CN1242957A - Sweetener composition and use thereof - Google Patents
Sweetener composition and use thereof Download PDFInfo
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- CN1242957A CN1242957A CN99107536A CN99107536A CN1242957A CN 1242957 A CN1242957 A CN 1242957A CN 99107536 A CN99107536 A CN 99107536A CN 99107536 A CN99107536 A CN 99107536A CN 1242957 A CN1242957 A CN 1242957A
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Abstract
The invention concerns a sweetener composition characterised in that it comprises: (a) at least a compound with solubility in water less than 60 g/100 g of solution at 20 DEG C; and (b) at least an anti-crystallizing agent comprising a fraction of at least one oligosaccharide or polysaccharide selected among the group consisting of starch hydrolysates of molecular weight ranging between 500 and 8000 daltons and having a glass transition temperature less than 140 DEG C at 0 % of water, pyrodextrins and polyglucose of molecular weight ranging between 1000 and 8000 daltons, on their own or combined in a mixture thereof. The invention also concerns the use of a composition for making drops or as aroma support.
Description
The present invention relates to a kind of sweetener composition.
The invention still further relates to this sweetener composition and be used to prepare hard candy, especially for the common hard candy of preparation, that promptly sells on the market not have independent wrap up and as the hard candy of local flavor carrier.
Hard candy also is called as boiled goods usually, and they are solid, is the confectionary products of amorphous basically.The method for preparing hard candy is to make the carbohydrate syrup dehydration.Generally, this method has comprised the cooking mixture of powdered sucrose and glucidtemns heavy syrup, in industrial weight, and the proportion of the two about 40/60 to about 65/35.Said mixture contains the water of enough whole sucrose crystals of dissolving usually.Then, in 130 ℃ to 150 ℃ these mixtures of boiling, make most of water evaporation under environmental pressure, in order further to reduce water content, digestion process is finished under vacuum, generally makes its water content less than 3%.Obtained plastic raw material through said method, then, if with just being cooled to 125 ℃ to 140 ℃ of temperature in its casting progressive die, if next step is just its temperature to be cooled to 90 ℃ to 115 ℃ on roller or by extrusion modling.In this stage, can add various materials, for example flavouring agent, pigment, acid, plant extracts, vitamin or active constituents of medicine.Described boiling raw material has just obtained the hard candy that quality and outward appearance are similar to glass after moulding or casting and being reduced to room temperature.
Basic item for hard candy still is made with the product that is called as " sugar " by non-hydrogenation carbohydrate syrup preparation at present.Can also be called as " sugar-free " or based on the amorphous basically hard candy of polyalcohol, the preparation method of these hard candy is identical with method recited above, but, slough manyly for the moisture that makes heated raw material, used the carbohydrate syrup of hydrogenation and boiling to higher temperature.Usually, these carbohydrate syrups are the isomaltulose solution of maltitol syrup or hydrogenation.
People wish that hard candy all stablizes in whole process, that is to say, from preparation up to all being changed as few as possible by the whole process of consuming, keep the attraction of product simultaneously and make consumer satisfaction.
It's a pity that from the thermodynamics angle, hard candy is not stable product.The degree that they change depends on the product constituent after the preparation basically, also depends on the condition of storage.
At first, hard candy may become sticky between the storage life, if they are being wrapped, will be difficult to peel the paper of parcel before eating.They also may stick together to raft, and this is very bothersome.
Can the melicera unknown variations of viscosity be made an explanation by skin effect and/or Internal photoeffect.
Skin effect comes from the moisture pick-up properties of hard candy.In fact, people know that the equilibrium relative humidity (ERH) of substantially anhydrous hard candy is always very low, between the storage life far below the relative humidity of environment.This is when the candy of for example lollipop exposes and remains in the air, absorbs the reason of moisture content inevitably on its surface.When the amount of moisture that is absorbed was abundant, the surface of sugar was tending towards liquefaction, and the feature of giving their syrup that is to say, they are become sticky.As if when hard candy had low moisture content, this variation took place sooner.
Internal photoeffect has a thermal source, and it not only relates to the entire portion that product surface also relates to sugar.Or rather, it has been considered to take place the vitrification point that this situation is a little higher than hard candy of storage temperature.The content major part that relates to this part is documented in the following works, i.e. MLe Mestre and D.Simatos " Latransition vitreuse:incidences en technologie alimentaire " (be disclosed in I.A.A.1990 January/February).Vitrification point is such temperature: when heating, glassy and hard candy solid becomes amorphous precursor syrup solution.People are known, if the temperature height that stores, vitrification point is very low, and hard candy just is out of shape, even may lose its shape fully.Originally the product that touched up drying will become and be clamminess.It should be noted that the moisture in the sugar is many more, the danger that this variation took place between the storage life is big more.
Put it briefly,, obviously require moisture neither low also not high for fear of becoming sticky at the storage period hard candy.
Secondly, hard candy has the trend with the free way crystallization between the storage life, therefore loses its attracting glass-like appearance, and they more are similar to known maltose, and this is completely different with the confectionary products that the present invention relates to.This crystalline polamer can occur in the surface of sugar, also can occur in the core of sugar.
Surface crystallization requires to absorb a large amount of moisture inevitably, is consistent with the changes phase that replenishes above-mentioned moisture.Also requiring to have in the peripheral tier of liquefaction the crystallizable molecule of big concentration, generally is sucrose molecule.When these two kinds of conditions all satisfy, begin to take place crystallization on sugared surface, and carry out to core.This phenomenon will produce known " turning to (turning) " as can not get control.This makes that sugar integral body is opaque and bleaches.
If hard candy contains a large amount of moisture or storage temperature is too high, crystalline polamer can also take place by direct core at hard candy.Under these conditions, it is very soft that hard candy becomes, and no longer is considered to genuine solid, but have the over-saturation liquid of molecules, it inevitably and standard become crystalline state naturally.The expert claims this crystallization type to be " granulation (graining) ".
In fact, if hard candy unstability not and does not become sticky over time or turns to or granulation, it still needs: adjust its moisture on the one hand, adjust the concentration of crystallizable molecule on the other hand, be i.e. concentration of sucrose normally.
The hard candy of gained is independent packaging immediately after preparation is finished, and in the bag of packing into then, or does not carry out independent packaging and directly packs in the bag or in the cardboard case of packing into.The latter is common hard candy, does not promptly have the hard candy of independent packaging.
At present, four kinds of solution that prepare hard candy are arranged, these hard candy are enough to tolerate humidity and the temperature when selling with common form.
First kind of solution is that with the glucidtemns of hydrogenation and the syrup of hydroxyl isomaltulose be basis preparation candy.In order not need independent packaging to sell, this hard candy must contain the hydroxyl isomaltulose more than 80wt% (butt).Such candy is recorded in Leatherhead Food R.A.report no.652 especially, and the 11st page, in June, 1989 (author: G.A.Hammond and J.B.Hudson).Although the combination of these two kinds of products can absorb the weak hygroscopicity of the moisture that is limited by the gained candy, especially hydroxyl isomaltulose, the cost of candy improves greatly, and can feel the loss of sweet taste.In fact, hydroxyl isomaltulose is very expensive product, therefore is not suitable for use in the filler in a large amount of products that prepare.And this carbohydrate contains 5% the crystallization water, therefore, prepares high-quality hard candy for syrup is fully dewatered, and the boiling temperature that needs is also high.At last, the trend that has granulation based on the hard candy of hydroxyl isomaltulose over time.
Second kind of solution is with the D-sorbite to be basis preparation candy.This polyalcohol makes the hard candy that makes keep stable under the situation of humidity, and this is owing to the micro-crystallization of polyalcohol from the teeth outwards that neutralizes at raw material block.This micro-crystallization is not discovered by naked eyes, and the hard candy that has just prepared is translucent.But its surface bleaches over time, has reduced the attraction to the people.
The third solution is the frosting hard candy.At the crystallizable syrup of the surface applied of sugar, sucrose and reach the purpose of frosting normally.Therefore, the crystallization at the lip-deep sucrose of hard candy has formed the barrier that moisture changes.But frosting makes this frosting hard candy lose translucent standard.
The 4th kind of solution is with the sucrose of high concentration (greater than 70wt%, butt) preparation hard candy very.But the major defect of these hard candy is to bleach very soon on its surface, becomes opaque then.
Another scheme provides a kind of special carbohydrate composition, and this composition can prepare the Sugarless type hard candy, and this hard candy is to humidity and thermally-stabilised, along with the variation of time does not become opaque and trend that bleach at its surface and core.Therefore, provided multiple composition.For example, document WO-A-95/26645 has put down in writing a kind of sweetener composition that mainly comprises lactitol, polydextrose and a kind of strong sweetener.When such composition is used for preparing the Sugarless type hard candy, if parcel is just not unstable respectively for they.Therefore, this composition is not suitable for preparing the plain edition hard candy.
In document US-A-5236719, utilize the mixture of xylitol, D-sorbite or maltitol to prepare hard candy, removed dextrin through chromatography from low molecular weight compound, this product is sold with trade mark FIBERSOL G.But, because the polyalcohol that interrelates with dextrin is soluble in water, so their surperficial non-crystallizable at hard candy.On the contrary, when the hard candy based on said composition contacted with atmosphere, they had the tendency of suction, and become sticky.As a result, for limiting this suction, need be by the hard candy that this type of composition obtains by independent packaging.
The objective of the invention is to overcome the defective of prior art, a kind of new sweetener composition is provided, particularly with its preparation hard candy or as the local flavor carrier, said composition has satisfied the requirement of people to candy better than prior composition, and can satisfy various actual needs better, that is to say the stability of having improved greatly between the storage life.
By careful research, the application company recognizes that unexpectedly above-mentioned purpose can reach, if promptly prepare the sugar that hard candy does not particularly wrap up with amorphous sweetener composition of the present invention, can make sugar stable.
The hard candy of Huo Deing is still stable over time like this, need not wrap up respectively, does not have following tendency:
-become sticky;
-or granulation or turn to, on the surface or core bleach and opaque;
-or under the temperate climate common temperature in summer, lose shape.
The application company finds in surprise, unexpectedly, and in order to obtain stable hard candy, in its preparation process, suitable use comprises a kind of not really water-soluble compound that is selected from sugar and polyalcohol and for the composition of at least a antigraining agent of this compound.
Therefore, the invention provides a kind of sweetener composition, it is characterized in that comprising:
A) at least a not really water-soluble compound, solubility in water is less than 60g/100g solution under 20 ℃ for it, and it is selected from sugar and polyalcohol, uses separately or uses with the form of mixture;
B) at least a antigraining agent, comprising at least a molecular weight ranges that is selected from is 500 to 8000 Doltons and vitrification point (Tg) oligosaccharides or the polysaccharide part (fraction) less than 140 ℃ glucidtemns, with molecular weight ranges be the pyrodextrin and the polydextrose part of 1000 to 8000 Doltons, described Tg is measurement in 0% o'clock at water content, and they use separately or use with the form of mixture.
Do not wish to be bound by theory, the application company thinks that through long term research, the outstanding stability of the present composition can be explained as follows.The compound that the present invention is not really water-soluble, promptly sugar or polyalcohol in the very fast crystallization in the surface of hard candy, have therefore limited moisture from the transfer of atmosphere to hard candy.Because the result of superficial layer micro-crystallization, hard candy reveals stability to humidometer.Antigraining agent given temperature stability with translucent relevant standard.Select accurately according to its molecular weight, can adjust the vitrification point of the present composition, make it be higher than room temperature,, provide vitrification point especially greater than 30 ℃ composition for effective moisture.Under this vitrification point, the hard candy that is obtained by composition of the present invention can not be out of shape.In composition of the present invention, mix the not really water-soluble compound and the antigraining agent of this compound, can prepare stable plain edition hard candy.
In the present invention, at least a oligosaccharides or polysaccharide partly are interpreted as selecting the compound of specified molecular weight or given molecular weight ranges.
Oligosaccharides and/or polysaccharide can be selected from the glucidtemns that molecular weight ranges is 500 to 8000 Doltons.In content of the present invention, what the implication of glucidtemns related to is product or the mix products that is obtained through the starch hydrolysis of chemistry or enzymatic pathway by any, but must satisfy following two conditions, be that molecular weight ranges is less than or equal to 140 ℃ at 500 to 8000 Doltons and vitrification point (Tg), described Tg is measurement in 0% o'clock in moisture, for example comprises maltodextrin.
This part can also be selected from pyrodextrin or the polyglucose (for example comprising the polydextrose product of being sold by pfizer company) that molecular weight ranges is 1000 to 8000 Doltons.The molecular weight that is used for pyrodextrin of the present invention and polyglucose is better at 1000 to 6000 Doltons, preferably at 2000 to 5000 Doltons, particularly at 4000 to 5000 Doltons.
In content of the present invention, the implication of polyglucose refers to, and contains the product of main 1-6 key, and method is: in almost anhydrous medium, glucose heat and sour acting in conjunction under through condensation or rearrangement, but the palpus they satisfy the condition of above-mentioned molecular weight ranges.
In content of the present invention, be understood that the preparation method of pyrodextrin is: heat starch usually in the presence of acid or base catalyst, moisture is reduced to very little, but must satisfy the condition of above-mentioned molecular weight ranges.Normally the dried heating steps to starch has caused the depolymerization of starch and the rearrangement of gained starch section in the presence of acid, produces the highly branched chain molecule.
Glucidtemns, pyrodextrin or polyglucose part can be separately or are used for composition of the present invention with the form of mixture.
Preferred antigraining agent is hydrogenated and/or oxidation.With the pyrodextrin part of the starch of hydrogenation part, maltose triol or hydrogenation, the dextrin that molecular weight is about 4500 Doltons, with do not limit water-soluble compound, obtain good effect thus, this not really water-soluble compound is selected from trehalose, lactose, mannose, maltose, erythrite, mannitol, glucopyranosido-1,6-mannitol and lactitol.
Particular according to the present invention, antigraining agent is 10/90 to 90/10 with the weight ratio scope of not really water-soluble compound, preferred 20/80 to 80/20.
Use composition of the present invention to obtain good effect, said composition comprises:
The hydrogenated dextrin part of the mannitol of-25wt% to 35wt% (butt) and 65wt% to 75wt% (butt);
The hydrogenated dextrin part of the lactitol of-65wt% to 75wt% (butt) and 25wt% to 35wt% (butt);
The glucopyranosido-1 of-40wt% to 80wt% (butt), the maltose triol of 6-mannitol and 20wt% to 60wt% (butt).
To prove other feature and benefit of the present invention by reading following embodiment, these embodiment have used composition of the present invention to prepare hard candy.Providing these embodiment is in order to set forth the present invention, is not limitation of the present invention.
Embodiment 1: the effect of not really water-soluble compound characteristic
In this embodiment, used antigraining agent is the dextrin of hydrogenation, and its molecular weight is 4500 Doltons.Mix use according to the ratio that table 1 is listed with various polyalcohols.
Table 1
| The test sequence number | Polyalcohol | The % polyalcohol | The % antigraining agent |
| 1 2 3 4 | Mannitol lactitol maltitol hydroxyl isomaltulose (contrast) | 30 70 50 100 | 70 30 50 0 |
Test 1 and 2 is according to the present invention.Test 3 is to make comparisons with the polyalcohol that does not belong to the scope of the invention.Test 4 be with 100% hydroxyl isomaltulose compare test (by the glucoside group-1 that the hydrogenation of the isomaltulose of the enzymatic conversion gained of sucrose obtains, 6-mannitol and hydroxyl isomaltulose etc. molar mixture).
Begin with composition listed in the table 1, make the solution of 75% (butt) carbohydrate through being dissolved in suitable quantity of water.
The syrup of gained on naked light boiling to selected temperature, promptly 140 ℃ to 150 ℃.
Analyze the moisture and the vitrification point of the hard candy of gained.And carry out stability test: will be placed on relative humidity less than the hard candy of independent parcel and be in the miniclimate under 66%, 20 ℃ 10 days.After during this period of time, observe hard candy, write down their distortion, viscosity and crystallization (granulation) state.The score standard is as follows:
0: do not have
+: trace
++: obviously
+++: is very obvious
Stability test result by the hard candy of the described preparation of compositions of table 1 is summarised in the following table 2.
Table 2
| The test sequence number | Boiling temperature (℃) | Original moisture (%) | Tg(℃) | Distortion | Viscosity | Granulation |
| 1 2 3 4 | 140 150 150 180 | 3.0 3.3 2.4 2.0 | 35.3 41.5 49.2 49.0 | 0 0 + 0 | 0 0 ++ 0 | ++ ++ 0/+ +++ |
The hard candy of thing preparation combined according to the invention, particularly such composition: comprise 70% the hydrogenated dextrin and the composition with 3.0% amount of residual moisture of 30% mannitol, and the composition with 3.3% amount of residual moisture that comprises 30% hydrogenated dextrin and 70% lactitol, more stable with the hard candy of above-mentioned preparation of compositions than the hard candy for preparing with 100% hydroxyl isomaltulose.This hard candy is not sticking, indeformable yet.Therefore, they can be sold with the plain edition hard candy that need not wrap up.
The granulation of these hard candy does not have based on the granulation of the hard candy of hydroxyl isomaltulose fast.
Embodiment 2: the effect of the molecular weight of antigraining agent
The following mixture of boiling prepares several hard candy, and the initial dry of every kind of mixture is about 75%.
-the first kind of mixture is that 30% hydrogenation polydextrose of 800 Doltons is formed (product is sold by pfizer company) by 70% lactitol and molecular weight in the dry;
-the second kind of mixture according to the present invention, is that 30% hydrogenated dextrin of 4500 Doltons is formed by 70% lactitol and molecular weight in the dry.
These two kinds of mixtures obtain containing the hard candy of 3.5% remaining moisture content thus in 155 ℃ of following boilings of naked light.
Analyze the moisture and the vitrification point of the hard candy that obtains like this.And it is that 66% and 20 ℃ miniclimate carried out stability test in following 10 days that the hard candy of independent parcel is positioned over relative humidity.After during this period of time, observe hard candy, write down their distortion, viscosity and crystallization (granulation) state.The score standard is as follows:
0: do not have
+: trace
++: obviously
+++: is very obvious
The result of the stability test of gained is summarized in the following table 3.
Table 3
| Moisture | Tg(℃) | Distortion | Viscosity | Granulation | |
| Mixture 1 mixture 2 | 3.6 3.0 | 49.4 45 | + 0 | + 0 | +++ ++ |
Hard candy by second kind of mixture preparation of the present invention is sticking not indeformable yet.Therefore, they can not wrap up with plain edition and selling.
The granulation of these hard candy does not have based on the granulation of the hard candy of lactitol and polydextrose fast.
Embodiment 3
Prepare several hard candy through the following mixture of boiling, the initial dry of every kind of mixture is about 75%.
-the first kind of mixture, according to the present invention, by the glucopyranosido-1 of 30% maltose three pure and mild 70%, 6-mannitol (GMP) is formed in the dry;
-the second kind of mixture, according to the present invention, the GMP by 50% maltose three pure and mild 50% in the dry forms;
-the third mixture (contrast) is made up of 100% hydroxyl isomaltulose in the dry.
These mixtures obtain hard candy thus in 180 ℃ of following boilings of naked light.
Analyze the moisture and the vitrification point of the hard candy that obtains like this.And it is that 66% and 20 ℃ miniclimate carried out stability test in following 10 days that the hard candy of independent parcel is positioned over relative humidity.After during this period of time, observe hard candy, write down their distortion, viscosity and crystallization (granulation) state.The score standard is as follows:
0: do not have
+: trace
++: obviously
+++: is very obvious
The result of the stability test of gained is summarized in the following table 4.
Table 4
| Moisture | Tg(℃) | Distortion | Viscosity | Granulation | |
| Mixture 1 mixture 2 mixtures 3 | 2.1 2.3 2.0 | 53.8 52.9 49.0 | 0 0 0 | 0 0 0 | + + ++ |
By maltose three pure and mild 70% to 50% the glucopyranosidos-1 that contain 30% to 50% (butt), the hard candy of the preparation of compositions of the present invention of 6-mannitol have with based on the hard candy similar in appearance of hydroxyl isomaltulose: sticking, be not out of shape.
Claims (10)
1 one kinds of sweetener compositions is characterized in that comprising:
A) at least a not really water-soluble compound, its solubility in water under 20 ℃ is selected from sugar and polyalcohol less than 60g/100g solution, uses separately or uses with the form of mixture;
B) at least a antigraining agent, comprise at least a be selected from molecular weight ranges be 500 to 8000 Doltons and water content be 0% o'clock vitrification point (Tg) less than the oligosaccharides or the polysaccharide part of 140 ℃ glucidtemns, with molecular weight ranges be the pyrodextrin and the polydextrose part of 1000 to 8000 Doltons, they use separately or use with the form of mixture.
2 compositions according to claim 1, the molecular weight ranges that it is characterized in that pyrodextrin or polyglucose are at 1000 to 6000 Doltons, preferably 2000 to 5000, particularly at 4000 to 5000 Doltons.
3 compositions according to claim 1 or 2 is characterized in that antigraining agent is hydrogenated and/or oxidation.
4 according to each claim in the claim 1 to 3 composition, it is characterized in that not really water-soluble compound is selected from trehalose, lactose, mannose, maltose, erythrite, mannitol, glucopyranosido-1,6-mannitol and lactitol.
5 compositions according to each claim in the claim 1 to 4 is characterized in that the antigraining agent and the weight ratio scope of not really water-soluble compound are 10/90 to 90/10, preferred 20/80 to 80/20.
6 compositions according to each claim in the claim 1 to 5 is characterized in that comprising in butt the hydrogenated dextrin part of mannitol and the 65wt% to 75wt% of 25wt% to 35wt%.
7 compositions according to each claim in the claim 1 to 5 is characterized in that comprising in butt the hydrogenated dextrin part of lactitol and the 25wt% to 35wt% of 65wt% to 75wt%.
8 compositions according to each claim in the claim 1 to 5 is characterized in that comprising in butt the glucopyranosido-1 of 40wt% to 80wt%, the maltose triol of 6-mannitol and 20wt% to 60wt%.
9 compositions according to each claim in the claim 1 to 8 are used to prepare the purposes of hard candy.
10 according to the composition of each claim in the claim 1 to 8 purposes as the local flavor carrier.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99107536A CN1242957A (en) | 1998-05-07 | 1999-05-07 | Sweetener composition and use thereof |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FRFR9805806 | 1998-05-07 | ||
| CN99107536A CN1242957A (en) | 1998-05-07 | 1999-05-07 | Sweetener composition and use thereof |
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| Publication Number | Publication Date |
|---|---|
| CN1242957A true CN1242957A (en) | 2000-02-02 |
Family
ID=5272806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99107536A Pending CN1242957A (en) | 1998-05-07 | 1999-05-07 | Sweetener composition and use thereof |
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| Country | Link |
|---|---|
| CN (1) | CN1242957A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981588B (en) * | 2005-12-14 | 2012-09-19 | 罗盖特公司 | Sugar-free confectionery comprising xylitol or erythritol with no cooling effect |
-
1999
- 1999-05-07 CN CN99107536A patent/CN1242957A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981588B (en) * | 2005-12-14 | 2012-09-19 | 罗盖特公司 | Sugar-free confectionery comprising xylitol or erythritol with no cooling effect |
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