CN1399518A - Sugar-free low-calorie base for hard-boiled confections - Google Patents
Sugar-free low-calorie base for hard-boiled confections Download PDFInfo
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- CN1399518A CN1399518A CN00813856A CN00813856A CN1399518A CN 1399518 A CN1399518 A CN 1399518A CN 00813856 A CN00813856 A CN 00813856A CN 00813856 A CN00813856 A CN 00813856A CN 1399518 A CN1399518 A CN 1399518A
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to sugar-free, low-calorie base suitable for use in stable, sugar-free, hard-boiled confections, based on a polydextrose that is essentially free of mono- and disaccharides, and a sugar alcohol component comprising a predominant amount of mannitol. The present invention also relates to a stable, sugar-free, hard-boiled confection comprising this base, as well as a syrup suitable for use in producing this confection.
Description
Invention field
The present invention relates to be applicable to the sugar-free low-calorie base of stable sugar-free hard candy, described base-material contains a kind of glucan and a kind of sugar alcohol composition, glucan does not have monose and disaccharide in fact, does not more preferably have the glycosyl of reproducibility in fact, and described sugar alcohol composition mainly contains mannitol.The present invention also relates to stablize the hard candy of sugar-free, this hard candy can also optionally contain known additives and/or batching (as flavouring) in one or more other sugar-free candy technologies except that the water that contains described base-material and remnants (from candy processing).The invention still further relates to and be specially adapted to produce above-mentioned hard candy syrup.
Background of invention
Be meant to have 30% the calorie value based on the product of sucrose of being less than or equal to weight such as being equivalent to according to " low in calories " that the present invention understood.In other words, the calorie value of sucrose is 4 a kilocalories/gram, and therefore, the calorie value of " low in calories " of the present invention base-material, syrup and candy must be less than or equal to 1.2 kilocalories/gram (solid).
According to " stable " product that the present invention understood is a kind of have acceptable low cold flow, low product that obtains feature with low wash water of separating out.Unacceptable cold flow can make product at packing or storage process mesometamorphism; Unacceptablely separate out that can to make product be a kind of state of streaky or crystallization from a kind of state-transition of clarification in storage process; The other factors that unacceptable water yield acquisition can influence cold flow and separate out and relate to the product globality, as adhere on the packing.Acceptable stability changes according to type, packing and final use etc. such as product; But the whole notion of these factors and stability is that the those skilled in the art of correlative technology field are in common knowledge.
Sugar-free or low sugar hard candy are known in this technology as hard candy and hard medicine lozenge.These products prepare as base-material with the combination of following ingredients or composition typically: the starch hydrolysate of hydrogenation (" HSH "); D-sorbite; The lactitol that combines with HSH; Hydroxyl isomaltulose; With the glucan of some type, it contains monose and the disaccharide that combines with selected composition such as HSH or sugar alcohol.Described medicine lozenge also contains selected therapeutic agent/activating agent.For example, see USP5629042, EP-A-0377278, EP-A-0455600, WO92/02149 and JP-A-07/67536, all lists of references are in these whole introducings.
Above-mentioned most base-materials can make product show different shortcomings at aspects such as stability, production difficulty and/or outward appearances.In addition, these base-materials do not resemble yet mark sufficient lower calorific value is provided.
For example, have the cold flow feature with HSH usually as the hard candy that base-material prepares, this feature can make product at packing or storage process mesometamorphism.These products need more expensive packing substitute usually, have low storage life and poor product quality, and consumer's degree of recognition is low.The calorie value of HSH base-material is 3 a kilocalories/gram or higher in addition.
Generally has the characteristic of the crystallization of separating out with D-sorbite as the hard candy that base-material prepares, this characteristic can cause becoming the fine crystallization state from unbodied vitreousness, thereby has reduced storage life, produces relatively poor mouthfeel, reduced sense of taste quality, the consumer can not accept.In addition, the calorie value of D-sorbite base-material is about 2.6 a kilocalories/gram or higher.
In the storage process of being everlasting, show as the hard candy of base-material preparation with the combination of HSH and lactitol and to separate out crystallization.This product has relatively short storage life usually and lacks consumer's approval.In addition, the calorie value of HSH/ lactitol base-material is about 2.5 a kilocalories/gram or higher.
Separate out the tendency of crystallization with hydroxyl isomaltulose as hard candy performance in the storage process that continues of base-material preparation.And the product material that boils heat shows significant low viscosity.This low viscosity requires to prolong the production time usually to allow the product material cool down before adding flavor enhancement, colouring agent or active component.The calorie value of hydroxyl isomaltulose base-material is about 2.0 a kilocalories/gram or higher.
With certain type combination of glucan and selected sugar alcohol as the easy moisture absorption of hard candy of base-material preparation and show the cold flow tendency.Usually, in the process of processing under higher beta-dextran content and high temperature, the high viscosity of the product material of this infusion makes sneaking into of flavor enhancement, colouring agent or active component become difficult.In addition, undesired air bubble is entrained into product.And, because the monose that exists and disaccharide and because to the restriction of total sugar content set quota and labeling requirement, the Cmax of glucan often is restricted in boiled products in certain type the glucan.The calorie value of typical glucan/sugar alcohol base-material is about 1.5 a kilocalories/gram or higher.
General because glucan has some superiority, wish very much to be mixed with sugar-free, stable hard candy with the Low Caloric Polydextrose base-material.
Summary of the invention
The present invention provides a kind of base-material that is applicable to sugar-free hard candy for addressing the above problem.This base-material contains the glucan of the 85-97 weight % that has an appointment, and this glucan does not have monose and disaccharide in fact; With the sugar alcohol composition of 3-15 weight %, this sugar alcohol composition is mainly mannitol; Wherein wt % is the weight based on the combination of glucan and sugar alcohol composition, and wherein said base-material sugar-free and having in fact is less than or equal to the calorie value of 1.2 kilocalories/gram.
The present invention also provides stable sugar-free hard candy, and this hard candy contains described base-material (with the residual moisture in the preparation process) and optionally known other additive in sugar-free candy field and/or auxiliary agent, and the syrup that is applicable to these hard candy of preparation.
The advantage that the product that the present invention contains glucan has several respects than traditional product that contains glucan and other products.Being used for the glucan that contains the glucan product of the present invention does not have monose and disaccharide such as reducing sugar in fact, and is sugar-free therefore, can be a little less than the glucan of other type that contains this reduced sugar on the heat.In addition, the product that the present invention contains glucan shows low hygroscopic capacity, is heat-staple, and has pleasant fragrance, color and the sense of taste.
These and other feature and advantage of the present invention can make those skilled in the art be easier to understand by following detailed.
Detailed description of the preferred embodiment
Glucan is commonly defined as the polymer of glucose (dextrose), is mainly 1-6 glucose-glucose and connects.Typically under anhydrous melt polymerization conditions, glucose (dextrose) and a small amount of polyalcohol (being D-sorbite) prepare glucan by polymerisation in the presence of a kind of edible acid catalyst such as citric acid and/or phosphoric acid." slightly " glucan of gained can be neutralized removing residual acidity, and/or removes the used underproof composition that derives from production process in fact with ion-exchange treatment.It is water miscible being used for glucan of the present invention, and the number-average molecular weight of report is between 1500-1800.This glucan has widely in the literature to be described, as US3766165, and US4948596, US5091015 and US5645647, all these documents are incorporated herein by reference in this.The glucan of describing in these documents generally is considered to have the calorie value of 1 kilocalorie/gram.
In the preparation, the glucan that obtains typically contains the unreacted initial composition of residual volume, as unreacted glucose (monose) and D-sorbite and other low-down molecular weight constituent such as disaccharide.These oligomeric and dextran molecules polymerization also can contain not at the glucose molecule of 1 (the typically terminal of chain) bonding, have therefore kept its reproducibility.
Be applicable to that glucan of the present invention is a kind of modified form of above-mentioned glucan, this glucan does not have monose and disaccharide in fact, and does not preferably have the glucosyl group of reproducibility in fact.Described " not having monose and disaccharide in fact " is meant that the gross weight based on glucan, the content of monose and disaccharide preferably are lower than about 0.5 weight %, more preferably less than about 0.25 weight %, most preferably is lower than about 0.15 weight %.The content of monose and disaccharide and the content of reducing sugar are expressed as, with respect to the dry weight of analytic product, and the weight of glucose, and measure with the index of refraction of known liquid chromatogram.
For the present invention, " monose " is the polyhydric aldehydes or ketones of a kind of 5-8 of having carbon atom, as pentose or hexose." disaccharide " is a kind of carbohydrate of two monosaccharides on hydrolysis.
The used glucan of the present invention can carry out conventional classification and/or molecular screening technology such as hyperfiltration and/or SEC by the glucan with rule, and the document US 4956458 and the WO92/12179 that are hereby incorporated by are seen in preparation.The glucan that does not more preferably have the glucosyl group of reproducibility in fact, this glucan can carry out the processing of hydrotreatment and/or enzyme by the glucan to rule and prepare.For example see US5601863 and US5573794, these two pieces of documents are incorporated herein by reference.If necessary, can the glucan that not have the glucosyl group of reproducibility in fact be further processed to remove all low-molecular-weight compositions (as D-sorbite) basically with above-mentioned introducing the present invention US4956458 and WO92/12179 and the disclosed technology of US5424418 that is hereby incorporated by as a reference.
The example that is applicable to glucan of the present invention that is purchased is a kind of glucan of hydrogenation, can obtain with trade (brand) name LITESSE_ULTRA from Cultor Food Sciences, Inc. (Ardsley, NY USA).
The sugar alcohol composition contains the mannitol of major part (the calorie value is 1.6 a kilocalories/gram) at least, but the sugar alcohol that also contains one or more other monomers, dimerization or polymerization is as xylitol (the calorie value is 2.4 a kilocalories/gram), lactitol (the calorie value is 2.0 a kilocalories/gram), D-sorbite (the calorie value is 2.6 a kilocalories/gram), antierythrite (the calorie value is 0.4 a kilocalorie/gram), maltitol (the calorie value is 3.0 a kilocalories/gram) and hydroxyl isomaltulose (the calorie value is 2.0 a kilocalories/gram).Described major part is meant, based on the gross weight of sugar alcohol composition, is higher than 50 weight %.Preferably, the sugar alcohol composition is at least 75 weight % mannitols, more preferably at least 90 weight % mannitols, and all be mannitol especially basically.
Base-material of the present invention contains the 85-97 weight % that has an appointment, 85-95 weight % more preferably from about, even the more preferably glucan of 87-93 weight %; With contain the 3-15 weight % that has an appointment, more preferably 5-15 weight %, even the more preferably sugar alcohol composition of 7-13 weight %.The weight % here based on glucan and sugar alcohol composition in conjunction with weight.
Hard candy of the present invention can only contain above-mentioned base-material (with water remaining in preparation process), known one or more other additive and/or auxiliary agent (do not comprise sugar alcohol and swelling agent such as glucan in the sugar-free candy technical field but typically contain yet, it is included in the described base-material), as flavor enhancement, acidulant, clouding agent (cloudifier), therapeutic and/or active medicine such as menthol, pectin, eucalyptus oil, or other conventional known material, and/or strong sweetener such as aspartame with treatment peace treaty with value, acesulpham k, chlorinated sucrose derivative and/or A1itame_.The additive of these types and auxiliary agent are typically with a small amount of use, usually its binding capacity is the 5 weight % that are lower than the hard candy gross weight, although some flavor enhancement can use in a large number, and under the situation of few exception preferably addition be the amount of the total heat calorific power of minimum raising final products.Some preferred embodiment in, these additives and/or auxiliary agent himself and increase the calorie value of final products indistinctively, the sugar-free hard candy that therefore contains these compositions is low in calories within the scope of the invention.
Sugar-free hard candy of the present invention is with conventional known processes preparation, and described process comprises the preparation and the infusion of syrup, and is disclosed as the above-mentioned document US of quoting 5629042.
Syrup of the present invention can prepare with any suitable method known in the art.
Initial dextran solution (adding sugar alcohol and other optionally before the composition) should preferably contain the glucan of the 55-75 weight % that has an appointment, and this glucan does not have monose and disaccharide in fact, and contains the water of the 25-45 weight % that has an appointment.Described then sugar alcohol and other composition join in this initial dextran solution, based on the solid and the water yield in conjunction with weight, obtaining solid content is about 60-90 weight %, preferred about 65-85 weight %, 70-80 weight % more preferably from about, and opposite, water content is about 10-40 weight %, preferred about 15-35 weight %, more preferably from about 20-30 weight %.
The syrup of gained is sugar-free in fact, and syrup base-material (glucan+sugar alcohol composition) has the calorie value (based on solid) of being less than or equal to 1.2 kilocalories/gram.Some preferred embodiment in, syrup itself (with the gained hard candy) have be less than or equal to 1.2 kilocalories/gram calorie value (based on solid).
The suitable hard candy of the present invention can anhydrate by removing under environmental pressure or vacuum condition in cooking jar, to needed water content (and/or water content reduces concentration or the known other factors of correlative technology field technical staff), produces.The hot material of gained is cooled to still flowable temperature, pours mould then into or add to form desirable confectionary products by dripping former.
In addition, initial syrup can at gastronomical process and initial cooling stage remaining composition is added in the jar then, or all the components mix processing then on the spot in jar only from some composition such as the preparation of base-material composition.As mentioned above, these methods are conventional and known to one skilled in the art, needn't describe in further detail.
Base-material of the present invention comes down to pure, and shows long-term storage stability.In addition, in case form candy, just there are not cold flow, product striped or recrystallization basically.Described in addition base-material is sugar-free and low in calories in fact, final hard candy is produced be not higher than 1.2 kilocalories/gram, preferably is not higher than 1.15 kilocalories/gram, particularly is not higher than the heat of 1.1 kilocalories/gram.
Particularly preferably be hard candy low in calories, wherein optionally additive and/or auxiliary agent significantly do not increase the total heat calorific power of product.
The present invention is further described by the reference the following examples.Embodiment 1-2 contains the base-material syrup of glucan
With the LITESSE_ULTRA (liquid glucan, solid content are 67.50 weight %) of 86.4 grams, the mixture of 9.6 pulverous mannitols of gram and 4.0 gram water (100 gram) under agitation is heated to 150 °F, up to Powdered mannitol dissolving.Then temperature is elevated to 185-190 °F and continue to stir syrup up to gained to reach solid content be 73 weight %, thereby first syrup that contains glucan is provided.
Similarly, by LITESSE_ULTRA (liquid glucan with 432.0 grams, solid content is 67.50 weight %), the mixture of 48.0 pulverous mannitols of gram and 20.0 gram water (500 gram) under agitation is heated to 150 °F, up to Powdered mannitol dissolving.Then temperature is reduced to 130-140 °F and continue to stir 25 minutes syrup to reach solid content be 73 weight %, thereby prepares the syrup that another batch contains glucan up to gained.
The research of embodiment 3-4 moisture absorption
The mixture that will contain glucan is added in the hard candy product and was stored to for 12 weeks to measure the moisture absorption feature of described hard candy.Estimate two groups of hard candy, one group of wherein said hard candy is wrapped (embodiment 3), one group of hard candy be not wrapped (embodiment 4) wherein.After manufacturing, stored for two weeks after, around storing after, stored for 8 and 12 weeks in some cases after, condition of storage generally is to run in the practice, observes two groups of hard candy.All percentages are weight percentage, and all wt unit is gram, and LU is LITESSE_ULTRA.
Represent the acquisition of the water yield between storage life with the percentage hygroscopic capacity.
The hard candy (embodiment 3) of parcel:
| The composition of mixture | Initial weight | 2 weeks | Hygroscopic capacity | 4 weeks | Hygroscopic capacity | 8 weeks | Hygroscopic capacity | 12 weeks | Hygroscopic capacity |
| The 90%LU/10% xylitol | ????6.24 | ??6.33 | ??1.44％ | ????6.37 | ??2.08％ | ????6.44 | ??3.11％ | ????6.50 | ??4.00％ |
| ????5.70 | ??8.80 | ??1.75％ | ????5.84 | ??2.46％ | ????5.91 | ??3.39％ | ????5.98 | ??4.68％ | |
| The 90%LU/10% lactitol | ????6.40 | ??6.47 | ??1.09％ | ????6.51 | ??1.72％ | ????6.55 | ??2.29％ | ????6.58 | ??2.74％ |
| ????5.81 | ??5.89 | ??1.38％ | ????5.91 | ??1.72％ | ????5.95 | ??2.35％ | ????5.98 | ??2.84％ | |
| The 90%LU/10% mannitol | ????5.41 | ??5.45 | ??0.74％ | ????5.47 | ??1.11％ | ????5.50 | ??1.64％ | ????5.51 | ??1.82％ |
| ????4.84 | ??4.89 | ??1.03％ | ????4.89 | ??1.03％ | ????4.91 | ??1.43％ | ????4.93 | ??1.83％ | |
| The 90%LU/10% D-sorbite | ????5.90 | ??5.96 | ??1.02％ | ????5.99 | ??1.53％ | ????6.05 | ??2.48％ | ????6.07 | ??2.80％ |
| ????5.78 | ??5.86 | ??1.38％ | ????5.89 | ??1.90％ | ????5.96 | ??3.02％ | ????5.99 | ??3.51％ | |
| 90%LU/10% erythrose alcohol | ????6.58 | ??6.69 | ??1.67％ | ????6.76 | ??2.74％ | ????6.82 | ??3.52％ | ????6.84 | ??3.80％ |
| ????5.98 | ??5.18 | ??1.97％ | ????5.23 | ??2.95％ | ????5.26 | ??3.42％ | ????5.28 | ??3.79％ | |
| The 90%LU/10% maltitol | ????5.88 | ??5.93 | ??0.85％ | ????5.95 | ??1.19％ | ????5.99 | ??1.84％ | ????6.03 | ??2.49％ |
| ????6.97 | ??7.05 | ??1.15％ | ????7.09 | ??1.72％ | ????7.15 | ??2.52％ | ????7.19 | ??3.06％ | |
| The 90%LU/10% hydroxyl isomaltulose | ????5.63 | ??5.68 | ??0.89％ | ????5.72 | ??1.60％ | ????5.79 | ??2.76％ | ????5.81 | ??3.10％ |
Bao Guo hard candy (embodiment 4) not:
| The composition of mixture | Initial weight | 2 weeks | Hygroscopic capacity | 4 weeks | Hygroscopic capacity | 8 weeks | Hygroscopic capacity | 12 weeks | Hygroscopic capacity |
| The 90%LU/10% xylitol | ????6.31 | ??6.49 | ??2.85％ | ????6.65 | ??5.39％ | Failure | Failure | Failure | Failure |
| ????6.04 | ??6.20 | ??2.65％ | ????6.36 | ??5.30％ | Failure | Failure | Failure | Failure | |
| The 90%LU/10% lactitol | ????5.55 | ??5.60 | ??0.90％ | ????5.66 | ??1.98％ | Failure | Failure | Failure | Failure |
| ????4.66 | ??4.71 | ??1.07％ | ????4.77 | ??2.36％ | Failure | Failure | Failure | Failure | |
| The 90%LU/10% mannitol | ????4.98 | ??5.04 | ??1.20％ | ????5.04 | ??1.20％ | ??4.98 | ??1.58％ | ??5.12 | ??2.73％ |
| ????5.17 | ??5.23 | ??1.16％ | ????5.24 | ??1.35％ | ??5.27 | ??1.89％ | ??5.30 | ??2.45％ | |
| The 90%LU/10% D-sorbite | ????5.86 | ??6.01 | ??2.56％ | ????6.11 | ??4.27％ | Failure | Failure | Failure | Failure |
| ????4.83 | ??4.91 | ??1.66％ | ????5.03 | ??4.14％ | Failure | Failure | Failure | Failure | |
| 90%LU/10% erythrose alcohol | ????5.61 | ??5.77 | ??2.85％ | ????5.82 | ??3.74％ | ??5.83 | ??3.77％ | ??5.87 | ??4.43％ |
| ????5.47 | ??5.65 | ??3.29％ | ????5.72 | ??4.57％ | ??5.72 | ??4.37％ | ??5.75 | ??5.36％ | |
| The 90%LU/10% maltitol | ????6.73 | ??6.84 | ??1.63％ | ????6.88 | ??2.23％ | Failure | Failure | Failure | Failure |
| ????5.89 | ??5.97 | ??1.36％ | ????6.01 | ??2.04％ | ??6.05 | ??2.64％ | ??6.13 | ??3.92％ | |
| The 90%LU/10% hydroxyl isomaltulose | ????5.47 | ??5.58 | ??2.01％ | ????5.60 | ??2.38％ | ??5.99 | ??8.68％ | ??6.06 | ??9.74％ |
By The above results as can be seen, be combined in minimum hygroscopic capacity and the overall stability aspect of glucan/mannitol of the present invention obtain best result.Embodiment 5 contains the medicine lozenge of glucan
The medicine lozenge of glucan that contains of the present invention is by the syrup preparation that comprises following ingredients (all are all with the gram expression).In addition, Red#40 and Blue#1 are that colouring agent is included.
| Composition | Sample 1 | Sample 2 |
| ????LITESSE_ULTRA | ????454.96 | ????454.96 |
| Mannitol (Powdered) | ????40.00 | ????40.00 |
| Menthol | ????0.59 | ????0.76 |
| Eucalyptus oil | ????0.18 | ????0.13 |
| Citric acid | ????2.80 | ????2.80 |
| Acesulpham k (0.27) | ????1.00 | ????1.10 |
| The cherry flavor enhancement | ????0.37 | ????0.40 |
| Water | ????50.00 | ????50.00 |
Invention has been described with general term and in conjunction with preferred embodiment.Yet these embodiment only are used to illustrate the present invention, and the present invention is not limited.What it will be appreciated by those skilled in the art that is can easily the present invention to be made amendment and improve in the defined protection scope of the present invention of claims.
Claims (24)
1. base-material that is applicable to sugar-free hard candy, this base-material contains the glucan of the 85-97 weight % that has an appointment, and this glucan does not have monose and disaccharide in fact; With the sugar alcohol composition of 3-15 weight %, this sugar alcohol composition is mainly mannitol; Wherein wt % is the weight based on the combination of glucan and sugar alcohol composition, and wherein said base-material sugar-free and having in fact is less than or equal to the calorie value of 1.2 kilocalories/gram.
2. the described base-material of claim 1, glucan does not wherein have the glucosyl group of reproducibility in fact.
3. the described base-material of claim 1, wherein based on the weight of sugar alcohol composition, the sugar alcohol composition is the mannitol of at least 75 weight %.
4. the described base-material of claim 3, wherein based on the weight of sugar alcohol composition, the sugar alcohol composition is the mannitol of at least 90 weight %.
5. the described base-material of claim 1, this base-material contains the glucan of the 85-95 weight % that has an appointment and the sugar alcohol composition of 5-15 weight %.
6. the described base-material of claim 5, this base-material contains the glucan of the 87-93 weight % that has an appointment and the sugar alcohol composition of 7-13 weight %.
7. the described base-material of claim 1, this base-material have the calorie value that is not higher than 1.1 kilocalories/gram.
8. stable hard candy, this hard candy contains a kind of base-material, and this base-material contains the glucan of the 85-97 weight % that has an appointment, and this glucan does not have monose and disaccharide in fact; With the sugar alcohol composition of 3-15 weight %, this sugar alcohol composition is mainly mannitol; Wherein wt % is that wherein said hard candy is sugar-free in fact based on the weight of the combination of glucan and sugar alcohol composition, and described base-material has the calorie value (solid) of being less than or equal to 1.2 kilocalories/gram.
9. the described stable hard candy of claim 8, wherein said glucan does not have the glucosyl group of reproducibility in fact.
10. the described stable hard candy of claim 8, wherein based on the weight of sugar alcohol composition, the sugar alcohol composition is the mannitol of at least 75 weight %.
11. the described stable hard candy of claim 10, wherein based on the weight of sugar alcohol composition, the sugar alcohol composition is the mannitol of at least 90 weight %.
12. the described stable hard candy of claim 8, wherein said base-material contain the glucan of the 85-95 weight % that has an appointment and the sugar alcohol composition of 5-15 weight %.
13. the described stable hard candy of claim 12, wherein said base-material contain the glucan of the 87-93 weight % that has an appointment and the sugar alcohol composition of 7-13 weight %.
14. the described stable hard candy of claim 8, this hard candy have the calorie value (solid) that is not higher than 1.2 kilocalories/gram.
15. the described stable hard candy of claim 14, this hard candy have the calorie value (solid) that is not higher than 1.1 kilocalories/gram.
16. a moisture syrup that is applicable to the preparation hard candy, this syrup water content is about 20-40 weight %, and solid content is about 60-80 weight %, and wherein wt % is syrup based gross weight; Wherein solid content contains a kind of base-material, and this base-material contains the glucan of the 85-97 weight % that has an appointment, and this glucan does not have the sugar alcohol composition of monose and disaccharide and 3-15 weight % in fact, and this sugar alcohol composition is mainly mannitol; Wherein wt % is that wherein said syrup is sugar-free in fact based on the weight of the combination of glucan and sugar alcohol composition, and described base-material has the calorie value of being less than or equal to 1.2 kilocalories/gram.
17. the described moisture syrup of claim 16, this syrup water content is about 25-35 weight %, and solid content is about 65-75 weight %.
18. the described moisture syrup of claim 16, glucan does not wherein have the glucosyl group of reproducibility in fact.
19. the described moisture syrup of claim 16, wherein based on the weight of sugar alcohol composition, the sugar alcohol composition is the mannitol of at least 75 weight %.
20. the described moisture syrup of claim 19, wherein based on the weight of sugar alcohol composition, the sugar alcohol composition is the mannitol of at least 90 weight %.
21. the described moisture syrup of claim 16, wherein solid content contains the glucan of the 85-95 weight % that has an appointment and the sugar alcohol composition of 5-15 weight %.
22. the described moisture syrup of claim 21, wherein solid content contains the glucan of the 87-93 weight % that has an appointment and the sugar alcohol composition of 7-13 weight %.
23. the described moisture syrup of claim 16, this syrup have the calorie value (solid) that is not higher than 1.2 kilocalories/gram.
24. the described moisture syrup of claim 23, this syrup have the calorie value (solid) that is not higher than 1.1 kilocalories/gram.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US13089099P | 1999-04-23 | 1999-04-23 | |
| US60/130,890 | 1999-04-23 | ||
| US55189400A | 2000-04-19 | 2000-04-19 | |
| US09/551,894 | 2000-04-19 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1399518A true CN1399518A (en) | 2003-02-26 |
| CN1253100C CN1253100C (en) | 2006-04-26 |
Family
ID=26828935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB008138567A Expired - Fee Related CN1253100C (en) | 1999-04-23 | 2000-04-21 | Sugar-free low-calorie base for hard-boiled confections |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1089637A4 (en) |
| JP (1) | JP2002541874A (en) |
| KR (1) | KR20030004980A (en) |
| CN (1) | CN1253100C (en) |
| AU (1) | AU770868B2 (en) |
| BR (1) | BR0009877A (en) |
| NZ (1) | NZ510907A (en) |
| WO (1) | WO2000064281A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125712A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Sugarless hard candy and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19751841A1 (en) * | 1997-11-22 | 1999-05-27 | Stolberger Metallwerke Gmbh | Electrically conductive metal tape and connectors made of it |
| FR2892935B1 (en) * | 2005-11-09 | 2008-12-05 | Roquette Freres | DIURETIC COMPOSITION AND APPARENT AND USE FOR THE TREATMENT OF URINARY DISORDERS IN DOMESTIC ANIMALS |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3766165A (en) * | 1966-08-17 | 1973-10-16 | Pfizer | Polysaccharides and their preparation |
| US3876794A (en) * | 1972-12-20 | 1975-04-08 | Pfizer | Dietetic foods |
| US4622233A (en) * | 1984-12-06 | 1986-11-11 | Pfizer Inc. | Preparation and use of a highly purified polydextrose |
| JPS61254148A (en) * | 1985-05-08 | 1986-11-11 | Katsumi Ishiwatari | Low-caloric candy |
| US4948596A (en) * | 1987-04-29 | 1990-08-14 | Warner-Lambert Company | Method of purifying polydextrose and composition containing same |
| US5091015A (en) * | 1990-05-22 | 1992-02-25 | Warner-Lambert Company | Polydextrose compositions |
| AU8312891A (en) * | 1990-08-03 | 1992-03-02 | Warner-Lambert Company | Reduced-calorie, low-moisture absorbing bulking agent compositions and methods for preparing same |
| EP0572424B1 (en) * | 1991-02-20 | 1996-11-20 | Pfizer Inc. | Reduced polydextrose |
| CA2095567C (en) * | 1992-05-06 | 1999-02-23 | Subraman Rao Cherukuri | Reduced-calorie, low-moisture absorbing bulking agent compositions and methods for preparing same |
| FR2697023B1 (en) * | 1992-10-16 | 1994-12-30 | Roquette Freres | Low-calorie glucose soluble polymer and process for the preparation of this polymer. |
| FR2728436A1 (en) * | 1994-12-26 | 1996-06-28 | Roquette Freres | Sugar-free boiled sweets contg. polyol and with high water content |
| GB9515077D0 (en) * | 1995-07-21 | 1995-09-20 | Procter & Gamble | Candy products and their manufacture |
-
2000
- 2000-04-21 WO PCT/US2000/010653 patent/WO2000064281A1/en not_active Application Discontinuation
- 2000-04-21 EP EP00926190A patent/EP1089637A4/en not_active Withdrawn
- 2000-04-21 JP JP2000613284A patent/JP2002541874A/en active Pending
- 2000-04-21 AU AU44756/00A patent/AU770868B2/en not_active Ceased
- 2000-04-21 NZ NZ510907A patent/NZ510907A/en not_active IP Right Cessation
- 2000-04-21 BR BR0009877-9A patent/BR0009877A/en not_active IP Right Cessation
- 2000-04-21 KR KR1020017007296A patent/KR20030004980A/en not_active Application Discontinuation
- 2000-04-21 CN CNB008138567A patent/CN1253100C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125712A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Sugarless hard candy and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2000064281A1 (en) | 2000-11-02 |
| CN1253100C (en) | 2006-04-26 |
| KR20030004980A (en) | 2003-01-15 |
| AU4475600A (en) | 2000-11-10 |
| NZ510907A (en) | 2003-02-28 |
| BR0009877A (en) | 2002-05-07 |
| EP1089637A1 (en) | 2001-04-11 |
| JP2002541874A (en) | 2002-12-10 |
| AU770868B2 (en) | 2004-03-04 |
| EP1089637A4 (en) | 2004-05-12 |
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