BG110862A - Powder mixture for production of confectionery vanilla cream with sweeteners, without sugar, with low glycemic index, with vegetable fibres and method for preparation of the end product with water - Google Patents

Abstract

The present invention relates to powder mixture, from which confectionery cream is prepared, containing sweeteners and not sugar. The preparation of this cream does not require the use of milk, it isenough to add water. The resulting confectionery cream with sweeteners does not contain sugars or other carbohydrates that cause a serious increase of the blood sugar, as usually happens with the ordinary confectionery creams. As a result, the cream with sweetener has a low glycemic index (GI 3 g/100 g of the final product).

Description

The invention relates to the creation of a powder mixture which is mixed with water to form a confectionery cream. The final product prepared with water does not contain sugars as defined in Annex I to Regulation 1924/2006 / EC on Nutrition and Health Requirements for Food. In addition, the new product is a source of vegetable fiber and has less fat than a regular pastry cream. The new product is distinguished as a product with a low glycemic index according to the method described in the Carbohydrates in Human Nutrition manual, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

The main chemical that is found in sugars is carbohydrates. Blood sugar increases with carbohydrate intake. Increased blood sugar creates unwanted conditions in the human body and sits at the root of many diseases. The natural reaction of the body in raising blood sugar is the release of insulin from the pancreas. Insulin restores normal blood sugar.

However, because of metabolic disorders, the human body is not always able to restore sugar levels to normal limits, which is called the metabolic syndrome in modern literature. This is due to two reasons:

Insulin secretion due to destruction of pancreatic beta cells. This phenomenon is known as type I diabetes.

Insufficient secretion of insulin from the pancreas and / or decreased sensitivity of cells to insulin (insulin resistance) as a result of which cells in the human body do not absorb sugar and enter the bloodstream. This phenomenon is known as type II diabetes mellitus.

Sugar (disaccharide) used for sweetening and lactose due to the use of milk in the preparation of sweets is one of the sugars in the sweets. · · · · · * Φ • · · ·

....... ·· .. «·· sweets. In addition to the saccharide content, milk gives the whole product a taste because of the fat it contains.

Polyols and intensive sweeteners are most commonly used as sugar substitutes. Polyols are very common xylitol and maltitol, known for their low calorific value, resembling sugar and having a beneficial effect on the teeth. Aspartame and sucralose are known by intensive sweeteners, known to be low in calories and add a lot more sweetness than sugar.

Milk ingredients include fats, sugars - mainly lactose and proteins, which are broken down into whey proteins and caseins. Whey concentrates or isolates with minimal or no lactose content (eg Whey Protein Concentrate or Whey Protein Isolate) are found on the market.

In relation to the above for glucose and insulin in the blood, the secretion of insulin, according to international literature, is higher in protein uptake, since proteins enhance pancreatic function. As a result, blood sugar is reduced. It is clear that milk protein is an acceptable ingredient, but not lactose.

Vegetable fibers also play an important role in human nutrition. Vegetable fibers are divided into soluble and insoluble. Soluble fibers are processed in the body, providing energy when burned, while insoluble fibers pass through the small intestines, facilitating the movement and regular emptying of the intestines and are excreted in the faeces.

The JOTIS sweetener cream mix is intended to minimize the increase in blood sugar. Therefore, this food product has a low glycemic index.

The glycemic index is defined as the percentage of the area under the curve that determines the amount of glucose in the test food versus the area under the curve, which determines the amount of one food product over a period of 120 minutes of consumption of the test product (Carbohydrates in Human Nutrition, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

Background

All cream mixtures on the market currently contain sugar, have a very low vegetable fiber content, are high in fat and are prepared with the addition of milk.

Milk contains high levels of lactose, approximately 5.2% in whole milk (3.5% fat). Lactose is a disaccharide (galactose and glucose) that raises blood sugar levels.

Also, sugar is crystalline sucrose, which is disaccharide (glucose and fructose), which also raises blood sugar levels.

As all existing confectionery mixtures contain sugar and milk needs to be added to their preparation, the blood glucose content after consumption of these products is increased due to the presence of sugars.

In addition, with all existing creams, the fat content is very high, as the advice is to prepare the products with whole milk (3.5% fat).

The last two disadvantages of existing products have a negative impact on health, permanently turning a sweet into an unhealthy food product.

For ease of understanding, the following definitions are set forth:

Sugars: all monosaccharides and disaccharides present in foods with the exception of polyalcohols (Directive 90/496 / EC as regards the rules on nutrition labeling of foods). Note: The above definition also includes crystalline sugar (sucrose).

Vegetable / Edible Fiber: Carbohydrate polymers of three or more monomers that are not digested and absorbed by the small intestine in the human body and fall into the following categories:

© - edible carbohydrate polymers naturally found in food consumed - edible carbohydrate polymers obtained from food raw materials by physical, enzymatic or chemical means that have a beneficial effect on the body, confirmed by generally accepted scientific evidence - edible synthetic carbohydrate polymers beneficial effect on the organism, confirmed by generally accepted scientific evidence (Directive 100/2008 / ΕΘ, amending Directive 90/496 / EEC as regards the nutritional information rules on foodstuffs These are the recommended daily doses, conversion rates and definitions).

©

Sugar free: The final product, according to the manufacturer's instructions, contains no more than 0.5 g of sugars per 100 g or 100 ml. (Regulation 1924/2996 / EC on nutrition and health requirements and designation on foods).

Source of vegetable fibers: the finished product, according to the manufacturer's instructions, contains at least 3 g of edible fibers per 100 g or at least 1.5 g of edible fibers per 100 kcal (Ordinance 1924/2996 / EC on nutrition and health requirements and designation on food).

«· • · · · · ·

Glycemic index: percentages of the area under the curve that determines the amount of glucose in the food under study versus the area under the curve that determines the amount of one food product over a period of 120 minutes of consumption of the product under study (Carbohydrates in Human Nutrition, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

Low glycemic index: A glycemic index of less than 55.

This new blend of confectionery powder contains no sugar but sweeteners and is ready for use with water, since it already contains the relevant technological characteristics of the milk, so that the final product is equivalent to the organoleptic properties of the blends prepared with milk.

The new cream, prepared with water as directed, contains no sugars.

The cream prepared with the new cream mixture is a low glycemic index food product. More specifically, according to a measurement from the University of Sydney, the glycemic index of the final product is 36.

According to clinical studies, the cream prepared with the new sweetener cream mix has a beneficial effect on a number of biological indicators of the functioning of the human body, such as systolic blood pressure and cholesterol, when part of a balanced diet under the supervision of a specialist nutritionist or doctor.

SUMMARY OF THE INVENTION

Sugar has been removed from the existing cream mixture. Sugar in a food product causes a feeling of sweetness, but also a sense of volume when chewed. Polyols and intensive sweeteners -xylitol and sucralose were used to replace the sugar in the sweetness and dextrins were used to replace the volume sensation. Dextrins in cereal foods are characterized by the presence of vegetable fibers.

«· • · · * · · * ·« «• · ·

Protein is extracted from milk, removing fat and much lactose from the mixture. Whey protein (WPC), added as a powder to the product, is used from milk proteins.

The contents are as follows:

Sweeteners: Xylitol, Sucralose, Modified Starch, Dextrins, Milk Proteins, Maltodextrin, Vegetable Fats, Gelatin, Emulsifiers, Stabilizers, Coconut Oil, Dye, Lactose, Fragrances, Antioxidant. This content is derived from the following recipe:

Contents: Percentage (%) Sweeteners: xylitol, sucralose <38% Modified starch 15-35% Dextrins > 7% Milk proteins 1-20% Maltodextrin 1-20% Vegetable fats 2-20% Gelatin 3-8% Emulsifiers 0.01-4% Stabilizers 0.01-4% Coloring 0.01-3% Fragrances 0.01-3% Antioxidant 0.01-3% Lactose 0.01-3% The sol 0.01-1%

The above ingredients are packaged after dry stirring in a mixer.

To the 75-90g mixture obtained by the above recipe, it is necessary to add 280400ml of water and stir. The content of the finished product - the finished cream, is as follows:

Finished product content: Percentage (%) Sweeteners (xylitol, sucralose) <35% Modified starch 5-35% Dextrins > 5% Milk proteins 0,5-12% Maltodextrin 0,5-12% Vegetable fats 0,5-10% Gelatin 0,5-8% Emulsifiers 0.001-1% Stabilizers 0.001-1% Coloring 0.001-1% Fragrances 0.001-1% Antioxidant 0001-1% Lactose 0,001-0,5% The sol 0.001-1%

Claims (1)

Claim 1: Mixture of vanilla confectionery powder with sweet, sugar-free, low glycemic index, vegetable fiber, characterized by a dry weight, dextrins content of at least 7% and a sweetener maximum of 38%. Vl \ VM \ ^^ CLAIMS: Claim 2: Method for the preparation of a pastry cream, characterized in that the stirring of the mixture of claim 1 is only with water, more specifically, to 7590g of the mixture of claim 1, it is necessary to add 280-400ml of water and break for 2-5 minutes. Claim 3: Vanilla confectionery with sweeteners, sugar-free, low glycemic index and vegetable fibers, prepared according to the above claims, characterized by a dextrins content of at least 5%, sweeteners maximum 35%, milk proteins 0.5-12% and lactose 0.001-0, 5% .1-15%.