8, as well as proportions of mono- and disaccharides, especially glucose, fructose and sucrose.
- Oligofructose and oligofructose syrup are preferably produced from inulin by partially enzymatic hydrolysis. Oligofructose and oligofructose syrup can also be produced from sucrose by means of enzymatic rearrangement.
- oligofructose syrup is in the form of an aqueous solution.
- Oligofructose syrup preferably has a pH of 4.0 to 6.5.
- oligofructose syrup has a dry matter content of 60 to 90% by weight, in particular 70 to 88% by weight, in particular 74 to 76% by weight.
- oligofructose syrup has 90 to 99, in particular 91 to 98, in particular 92 to 98, in particular 93 to 98% by weight fructooligosaccharides and 1 to 10, in particular 2 to 9, in particular 2 to 8, in particular 2 to 7% by weight -% glucose, fructose and sucrose (each based on the total weight of the oligofructose syrup).
- the sweetener composition contains fructose, in particular 0 to 20% by weight, in particular 0.1 to 15% by weight, in particular 0.2 to 10% by weight, in particular 0.3 to 7 % by weight, in particular 0.3 to 3% by weight, in particular 0.3 to 1% by weight, in particular 0.3 to 0.7% by weight (in each case DM fructose based on the total weight DM of sweetener composition) fructose having.
- the non-crystalline phase of the sugar/sugar alcohol system contains fructose, in particular 0 to 20% by weight, in particular 0.1 to 15% by weight, in particular 0.2 to 10% by weight.
- % in particular 0.3 to 7% by weight, in particular 0.3 to 4% by weight, in particular 0.4 to 3% by weight, in particular 0.5 to 2% by weight (in each case based on TS fructose on total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) has fructose.
- the sweetener composition contains 1 to 45% by weight, in particular 1 to 35% by weight, in particular 3 to 30% by weight, in particular 2 to 25% by weight, in particular 3 to 20% by weight, in particular 5 up to 15% by weight, in particular 10 to 12% by weight, in particular 11% by weight (in each case TS mixture of glucose syrup and oligofructose syrup, based on the total weight TS of the sweetener composition) of a mixture of glucose syrup and oligofructose syrup.
- the sugar/sugar alcohol system contains 3 to 30% by weight, in particular 7 to 25% by weight, in particular 10 to 20% by weight, in particular 11 to 15% by weight, in particular 12 to 13% by weight (TS mixture of glucose syrup and oligofructose, based on the total weight TS of the sugar/sugar alcohol system) of a mixture of glucose syrup and oligofructose syrup.
- the non-crystalline phase of the sugar/sugar alcohol system contains 14 to 34% by weight, in particular 16 to 32% by weight, in particular 18 to 30% by weight, in particular 20 to 28% by weight %, in particular 24 to 25% by weight (TS mixture of glucose syrup and oligofructose syrup, based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) of a mixture of glucose syrup and oligofructose syrup.
- the mixture of glucose syrup and oligofructose syrup is in the form of an aqueous solution.
- the mixture has a dry substance content of 70 to 90% by weight, in particular 75 to 85% by weight, in particular 75 to 82% by weight.
- the mixture of glucose syrup and oligofructose syrup has a ratio of 1 to 99, in particular 10 to 90, in particular 20 to 80, in particular 30 to 70, in particular 40 to 60, in particular 50% by weight glucose syrup to 99 to 1, in particular 90 to 10, in particular 80 to 20, in particular 70 to 30, in particular 60 to 40 in particular 50% by weight of oligofructose syrup (in each case based on the total weight of the mixture).
- the sweetener composition contains 10 to 95% by weight, in particular 20 to 90% by weight, in particular 30 to 85% by weight, in particular 40 to 80, in particular 63 or 64% by weight (in each case DS sucrose based on total weight TS of the sweetener composition) sucrose.
- the sugar/sugar alcohol system contains sucrose, in particular 50 to 95% by weight, in particular 60 to 90% by weight, in particular 60 to 80% by weight, in particular 60 to 75% by weight, in particular 70 to 75% by weight, in particular 73 or 74% by weight (in each case TS sucrose based on the total weight TS sugar/sugar alcohol system) of sucrose.
- the invention provides that the crystalline phase of the sugar/sugar alcohol system contains 35 to 80% by weight, in particular 40 to 75% by weight, in particular 45 to 70% by weight, in particular 50 to 60% by weight. %, in particular 51 or 52% by weight (in each case TS sucrose, based on the total weight TS sucrose of the sweetener composition) sucrose and the non-crystalline phase of the sugar/sugar alcohol system 20 to 65% by weight, in particular 25 to 60% by weight. %, in particular 30 to 55% by weight, in particular 40 to 50% by weight, in particular 48 or 49% by weight (in each case TS sucrose based on the total weight TS sucrose of the sweetener composition) of sucrose.
- the invention provides that the crystalline phase of the sugar/sugar alcohol system contains 50 to 98% by weight, in particular 60 to 95% by weight, in particular 70 to 92% by weight, in particular 78 or 79% by weight. -% (in each case TS sucrose based on the total weight TS crystalline phase of the sugar/sugar alcohol system) has sucrose.
- the non-crystalline phase of the sugar/sugar alcohol system contains 30 to 90% by weight, in particular 40 to 85% by weight, in particular 50 to 80% by weight, in particular 60 to 75% by weight. -%. in particular 65 to 72% by weight, in particular 69 or 70% by weight (in each case TS sucrose based on the total weight TS of the non-crystalline phase of the sugar/sugar alcohol system) of sucrose.
- the sweetener composition according to the invention has, in particular consists of, sugar-containing components, in particular sucrose and an oligosaccharide-containing syrup, and non-sugar-containing components, in particular a granular starch component and mannitol.
- the sweetener composition according to the invention has, in particular consists of, sugar-containing components, in particular sucrose and oligofructose syrup, and non-sugar-containing components, in particular a granular starch component and mannitol.
- the sweetener composition according to the invention has, in particular consists of, sugar-containing components, in particular sucrose and a mixture of oligofructose syrup and glucose syrup, and non-sugar-containing components, in particular a granular starch component and mannitol.
- the sweetener composition according to the invention has sugar-containing components, in particular sucrose and glucose syrup, and non-sugar-containing components, in particular a granular starch component and mannitol, in particular consists of these.
- the proportion of sugar-containing components in the sweetener composition according to the invention is in particular 60 to 95% by weight, in particular 60 to 90, in particular 63 to 90, in particular 70 to 88, in particular 75 to 88, in particular 80 to 88 , In particular 84 or 85% by weight (in each case the total weight TS of the sugar-containing component based on the total weight TS of the carbohydrate portion of the sweetener composition).
- the proportion of non-sugar-containing components in the sweetener composition according to the invention is, in particular, 5 to 40% by weight, in particular 15 to 37% by weight, in particular 20 to 35% by weight, in particular 25 to 30, in particular 29 wt.
- the sweetener composition according to the invention has a granular starch component and a sugar/sugar alcohol system consisting of a crystalline phase and a non-crystalline phase, the carbohydrate part of the sweetener composition consisting of a sugar-containing and a non-sugar-containing component.
- the sugar-containing component has sucrose and an oligosaccharide-containing syrup, in particular consists of sucrose and an oligosaccharide-containing syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% % by weight, preferably 85 or 86% by weight (TSS based on the total weight of TS sugar-containing component) sucrose and 10 to 22% by weight, in particular 12 to 20% by weight, in particular 14 to 18% by weight , preferably 14 or 15 wt .-% (in each case TS based on total weight TS sugar-containing component) oligosaccharide-containing syrup.
- sucrose and an oligosaccharide-containing syrup in particular consists of sucrose and an oligosaccharide-containing syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% % by weight, preferably 85 or 86% by weight (TSS based on the total weight of TS sugar
- the sugar-containing component has sucrose and glucose syrup, in particular consists of sucrose and glucose syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% by weight, preferably 85% by weight (in each case TS based on the total weight TS of sugar-containing component) sucrose and 10 to 22% by weight, in particular 12 to 20% by weight, in particular 14 to 18% by weight, preferably 15% by weight ( in each case TS based on total weight TS sugar-containing component) glucose syrup.
- sucrose and glucose syrup in particular consists of sucrose and glucose syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% by weight, preferably 85% by weight (in each case TS based on the total weight TS of sugar-containing component) sucrose and 10 to 22% by weight, in particular 12 to 20% by weight, in particular 14 to 18% by weight, preferably 15% by weight ( in each case TS based on total weight TS sugar-containing component)
- the sugar-containing component has sucrose and a mixture of oligofructose syrup and glucose syrup, in particular consists of sucrose and a mixture of oligofructose syrup and glucose syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% by weight, preferably 85% by weight (in each case TS based on the total weight TS of sugar-containing component) sucrose and 10 to 22% by weight, in particular 12 to 20% by weight, in particular 14 to 18% by weight -%, preferably 15% by weight (in each case TS based on total weight TS sugar-containing component) mixture of oligofructose syrup and glucose syrup.
- sucrose and a mixture of oligofructose syrup and glucose syrup in particular consists of sucrose and a mixture of oligofructose syrup and glucose syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% by weight, preferably 85% by
- the sugar-containing component has sucrose and oligofructose syrup, in particular consists of sucrose and oligofructose syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% by weight, preferably 86% by weight (in each case TS based on the total weight of TS sugar-containing component) sucrose and 10 to 22% by weight, in particular 12 to 20% by weight, in particular 14 to 18% by weight, preferably 14% by weight ( in each case TS based on total weight TS sugar-containing component) oligofructose syrup.
- sucrose and oligofructose syrup in particular consists of sucrose and oligofructose syrup, in particular from 78 to 90% by weight, in particular 80 to 88% by weight, in particular 82 to 86% by weight, preferably 86% by weight (in each case TS based on the total weight of TS sugar-containing component) sucrose and 10 to 22% by weight, in particular 12 to
- the non-sugar-containing component has a granular starch component and mannitol, in particular consists of it, in particular from 30 to 70% by weight, in particular 35 to 65% by weight, in particular 40 to 60% by weight, in particular 45 to 58% by weight, preferably 54% by weight (in each case TS based on the total weight TS of non-sugar-containing component) of a granular starch component and 35 to 60% by weight, in particular 40 to 55% by weight %, in particular 42 to 50% by weight, preferably 46% by weight (in each case TS based on total weight TS of non-sugar-containing component) mannitol.
- a granular starch component and mannitol in particular consists of it, in particular from 30 to 70% by weight, in particular 35 to 65% by weight, in particular 40 to 60% by weight, in particular 45 to 58% by weight, preferably 54% by weight (in each case TS based on the total weight TS of non-sugar-containing component
- the sweetener composition according to the invention has a dry substance content of 70 to 90% by weight, in particular 70 to 95% by weight, in particular 75 to 90% by weight, in particular 82 to 87% by weight, in particular 85% by weight (in each case based on the total weight of the sweetener composition).
- the shortness or length of the texture of the sweetener composition according to the invention can be adjusted by the dry substance content of the sweetener composition according to the invention.
- the sweetener composition according to the invention has a short texture with a dry matter content of at least 85% by weight.
- the sweetener composition according to the invention has a long texture with a dry substance content of at most 83% by weight.
- the residual water content of the sweetener composition according to the invention is determined via a Karl Fischer titration.
- the Karl Fischer titration is determined via a Karl Fischer titration.
- Sweetener composition at least one additive selected from the group consisting of fat component, protein component, carbohydrate component, dietary fiber, food-compatible color and functional substance.
- Sweetener composition in the form of a glaze, a fondant, in particular a dimensionally stable fondant, in particular a dimensionally stable fondant, a coating, a cream or a filling.
- a transparent glaze is formed from the sweetener composition of the present invention.
- the invention also relates to a process for producing a sweetener composition, in particular the sweetener composition according to the invention, comprising the process steps: a) providing at least one oligosaccharide-containing syrup, mannitol, in particular crystalline mannitol, sucrose, in particular crystalline sucrose, granular starch component and an aqueous one dissolution of sucrose, b) adding the at least one oligosaccharide-containing syrup to the aqueous solution of sucrose to obtain an oligosaccharide- and sucrose-containing solution, in particular a glucose and sucrose-containing solution, c) adding and dissolving the mannitol, in particular crystalline mannitol, to the oligosaccharide and sucrose-containing solution, in particular glucose and sucrose-containing solution, obtained in process step b), d) addition of the granular starch component and the sucrose, in particular crystalline sucrose, to the in process step c) the solution obtained, e)
- the at least one oligosaccharide-containing syrup is glucose syrup, oligofructose syrup or a mixture of glucose syrup and oligofructose syrup.
- the at least one oligosaccharide-containing syrup is glucose syrup.
- the at least one oligosaccharide-containing syrup is oligofructose syrup.
- the at least one oligosaccharide-containing syrup is a mixture of glucose syrup and oligofructose syrup.
- the invention also relates to a process for producing a sweetener composition, in particular the sweetener composition according to the invention, comprising the process steps: a) providing glucose syrup, mannitol, in particular crystalline mannitol, sucrose, in particular crystalline sucrose, granular starch component and an aqueous solution of sucrose, b ) adding the glucose syrup to the aqueous solution of sucrose to obtain an oligosaccharide and sucrose-containing solution, in particular a glucose and sucrose-containing solution, c) adding and dissolving the mannitol, in particular crystalline mannitol, to that obtained in process step b).
- drying can be carried out after process step f) in a process step g).
- the process according to the invention is carried out in the sequence of process steps a), b), c), d), e), f) and optionally g). In a particularly preferred embodiment, it can be provided that no further method steps are carried out between the individual method steps.
- the mannitol provided in process step a) can be crystalline mannitol.
- the sucrose provided in process step a) can be crystalline sucrose.
- crystalline sucrose and ground crystalline sucrose can be provided in process step a).
- the invention can preferably provide that in a process step a) following process step a), crystalline sucrose is added to the aqueous solution of sucrose and then process step b) is carried out.
- Mannitol in particular crystalline mannitol, is added to the sweetener composition to be produced according to the invention during production in process step c), in particular in order to start the crystallization of the sucrose from the supersaturated solution.
- mannitol additionally stabilizes the mass obtained in this way.
- the mannitol is dissolved in process step c) at a temperature of 80° C. to 103° C., in particular 80° C. to 100° C., in particular 80° C. to 95° C., in particular 82 °C to 90 °C, in particular 85 °C to 90 °C, in particular 87 °C.
- mannitol in particular crystalline mannitol
- a temperature at which the mannitol is dissolved, in particular completely dissolved it can be provided that the addition of the granular starch component and the sucrose in process step d) takes place at a temperature of 80 °C to 103 °C, in particular 80 °C to 100 °C, in particular 80 °C to 95 °C °C, in particular 82 °C to 90 °C, in particular 85 °C to 90 °C, in particular 85 °C.
- the granular starch component and the sucrose are added at a temperature at which the granular starch component is in granular form, ie in particular not gelatinized.
- process steps c) and d) are carried out at a temperature at which the mannitol, in particular crystalline mannitol, is dissolved, in particular completely dissolved, and the granular starch component is in granular form, ie in particular not gelatinized.
- sucrose is added in the form of crystalline sucrose, in particular ground crystalline sucrose, in particular icing sugar.
- sucrose added in process step d), in particular crystalline sucrose is ground sucrose.
- sucrose added in process step d in particular crystalline sucrose, is ground in a process step dl) carried out before process step d).
- the cooling crystallization in process step e) is carried out in such a way that the temperature in process step d) is reduced to a temperature of 35 °C to 65 °C, in particular 40 °C to 55 °C, in particular 45 °C to 55° C., in particular at a cooling rate of 3 to 12 K/min, in particular 5 to 10 K/min, in particular 7 K/min.
- the cooling crystallization provided in process step e) is carried out from a temperature of 75 °C to 100 °C, in particular 77 °C to 95 °C, in particular 80 °C to 103 °C , in particular 80 °C to 100 °C, in particular 80 °C to 97 °C, in particular 82 °C to 90 °C, in particular 85 °C to 90 °C, in particular 85 °C, and in a further preferred embodiment starting from this temperature to a temperature of 35 °C to 65 °C, in particular 40 °C to 60 °C, in particular 45 °C to 55 °C.
- method steps b), c) and d) are carried out in a first container, in particular a container with a stirring device, in particular a container with a cooling, heating and stirring device, in particular a dissolving container, in particular a dissolving tank having a dispersing disc, and process step e) is carried out in a second tank, in particular a tank with a cooling and stirring device, in particular with a cooling and beating device, in particular a tabbing screw.
- the first container provided in method steps b), c) and d) is a dissolving container, in particular a dissolving container with a stirring device, in particular a dissolving container having a dispersing disk.
- the first container provided in method steps b), c) and d) is a dissolving container, in particular a dissolving container with a cooling, heating and stirring device, in particular a dissolving container having a dispersing disk.
- the second container provided in method step e) is a tabbing screw, in particular with a cooling and stirring device, in particular a tabbing screw having a rotor-stator system.
- the second container provided in method step e) is a tabbing screw, in particular a tabbing screw having a rotor-stator system, the stator comprising an elongated horizontal metal tube with a double jacket, in which the rotor, in particular a metal rotor, is present.
- the first container provided in method step b), c) and d) is a dissolving container and the second container provided in method step e) is a tabbing screw, in particular a tabbing screw having a rotor-stator system, the stator having an elongate horizontal metal tube with a jacket, in which the rotor, in particular a metal rotor, is present.
- the cooling crystallization carried out in process step e) is followed in a process step f) by the inventive Obtain sweetener composition.
- the sweetener composition according to the invention is removed from the second container after process step e) and is obtained in a process step f) in a third container.
- the sweetener composition according to the invention obtained in process step f) or optionally in process step g) has a dry substance content of 70 to 90% by weight, in particular 70 to 95% by weight, in particular 75 to 90% by weight. -%, in particular 82 to 87% by weight, in particular 85% by weight (based on the total weight of the sweetener composition).
- the shortness or length of the texture of the sweetener composition according to the invention obtained in process step f) or optionally in process step g) can be adjusted by the dry substance content of the sweetener composition according to the invention.
- the sweetener composition according to the invention obtained in process step e) or optionally in process step g) has a short texture with a dry matter content of at least 85% by weight.
- the sweetener composition according to the invention obtained in process step e) or optionally in process step g) has a long texture with a dry substance content of at most 83% by weight.
- the residual water content of the sweetener composition according to the invention is determined via a Karl Fischer titration.
- the subject matter of the invention is also a sweetener composition that can be produced by the method according to the invention.
- the sweetener composition made by the process of the present invention comprises a granular starch component and a sugar/sugar alcohol system composed of a crystalline phase and a non-crystalline phase, the crystalline phase being sucrose and mannitol and the non-crystalline Phase has sucrose, mannitol and at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof.
- the sweetener composition made by the process of the present invention comprises a granular starch component and a sugar/sugar alcohol system composed of a crystalline phase and a non-crystalline phase, the crystalline phase being sucrose and mannitol and the non-crystalline Phase has sucrose, mannitol and glucose syrup.
- the present invention comprises a sweetener composition, in particular producible by the process according to the invention, in particular the dissolving of the mannitol in process step c) taking place at a temperature at which the mannitol is dissolved, in particular completely dissolved, in particular at a temperature of 80 to 95 °C.
- the present invention comprises a sweetener composition, in particular producible by the process according to the invention, in particular the addition of the granular starch component and the sucrose in process step d) takes place at a temperature at which the granular starch component in its granular Form is present, so not gelatinized, especially at a temperature of 80 to 95 ° C.
- the present invention comprises a sweetener composition that can be produced by the process according to the invention, in particular the dissolving of the mannitol in process step c) and the addition of the granular starch component and the sucrose in process step d) taking place at a temperature in which the mannitol is dissolved, in particular completely dissolved, and in which the granular starch component is in its granular form, ie not gelatinized, in particular at a temperature of 80 to 95°C.
- the present invention comprises a sweetener composition that can be produced by the process according to the invention, process step c) and/or process step d) in particular taking place at a temperature of 80 to 95.degree.
- the present invention comprises a sweetener composition, in particular producible by the process according to the invention, wherein in process step a) at least one oligosaccharide containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof, mannitol, in particular crystalline mannitol, sucrose, in particular crystalline sucrose, a starch component and an aqueous solution of sucrose.
- oligosaccharide containing syrup in particular glucose syrup, oligofructose syrup or a mixture thereof
- mannitol in particular crystalline mannitol
- sucrose in particular crystalline sucrose
- starch component an aqueous solution of sucrose.
- the present invention comprises a sweetener composition, in particular preparable by the process according to the invention, wherein in process step a) glucose syrup, mannitol, in particular crystalline mannitol, sucrose, in particular crystalline sucrose, a starch component and an aqueous solution of sucrose provided.
- the present invention comprises a sweetener composition, in particular producible by the process according to the invention, wherein the starch component provided in process step a) and sucrose, in particular crystalline sucrose, in process step d) to that obtained in process step c). solution is added.
- the present invention comprises a sweetener composition, in particular producible by the process according to the invention, wherein the starch component provided in process step a) and sucrose, in particular crystalline sucrose, in particular ground crystalline sucrose, in particular powdered sugar, at a temperature of 80 up to 95° C., in particular 85° C., in process step d) is added to the solution obtained in process step c).
- the subject matter of the invention is also a product, in particular a food, drug or semi-luxury product, containing a sweetener composition according to the invention, producible by the method according to the invention.
- a "presence”, a “contain” or a “having” of a component in an amount of 0 [unit], for example % by weight, is expressly mentioned or implied, this means that the respective components are not present in a measurable amount, in particular is not present.
- the first and second decimal place or the second decimal place are/is not specified, they are/is to be set as 0.
- a value is to be rounded to a specified decimal place, if the digit at the first ending decimal place is a 0, 1, 2, 3 or 4, rounded down and if the digit at the first ending decimal place is is a 5, 6, 7, 8 or 9, rounded up.
- a “granular starch component” is preferably understood to mean a starch component which comprises starch granules, in particular consists of them.
- starch component also includes starch, in particular native or modified starch.
- the starch granules of the granular starch component of the sweetener composition according to the invention are in their native, ie original form, ie the form obtained from the plant of origin, in particular its cell walls.
- a granular starch component of the sweetener composition according to the invention, the starch granules of which are present in native form is preferably referred to as a granular starch component having starch granules in native form.
- the granular starch component can be a native starch component, a physically modified starch component or a chemically modified starch component.
- a “granular starch component” is a granular starch component comprising starch, in particular starch granules, in native form, in physically or in chemically modified form
- a “physically modified granular starch component” means a granular starch component that comprises starch granules, in particular consists of them, and in which the starch granules have been subjected to at least one non-chemical, in particular physical, treatment step .
- This at least one non-chemical, in particular physical, treatment step can be, for example, heating, in particular heating, for example in a defined pH range, and optionally subsequent drying.
- a physically modified granular starch component of the sweetener composition according to the invention preferably has an improved functionality in contrast to a granular starch component comprising starch granules in native form.
- a “chemically modified granular starch component” is understood as meaning a granular starch component which comprises starch granules, in particular consists of them, and in which the starch granules have been subjected to at least one chemical treatment step.
- Chemically modified starch components can be acid-treated, alkaline-modified, bleached, oxidized, enzymatically modified, acetylated or hydroxypropyl-derivatized starch components.
- a “granular starch component” is understood as meaning a starch component which is present as a granular starch component under the process conditions used in the process according to the invention, ie not gelatinized.
- a "granular starch component” is understood to mean a starch component which, under the process conditions used in the process according to the invention, in particular in an aqueous solution comprising sucrose, at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofmctose syrup or a mixture of which, in particular glucose syrup, and mannitol, is present as a granular starch component, i.e. not gelatinized.
- a "granular starch component” is understood to mean a starch component which, under the process conditions used in the process according to the invention, in particular in a aqueous solution comprising sucrose, at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof, in particular
- a "granular starch component” is understood to mean a starch component which, under the process conditions used in the process according to the invention, in particular in an aqueous solution comprising sucrose, at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture of it, in particular
- starch component is understood to mean a polysaccharide, consisting in particular of glucose units, from a starch source.
- starch source is understood to mean a preferably vegetable source, particularly preferably corn, waxy maize, potato or wheat, which has starch.
- a “short texture” means the texture of a sweetener composition according to the invention in which the granular starch is present in dispersed form.
- a "short texture” means the texture of a sweetener composition according to the invention, which has less stickiness than a long texture, which means that the sweetener composition according to the invention interacts less with a surface, in particular by adhesion, i.e the clinging power of the sweetener composition of the present invention, as a sweetener composition having a long texture.
- the sweetener composition according to the invention has a lower clinging force than a sweetener composition with a long texture.
- a sweetener composition according to the invention tears away from a surface faster than a sweetener composition having a long texture.
- “texture” is understood to mean a structural property of a product, in particular a foodstuff, which has the ability to be perceived physiologically, in particular by the tactile and pressure receptors of a living being.
- sucrose-containing sweetener composition means a sucrose-containing
- Sweetener composition in particular fondant, understood to consist of sucrose, in particular 75 to 86% by weight, in particular 77 to 84% by weight, in particular 83% by weight, in particular 77% by weight ( based on the total weight of the conventional sucrose-containing sweetener composition) sucrose, glucose syrup, in particular glucose syrup D40, in particular 2 to 18% by weight, in particular 4 to 16% by weight, in particular 15% by weight, in particular 8% by weight ( based on the total weight of the conventional sucrose-containing sweetener composition) glucose syrup D40 and water, in particular 1 to 23% by weight, in particular 5 to 18% by weight, in particular 4 to 11% by weight, in particular 9% by weight, in particular 8% by weight (based on the total weight of the conventional sucrose-containing sweetener composition) water.
- ShS Sweetener composition
- sucrose-reduced is understood to mean a sugar content of a sucrose-reduced product that is reduced by at least 30% (% by weight on the dry substance of the product) compared to a conventional sucrose-containing product.
- carbohydrate means a sugar and a sugar alcohol in monomeric, dimeric and polymeric form.
- sucrose is understood to mean a mono- or disaccharide, in particular glucose and sucrose.
- sucrose alcohol is understood as meaning a mono- or disaccharide alcohol, in particular mannitol.
- sweetener composition means a mixture, in particular a fondant, which has a sugar/sugar alcohol system.
- sucgar/sugar alcohol system means a mixture of a sugar system and at least one sugar alcohol.
- a “sugar system” is understood as meaning a mixture of at least two different sugars.
- a “sugar system consisting of a crystalline phase and a non-crystalline phase” is understood as meaning a mixture of at least two sugars, with at least one of the sugars being crystalline and at least one other sugar being non-crystalline, in particular as a syrup.
- a “fondant” is understood to mean a sweetener composition that is not completely solid or completely liquid, in particular is dimensionally stable but not solid, ie pasty, and is suitable for coating food.
- the pasty consistency of the sweetener composition according to the invention, which is preferably provided for use as a fondant, is achieved in particular by the composition according to the invention.
- a sweetener composition according to the invention can be used directly as a fondant, especially in the food sector.
- a sweetener composition according to the invention, in particular fondant can also be used in particular as a starting material for the production of food and luxury items or as a component thereof, in particular as a coating or glaze for food, in particular baked goods, or luxury items such as confectionery, or as a cream or filling in food , for example baked goods, or in luxury foods, especially confectionery, or for the production of dimensionally stable Fondanteeem.
- a fondant can be subjected to at least one further processing step, especially if it is used as a starting material for the production of food or as a component of a food or luxury food, for example as a coating, glaze, filling or cream for food or luxury food.
- Such at least one A further processing step can be, for example, drying, in particular heating, and/or dissolving and/or adding at least one other food-compatible substance. If a fondant according to the invention is subjected to at least one further processing step, it may still be three-phase after this at least one further processing step or may have lost its three-phase structure.
- a fondant according to the invention is a three-phase sweetener composition
- a granular starch component and a sugar/sugar alcohol system consisting of a non-crystalline phase and a crystalline phase
- the non-crystalline phase containing sucrose, mannitol and at least one oligosaccharide Syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof, in particular glucose syrup
- the crystalline phase comprises sucrose and mannitol and the sweetener composition is not completely solid and not completely liquid, in particular dimensionally stable, but not solid, in particular pasty, and for coating foods suitable is.
- additive is an additional substance, in particular selected from the group consisting of fat component, protein component, carbohydrate component, dietary fiber, food-compatible color and functional substance, which in addition to the granular starch component and the Sugar/sugar alcohol system may be present in the sweetener composition.
- crystalline phase means a continuous or non-continuous part of one or more components with homogeneous physical properties, in particular a homogeneous melting range and long-range order.
- a crystalline phase is solid, ie it is in the solid state of aggregation.
- the crystalline phase containing sucrose and mannitol, in particular consisting of sucrose and mannitol is not an amorphous phase.
- non-crystalline phase means a continuous or non-continuous part of one or more Components with homogeneous physical properties, understood in particular without long-range order.
- the non-crystalline phase is liquid, ie it is in the liquid state of aggregation.
- the non-crystalline phase containing sucrose and mannitol is not an amorphous phase.
- the term “long-range order” is understood to mean a regular and periodic distance between molecules or atoms in a crystalline solid. Accordingly, from the exact position of a few molecules or atoms, the position of all molecules or atoms in a crystalline solid can advantageously be determined.
- Device understood that can generate a stirring movement in a medium, for example by means of a magnetic and / or electric drive.
- Stirring device means a device which, in addition to the function of the stirring device, is able to cool or heat the medium.
- Stirring device means a device that can generate a stirring movement in a medium, for example by means of a magnetic and/or electric drive, and is capable of cooling or heating the medium.
- the tableting screw is able to tablet and optionally cool the sweetener composition according to the invention that is obtained.
- the tableting screw preferably has a stirring device, in particular a cooling and stirring device.
- the tabulating screw is preferably a rotor-stator system comprising a stator, in particular an elongated horizontal metal tube with a double jacket, and a rotor present in the stator, in particular a metal rotor.
- Process step e) is particularly preferably carried out in a tabulating screw.
- “tabling” is understood as meaning the cooling and mixing process of a sweetener composition according to the invention to be obtained, in particular a fondant, in particular in process step e).
- “Tabling” is particularly preferably understood to mean the cooling, mixing and crystallization process of a sweetener composition according to the invention to be obtained, in particular a fondant, in particular in process step e).
- a "fouling container” is understood to mean a container in which substances, in particular at least one oligosaccharide-containing syrup, in particular glucose syrup, oligofructose syrup or a mixture thereof, in particular glucose syrup, mannitol, sucrose, granular starch and an aqueous solution of sucrose.
- the processing container preferably has a stirring device, in particular a cooling, heating and stirring device.
- the Fösse concerneder preferably comprises a double jacket for heating and cooling and a stirring device, in particular a dispersing disk. Process steps b), c) and d) are particularly preferably carried out in a melting container.
- a “percussion device” is understood to mean a metal shaft with metal rods attached to the metal shaft, in particular by welding.
- the metal rods are preferably attached to the metal shaft, in particular by welding, in such a way that the metal rods act as beaters when the metal shaft rotates.
- TS means the dry matter
- the dry substance content is determined via a Karl Fischer titration.
- the water content of a sample is preferably determined by means of Karl Fischer titration, the water content determined is subtracted from the total weight of the sample and the dry substance content of the sample is obtained.
- sensory data are preferably collected by means of TPA measurement.
- the texture profile analysis serves the purpose of being able to carry out sensory tests automatically (Boume, 2002, p.182).
- the basic principle of the analysis is based on the imitation of a human's chewing process (Bourne, 2002, p.182 f.; Winopal et al. 1015, p.5).
- a sample approximately the size of a human bite is placed on a carrier and then compressed with a stamp.
- the samples to be analyzed must each have the same size and shape (Boume, 2002, p.183).
- total weight means the total weight of all sugars and sugar substitutes, granular starch components and additives contained in the respective reference product, for example “non-crystalline phase”, “crystalline phase” or “sugar/sugar alcohol system”. .
- total weight TS is the total weight of the dry substance (TS) of all the dry substance weights of the sugar contained in the respective reference product, for example “non-crystalline phase”, “crystalline phase” or “sugar/sugar alcohol system”. and understood sugar substitutes, granular starch components and additives.
- the term “and/or” means that all members of a group that are connected by the term “and/or” are shown both cumulatively in any combination and as alternatives to one another.
- the expression “A, B and/or C” is to be understood as meaning the following disclosure content: i) (A or B or C), or ii) (A and B), or iii) (A and C), or iv) (B and C), or v) (A and B and C), or vi) (A and B or C), or vii) (A or B and C), or viii) (A and C or B ).
- FIG. 1 shows a photographic comparison of a sweetener composition according to the invention with mannitol (left) and a sweetener composition without mannitol, but with a higher proportion of starch corresponding to the missing mannitol proportion (right).
- FIG. 2 shows a photographic comparison of a sweetener composition according to the invention with mannitol (right) and a sweetener composition without mannitol, but with a higher proportion of sucrose corresponding to the missing mannitol proportion (left).
- Figure 3 is a bar graph of TPA measurement results (measurements 1 and 2) of firmness/hardness and stickiness measurements of a reduced sucrose sweetener composition (SrS) and a reduced sucrose dry fondant (SrT).
- FIG. 4 shows a bar graph of TPA measurement results of the firmness/hardness measurements of two sucrose-reduced sweetener compositions according to the invention (SrS2 and SrS3).
- FIG. 5 shows a photographic comparison of a sweetener composition according to the invention containing 12% glucose syrup ((SrS2), FIG. 5A, left, area “1”) and a sweetener composition according to the invention containing 28% glucose syrup ((SrS3), FIG. 5A, right, area “2”) immediately after production and after 4 hours of aging (FIG. 5B).
- FIG. 6 shows a bar chart for the TPA measurement results of the strength/hardness and stickiness measurements of two sucrose-reduced products according to the invention
- Sweetener compositions (SrS2 and SrS4).
- FIG. 7 shows a photographic comparison of a sweetener composition according to the invention containing 12% glucose syrup ((SrS2), FIG. 7A, right, area “2”) and a sweetener composition according to the invention containing 12% oligofructose syrup ((SrS4), FIG. 7A, left, area “1”) immediately after production and after 3 hours of aging (FIG. 7B).
- SrS2 12% glucose syrup
- FIG. 7A 12% oligofructose syrup
- sucrose-reduced For the production of a sucrose-reduced according to the invention
- Sweetener composition (hereinafter also abbreviated as SrS 1 or SrS2) is a recipe 1 or 2 according to the invention used.
- Sucrose in liquid sugar 38.6 g/100 g (aqueous solution containing sucrose with a sucrose content of 71.5% by weight based on the total weight)
- Sucrose in liquid sugar 32.8 g/100 g (aqueous solution containing sucrose with a sucrose content of 66.5% by weight based on the total weight)
- Carbohydrates 85 g of which sugars: 57 g
- the recipe ingredients listed according to recipe 1 or 2 are a) provided and the liquid sugar is filled into a melting container with a stirring device, followed by al) adding and melting the granulated sugar and heating to 87 °C, b) adding the glucose syrup at 87 °C, c ) Addition and Fösen of mannitol at 87 ° C and optional visual checking of the solubility of the mannitol, d) suspending rice starch and powdered sugar at 85 ° C and adding the mixture obtained in a tableting screw with a cooling and stirring device and, e) starting the Cooling crystallization, in which the mass is cooled to a temperature of 45 to 55 °C with a maximum cooling rate of 7 K/min and a residence time within the tableting screw of 5 min, the crystallization starts at a temperature of approx. 65 °C, and subsequent f ) obtaining from 300 to 750 kg per hour of a sweetener composition (SrS1 or SrS2) comprising a non
- Recipe 3 is used to produce a conventional sucrose-containing sweetener composition (also abbreviated to ShS below).
- Nutritional information conventional sweetener composition containing sucrose (ShS) according to recipe 3 (g/100g)
- Carbohydrates 90 g of which sugars: 85 g
- recipe ingredients listed according to recipe 3 are provided and placed in a container with a stirrer, followed by
- mannitol as a sugar alcohol is based in particular on a technological function, namely in particular on initiating and stabilizing the crystallization of the sucrose portion of the sweetener composition according to the invention.
- the function as a stabilizer is based in particular on the fact that mannitol is significantly less soluble in water than sucrose and the solubility of mannitol is significantly more temperature-dependent than that of sucrose.
- the cooling phase is initiated.
- the temperature drops by about 15°C to 70° to 80°C.
- the solution is further cooled so that crystallization starts at around 65°C.
- the temperature difference between the addition of the starch component and the sucrose (85 to 90 °C) and the start of crystallization (approx. 65 °C) is around 20 °C.
- sucrose Due to the different temperature-dependent solubilities of sucrose and mannitol, the solubility of sucrose falls slightly and that of mannitol sharply, or the supersaturation of sucrose rises slightly and that of mannitol sharply.
- the greater supersaturation of the mannitol and the ideal viscosity of the syrup at this point in time cause the mannitol to form crystal nuclei.
- crystal nuclei As a result of the tabling and the associated strong shearing, a large number of crystal nuclei form suddenly and are finely distributed in the syrup, resulting in crystals with a micro-fine size.
- the nuclei also cause the sucrose to crystallize out.
- the crystallization ends as soon as the solubility limit of mannitol and sucrose is reached and there is an equilibrium between the liquid and crystalline phases.
- the ability to crystallize or crystallize out the reduced sucrose portion and the dispersing of the sucrose crystals is thus stabilized, especially against the background that the reduction in the sucrose portion means that the supersaturation of the sucrose portion is not sufficient for crystallization.
- the crystallization is initiated by the use of mannitol, as a result of which mannitol functions as a stabilizer, in particular for organoleptic purposes, in the sweetener composition according to the invention.
- Table 2 Comparison of various parameters of a conventional sucrose-containing sweetener composition (ShS) according to recipe 3 and a sucrose-reduced sweetener composition (SrSl) according to the invention according to recipe 1.
- ShS has a higher sucrose content in the sugar composition.
- reduced-sucrose sweetener compositions according to the invention and conventional sweetener compositions containing sucrose are almost identical, in particular in their color and appearance, but the reduced-sucrose sweetener compositions have a sucrose content reduced by up to 32.2%.
- the respective sweetener composition of the three laboratory tests was prepared in a laboratory.
- test production sweetener composition was manufactured in a production facility.
- Table 3 Comparison of storage tests at 45° C. of a conventional sucrose-containing sweetener composition (ShS) according to recipe 3 and a sucrose-reduced sweetener composition (SrSI) according to the invention according to recipe 1, each used as a fondant.
- d day(s), English for day(s)
- the results of the ShS fondant storage test show that the conventional fondant remains white and stable, but shows phase separation after 7 days of storage, which becomes more pronounced with time.
- the results of the storage test of the fondant according to SrSI show that the fondant according to the invention is white and exhibits stable behavior but does not tend to phase separate.
- the tests and trials show that the SrSl has ⁇ 30% (w/w) sucrose reduction and -10% energy reduction over ShS.
- the SrSl has a higher water content.
- the SrSl has a lower pleasant sweetness.
- the SrS 1 shows a lower tendency to phase separation.
- Table 4 Comparison of a filling with a sucrose-reduced sweetener composition according to the invention and with a conventional sucrose-containing one
- Sweetener composition as or in a filling for pralines/Halloren balls or chocolate bars SrS 1 according to the invention according to recipe 1 are used for the filling of the pralines/Halloren balls, each weighing about 8 to 8.5 g.
- the fillings i.e. the SrSl according to the invention, are formed into balls, placed in the refrigerator (5 °C) for 30 minutes and then coated with Giveaway (30 to 32 °C), resulting in chocolates/Halloren balls with a filling of SrS 1 according to the invention will.
- the SrS 1 according to the invention can be shaped very easily into balls by kneading.
- the SrS 1 according to the invention lose only minimally on form (low “cold flow”) ⁇ Coating with the crème proceeds in the same way as coating conventional sweetener compositions containing saccharose.
- the SrS 1 according to the invention ie the filling, in the pralines/Halloren balls is white, has a short texture and has a delicate enamel.
- the crystals in the SrS 1 are small in size.
- an SrSI according to the invention according to recipe 1 fat, emulsifier and sorbitol according to the sucrose-reduced filling according to the invention from Table 4 was provided.
- the sweetener composition according to the invention (recipe 1 SrSl) is heated to about 60°. The fat is melted and the emulsifier is dissolved in it.
- the SrSI according to the invention is transferred to a mixing bowl.
- the sorbitol in the form of sorbitol syrup
- the fat/emulsifier mixture is then added to the mixture of SrS 1 according to the invention and sorbitol and likewise stirred until smooth, whereby the saccharose-reduced filling according to Table 4 according to the invention is obtained.
- sucrose-reduced filling according to Table 4 according to the invention can now be poured into prefabricated hollow bodies.
- the hollow bodies are sealed with melted Definition and then chocolate bars with a sucrose-reduced filling according to the invention as shown in Table 4 are obtained.
- Example 2 Reduced sucrose sweetener compositions with erythritol or isomalt GM instead of mannitol as the sugar alcohol
- Example 3 Reduced sucrose sweetener composition without mannitol as sugar alcohol with higher starch component weight fraction
- Table 7 Formulation 6: Reduced sucrose sweetener composition without mannitol, where the missing mannitol weight part is added to the starch component weight part.
- the reduced sucrose sweetener composition is prepared in the laboratory according to the process of the invention without the addition of the mannitol in process step c).
- the missing mannitol weight fraction is compensated for by increasing the weight fraction of the starch component.
- the sweetener composition obtained is viscous after 24 hours and not malleable, ie it loses its shape immediately.
- the reduced sucrose sweetener composition without mannitol After cooling crystallization in a mixer, the reduced sucrose sweetener composition without mannitol becomes more solid and viscous after about 14 minutes. The reduced sucrose sweetener composition without mannitol forms a thin syrupy layer. After 24 hours, the reduced sucrose sweetener composition without mannitol is very viscous, not malleable and immediately loses its shape. Small size crystals were observed. 2) Process of cooling crystallization with a cooling plate:
- the reduced sucrose sweetener composition without mannitol should crystallize better.
- the reduced sucrose sweetener composition without mannitol is slightly firmer than in the blending process. There are no significant differences.
- FIG. 1 shows a photographic comparison of a sweetener composition according to the invention with mannitol (left) and a sweetener composition without mannitol, but with a higher starch component weight proportion corresponding to the mannitol weight proportion (right). It can be seen that the sweetener composition without mannitol is less solid and bulky.
- Example 4 Reduced sucrose sweetener composition without mannitol as sugar alcohol with higher sucrose weight fraction
- Table 8 Recipe 7: Reduced sucrose sweetener composition without mannitol, where the missing mannitol weight fraction is added to the sucrose weight fraction.
- the reduced sucrose sweetener composition is prepared in the laboratory according to the process of the invention without the addition of the mannitol in process step c). It turns out that the amount of granulated sugar is too high, which is why the granulated sugar is not completely dissolved after 2 hours at 85 to 90 °C.
- the resulting reduced sucrose sweetener composition without mannitol is non-crystallized, soft, non-moldable flowable and syrupy after 24 hours. Undissolved granulated sugar crystals could be observed in the reduced sucrose sweetener composition without mannitol.
- FIG. 2 shows a photographic comparison of a sweetener composition according to the invention with mannitol (right) and a sweetener composition without mannitol, but with a higher sucrose weight fraction corresponding to the mannitol weight fraction (left). It can be seen here that the sweetener composition is not dimensionally stable without mannitol.
- Example 5 TPA measurements of a sweetener composition according to the invention (SrS) and a saccharose-reduced dry fondant (SrT) as a comparative example
- the SrS consists of a crystalline and a liquid phase.
- the composition of the SrS corresponds to formulation 1 (see example 1, formulation 1).
- the SrT consists solely of a "crystalline" phase.
- the composition of the SrT corresponds to recipe 8 and has 61.25% sucrose, 21.3% rice starch (18% granular, 3.3% swollen), 9.15% glucose syrup and 8.3% inulin.
- Both variants are diluted with water for the TPA measurements.
- the short texture of the SrS compared to the SrT should be checked on the basis of the TPA measurements. Tack is used to assess texture.
- the strength/hardness of the SrS is adjusted to the level of the SrT with water in order to be able to compare the tack values.
- the SrS is warmed up, diluted with the amount of water and stirred in the food processor for one minute.
- the SrT is diluted with water and blended in the food processor for one minute.
- the SrS and SrT samples are each measured one hour after production with the TPA device (5 kg measuring cell). Result/observation:
- the strength or hardness of the SrS can be adjusted to that of the SrT.
- the stickiness of the SrS is significantly lower than that of the SrT.
- Table 9 Amount of water added and strength/hardness and tack results of a first and a second measurement of SrS and SrT
- Firmness/hardness Power 2 corresponds to the power required for the first bite. The smaller the value, the softer the mass.
- Stickiness The texture can be described with stickiness.
- the gauge's stamp replaces a spoon.
- FIG. 3 shows a bar chart for the TPA measurement results (measurement 1 and measurement 2) of the strength/hardness and tack measurements of an SrS and an SrT.
- Example _ 6 _ comparison _ according to the invention _ reduced sucrose
- two sweetener compositions according to the invention SrS2 and SrS3, which can be used as fondant, are produced according to the formulations in Tables 10 and 11 and analogously according to the production method from example 1.
- SrS2 and SrS3 differ in the increased glucose syrup content in SrS3.
- Table 10 Reduced sucrose sweetener composition (SrS2)
- Table 11 Reduced sucrose sweetener composition (SrS3)
- the fondants SrS2 and SrS3 according to the invention were freshly prepared, filled into a 1000 ml measuring vessel, stored at room temperature for 24 hours and then measured. The fondants were not thinned. 6 measurements were carried out in each measuring vessel.
- the fondant according to the invention with 12% glucose syrup (SrS2) was used as a comparison.
- the measured value "firmness/hardness" of the sample (SrS3) with 28% TS glucose syrup is significantly lower.
- the measured values shown in Table 12 and FIG. 4 show that, according to the invention, the fondant hardness can be reduced by increasing the glucose syrup content.
- the aim of the example is also to check the dimensional stability and texture of the fondants.
- two praline balls were formed in each hand at room temperature. A ball was broken with fingers to check texture. The second ball was stored to test dimensional stability over a 4 hour period.
- the photo documentation was carried out immediately after shaping and breaking (FIG. 5A) and after 4 hours (FIG. 5B). The photos of Figure 5A show no differences at the time just after molding and breaking. After storage for 4 hours (FIG. 5B), SrS3 with 28% dry matter glucose is more dimensionally stable.
- SrS2 shows a short structure and SrS3 a longer structure.
- two sweetener compositions according to the invention SrS2 and SrS4, which can be used as fondant, are produced according to the formulations in Tables 10 and 13 and analogously according to the production method from example 1.
- SrS2 and SrS4 differ in that the glucose syrup present in SrS2 has been completely replaced by oligofructose syrup in a 1:1 ratio.
- Both fondants according to the invention were each diluted with 5% water, filled into a 100 ml measuring vessel, heated at room temperature for 1 hour and then measured.
- the reduced-sugar fondant according to the invention with 12% glucose syrup (SrS2) was used as a comparison, since the glucose syrup is to be replaced by the same amount of oligofructose syrup.
- a TPA measurement of the fondant SrS4 with 12% oligofructose according to the invention was carried out.
- the values for firmness/hardness and stickiness of the oligofructose-containing fondants shown in Table 14 and FIG. 6 are both below SrS2.
- the strength/hardness was determined as described in Example 6.
- Stickiness The texture of a fondant can best be described in terms of stickiness.
- the stamp of the measuring device is pierced into the fondant and pulled out again.
- a force is measured that describes the stickiness.
- the higher the magnitude of the value the more the mass sticks to the stamp, indicating a long structure.
- the lower the magnitude of the value the less the mass sticks to the stamp, indicating a short structure.
- the aim of the example was also to compare the dimensional stability and texture of both fondants.
- two praline balls were formed in the hand at room temperature. A ball was broken with fingers to check texture. The second ball was stored to test dimensional stability over a 3 hour period.
- the photo documentation was carried out immediately after shaping and breaking (FIG. 7A) and after 3 hours (FIG. 7B).
- the photos show that the fondant according to the invention with oligofructose runs a little more and is therefore less dimensionally stable after 3 hours.
- the texture of both fondants according to the invention is similarly short and thus comparable.
- an additional sugar reduction of about 3.5% and an additional energy reduction of about 6% can be achieved compared to the fondant according to the invention with 12% glucose syrup.
- a sugar-reduced fondant can be made with oligofructose.
- oligofructose By using oligofructose, a sugar reduction of 35% and an energy reduction of 6% could be achieved.
- the application compared to a fondant according to the invention with glucose syrup is comparable.
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Abstract
La présente invention concerne une composition édulcorante comprenant un composant d'amidon granulaire et un système de sucre/alcool de sucre issu d'une phase non cristalline et d'une phase cristalline, la phase non cristalline contenant au moins un sirop contenant des oligosaccharides, notamment du sirop de glucose, du sirop d'oligofructose ou un mélange de ceux-ci, du mannitol et du saccharose, et la phase cristalline contenant du saccharose et du mannitol. L'invention concerne également un procédé de fabrication de ladite composition, l'utilisation de la composition édulcorante comme fondant, en particulier des articles à la pièce tels que des oeufs en fondant de forme stable, un glaçage, un enrobage, une crème ou une garniture pour des produits de boulangerie ou des produits de confiserie, en particulier des tablettes de chocolat, des pralines et des barres chocolatées, ainsi que des produits de boulangerie, qui sont revêtus en totalité ou en partie de la composition édulcorante selon l'invention.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP21171501 | 2021-04-30 | ||
| PCT/EP2022/061505 WO2022229398A1 (fr) | 2021-04-30 | 2022-04-29 | Composition édulcorante à teneur réduite en sucre et son procédé de fabrication |
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| EP4329505A1 true EP4329505A1 (fr) | 2024-03-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| EP22726453.8A Pending EP4329505A1 (fr) | 2021-04-30 | 2022-04-29 | Composition édulcorante à teneur réduite en sucre et son procédé de fabrication |
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| EP (1) | EP4329505A1 (fr) |
| WO (1) | WO2022229398A1 (fr) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2079129B (en) * | 1979-09-24 | 1984-08-30 | Life Savers Inc | Sugarless coating for comestibles and method |
| JP3343300B2 (ja) | 1994-09-21 | 2002-11-11 | 新三井製糖株式会社 | フォンダン様糖菓の製造方法 |
| CA2368635C (fr) * | 1999-05-12 | 2009-11-10 | Hercules Incorporated | Preparation alimentaire a forte teneur en elements solides, son procede de preparation, et procede de gelification utilisant la carraghenine |
| CN102802431B (zh) * | 2009-12-21 | 2015-11-25 | 洲际大品牌有限责任公司 | 被包覆的多区糖食及其制造方法 |
| DE102010055577A1 (de) * | 2010-12-21 | 2012-06-21 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Isomaltulose in Fondants |
| EP2712505A1 (fr) * | 2012-09-28 | 2014-04-02 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Fondant avec une phase non-cristalline, comprenant de l'isomaltulose et du saccharose |
| GB201709865D0 (en) * | 2017-06-20 | 2017-08-02 | Sugarfayre Ltd | Sugar Paste |
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2022
- 2022-04-29 WO PCT/EP2022/061505 patent/WO2022229398A1/fr active Application Filing
- 2022-04-29 EP EP22726453.8A patent/EP4329505A1/fr active Pending
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