CA1274116A - Aqueous table syrup with reduced sugar content - Google Patents
Aqueous table syrup with reduced sugar contentInfo
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- CA1274116A CA1274116A CA000493446A CA493446A CA1274116A CA 1274116 A CA1274116 A CA 1274116A CA 000493446 A CA000493446 A CA 000493446A CA 493446 A CA493446 A CA 493446A CA 1274116 A CA1274116 A CA 1274116A
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- weight
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- cps
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Abstract
AQUEOUS TABLE SYRUP WITH REDUCED
SUGAR CALORIC CONTENT
ABSTRACT OF THE DISCLOSURE
An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25°C and has qualities compar-able to that of conventional table syrups containing much higher levels of sugar solids. Conventional additions such as anti-mycotic agents, anti-bacterial agents, salt, flavors and colors may also be present.
SUGAR CALORIC CONTENT
ABSTRACT OF THE DISCLOSURE
An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25°C and has qualities compar-able to that of conventional table syrups containing much higher levels of sugar solids. Conventional additions such as anti-mycotic agents, anti-bacterial agents, salt, flavors and colors may also be present.
Description
~ 7~
SUGAR CONTENT
F I ELD OF I NVENT I ON
05 This invention relates to an a~ueous table syrup of reduced sugar content. More particularly, the invention relates to an agueous, fat-free, table syrup composition of reduced sugar content and calorie content.
Conventional table syrups include naturally occuring syrups such as maple syrup and synthetic table syrups which are intended to be comparable in quality to the naturally occurring syrups. In recent years, attempts have been made to produce synthetic syrups which are low in caloric content while remaining comparable in quality to conven-tional syrups. Among the ~ualities of conventional syrups are tas-te, mouthfeel, pourability, viscosity, and stability. Conventional syrups have a generally high sugar solids content which accounts to a conside-rable extent for qualities such as viscosity.
Attempts to produce synthetic table syrups are disclosed in U.S. Pat. 4,394,399 by Keyser which teaches a low calorie table syrup product consisting essentially of water, sugar, cellulose gum, salt, flavoring agent, anti-mycotic agent and sodium hexametaphosphate. Also U.S. Pat. No. 3,897,252 by ;~:
~27~
Carlson discloses a process which employs a diatomaceous earth filter aid to partially clarify a concentrated pasteurized semi-refined sucrose syrup containing naturally occurring colloidal substances and combining this filtered sy~up with a softened water containing carboxymethyl cellulose ~CMC) in amounts to reduce the Brix and increase the viscosity o~ the filtered syrup.
Finally, U.S. Pat. No. 3,362y833 by Smith et al.
discloses an edible, stable, pourable oil-in-water emulsion suitable for use as a table syrup which comprises an aqueous phase containing at least about 65%
sugar solids, an oil phase containing edible oil in an amount of about 1-40% by weight of the emulsion, and gum ghatti in an amount of about 0.1 to 1.0% of the emulsion BRIEF SUM~ARY OF T~E INVENTION
In accordance with one particular aspect of the present invention, there is provided an aqueous table syrup comprising sugar; a gum system; and water, the sugar and gum system being present in amounts sufficient to produce a Einished product viscosity of at least 200 cps at 25C and a finished product solids ranging from 15 to 45% by weight.
In accordance with another particular aspect of the present invention, there is provided an a~ueous table syrup consisting essentially of sugar solids in an amount of from 15-45% by weight; high viscosity propylene glycol alginate in an amount of 0.05-1.0% by weight; 0-1.5% by weight carboxymethylcellulose gum; 0-50% by weight maltodextrin; 0--1% by weight of at least one preservative; 0-1~ by weight of alkali metal hexametaphosphate; 0-2~ by weight oE salt; 0-1~ of at least one coloring agent; 0-1% of at least one ~7~
Elavoring agent; and the balance so~t water, -the composition having a viscosity of at least 1,000 cps at 25C.
DETAILED DESCRIPTION
The present invention is concerned wi-th a sugar syrup, having a reduced sugar content and a viscosity building gum system. Prior to this invention, reduced sugar syrups were unable to achieve product viscosities higher than 1,000 cps without creating off ~lavors and undesirable textures. This invention provides the lati-tude to build viscosities in excess of 2,500 cps and to improve the flavor and textural characteristics of same. This invention provides the opportunity to better react to consumer demands for delivering syrups that are lower in sugar, less sweet, thicker and good tasting.
The sugar syrup of the present invention can be achieved by combining sugar solids in the Eorm of a syrup with a gum system. The gum system should be ef~ective to achieve viscosity building capacities in excess of 1,000 cps. Gums such as alginate derivative, carboxymethyl cellulose and combinations thereoE will achieve that and optionally, maltodextrin may also be added to the combination of sugar syrup and gum system.
The addition o~ maltodextrin ~urther increases the viscosity building capacity, improves the syrup texture and contributes substantially to the reduced sugar attribute o~ the present invention.
The sugar constituent can be one or more of the conventional sugars used in table syrups such as sucrose, fructose, glucose, or the like. The sugar is preferably included in the composition in th~
05 form of a readily available li~uid sugar such as liquid sucrose No. 2, high fructose corn syrup (e.g., 90~ fructose, 55% fructose or ~2% fructose), 63 D.E. corn syrup or 42 D.E. corn syrup. The amount of sugar solids in the syrup is preferably 15-45% by weight, more preferably 30-44%.
The alginate derivative of the presen-t inventlon should have a viscosity range based on a 11~% solution of 75 to 1200 cps at ~5C. Alginates such as propy-lene glycol alginate (PGA~, sodium alginate and the like can be utilized. However, PGA is preferred.
The PGA used in the present invention should have a viscosity of at leas-t about 75 cps~ at 25C, and preferably about 600-1200 cps. Propylene glycol alginates are presently available in low, medium and high viscosity grades. It is, however, preferred to use the high viscosity grade PGA. The use of lower viscosity material necessitates the use of a large quantity thereof to produce a syrup having viscosity, flow, and pour characteristics comparable to conven-tional syrups. ~lile suitable characteristics ofthis type can be obtained, the large quantity of the additive required can adversely affect other proper-ties, such as flavor and mouthfeel. Cost is also a major consideration. The high viscosity alginate is preferably used in an amount of Erom 0.1-0.5% by weight, the larger quantlties being generally used when the content o~ sugar solids in the table syrup is relatively low.
~7~
The carboxymethylcellulose gum constituent can be any readily-available product including any of the various viscosity grades or degree of carboxy-m~thyl substitution, and includes the soluble ~etal 05 salts thereof such as sodium carboxymethylcellulose.
This gum is readily-available commercially in low, medium, or high viscosity grades and with various degre~s of carboxymethyl substitution. Low and medium viscosity material, with a high degreP of carboxymethyl substitution, is preferred. The amount of the cellulose gum can range ~rom 0-1.5%.
Ho~ever, the preferred ranges is 0.05-1% by weight.
The cellulose gum is particularly preferable in syrups according to the invention having a viscosity of 1,000 cps or more at 25C. In that event, it is preferred to use the cellulose gum in an amount of 0.3-0.8% by weight in combination with an alginate present in an amount of 0.1 to 0.5% by weight. As in the case of the alginate, the amount of the cellulose gum is generally higher when the sugar solids content of the syrup is relatively low.
Generally, maltodextrin has a dextrose equiva-lence (D.E.) of from 1 to 20. The higher -the D.E.
the more soluble and sweeter the maltodextrin, particularly when compared to the low D.E. malto-dextrin which is less soluble and not as sweet. In the present inven-tion the D.E. should range from 4 to 19.9 and preferably 14 to 19.9.
Maltodextrin is also readily available in any of several grades any of which can be used in this invention. The maltodextrin is preferably incorpor-ated in the syrup formulation as liquid maltodextrin such as a 53.5% solids content 15 D.E. liquid malto-dextrin. It is preferably used in an amount of
SUGAR CONTENT
F I ELD OF I NVENT I ON
05 This invention relates to an a~ueous table syrup of reduced sugar content. More particularly, the invention relates to an agueous, fat-free, table syrup composition of reduced sugar content and calorie content.
Conventional table syrups include naturally occuring syrups such as maple syrup and synthetic table syrups which are intended to be comparable in quality to the naturally occurring syrups. In recent years, attempts have been made to produce synthetic syrups which are low in caloric content while remaining comparable in quality to conven-tional syrups. Among the ~ualities of conventional syrups are tas-te, mouthfeel, pourability, viscosity, and stability. Conventional syrups have a generally high sugar solids content which accounts to a conside-rable extent for qualities such as viscosity.
Attempts to produce synthetic table syrups are disclosed in U.S. Pat. 4,394,399 by Keyser which teaches a low calorie table syrup product consisting essentially of water, sugar, cellulose gum, salt, flavoring agent, anti-mycotic agent and sodium hexametaphosphate. Also U.S. Pat. No. 3,897,252 by ;~:
~27~
Carlson discloses a process which employs a diatomaceous earth filter aid to partially clarify a concentrated pasteurized semi-refined sucrose syrup containing naturally occurring colloidal substances and combining this filtered sy~up with a softened water containing carboxymethyl cellulose ~CMC) in amounts to reduce the Brix and increase the viscosity o~ the filtered syrup.
Finally, U.S. Pat. No. 3,362y833 by Smith et al.
discloses an edible, stable, pourable oil-in-water emulsion suitable for use as a table syrup which comprises an aqueous phase containing at least about 65%
sugar solids, an oil phase containing edible oil in an amount of about 1-40% by weight of the emulsion, and gum ghatti in an amount of about 0.1 to 1.0% of the emulsion BRIEF SUM~ARY OF T~E INVENTION
In accordance with one particular aspect of the present invention, there is provided an aqueous table syrup comprising sugar; a gum system; and water, the sugar and gum system being present in amounts sufficient to produce a Einished product viscosity of at least 200 cps at 25C and a finished product solids ranging from 15 to 45% by weight.
In accordance with another particular aspect of the present invention, there is provided an a~ueous table syrup consisting essentially of sugar solids in an amount of from 15-45% by weight; high viscosity propylene glycol alginate in an amount of 0.05-1.0% by weight; 0-1.5% by weight carboxymethylcellulose gum; 0-50% by weight maltodextrin; 0--1% by weight of at least one preservative; 0-1~ by weight of alkali metal hexametaphosphate; 0-2~ by weight oE salt; 0-1~ of at least one coloring agent; 0-1% of at least one ~7~
Elavoring agent; and the balance so~t water, -the composition having a viscosity of at least 1,000 cps at 25C.
DETAILED DESCRIPTION
The present invention is concerned wi-th a sugar syrup, having a reduced sugar content and a viscosity building gum system. Prior to this invention, reduced sugar syrups were unable to achieve product viscosities higher than 1,000 cps without creating off ~lavors and undesirable textures. This invention provides the lati-tude to build viscosities in excess of 2,500 cps and to improve the flavor and textural characteristics of same. This invention provides the opportunity to better react to consumer demands for delivering syrups that are lower in sugar, less sweet, thicker and good tasting.
The sugar syrup of the present invention can be achieved by combining sugar solids in the Eorm of a syrup with a gum system. The gum system should be ef~ective to achieve viscosity building capacities in excess of 1,000 cps. Gums such as alginate derivative, carboxymethyl cellulose and combinations thereoE will achieve that and optionally, maltodextrin may also be added to the combination of sugar syrup and gum system.
The addition o~ maltodextrin ~urther increases the viscosity building capacity, improves the syrup texture and contributes substantially to the reduced sugar attribute o~ the present invention.
The sugar constituent can be one or more of the conventional sugars used in table syrups such as sucrose, fructose, glucose, or the like. The sugar is preferably included in the composition in th~
05 form of a readily available li~uid sugar such as liquid sucrose No. 2, high fructose corn syrup (e.g., 90~ fructose, 55% fructose or ~2% fructose), 63 D.E. corn syrup or 42 D.E. corn syrup. The amount of sugar solids in the syrup is preferably 15-45% by weight, more preferably 30-44%.
The alginate derivative of the presen-t inventlon should have a viscosity range based on a 11~% solution of 75 to 1200 cps at ~5C. Alginates such as propy-lene glycol alginate (PGA~, sodium alginate and the like can be utilized. However, PGA is preferred.
The PGA used in the present invention should have a viscosity of at leas-t about 75 cps~ at 25C, and preferably about 600-1200 cps. Propylene glycol alginates are presently available in low, medium and high viscosity grades. It is, however, preferred to use the high viscosity grade PGA. The use of lower viscosity material necessitates the use of a large quantity thereof to produce a syrup having viscosity, flow, and pour characteristics comparable to conven-tional syrups. ~lile suitable characteristics ofthis type can be obtained, the large quantity of the additive required can adversely affect other proper-ties, such as flavor and mouthfeel. Cost is also a major consideration. The high viscosity alginate is preferably used in an amount of Erom 0.1-0.5% by weight, the larger quantlties being generally used when the content o~ sugar solids in the table syrup is relatively low.
~7~
The carboxymethylcellulose gum constituent can be any readily-available product including any of the various viscosity grades or degree of carboxy-m~thyl substitution, and includes the soluble ~etal 05 salts thereof such as sodium carboxymethylcellulose.
This gum is readily-available commercially in low, medium, or high viscosity grades and with various degre~s of carboxymethyl substitution. Low and medium viscosity material, with a high degreP of carboxymethyl substitution, is preferred. The amount of the cellulose gum can range ~rom 0-1.5%.
Ho~ever, the preferred ranges is 0.05-1% by weight.
The cellulose gum is particularly preferable in syrups according to the invention having a viscosity of 1,000 cps or more at 25C. In that event, it is preferred to use the cellulose gum in an amount of 0.3-0.8% by weight in combination with an alginate present in an amount of 0.1 to 0.5% by weight. As in the case of the alginate, the amount of the cellulose gum is generally higher when the sugar solids content of the syrup is relatively low.
Generally, maltodextrin has a dextrose equiva-lence (D.E.) of from 1 to 20. The higher -the D.E.
the more soluble and sweeter the maltodextrin, particularly when compared to the low D.E. malto-dextrin which is less soluble and not as sweet. In the present inven-tion the D.E. should range from 4 to 19.9 and preferably 14 to 19.9.
Maltodextrin is also readily available in any of several grades any of which can be used in this invention. The maltodextrin is preferably incorpor-ated in the syrup formulation as liquid maltodextrin such as a 53.5% solids content 15 D.E. liquid malto-dextrin. It is preferably used in an amount of
2-50% maltodextrin solids by weight. Higher amounts, in excess of 10%, are preferably used where lesser amounts of sugar solids are used in the syrup. The amount o maltodextrin is also generally higher where the amount of alginate, or alginate and cellu-05 lose gum, is relatively low. It is preferred to usemaltodextrin together with cellulose gum and preferred compositions contain 0.05-0.5% alginatP, 0.05-0.8 cellulose gum, and 5-20% maltodextrin solids by weight.
Preservatives such as sorbic acid, sodium benzoate, potassium sorbate, are used to stablize the syrup against microorganisms. An anti-mycotic agent such as sorbic acid is used in preferred compositions. The amount of each particular preser-vative can vary but will in general be on the order of .01-1% by weight.
An edible chelating agent such as an alkali metal hexametaphosphate, in an amount of about 0.01-0.5% by weight is preferably added for viscosity stability.
Salt and other flavorants and colorants can be added as in conventional synthetic table syrup. The amount of salt added will generally be in the range of 0-1% by weight and the amount of flavorant or colorant will generally be about 0.01-1% by weight.
Combinations of colorants or flavorants may, of course, be used.
The balance of the composition is made up of water. "Soft water" is preferred. By "soft water"
is meant water which has a total hardness (calcium and magnesium) content of not more than 50 ppm, preferably not more than 30 ppm. Water of greater hardness than this can be softened by conventional water softening processes. The amount of soft water ln the composition can vary widely but will generally be about 30-60% by weight.
~7~
In preparing the syrup, it is preferred to make up an aqueous pre-solution containing carboxymethyl-cellulose gum in an amount sigrlificantly higher, generally 2-10 times higher, than the amount of gum 05 in the syrup formulation. Small quantities of the pre-solution can be added to the product syrup, if necessary, to increase the product viscosity.
Product viscosity can be decreased, of course, by adding soft water. The pre-sclution is preferably made up by dissolving about 1-5% by weight carboxy-methylcellulose gum in soft water. The pre-solution is preferably heated to aid dissolution of the gum.
A temperature of 70-160F, most preferably, 100 to 140F, is preferred. It is preferred to use the heated solution when it is fresh, preferably within 4 to 8 hours. However, the heated solution may be used after being held for longer periods of up to 90 or 100 hours.
It is also preferred to stabilize the presolu-tion with the use of antimicrobial agents such assorbic acid at levels of 0.01-1% and more preferable, 0.03 to 0.08%. This will extend the life of the presolution.
The syrup itself is preEerably made up by blending a sufficient amount of sugar in the form of a liquid and maltodextrin as liquid maltodextrin.
The liguid sugar component may conveniently contain 50-70% sugar solids and the liquid maltodextrin may conveniently contain 35-60% maltodextrin solids, both in water, preEerably soft water. The mixture is preferably heated to 150-170F.
One or more chelating agents, such as sodium hexametaphosphate, and one or more preservatives, such as sorbic acid, are added followed by addition of high viscosity propylene glycol algina-te and ~7~
medium viscosity carboxymethylcellulose. The alginate and cellulose gum are conveniently added in a~ueous solution in soft water by means of an eductor ~unnel.
The ingredients are agitated at elevated temperature (150-170F is suitable) for a period of tlme to solubilize the ingredients. The remaining suga~
solids are then added, preferably as a syrup or liquid sugar, together with any require~ soft water.
An antibacterial preservative, such as sodium benzoate may also be added, together with conventional flavors and colors. The syrup is then pasteurized such as by heating in a pasteurization loop at a temperature of 190-210F for 45-90 seconds. The product is then packaged after cooling to a temperature of about 180F or below.
Viscosity of the product is at least about 200 cps, preferably at least 800 cps, and more preferably at le~st 1000 cps, at 25C. Maximum viscosity is about 5,000 cps., and preferred viscosity is 1,300 to 1,800 cps, at 25C.
It is also possible according to the present inventlon to utilize a variety of gum systems to achieve the desired texture and viscosity of the present invention. For instance, high viscosity propylene glycol alginate can be utilized at levels ranging from 0.2% to about 1.0%, preferably about 0.5%. The viscosity achieved can be as high as 2,000 cps.
It is also possible to use a cor~ination of rnaltodextrin and PGA. With the addition of malto-dextrin, the finished product viscosity can be adjusted up to about 5,000 cps. Whereas in the case of PGA alone the finish product viscosity can go as high as about 2,000 cps. This combination can reduce cost and gives the product greater latitude in viscosity building capabilities.
~.~7~ L'6 Finally, a combination of CMC and Maltodextrin will also result in an acceptable product~ The addition of maltodextrin increases the viscosity building latitude of the finish product, because in 05 the case of CMC alone, as the viscosity exceeds 800 cps it becomes unacceptably slimy and stringy. The addition of 15 DE maltodextrin increases the viscosity building potential and improves the texture of the final product.
The following Examples are presented to further illustrate the invention but it is to be understood that the invention is not limited to the details of these Examples.
A pre-solution is prepared by dissolving in soft water at 130F about 2.5% by weight of carboxy-methyl cellulose and 0.065% by weight sorbic acid.
The solution has a viscosity of about 5,500 cps at 25C. A table syrup is prepared by blending the pre-solution with additional ingredients to provide a composition of the following formulation.
% Formula % by Ingredients Solids Weiqht Liquid sugar (67.5 Brix)20.00~9.60 63 D.E. Corn Syrup (43 Baume)20.50 25.00 Maltodextrin 15 D.E. (dwb) 12.00 12.00 PGA (kelco type KDHVF)0.25 0.25 CMC (Hercules type 9M31E') 0.57 0.57 Salt 0.10 0.10 Sorbic acld 0.07 0.07 Sodium benzoate 0.07 0.07 Sodium hexametaphosphate0.20 0.20 Flavors/colors 0.27 0.40 Soft water ---- 31.71 54.03% 100.00%
~L~74~
Pre-solution, liquid sugar, and the soft water are blended, and the blend is heated to about 145F
with agitation. The PG~ is added to the heated base syrup under continual agitation. After hydration of 05 the PGA, the remainin~ ingredients are added. If necessary, the viscosity is reduced by the addition of soft water or raised b,v the addition of pre-solu-tion. A triblender is suitable for blending the syrup. The syrup is then pasteurized and bottled.
The syrup has a viscosity of abou-t 1,500 cps at 25C, has excellent taste, mouthfeel and pouring characteristics.
A pre-solution is prepared by dissolving in soft water at 130F about 2.5% by weight o~ carboxy-methylcellulose and 0.065% by weight sorbic acid.
The solution has viscosity of about 5,500 cps at 25C. A table syrup is prepared by blending pre-solution with additional ingredients to provide a composition of the following formulatlon:
Ingredients Solids Weight Liquid sugar (67.5 Brix)43.0063.70 Propylene glycol alginate (PGA) (Kelco type KDE~F) 0.35 .35 Carboxymethylcellulose ~CMC) (Hercules type 9M31F) 0.80 .80 Salt 0.200.20 Sorbic acid 0.070.07 Sodium benzoate 0.07 0-07 Sodium hexametaphosphate 0.200.20 Flavors/colors 0.310.55 Soft H2 34.06 ~5.00%100.00 Pre-solution, liquid sugar, and the soft water are blended, and the blend is heated to about 145F
with agitation. The PGA is added to the heated base ~1.;27~
syrup under continual agitation. After hydration of the PGA, the remaining ingredients are added. If necessary, the viscosity is reduced by the addition of soft water or raised by the addition of pre-solu-05 tion. A triblender is suitable for blending thesyrup. The syrup is then pasteurized and bottled.
The syrup has a viscosity of about 1500 cps at 25C, has excellent taste, mouthful and pouring character-istics.
A pre-solution is made by blending 2.5% by weight carboxymethylcellulose (CMC) and 0.065% by weight sorbic acid in soft water. The pre-solution is heated in a blend -tank to 130F to facilitate dissolution of the CMC. The solution can be held at that temperatuxe for a considerable amount of time but is preferably used within 48 hours. Liquid sucrose #2 (67.5% solids) in an amount of 29.6 parts by weight and 22.4 parts by weight liquid maltodextrin (53.5% solids) (12.0 parts by weight solids) are blended in a second blend tank and heated to 165F.
Sodium hexametaphosphate and sorbic acid are added in amounts, respectively, of 0.2 and 0.075 parts by weight. High viscosity propylene glycol alginate (Kelco KDHVF) and carboxymethylcellulose (Hercules 9M31F) are added by means of an eductor funnel in amounts, respectively, of 0.2 and 0.45 parts by weight. Soft water heated to about 130F is added and agita-tion is maintai.ned for about 20 minutes at a temperature of about 150F. Corn syrup, 63 D.E.
(82% solids) in an amount oE 26.5 parts by weight is then added, followed by 0.075 parts by weight of sodium benzoate, and flavors and colorants as desired.
The syrup thus produced has a viscosity of about ~7~
1,600 cps at 25C. Viscosity adjustments can be made by adding water or pre-solution as appropriate to achiave the desired viscosity in this case 1,600 cps at 25C. The syrup is heated in a pasteurization 05 loop where it is held at 195F for 60 seconds, then cooled to about 150F, and bottled. Product viscosity is 1,600 cps at 25C. The total formulation (exclud ing flavor) of the syrup is as follows:
% byFormula %
10 Ingredient Weight Solids Liquid sucrose #2 29.63020.000 Corn syrup (63 D.E.)26.00020.500 Liquid maltodextrin 22.43012.000 Sodium hexametaphophate 0.200 0.200 Sodium benzoate 0.0750.075 Sorbic acid 0.0750.075 PGA 0.2000.~00 CMC 0.5000 500 Water 21.890 100.000%53.550 The syrup has excellent taste, mouthfeel and pou.ring characteristics.
Preservatives such as sorbic acid, sodium benzoate, potassium sorbate, are used to stablize the syrup against microorganisms. An anti-mycotic agent such as sorbic acid is used in preferred compositions. The amount of each particular preser-vative can vary but will in general be on the order of .01-1% by weight.
An edible chelating agent such as an alkali metal hexametaphosphate, in an amount of about 0.01-0.5% by weight is preferably added for viscosity stability.
Salt and other flavorants and colorants can be added as in conventional synthetic table syrup. The amount of salt added will generally be in the range of 0-1% by weight and the amount of flavorant or colorant will generally be about 0.01-1% by weight.
Combinations of colorants or flavorants may, of course, be used.
The balance of the composition is made up of water. "Soft water" is preferred. By "soft water"
is meant water which has a total hardness (calcium and magnesium) content of not more than 50 ppm, preferably not more than 30 ppm. Water of greater hardness than this can be softened by conventional water softening processes. The amount of soft water ln the composition can vary widely but will generally be about 30-60% by weight.
~7~
In preparing the syrup, it is preferred to make up an aqueous pre-solution containing carboxymethyl-cellulose gum in an amount sigrlificantly higher, generally 2-10 times higher, than the amount of gum 05 in the syrup formulation. Small quantities of the pre-solution can be added to the product syrup, if necessary, to increase the product viscosity.
Product viscosity can be decreased, of course, by adding soft water. The pre-sclution is preferably made up by dissolving about 1-5% by weight carboxy-methylcellulose gum in soft water. The pre-solution is preferably heated to aid dissolution of the gum.
A temperature of 70-160F, most preferably, 100 to 140F, is preferred. It is preferred to use the heated solution when it is fresh, preferably within 4 to 8 hours. However, the heated solution may be used after being held for longer periods of up to 90 or 100 hours.
It is also preferred to stabilize the presolu-tion with the use of antimicrobial agents such assorbic acid at levels of 0.01-1% and more preferable, 0.03 to 0.08%. This will extend the life of the presolution.
The syrup itself is preEerably made up by blending a sufficient amount of sugar in the form of a liquid and maltodextrin as liquid maltodextrin.
The liguid sugar component may conveniently contain 50-70% sugar solids and the liquid maltodextrin may conveniently contain 35-60% maltodextrin solids, both in water, preEerably soft water. The mixture is preferably heated to 150-170F.
One or more chelating agents, such as sodium hexametaphosphate, and one or more preservatives, such as sorbic acid, are added followed by addition of high viscosity propylene glycol algina-te and ~7~
medium viscosity carboxymethylcellulose. The alginate and cellulose gum are conveniently added in a~ueous solution in soft water by means of an eductor ~unnel.
The ingredients are agitated at elevated temperature (150-170F is suitable) for a period of tlme to solubilize the ingredients. The remaining suga~
solids are then added, preferably as a syrup or liquid sugar, together with any require~ soft water.
An antibacterial preservative, such as sodium benzoate may also be added, together with conventional flavors and colors. The syrup is then pasteurized such as by heating in a pasteurization loop at a temperature of 190-210F for 45-90 seconds. The product is then packaged after cooling to a temperature of about 180F or below.
Viscosity of the product is at least about 200 cps, preferably at least 800 cps, and more preferably at le~st 1000 cps, at 25C. Maximum viscosity is about 5,000 cps., and preferred viscosity is 1,300 to 1,800 cps, at 25C.
It is also possible according to the present inventlon to utilize a variety of gum systems to achieve the desired texture and viscosity of the present invention. For instance, high viscosity propylene glycol alginate can be utilized at levels ranging from 0.2% to about 1.0%, preferably about 0.5%. The viscosity achieved can be as high as 2,000 cps.
It is also possible to use a cor~ination of rnaltodextrin and PGA. With the addition of malto-dextrin, the finished product viscosity can be adjusted up to about 5,000 cps. Whereas in the case of PGA alone the finish product viscosity can go as high as about 2,000 cps. This combination can reduce cost and gives the product greater latitude in viscosity building capabilities.
~.~7~ L'6 Finally, a combination of CMC and Maltodextrin will also result in an acceptable product~ The addition of maltodextrin increases the viscosity building latitude of the finish product, because in 05 the case of CMC alone, as the viscosity exceeds 800 cps it becomes unacceptably slimy and stringy. The addition of 15 DE maltodextrin increases the viscosity building potential and improves the texture of the final product.
The following Examples are presented to further illustrate the invention but it is to be understood that the invention is not limited to the details of these Examples.
A pre-solution is prepared by dissolving in soft water at 130F about 2.5% by weight of carboxy-methyl cellulose and 0.065% by weight sorbic acid.
The solution has a viscosity of about 5,500 cps at 25C. A table syrup is prepared by blending the pre-solution with additional ingredients to provide a composition of the following formulation.
% Formula % by Ingredients Solids Weiqht Liquid sugar (67.5 Brix)20.00~9.60 63 D.E. Corn Syrup (43 Baume)20.50 25.00 Maltodextrin 15 D.E. (dwb) 12.00 12.00 PGA (kelco type KDHVF)0.25 0.25 CMC (Hercules type 9M31E') 0.57 0.57 Salt 0.10 0.10 Sorbic acld 0.07 0.07 Sodium benzoate 0.07 0.07 Sodium hexametaphosphate0.20 0.20 Flavors/colors 0.27 0.40 Soft water ---- 31.71 54.03% 100.00%
~L~74~
Pre-solution, liquid sugar, and the soft water are blended, and the blend is heated to about 145F
with agitation. The PG~ is added to the heated base syrup under continual agitation. After hydration of 05 the PGA, the remainin~ ingredients are added. If necessary, the viscosity is reduced by the addition of soft water or raised b,v the addition of pre-solu-tion. A triblender is suitable for blending the syrup. The syrup is then pasteurized and bottled.
The syrup has a viscosity of abou-t 1,500 cps at 25C, has excellent taste, mouthfeel and pouring characteristics.
A pre-solution is prepared by dissolving in soft water at 130F about 2.5% by weight o~ carboxy-methylcellulose and 0.065% by weight sorbic acid.
The solution has viscosity of about 5,500 cps at 25C. A table syrup is prepared by blending pre-solution with additional ingredients to provide a composition of the following formulatlon:
Ingredients Solids Weight Liquid sugar (67.5 Brix)43.0063.70 Propylene glycol alginate (PGA) (Kelco type KDE~F) 0.35 .35 Carboxymethylcellulose ~CMC) (Hercules type 9M31F) 0.80 .80 Salt 0.200.20 Sorbic acid 0.070.07 Sodium benzoate 0.07 0-07 Sodium hexametaphosphate 0.200.20 Flavors/colors 0.310.55 Soft H2 34.06 ~5.00%100.00 Pre-solution, liquid sugar, and the soft water are blended, and the blend is heated to about 145F
with agitation. The PGA is added to the heated base ~1.;27~
syrup under continual agitation. After hydration of the PGA, the remaining ingredients are added. If necessary, the viscosity is reduced by the addition of soft water or raised by the addition of pre-solu-05 tion. A triblender is suitable for blending thesyrup. The syrup is then pasteurized and bottled.
The syrup has a viscosity of about 1500 cps at 25C, has excellent taste, mouthful and pouring character-istics.
A pre-solution is made by blending 2.5% by weight carboxymethylcellulose (CMC) and 0.065% by weight sorbic acid in soft water. The pre-solution is heated in a blend -tank to 130F to facilitate dissolution of the CMC. The solution can be held at that temperatuxe for a considerable amount of time but is preferably used within 48 hours. Liquid sucrose #2 (67.5% solids) in an amount of 29.6 parts by weight and 22.4 parts by weight liquid maltodextrin (53.5% solids) (12.0 parts by weight solids) are blended in a second blend tank and heated to 165F.
Sodium hexametaphosphate and sorbic acid are added in amounts, respectively, of 0.2 and 0.075 parts by weight. High viscosity propylene glycol alginate (Kelco KDHVF) and carboxymethylcellulose (Hercules 9M31F) are added by means of an eductor funnel in amounts, respectively, of 0.2 and 0.45 parts by weight. Soft water heated to about 130F is added and agita-tion is maintai.ned for about 20 minutes at a temperature of about 150F. Corn syrup, 63 D.E.
(82% solids) in an amount oE 26.5 parts by weight is then added, followed by 0.075 parts by weight of sodium benzoate, and flavors and colorants as desired.
The syrup thus produced has a viscosity of about ~7~
1,600 cps at 25C. Viscosity adjustments can be made by adding water or pre-solution as appropriate to achiave the desired viscosity in this case 1,600 cps at 25C. The syrup is heated in a pasteurization 05 loop where it is held at 195F for 60 seconds, then cooled to about 150F, and bottled. Product viscosity is 1,600 cps at 25C. The total formulation (exclud ing flavor) of the syrup is as follows:
% byFormula %
10 Ingredient Weight Solids Liquid sucrose #2 29.63020.000 Corn syrup (63 D.E.)26.00020.500 Liquid maltodextrin 22.43012.000 Sodium hexametaphophate 0.200 0.200 Sodium benzoate 0.0750.075 Sorbic acid 0.0750.075 PGA 0.2000.~00 CMC 0.5000 500 Water 21.890 100.000%53.550 The syrup has excellent taste, mouthfeel and pou.ring characteristics.
Claims (4)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. An aqueous table syrup comprising, finished product sugar solids ranging from 15 to 45% by weight; maltodextrin in amounts up to 50%; a gum system consisting of a combination of propylene glycol alginate (PGA) and carboxymethyl cellulose (CMC) wherein the amounts of PGA ranges from 0.1 to 0.5% by weight and the amount of CMC ranges from 0.3 to 0.8% by weight;
preservatives ranging from 0.01 to 1.0% by weight; sodium hexamethaphosphate ranging from 0.01 to 0.5%; salt ranging from 0.01 to 1.0% by weight; and sufficient water to produce a finished product viscosity of at least 1000 cps at 25°C.
preservatives ranging from 0.01 to 1.0% by weight; sodium hexamethaphosphate ranging from 0.01 to 0.5%; salt ranging from 0.01 to 1.0% by weight; and sufficient water to produce a finished product viscosity of at least 1000 cps at 25°C.
2. An aqueous table syrup according to Claim 1 wherein the sugar solids are selected from a group consisting of liquid sucrose No. 2, high fructose corn syrup; 63 D.E. corn syrup, 42 D.E. corn syrup, 36 D.E. corn syrup, 24 D.E. corn syrup, corn syrup solids and combinations thereof.
3. An aqueous table syrup according to Claim 1 wherein the amount of maltodextrin ranges from 2 to 50% by weight.
4. An aqueous table syrup according to Claim 1 having a viscosity ranging from 1300 to 1800 cps. at 25°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA493446A CA1274116C (en) | 1984-11-08 | 1985-10-21 | Aqueous table syrup with reduced sugar content |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US66954484A | 1984-11-08 | 1984-11-08 | |
| US669,544 | 1984-11-08 | ||
| CA493446A CA1274116C (en) | 1984-11-08 | 1985-10-21 | Aqueous table syrup with reduced sugar content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA1274116A true CA1274116A (en) | 1990-09-18 |
| CA1274116C CA1274116C (en) | 1990-09-18 |
Family
ID=24686739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA493446A Expired CA1274116C (en) | 1984-11-08 | 1985-10-21 | Aqueous table syrup with reduced sugar content |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1274116C (en) |
-
1985
- 1985-10-21 CA CA493446A patent/CA1274116C/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CA1274116C (en) | 1990-09-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed | ||
| MKLA | Lapsed |
Effective date: 19980918 |