GB2619165A - Confectionery - Google Patents
Confectionery Download PDFInfo
- Publication number
- GB2619165A GB2619165A GB2309085.5A GB202309085A GB2619165A GB 2619165 A GB2619165 A GB 2619165A GB 202309085 A GB202309085 A GB 202309085A GB 2619165 A GB2619165 A GB 2619165A
- Authority
- GB
- United Kingdom
- Prior art keywords
- gum
- composition
- amount
- polysaccharide
- agar
- 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.)
- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 32
- 239000000203 mixture Substances 0.000 claims abstract description 90
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 45
- 239000005017 polysaccharide Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 40
- 229920001817 Agar Polymers 0.000 claims abstract description 38
- 235000010419 agar Nutrition 0.000 claims abstract description 38
- 239000008272 agar Substances 0.000 claims abstract description 35
- 239000003349 gelling agent Substances 0.000 claims abstract description 24
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 23
- 150000004676 glycans Chemical class 0.000 claims abstract description 23
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 23
- 239000000711 locust bean gum Substances 0.000 claims abstract description 23
- 239000001814 pectin Substances 0.000 claims abstract description 20
- 235000010987 pectin Nutrition 0.000 claims abstract description 20
- 229920001277 pectin Polymers 0.000 claims abstract description 20
- 239000001828 Gelatine Substances 0.000 claims abstract description 19
- 229920000159 gelatin Polymers 0.000 claims abstract description 19
- 235000019322 gelatine Nutrition 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000003792 electrolyte Substances 0.000 claims abstract description 12
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 11
- 239000000216 gellan gum Substances 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 11
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 10
- 239000000679 carrageenan Substances 0.000 claims abstract description 10
- 229920001525 carrageenan Polymers 0.000 claims abstract description 10
- 229940113118 carrageenan Drugs 0.000 claims abstract description 10
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 8
- 239000001103 potassium chloride Substances 0.000 claims abstract description 6
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 238000000151 deposition Methods 0.000 claims abstract description 5
- 230000004913 activation Effects 0.000 claims abstract description 4
- 229920000926 Galactomannan Polymers 0.000 claims description 23
- -1 galactomannan polysaccharide Chemical class 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 230000002378 acidificating effect Effects 0.000 claims description 10
- 244000215068 Acacia senegal Species 0.000 claims description 9
- 229920000084 Gum arabic Polymers 0.000 claims description 9
- 235000010489 acacia gum Nutrition 0.000 claims description 9
- 239000000205 acacia gum Substances 0.000 claims description 9
- 239000000872 buffer Substances 0.000 claims description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 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 8
- 235000010417 guar gum Nutrition 0.000 claims description 8
- 239000000665 guar gum Substances 0.000 claims description 8
- 229960002154 guar gum Drugs 0.000 claims description 8
- 239000000252 konjac Substances 0.000 claims description 8
- 235000010485 konjac Nutrition 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 229930182830 galactose Natural products 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 4
- 244000208874 Althaea officinalis Species 0.000 claims description 4
- 235000006576 Althaea officinalis Nutrition 0.000 claims description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 4
- 239000001884 Cassia gum Substances 0.000 claims description 4
- 229920002558 Curdlan Polymers 0.000 claims description 4
- 239000001879 Curdlan Substances 0.000 claims description 4
- 229920001503 Glucan Polymers 0.000 claims description 4
- 229920000569 Gum karaya Polymers 0.000 claims description 4
- 244000151018 Maranta arundinacea Species 0.000 claims description 4
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 4
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 4
- 244000046146 Pueraria lobata Species 0.000 claims description 4
- 241000934878 Sterculia Species 0.000 claims description 4
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 4
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 claims description 4
- 229940072056 alginate Drugs 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 4
- 229920000615 alginic acid Polymers 0.000 claims description 4
- 229920000617 arabinoxylan Polymers 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 4
- 235000019318 cassia gum Nutrition 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 4
- 235000010980 cellulose Nutrition 0.000 claims description 4
- 229920002678 cellulose Polymers 0.000 claims description 4
- 235000019316 curdlan Nutrition 0.000 claims description 4
- 229940078035 curdlan Drugs 0.000 claims description 4
- 229920000591 gum Polymers 0.000 claims description 4
- 235000010494 karaya gum Nutrition 0.000 claims description 4
- 239000000231 karaya gum Substances 0.000 claims description 4
- 229940039371 karaya gum Drugs 0.000 claims description 4
- 235000001035 marshmallow Nutrition 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 4
- 229940038773 trisodium citrate Drugs 0.000 claims description 4
- 239000000499 gel Substances 0.000 abstract description 4
- 241000282326 Felis catus Species 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical group C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 239000000047 product Substances 0.000 description 42
- 239000000416 hydrocolloid Substances 0.000 description 17
- 235000015110 jellies Nutrition 0.000 description 17
- 238000012360 testing method Methods 0.000 description 16
- 239000000243 solution Substances 0.000 description 13
- 238000009928 pasteurization Methods 0.000 description 12
- 238000004458 analytical method Methods 0.000 description 10
- 235000003599 food sweetener Nutrition 0.000 description 10
- 239000008274 jelly Substances 0.000 description 10
- 239000003765 sweetening agent Substances 0.000 description 10
- 238000009472 formulation Methods 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000004067 bulking agent Substances 0.000 description 5
- 229920005862 polyol Polymers 0.000 description 5
- 150000003077 polyols Chemical class 0.000 description 5
- 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 description 4
- 238000004040 coloring Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 241000206672 Gelidium Species 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000012669 compression test Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000000451 gelidium spp. gum Substances 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000011833 salt mixture Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol 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]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 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 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 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 1
- 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 description 1
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 231100000225 lethality Toxicity 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012094 sugar confectionery Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000020806 vegan diet Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
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
- A23G3/36—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
- 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
- A23G3/38—Sucrose-free products
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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Abstract
A sugar-free confectionary composition comprises 0.2 wt.% to 3 wt.% of at least one polysaccharide gelling agent, at least one electrolyte component in an amount of up to about 0.5 wt.%, and water in an amount of 90 wt. % or more. The cat least one electrolyte component is preferably sodium and/or potassium chloride. The polysaccharide gelling agent is preferably at least one of agar, pectin, locust bean gum, gellan gum and carrageenan. The composition may include one or more of a non-nutritive sweetener, an acidulant, a starch or starch-derived polysaccharide, a flavourant, and a colourant. The composition may comprise up to 1.5 wt.% gelatine. The composition is preferably at least 92% water. A method of preparing a confectionary product is also claimed, comprising heating a solution of the gelling agents and water to above the activation temperature, cooling the solution to a first intermediate temperature and adding at least one electrolyte component, cooling the solution to a temperature above the gel setting temperature, depositing the solution, and allowing to set to form a confectionary product. The method preferably does not include a curing or stoving step, and preferably includes a step of pasteurising the set confectionary product.
Description
CONFECTIONERY
The present invention relates to confectionery. In particular, it relates to confectionery of the type referred to as gummies and jellies and to compositions and methods for the preparation thereof.
Gummies and jellies are a class of confectionery based on using a hydrocolloid to stabilise a bulk sweetener, acting as a bulking agent for the confectionery, to produce a gel-like product having a moisture content of up to about 10-20 wt%, depending upon the desired firmness of the confectionery product. Lower water content products have a firmer texture. The hydrocolloids crosslink during the heating step of the manufacturing process to form a network structure within which the molecules of the bulk sweetener become trapped to form a semi-solid or gelled structure.
The bulk sweetener is present in an amount of 70-85 wt% based on the total weight of the gummy or jelly formulation prior to heating. Typically, the bulk sweetener is a mixture of sucrose and glucose syrup. Glucose syrup typically forms 50-60 wt% of the bulk sweetener mixture, the balance being sucrose. In view of the calorific content of sucrose and glucose, alternative bulk sweeteners have been used to provide reduced-sugar or sugar-free products. Polyols such as maltitol, sorbitol, mannitol, maltitol, isomalt and allulose have been used or proposed. However, overconsumption of polyols can head to gastrointestinal symptoms, such as diarrhoea, in some individuals. Additionally, whilst polyols are low in calories, they can be converted to glucose in the liver. Accordingly, the use of polyols as bulking agents is far from ideal.
The most common hydrocolloids used are gelatine, starches and pectin. Other hydrocolloids such as agar, gum Arabic and carrageenan, amongst others, are often used in mixtures with other hydrocolloid to modify the visual and textural characteristics of the confectionery product.
Gelatine is perhaps the most common hydrocolloid used in gummies and jellies and is a protein derived from collagen, primarily bovine or porcine in origin. Gelatine is typically used in an amount of about 5 to 10 % by weight based on the total of the ingredients for the formulation. Gelatine is obviously unsuitable for consumers on vegetarian or vegan diets.
Pectin is a galactomannan hydrocolloid obtained from fruit, typically by extraction of citrus peels or apple pomace. Pectin allows the formation of firm gels at lower concentrations than gelatine, typically at around 1-2 wt%.
Agar (also referred to as agar agar) is a galactose polymer extracted from red algae which forms a firm gel at low concentrations of around 0.1 to 0.5 wt%.
The process for the manufacture of gummy or jelly confectionery varies depending upon the hydrocolloid or mixture of hydrocolloids used and may involves mixing the bulk sweetener and the hydrocolloid or mixture of hydrocolloids, together with any additional ingredients such as flavourings, colourings and acids, followed by heating, with stirring, to the appropriate setting temperature for the hydrocolloid, and for a period sufficient to achieve the required water content. In recipes where the hydrocolloid is gelatine, typically a gelatine solution is added to a cooled sugar syrup.
The cooked composition is then formed into the final product shape. Typical processes include: i) pouring the fluid mass onto a slab, allowing the mixture to cool and then cutting into the desired shape; and ii) depositing into moulds, typically starch moulds.
Following forming, the gummies or jellies are subjected to a curing or stoving process in which excess moisture is removed so that the products dry to their final desired water content of up to about 20 wt%. The stoving conditions are important to the satisfactory characteristics of the final product and typically involve maintenance of appropriate temperatures, relative humidity and air flow, to promote adequate drying at a satisfactory rate. A relative humidity of below about 50% is required. The stoving temperature is dependent upon the gelling agent and is typically 24-35°C for gelatine, to avoid melting the gelatine, 32-43°C for agar and 4966°C for pectin gels. Even with optimised environmental conditions, residence times of 8-24 hours are required.
A report by Carbon Trust in 2011 (Industrial Energy Efficiency Accelerator -Guide to the confectionery stoving sector -Report CTG035) estimated that about 25% of the energy consumption of the sugar confectionery sector, and the associated costs of that energy consumption, were attributable to the stoving process. The report proposed various solutions for greater energy efficiencies for the stoving stage of the manufacturing process.
Other researchers have proposed changes to the formulation of gummy and jelly confectionery with the aim of avoiding the need for any stoving step.
For example, WO 2018/134365 proposes high gelatine content formulations, having a gelatine content of up to 15 wt% and optionally also containing pectin, in which the gelatine preferably has a bloom value in the range of 225 to 250; and moulding the confectionery in silicone moulds. By using high bloom gelatine, the inventors claim that no stoving step is required and confectionery products acquire a finished state after 25 minutes of cooling to set.
US 6419979 hypothesises a modified process in which the confectionery formulation is subjected to moisture-reducing steps prior to moulding. The formulation is applied as a film to a first hot surface of a scrape evaporator to remove moisture from the formulation to an intermediate water content. The film is then scraped from the first hot surface and allowed to flow to a second heated surface which removes further moisture from the slurry until a predetermined final total solids content is achieved. The concentrated slurry is then removed from the second surface and formed into a confectionery product. Since the product is moulded at its final water content level, a specific stoving step is not essential. However, it will be appreciated that this considerably complicates the manufacturing process, requiring considerable additional expenditure in providing a multiple stage scrape evaporator. Whilst solving one problem, the proposed process creates its own issues.
Accordingly, there is a need for an alternative approach to addressing the problems associated with gummy and jelly confectionery manufacture. It is with these issues in mind that the present invention has been devised.
We have determined that by using a hydrocolloid mixture of agar and a galactomannan polysaccharide, preferably locust bean gum, we can prepare gummy and confectionery products in which the bulking agent is water. Compared with known gummies and jellies, which typically have a final water content of no greater than 20 wt%, our products have a water content of the order of 90 wt% or more.
Consequently, since we can avoid the requirement for bulk sweeteners, our products can satisfy the regulatory requirements to be defined as being sugar-free and as tooth-friendly.
Additionally, we have determined that confectionery produced using this mixture can be prepared without the need for a conventional stoving step.
We have also determined that subjecting the set confectionery product to a step of pasteurisation has advantageous effects on the properties of the product.
In one aspect, the present invention provides a composition for the preparation of a confectionery product comprising 0.2 wt.% to 3 wt.% of at least one polysaccharide gelling agent, the balance being water.
Preferably, the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan.
Optionally, the composition further comprises gelatine in an amount of up to 1.5 wt.%.
Preferably, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.
In one preferred embodiment, the composition comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.
Preferably, the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of mannose to 1 group of galactose; preferably wherein the galactomannan polysaccharide is carob gum or locust bean gum.
Advantageously, the composition further comprises at least one electrolyte component in an amount of up to about 0.5 wt.%.; optionally wherein the at least one electrolyte component is sodium chloride and/or potassium chloride.
Optionally, the composition further comprises: i) a non-nutritive sweetener; optionally wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt%, preferably up to about 0.05 wt%, more preferably about 0.025 wt.%; and/or ii) at least one acidulant, optionally at least one of malic acid and citric acid, further optionally in an amount of up to about 1.0 wt.%; and/or iii) up to about 5 wt.% of a starch or starch-derived polysaccharide, preferably about 1-3 wt.%., more preferably about 2 wt.%, optionally wherein the polysaccharide is maltodextrin.
Advantageously, the water content is at least 92 wt%, preferably at least 94 wt%.
Optionally, the composition further comprises at least one flavourant, preferably in an amount of up to about 0.5 wt%, more preferably up to about 0.4 wt%; and/or at least one colourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.2 wt.%, more preferably up to about 0.15 wt.%.
The present invention also provides a confectionery product having or formed from a composition as defined above.
The present invention also provides a method of preparing a confectionery product, the method comprising the steps of: i) preparing a gelling agent composition comprising at least one polysaccharide gelling agent and optionally gelatine; ii) adding the gelling agent composition to water in an amount of from about 1 wt% to about 5 wt.%, preferably from about 1 wt.% to about 3 wt.%; iii) heating the mixture in water to form a solution; iv) heating the solution to a temperature above the activation temperature of the agar; v) cooling the solution to a temperature above the setting temperature of agar; vi) depositing the solution; and vii) allowing the deposited solution to set to form a set confectionery product.
Preferably, the least one polysaccharide gelling agent agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan.
Optionally, the gelling agent composition further comprises gelatine in an amount of up to 1.5 wt.%.
Preferably, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.
Preferably, the gelling agent composition comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.
Preferably, the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of mannose to 1 group of galactose; preferably wherein the galactomannan polysaccharide is carob gum or locust bean gum.
Preferably, the gelling composition is formed by mixing agar powder and a galactomannan polysaccharide powder in a ratio of from about 10:1 to about 10:4 to form an agargalactomannan polysaccharide mixture; Preferably, the mixture obtained in step ii) comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% galactomannan polysaccharide; the balance being water.
Advantageously, the gelling agent composition of step i) further comprises: a) a non-nutritive sweetener; optionally wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt.% based on the total content of the mixture formed with water in step ii), preferably up to about 0.05 wt.%, more preferably about 0.025 wt.%; and/or Hi) a starch or starch-derived polysaccharide, preferably in an amount, based on the total content of the mixture formed with water in step ii) of up to about 5 wt.%, more preferably in an amount of about 1-3 wt.%., even more preferably about 2 wt.%, optionally wherein the polysaccharide is maltodextrin.
Preferably, the cooling step v) includes at least one intermediate step of: a) cooling the solution to a first intermediate temperature and adding at least one electrolyte component in an amount of up to about 0.5 wt.%.; optionally wherein the at least one electrolyte component is sodium chloride and/or potassium chloride; optionally wherein the first intermediate temperature is about 80°C and/or b) cooling the solution to a second intermediate temperature, lower than the first intermediate temperature, and adding an acidic buffer mixture, optionally wherein the acidic buffer mixture comprises trisodium citrate and at least one of malic acid and citric acid, further optionally wherein the acidic buffer mixture is added in an amount of up to about 1.0 wt.%; yet further optionally wherein the second intermediate temperature is about 70°C; and/or c) adding at least one flavourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.4 wt.%; and/or at least one colourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.2 wt.%, more preferably up to about 0.15 wt.%.
In particular, the methods of the present invention can be characterised in that the method does not include a stoving or curing step.
Preferably, the method further comprises a step of pasteurising the set confectionery product.
The present invention further provides a method of enhancing the firmness of a gummy or jelly product, the method comprising a step of pasteurising the gummy or jelly product.
The above and other aspects of the present invention will now be described in further detail, by way of example only, with reference to the accompanying examples.
Except where the context indicates, all percentages are given as percentages by weight and, apart from references to water or ingredients which are inherently liquid at the relevant processing temperature, references are to percentages by weight of the dry ingredient.
Preparative Example To make a 1000g batch. Ingredients: Hydrocolloid mixture Agar (Gelidium) Locust Bean Gum Maltodextrin Sucralose Electrolyte mixture Sodium chloride Potassium chloride Potassium sorbate Sodium benzoate Acidic buffer mixture Trisodium citrate Malic acid Citric acid Flavouring Colouring Water 13g 3.9g 20g 0.25g (to taste) 0.84g 0.72g 1g 0.88g 1.4g 3.8g (to taste) 3.8g (to taste) Up to 4g (as required) Up to1.5g (as required) Balance The agar and locust bean gum powders were mixed to form a hydrocolloid mixture. A salt mixture was prepared containing the sodium chloride, potassium chloride, sodium benzoate and potassium sorbate. An acidic buffer mixture was prepared by mixing the trisodium citrate, malic acid and citric acid.
The hydrocolloid mixture was added, together with sucralose and ma ltodextrin, with sieving to 944.91g of water. The mixture was heated slowly, with stirring, to the activation temperature of the agar (100°C). The mixture was boiled at this temperature for five minutes, with stirring, to activate the agar and locust bean gum.
The mixture was allowed to cool to around 80°C (over a period of about 20 minutes). The salt mixture was added as a solution to the activated solution with thorough mixing.
The temperature of the solution was allowed to cool to about 70°C and the acidic buffer mixture was added, with stirring. When agar is exposed to hot and acidic conditions, its gelling properties diminish. The acid buffer mixture counteracts this effect.
The colourings and flavourings are added to the mixture in the appropriate quantities to achieve the desired taste and colour; and at a temperature appropriate to the flavour and colour ingredients. Conveniently, powdered colourings and flavourings can be diluted with a small volume of water prior to addition, to improve uniform dispersion and reduce losses.
The mass of the mixture was weighed and water added as necessary to maintain the correct water percentage and total mass of the formulation.
Whilst the mixture remained at a temperature above the setting temperature of the agar (about 40°C for Gelidi um agar), the mixture was poured into moulds of the desired shape and the moulds were refrigerated until the moulded jellies were sufficiently stable to retain their moulded shape, typically after about 10 minutes at 4°C for a moulded jelly, moulded as a teardrop shape, having a volume of about 13m1 and having a length of about 45mm and a diameter at its maximum point of about 30mm Pasteurisation Significantly, from our research, we have found that subjecting the set confectionery product to a step of pasteurisation has advantageous effects on the properties of the product.
The set product was placed in a sealed tray and placed into a hot water bath such that the coldest part of the product is heated to an equivalent lethality of 70°C for 5 minutes, by placing in a water bath at 75°C. Other pasteurisation techniques are well known in the art and will be equally suitable for our process, including steam-jacketed ovens, microwave pasteurisers and so on.
We noted that pasteurisation did not cause the set products to melt or lose their shape in any way.
Texture analysis Moulded jellies were subjected to texture analysis to analyse its textural parameters of firmness, springiness and bite force. Samples were analysed both prior to pasteurisation and post-pasteurisation.
A Stable Micro System TA XT Plus texture analyser fitted with a 5 kg load cell was used in compression mode. Fifteen individual pieces were measured for each sample.
The Full Compression test compressed the sample using a 25 mm diameter cylinder until the sample broke apart. The settings used were: Pre-test speed 1 mm/s Test speed 1 mm/s Post-test speed 10 mm/s Strain 60 % Trigger force 5g Firmness is defined, in this test, as the maximum peak force achieved in the test and Fracturability as the distance of this peak. Elasticity is calculated as the gradient of the trace between 5 mm and the Peak force. The force was also determined at 3 mm.
Texture Profile Analysis (TPA) The Texture Profile Analysis is a double compression test used to calculate the springiness of a material. The samples were compressed using a 45 mm flat disk probe to 30% of its height (the strain). The settings used are shown below Pre-test speed 5 mm/s Test speed 5 mm/s Post-test speed 5 mm/s Strain 30% Trigger force 5 g Springiness is defined, in this test, as how much the sample springs back after the first compression (expressed a percentage of its height).
Bite Test This test replicates the first bite into the sample by cutting the sample with a 'tooth probe'. The Bite force is defined, in this case, as the maximum force required to cut through the sample.
The settings used are shown below.
Pre-test speed 1 mm/s Test speed 1 mm/s Post-test speed 10 mm/s Strain 60 % Trigger force 5 g The results from all the texture analysis tests, with standard deviation values, are given in Table 1 below.
Table 1 -Texture Analysis Non-pasteurised Pasteurised Test Value SD Value SD Firmness / g 955 136 1502 83 Fracturability / mm 7.8 0.5 8.0 0.8 Elasticity / g/mm 209 24 329 44 Bite Force / g (force) 148 19 225 24 Springiness 93 3 96 4 3mm Force 120 14 175 57 As can be seen from these results, the additional step of pasteurising the set products gives rise to a very surprising increase in the firmness, elasticity and bite force of the product. This is particularly surprising bearing in mind the very high water content of the products.
Nutritional analysis The products, both prior to an post-pasteurisation, were subjected to nutritional analysis and the results, given per 100g, are given in Table 2 below: Table 2-Nutritional Analysis Surprisingly, the increase in the firmness, elasticity and bite force of the product evidenced in Table 1 is not at the cost of a decrease in water content. As can be seen from Table 2, the water content of the tested products remained the same both pre-and post-pasteurisation.
Variations The procedure outlined above was also followed to prepare confectionery products using the following mixtures of gelling agents. The percentages given are percentages by weight based on the combined weight of all dry and fluid components in the solution prior to moulding or depositing.
i) Gelatine (1.38 wt.%) and Agar (0.83 wt/%) ii) Agar (1.4 wt.%) and Pectin (0.47 wt.%) iii) Agar (1.4 wt.%), Pectin (0.47 wt.%) and Locust bean gum (0.9 wt.%) iv) Gellan gum (0.25 wt.%) v) Ca rageena n (1.5 wt%) vi) Gellan gum (1.5 wt.%) and Locust bean gum (0.75 wt.%) All the above combinations gave excellent quality products having good firmness for picking up by hand and an appealing texture.
Energy Fat saturates monounsaturates polyunsaturates trans Carbohydrate (total) Carbohydrate (available) Sugars (total) Dietary fibre Protein (Kjeldahl) Protein (Kjeldahl) N Factor Moisture Ash at 525°C Non-pasteurised 61kJ/14kcal <0.1g <0.1g <0.1g <0.1g <0.1g 4.0g 3.0g <0.1g 1.0g <0.1g 6.25 95.1g 0.81g Pasteurised 670/16kcal <0.1g <0.1g <0.1g <0.1g <0.1g 4.3g 3.5g <0.1g 0.8g <0.1g 6.25 95.1g 0.56g The present invention provides a gummy and jelly formulation in which the conventional bulk sweetener bulking agent is effectively replaced entirely by water as the bulking agent, giving a high water content confection. The composition provides a sugar-free confection without relying on polyols or other bulk sweeteners having negative gastrointestinal effects.
We have also surprisingly determined that the composition can be deposited into a firm product which is easy to pick up without the need for a time-consuming stoving process.
We have also determined that products of the present invention can be subjected to a pasteurisation step without any detrimental impact on the shaping of the product. Furthermore, pasteurisation has a surprising enhancing effect the physical properties of the product.
Consequently, the present invention provides gummy and jelly products and methods for the production of gummy and jelly products which avoid the need for a curing or stoving process and which can be subjected to a pasteurisation step, whilst producing a product which is sufficiently firm, even when moulded to a relatively large size, to be held by hand. The present invention is all the more surprising in that such a product can be produced which has a water content of up to about 95 wt.% or higher.
Claims (28)
- CLAIMS1. A sugar-free confectionery composition, the composition comprising 0.2 wt.% to 3 wt.% of at least one polysaccharide gelling agent, at least one electrolyte component in an amount of up to about 0.5 wt.%, and water in an amount of 90 wt. % or more.
- 2. A composition as claimed in claim 1 wherein the at least one electrolyte component is sodium chloride and/or potassium chloride.
- 3. A composition as claimed in claim 1 or claim 2 wherein the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan.
- 4. A composition as claimed in any preceding claim further comprising a starch or starch-derived polysaccharide in an amount of up to 5 wt. % or in an amount of about 1-3 wt.% or about 2 wt.%.
- 5. A composition as claimed in claim 4 wherein the polysaccharide is maltodextrin.
- 6. A composition as claimed in any preceding claim further comprising gelatine in an amount of up to 1.5 wt.%.
- 7. A composition as claimed in any preceding claim wherein the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.
- 8. A composition as claimed in any preceding claim comprising 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of a galactomannan polysaccharide.
- 9. A composition as claimed in claim 8 wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.
- 10. A composition as claimed in claim 9 wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of mannose to 1 group of galactose; preferably wherein the galactomannan polysaccharide is carob gum or locust bean gum.
- 11. A composition as claimed in any preceding claim further comprising a non-nutritive sweetener and/or at least one acidulant and/or at least one flavourant and/or at least one colourant.
- 12. A composition as claimed in any preceding claim wherein the water content is at least 92 wt%, preferably at least 94 wt%.
- 13. A method of preparing a confectionery product, the method comprising the steps of: i) preparing a sugar-free gelling agent composition comprising at least one polysaccharide gelling agent; ii) adding the gelling agent composition to water in an amount of from about 1 wt% to about 5 wt.%, preferably from about 1 wt.% to about 3 wt.%; iii) heating the mixture in water to form a solution comprising water in an amount of 90 wt. % or more; iv) heating the solution to a temperature above the activation temperature of the gelling agent composition; v) cooling the solution to a first intermediate temperature and adding at least one electrolyte component in an amount of up to about 0.5 wt.%; vi) cooling the solution to a temperature above the setting temperature of the gelling agent composition; vii) depositing the solution; and viii) allowing the deposited solution to set to form a set confectionery product.
- 14. A method as claimed in claim 13 wherein the at least one electrolyte component is sodium chloride and/or potassium chloride.
- 15. A method as claimed in claim 13 or claim 14 wherein the first intermediate temperature is about 80°C.
- 16. A method as claimed in any one of claims 13 to 15 wherein cooling step v) includes a step of cooling the solution to a second intermediate temperature, lower than the first intermediate temperature, and adding an acidic buffer mixture.
- 17. A method as claimed in claim 16 wherein the acidic buffer mixture comprises trisodium citrate and at least one of malic acid and citric acid.
- 18. A method as claimed in claim 16 or claim 17 wherein the acidic buffer mixture is added in an amount of up to about 1.0 wt.%.
- 19. A method as claimed in any one of claims 16 to 18 wherein the second intermediate temperature is about 70°C.
- 20. A method as claimed in any one of claims 13 to 19 wherein the least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan; or is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.
- 21. A method as claimed in any one of claims 13 to 20 wherein the gelling agent composition comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.
- 22. A method as claimed in claim 21 wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of mannose to 1 group of galactose; preferably wherein the galactomannan polysaccharide is carob gum or locust bean gum.
- 23. A method as claimed in any one of claims 13 to 22 wherein the gelling composition is formed by mixing agar powder and a galactomannan polysaccharide powder in a ratio of from about 10:1 to about 10:4 to form an agar-galactomannan polysaccharide mixture;
- 24. A method as claimed in any one of claims 13 to 22 wherein the mixture obtained in step ii) comprises 0.5 wt.% to 2.00 wt.% agar and 0.05 to 1.0 wt.% galactomannan polysaccharide; the balance being water.
- 25. A method as claimed in any one of claims 13 to 24 wherein the gelling agent composition of step i) further comprises: a) a non-nutritive sweetener; optionally wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt.% based on the total content of the mixture formed with water in step ii), preferably up to about 0.05 wt.%, more preferably about 0.025 wt.%; and/or b) a starch or starch-derived polysaccharide, preferably in an amount, based on the total content of the mixture formed with water in step ii) of up to about 5 wt.%, more preferably in an amount of about 1-3 wt.%., even more preferably about 2 wt.%, optionally wherein the polysaccharide is maltodextrin.
- 26. A method as claimed in any one of claims 13 to 25 wherein cooling step v) includes at least one intermediate step of adding at least one flavourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.4 wt.%; and/or at least one colourant, preferably in an amount of up to about 0.5 wt.%, more preferably up to about 0.2 wt.%, more preferably up to about 0.15 wt.%.
- 27. A method as claimed in any one of claims 13 to 26 characterised in that the method does not include a stoving or curing step.
- 28. A method as claimed in any one of claims 13 to 27 further comprising a step of pasteurising the set confectionery product.
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GBGB1821157.3A GB201821157D0 (en) | 2018-12-21 | 2018-12-21 | Hydration products |
GB1917667.6A GB2589386B (en) | 2018-12-21 | 2019-12-03 | Confectionery |
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GB2619165A true GB2619165A (en) | 2023-11-29 |
GB2619165B GB2619165B (en) | 2024-03-27 |
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GB2309081.4A Active GB2619164B (en) | 2018-12-21 | 2019-12-03 | Confectionery |
GB1917666.8A Active GB2591727B (en) | 2018-12-21 | 2019-12-03 | Confectionery |
GB2309085.5A Active GB2619165B (en) | 2018-12-21 | 2019-12-03 | Confectionery |
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GB1917666.8A Active GB2591727B (en) | 2018-12-21 | 2019-12-03 | Confectionery |
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EP4366697A1 (en) * | 2021-07-08 | 2024-05-15 | Zarbees, Inc. | Gummy dosage forms |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0602991A1 (en) * | 1992-12-18 | 1994-06-22 | Cpc International Inc. | Gelling agent |
KR20010018677A (en) * | 1999-08-17 | 2001-03-15 | 이정식 | The method for manufacturing Jelly-type bead |
GB2494475A (en) * | 2011-09-12 | 2013-03-13 | Works With Water Nutraceuticals Ltd | A nutraceutical supplement and method of making |
Family Cites Families (7)
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GB249447A (en) * | 1925-12-10 | 1926-03-25 | Ferdinand Clemens | Improvements in or relating to the sealing of filled preserving cans |
ZA735966B (en) * | 1972-09-01 | 1975-04-30 | Unilever Ltd | A process for preparing a fruit preparation |
FR2652994A1 (en) * | 1989-10-17 | 1991-04-19 | Platre David | Food product for slicing, such as mortadella or a large sausage, comprising a block of pasteurised food material designed for preparing a range (plate) of so-called gastronomic desserts or desserts of much simpler preparation |
US5576039A (en) * | 1995-02-03 | 1996-11-19 | Bush Boake Allen Inc. | Colored jelly-type substance, method of preparation, and composition containing same |
NZ301965A (en) * | 1995-01-27 | 1998-04-27 | Bush Boake Allen Inc | Coloured jelly-type substance containing water, gelling agent, and a water insoluble colour for incorporating into an acidic liquid with a ph of 2.5-6.0 |
US6485771B1 (en) * | 1997-04-22 | 2002-11-26 | Danisco Australia Pty Ltd | Edible compositions including particulated gel |
CA2987918A1 (en) * | 2015-06-05 | 2016-12-08 | Frieslandcampina Nederland B.V. | Self-supporting dairy composition |
-
2018
- 2018-12-21 GB GBGB1821157.3A patent/GB201821157D0/en not_active Ceased
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2019
- 2019-12-03 GB GB2309081.4A patent/GB2619164B/en active Active
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- 2019-12-03 GB GB1917667.6A patent/GB2589386B/en active Active
- 2019-12-23 EP EP19835474.8A patent/EP3897190A1/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0602991A1 (en) * | 1992-12-18 | 1994-06-22 | Cpc International Inc. | Gelling agent |
KR20010018677A (en) * | 1999-08-17 | 2001-03-15 | 이정식 | The method for manufacturing Jelly-type bead |
GB2494475A (en) * | 2011-09-12 | 2013-03-13 | Works With Water Nutraceuticals Ltd | A nutraceutical supplement and method of making |
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GB2619165B (en) | 2024-03-27 |
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GB201917666D0 (en) | 2020-01-15 |
GB201821157D0 (en) | 2019-02-06 |
GB2619164A (en) | 2023-11-29 |
GB2591727A (en) | 2021-08-11 |
GB2589386A (en) | 2021-06-02 |
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GB2589386B (en) | 2024-02-21 |
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