DE102020210071A1 - Improved Beet Sugar Sucrose Preparation - Google Patents

Abstract

A food product comprising 5% to 99.9% by weight of a crystalline NSP (low melting sucrose phase)-enriched beet sugar sucrose preparation and 0.1% to 95% by weight of at least one food component and a process for the production thereof.

Description

The present invention relates to food products which are characterized by the presence of a specific beet sugar-sucrose preparation comprising qualitatively and quantitatively defined low- and high-melting sucrose phases, methods for producing such food products, methods for producing the beet sugar-sucrose preparation used in these food products and uses of the same .

The commercial sucrose produced for human consumption use is usually obtained by extraction and crystallization from plant materials, namely sugar cane (Saccharum officinarum) and sugar beet (Beta vulgaris). Although purified sucrose preparations from these two sources are similar, even when they are highly purified sucrose preparations with sucrose contents in excess of 99.8% by weight, they are nevertheless different, particularly with regard to their aroma profile, their Application properties, for example their solubility, their thermal behavior, the plant-specific impurities that are regularly present in them and their sensory properties (Lu et al., Journal of Food Engineering (2017), 214, 193 to 208). These observations are not surprising since sugar cane, as a C4 plant belonging to the sweet grass family, shows large physiological and morphological deviations from the C3 plant sugar beet, which belongs to the foxtail family. It has been known for a long time that preparations of sucrose molecules originating from C4 plants differ from ^sucrose from C3 plants, ^e.g et al., Journal of Science of Food and Agriculture, (1991), 56 , 419-435). Sucrose preparations from C4 plants can therefore be distinguished from those from C3 plants by determining the ¹² C and ¹³ C isotopes, since the ¹³ C/ ¹² C ratio in C3 plants is lower than in C4 plants due to isotope discrimination .

Averill et al. (Journal of Thermal Analysis and Calorimetry, (2019), 127, 513 to 538) discloses that crystalline sucrose from sugar cane differs from that from beet sugar even with a high sucrose purity of over 99.8% by weight due to different thermal behavior differs from sugarcane-derived sucrose preparations in some cases by the presence of a small peak detectable in differential scanning calorimetry (DSC) measurements at a temperature below that of the main peak at around 185°C to 190°C. In contrast, commercial sucrose preparations from sugar beets do not show this melting behavior, but only show a main signal in the range from 185 °C to 190 °C in DSC measurements ( U.S. 8,273,873 B2 ).

In principle, the differences between the sucrose preparations originating from these different plant species can be explained by the metabolism of the plant species itself, by the purification process used in each case for the sucrose preparation and by plant-specific impurities that are usually still present in the sucrose preparation obtained, for example syrup residues adhering to sucrose crystals and their solids, explain.

Sugar cane remains the most important source of commercially used sucrose. However, in view of the climatic requirements of the plant, its high water requirements and the increasing expansion of sugar cane plantations into ecologically relevant protected areas, the cultivation of sugar cane is not only associated with ecological problems, but also with economic and social problems. In addition to cost-related aspects, the modern consumer also increasingly considers social and ecological criteria with regard to the origin and manufacture of the consumed product when selecting the food he consumes.

There is therefore a constantly growing demand in certain groups of consumers for sucrose, which originates from the sugar beet and, if possible, also brings with it a sugar beet-specific aroma profile.

In addition, an increasing trend towards health-conscious nutrition has been discernible in the consumer behavior of consumers worldwide for several years. As part of this development, sucrose is also attracting attention. This is traditionally used in a variety of forms in foods, in particular because of the taste experience it triggers, in particular its inherent sweetening power, its sweetness profile and its organoleptic properties. It is no longer only desirable for diabetics or special consumer groups to reduce sugar accordingly, especially sucrose induced to feed. Excessive consumption of sucrose is not considered tooth-friendly and has been linked to a number of other adverse health effects.

Although there are numerous approaches to replacing sucrose in food products or at least reducing its amount, there is still a lack of an alternative to classic sucrose consumption that is acceptable to the vast majority of consumers. This is partly due to the sucrose-typical taste experience, which consumers perceive as familiar and pleasant, in the form of a special combination of sweetening power, sweetness profile and organoleptic properties, which gives sucrose a unique position in the broad field of sweeteners. For example, the use of high-intensity sweeteners and/or sugar substitutes provides attractive and healthy alternatives to traditional sucrose consumption for a number of consumers and applications. However, many of the sweetener systems based on such substances have disadvantages. These can be undesirable off-flavors, increased production costs, technological limitations in use or a lack of agreement with the desired and known sucrose-typical taste experience.

In the prior art there are certainly approaches to providing sucrose preparations which are distinguished by new property profiles, for example providing solubility properties which differ from the solubility of commercial sucrose.

So is in the U.S. 8,273,873 B2 In addition to commercial sucrose, which has a melting point in the range from 185 to 190° C. and is therefore high-melting, a low-melting sucrose preparation with a melting point in the range of 150° C. is also described, which is well below the melting point of 190° C. for commercial sucrose. This low-melting sucrose is obtained by a special reverse furfuryl alcohol-based crystallization process and has a water solubility that is slightly above that of commercial sucrose preparations. In the US 8,202,987 B2 describes the provision of a sucrose preparation, also with a low melting point at 150° C., which is obtained by a special methanol-using crystallization process and has a reduced solubility in water compared to commercially available sucrose.

Lee and Lin (Int. Sugar Journal, 2007 (109), 440-445) disclose recrystallized sucrose preparations obtained by special methanol crystallization with reduced water solubility compared to commercial sucrose.

However, the sucrose preparations prepared according to the prior art discussed above do not appear to be suitable for commercial food use.

Sucrose-based products for use in food are used, for example, in the WO 2017/093309 A1 in the form of sugar-containing amorphous porous particles characterized by a specific combination of sugar, filler and surface-active material and having a specific porosity. The use of these sugar-based compositions in food is said to lead to a reduction in the saccharose content of the food in question. The products are described as having the same sweetness as conventional crystalline sucrose with less weight and the same volume. Disadvantages of these preparations are on the one hand the synthetic composition of the same, the complex production and the limitations in use and consumer acceptance associated in particular with their composition and organoleptic properties.

The present invention is therefore based on the technical problem of providing food products containing sucrose from beets, in particular sugar beets, which, while retaining the typical sucrose taste experience, in particular the sucrose-typical sweetness and organoleptics, broad technological applicability and increased consumer attractiveness, at a reduced Contribute to sucrose consumption, in particular to provide foods that have a comparable taste experience, in particular sweetness and organoleptic properties, with a lower content of sucrose compared to a classic sucrose-containing food product and, moreover, preferably by a beet sugar-specific aroma development and, preferably, improved aroma intensity are.

The present invention solves the technical problem on which it is based, in particular by providing a food product comprising 5 to 99.9% by weight of a crystalline NSP (low melting sucrose phase)-enriched beet sugar-sucrose preparation and 0.1 to 95% by weight of at least one food component (in each case based on the total weight of the food product), the crystalline NSP-enriched beet sugar-sucrose preparation being 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation), wherein the crystalline NSP-enriched beet sugar-sucrose preparation comprises 1 to 75% by weight high melting point sucrose phase (HSP) and 25 to 99% by weight low melting point sucrose phase (NSP) ( in each case based on the total dry weight of the sucrose, ie the sucrose in this sucrose preparation).

The food products provided according to the invention are advantageously characterized by the presence of a crystalline NSP (low melting sucrose phase)-enriched beet sugar sucrose preparation. This crystalline NSP-enriched beet sugar sucrose preparation comprises 95 to 100% by weight of beet sugar sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation), the beet sugar sucrose containing 25 to 99% by weight of low-melting sucrose phase (hereinafter “NSP”) and 1 to 75% by weight of high-melting sucrose phase (hereinafter “HSP”) (in each case based on the total dry weight of the sucrose, ie the sucrose in the sucrose preparation).

The food products provided according to the invention therefore have a very specific beet sugar/sucrose preparation which is characterized by a specific melting behavior and a specific ratio of different sucrose phases exhibiting different melting properties. Advantageously, the use of this specific beet sugar-sucrose preparation enables the provision of particularly beneficial food products.

The crystalline NSP-enriched beet sugar/sucrose preparation used in the food product provided according to the invention has a proportion of NSP, in particular a higher proportion of NSP, and a lower proportion of HSP compared to beet sugar/sucrose preparations customarily used in food products. Under identical conditions, the low-melting sucrose phase has a higher energy content than the high-melting sucrose phase. The solubility and dissolution rate of an NSP are higher than that of an HSP. It was also found according to the invention that the NSP has a higher sorption capacity than the HSP.

A crystalline NSP-enriched beet sugar-sucrose preparation used according to the invention has an increased sweetness, in particular due to the increased solubility and increased dissolution rate, in particular compared to beet sugar-sucrose preparations that are otherwise identical in composition, with these otherwise identically composed beet sugar-sucrose preparations having a lower NSP and a higher one HSP content as the crystalline NSP-enriched beet sugar sucrose preparation provided by the present invention.

A crystalline NSP-enriched beet sugar-sucrose preparation of the present invention therefore has increased solubility, increased dissolution rate, increased sweetness and increased sorption capacity than otherwise identically composed beet sugar-sucrose preparations due to the higher NSP content, these otherwise identical beet sugar-sucrose preparations have a lower NSP and higher HSP content than the crystalline NSP-enriched beet sugar sucrose preparation according to the invention.

Food products according to the invention, which have NSP-enriched beet sugar/sucrose preparations provided according to the invention, are therefore characterized by an increased sweetness, which is to be attributed in particular to the increased solubility and the increased rate of dissolution of the sucrose, in particular in comparison to food products of otherwise identical composition which have an otherwise identically composed beet sugar Have sucrose preparation, this otherwise identically composed beet sugar sucrose preparation having a lower NSP and a higher HSP content than the inventive crystalline NSP-enriched beet sugar sucrose preparation. The increased sorption capacity of the crystalline NSP-enriched beet sugar-sucrose preparation provided according to the invention results in improved transferability of aroma substances from components of the food product to the sucrose. For example, chocolate and couverture according to the invention show an improved, particularly pleasant taste due to the present crystalline NSP-enriched beet sugar-sucrose preparation and the improved aroma sorption mediated by this. In addition, the aroma is better bound to the sucrose and thus in the food product. Without being bound by theory, leave, in particular under unfavorable production and/or storage conditions, volatile substances, in particular certain flavorings, quickly destroy the food product during production or storage. The increased sorption of the flavorings on the sucrose provided according to the invention leads to an improvement in the edibility, an improved taste experience and an improved shelf life. The NSP contained in the sucrose preparation provided according to the invention is retained during the comminution of the sugar crystals, which is typical for chocolate production.

In addition, the food product according to the invention is due to the increased dissolving speed and increased solubility of the crystalline NSP-enriched beet sugar-sucrose preparation provided according to the invention able to release adsorbed aromas more quickly during consumption and thus lead to an improved, in particular also faster, taste experience.

The food products provided according to the invention are therefore also characterized by an increased aroma intensity, in particular in comparison to food products of otherwise identical composition, which have an otherwise identically composed beet sugar-sucrose preparation, with this otherwise identically composed beet sugar-sucrose preparation having a lower NSP and higher HSP content than the NSP-enriched beet sugar sucrose preparation of the present invention.

The crystalline NSP-enriched beet sugar-sucrose preparation used in the food product provided according to the invention is characterized by increased sweetness, increased sorption capacity, increased at the same weight compared to a commonly used beet sugar-sucrose preparation, in particular one that has a lower NSP content or no NSP solubility and increased rate of dissolution.

According to the invention, the crystalline NSP-enriched beet sugar sucrose preparations therefore make it possible to provide food products which, despite the same sweetness, have a lower sucrose content and thus serve health-conscious, reduced-calorie nutrition.

Because of the increased solubility, increased dissolving rate, increased sorption capacity and/or increased sweetness, in particular with a lower sucrose content, the food products according to the invention provide at least the same, but preferably an improved taste experience, in particular increased sweetness and increased Aroma intensity available.

The food products provided according to the invention also have a further advantage, which is evident when these food products are used as starting material for the production of heated food products. The crystalline NSP-enriched beet sugar sucrose preparation present in the food products provided according to the invention has a proportion of 25 to 99% by weight NSP (based on the total dry weight of the sucrose). When a food product according to the invention is heated, in particular above the melting point of the NSP, in particular to a temperature of 140° C. to 165° C., the NSP present in the food product is melted while the HSP remains in the crystalline state. After cooling down a heated food product produced in this way, in addition to a crystalline HSP, it also has an amorphous sucrose phase generated from the former crystalline NSP and thus represents a sucrose-containing product with a defined proportion of amorphous sucrose and a defined proportion of high-melting crystalline sucrose.

These products are distinguished by increased sweetness and increased aroma intensity compared to food products of otherwise identical composition with an identical sucrose content but a lower proportion of amorphous sucrose in the sucrose content. Without wishing to be bound by theory, this is due to the higher content of amorphous sucrose compared to the reference food products mentioned, with the amorphous sucrose having a higher solubility, higher dissolution rate and increased sorption capacity than crystalline sucrose, resulting in increased sweetness and increased flavor intensity of the food product containing said sucrose preparation. In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention has a beet sugar-sucrose content of 97.00 to 99.99% by weight, in particular 98.00 to 99.99% by weight. % beet sugar sack charose (in each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention has a beet sugar-sucrose content of 99.00 to 100.00% by weight, in particular 99.10 to 99.99% by weight. %, 99.10 to 99.90% by weight, in particular 99.20 to 99.90% by weight, in particular 99.40 to 99.90% by weight, in particular 99.50 to 99.90% by weight %, in particular 99.60 to 99.90% by weight, in particular 99.70 to 99.90% by weight, in particular 99.80 to 99.95 and in particular 99.80 to 99.90% by weight ( each based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).

Preferably, the crystalline NSP-enriched beet sugar sucrose preparation of the present invention has a beet sugar sucrose content of 99.80 to 99.90% by weight (based on the total dry weight of the NSP-enriched crystalline beet sugar sucrose). In a particularly preferred embodiment, the crystalline NSP-enriched sucrose preparation consists of beet sugar sucrose, ie contains 100% by weight beet sugar sucrose (based on the total dry weight of the crystalline NSP-enriched sucrose preparation).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar sucrose preparation according to the invention has a water content (water content according to the Karl Fischer method) of 0.03 to 0.2, in particular 0.03 to 0.15, in particular 0. 03 to 0.14 and in particular 0.04 to 0.13% by weight (based on the total weight of the crystalline NSP-enriched beet sugar sucrose preparation).

In a particularly preferred embodiment, the beet sugar-sucrose of the NSP-enriched crystalline beet sugar-sucrose preparation according to the invention has an HSP to NSP ratio of less than 1 (based on the total dry weight of the sucrose), i.e. a larger proportion of NSP than HSP. According to the invention, this results in a particularly preferred increased solubility and rate of dissolution as well as an increased sorption capacity for water and aromatic substances.

In a particularly preferred embodiment, the beet sugar-sucrose of the NSP-enriched crystalline beet sugar-sucrose preparation according to the invention has a 1:1 ratio of HSP to NSP (in each case based on the total dry weight of the sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar sucrose preparation has an NSP content of 30 to 95% by weight, preferably 30 to 90% by weight, preferably 30 to 85% by weight, preferably 30 up to 80% by weight, preferably 45 to 90% by weight, preferably 50 to 90% by weight, preferably 50 to 80% by weight, preferably 50 to 70% by weight, in particular 27 to 90% by weight % (in each case based on the total dry weight of the beet sugar sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar sucrose preparation has an HSP content of 5 to 70% by weight, preferably 10 to 70% by weight, preferably 15 to 70% by weight, preferably 20 to 70% by weight. %, preferably 10 to 55% by weight, preferably 10 to 50% by weight, preferably 20 to 50% by weight, preferably 30 to 50% by weight, in particular 10 to 73% by weight HSP (each based on the total dry weight of the beet sugar sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 10 to 73% by weight HSP (based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 27 to 90% by weight NSP (based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 27 to 90% by weight NSP and 10 to 73% by weight HSP (in each case based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 10 to 50% by weight HSP (based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation comprises 50 to 90% by weight of NSP (based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 50 to 90% by weight NSP and 10 to 50% by weight HSP (in each case based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 10 to 55% by weight HSP (based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 45 to 90% by weight NSP (based on the total dry weight of the beet sugar-sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has 45 to 90% by weight NSP and 10 to 55% by weight HSP (in each case based on the total dry weight of the beet sugar-sucrose).

The present invention relates in particular to a food product according to the invention, wherein the crystalline NSP-enriched beet sugar-sucrose preparation consists of beet sugar-sucrose, i.e. 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation).

In another preferred embodiment of the present invention, the food product of the present invention comprises a crystalline NSP-enriched beet sugar sucrose preparation comprising 95.00 to 99.99% by weight beet sugar sucrose and 0.01 to 5.00% by weight. % of at least one NSP inducer (in each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).

Surprisingly and advantageously, an NSP inducer provided according to the invention has the result that its addition during the production of a crystalline NSP-enriched beet sugar-sucrose preparation according to the invention leads to a surprisingly increased proportion of NSP in the NSP-enriched beet sugar-sucrose preparation obtained.

In a particularly preferred embodiment, the food product of the present invention comprises a crystalline NSP-enriched beet sucrose preparation consisting of beet sucrose and at least one NSP inducer. In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar sucrose preparation has a content of at least one NSP inducer of 0.01 to 1% by weight, in particular 0.02 to 0.90% by weight, in particular 0.03 to 0.80% by weight, in particular 0.04 to 0.70% by weight, in particular 0.05 to 0.60% by weight, in particular 0.05 to 0.50% by weight (in each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).

In a particularly preferred embodiment, the NSP inducer is a polymeric or oligomeric carbohydrate, especially a sugar. In a particularly preferred embodiment of the present invention, the NSP inducer is an oligomeric or polymeric carbohydrate, in particular inulin, oligofructose, short-chain fructooligosaccharides (“scFOS”), DP4 oligosaccharide, a DP4 oligosaccharide syrup, a DP4 Oligosaccharide syrup made from rice, especially rice flour, or a combination of two of them.

In a particularly preferred embodiment, the NSP inducer is inulin.

In a particularly preferred embodiment, the NSP inducer is oligofructose.

In a particularly preferred embodiment, the NSP inducer is scFOS.

In a particularly preferred embodiment of the present invention, the NSP inducer is a DP4 oligosaccharide, in particular DP4 oligosaccharide syrup, in particular made from rice, in particular from rice flour.

In a particularly preferred embodiment of the present invention, the food product according to the invention comprises only a crystalline NSP-enriched beet sugar sucrose preparation and at least one food component.

In a particularly preferred embodiment of the present invention, the food product according to the invention comprises the crystalline NSP-enriched beet sugar sucrose preparation as the sole carbohydrate.

In a further preferred embodiment of the present invention, the food product according to the invention has the crystalline NSP-enriched beet sugar-sucrose preparation as the sole body-enhancing sweetener.

In a further preferred embodiment of the present invention, the food product according to the invention has the crystalline NSP-enriched beet sugar sucrose preparation as the only sweetener.

In a further preferred embodiment of the present invention, the food product according to the invention has the crystalline NSP-enriched beet sugar sucrose preparation as the only sugar.

In a further preferred embodiment of the present invention, the food product according to the invention has the crystalline NSP-enriched beet sugar sucrose preparation as the only disaccharide.

In a further preferred embodiment of the present invention, the food product according to the invention has no sugar alcohol.

In a further preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation has no coating or other modifications with one or more other substances, for example a fat. A coating or other modification of a crystalline NSP-enriched sucrose composition means a specific treatment of the surface of the sucrose of the sucrose preparation using at least one other substance to change the chemical, physical and/or physiological, in particular taste-related, properties of the sucrose preparation.

In a particularly preferred embodiment, the crystalline NSP-enriched beet sugar/sucrose preparation according to the invention has no closed pores.

In a particularly preferred embodiment, the crystalline NSP-enriched beet sugar sucrose preparation has a bulk density of 0.76 to 0.82 g/cm ³ .

The present invention provides a food product which preferably contains 10 to 99.9% by weight, in particular 20 to 99.9% by weight, in particular 30 to 99.9% by weight, in particular 40 to 99.9% by weight. -%, in particular 50 to 99.9% by weight, in particular 60 to 99.9% by weight, in particular 70 to 99.9% by weight, in particular 80 to 99.9% by weight and in particular 90 to 99.9% by weight, in particular 10 to 90% by weight, in particular 20 to 80% by weight, in particular 30 to 70% by weight, in particular 40 to 60% by weight and in particular 50 to 60% by weight. -% of a crystalline NSP-enriched sucrose preparation and 0.1 to 90% by weight, in particular 0.1 to 80% by weight, in particular 0.1 to 70% by weight, in particular 0.1 to 60% by weight. %, in particular 0.1 to 50% by weight, in particular 1 to 40% by weight, in particular 0.1 to 30% by weight, in particular 0.1 to 20% by weight, in particular 0.1 to 10 % by weight, in particular 10 to 90% by weight, in particular 20 to 80% by weight, in particular 30 to 70% by weight, in particular 40 to 60% by weight and in particular 50 to 60% by weight of at least one food component (in each case based on the total weight of the food product).

In a particularly preferred embodiment of the present invention, the food product comprises 10 to 90% by weight of a crystalline NSP-enriched beet sugar sucrose preparation and 10 to 90% by weight of at least one food component (each based on the total weight of the food product).

In a preferred embodiment, the stated ranges of amounts for the crystalline NSP-enriched beet sugar sucrose preparation and the at least one food component add up to 100% by weight of the total weight of the food product.

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar sucrose preparation is present in the food product in an amount of 5 to 90% by weight, in particular 5 to 80% by weight, in particular 5 to 70% by weight, in particular 5 to 60% by weight, in particular 5 to 50% by weight, in particular 5 to 40% by weight, in particular 5 to 30% by weight, in particular 5 to 20% by weight and the at least one food component in an amount of 10 to 95% by weight, in particular 20 to 95% by weight, in particular 30 to 95% by weight, in particular 40 to 95% by weight, in particular 50 to 95% by weight, in particular 60 to 95% by weight, in particular 70 to 95% by weight, in particular 80 to 95% by weight (in each case based on the total weight of the food product).

In a particularly preferred embodiment of the present invention, the at least one food component present in addition to the crystalline NSP-enriched beet sugar sucrose preparation in the food product of the invention is selected from the group consisting of fat component, protein component, carbohydrate component, flavoring, dietary fiber, additive and a combination from two or more of them. Accordingly, the at least one food component can therefore, for example, a) at least one fat component and at least one protein component, b) at least one fat component and at least one carbohydrate component, c) at least one protein component and at least one carbohydrate component, d) at least one fat component and at least one flavoring, e) at least one protein component and at least one flavoring, d) at least one carbohydrate component and at least one flavoring, g) at least one fat component, at least one protein component, at least one carbohydrate component, at least one flavoring and at least one dietary fiber, h) at least one fat component, at least one protein component, at least one carbohydrate component and at least one dietary fiber or i) at least one fat component, at least one protein component, at least one carbohydrate component, at least one flavoring, at least one dietary fiber and be at least one additive.

In a particularly preferred embodiment, the at least one food component, which is preferably present in the form of a fat component, a protein component and/or a carbohydrate component, has at least one flavoring present integrally in the fat component, protein component or carbohydrate component. In a particularly preferred embodiment, in addition to a flavoring present integrally in a fat component, a protein component and/or a carbohydrate component, at least one further flavoring can also be present in the food product.

In one embodiment, it can also be provided that there is no flavoring present in the fat component, the protein component and/or the carbohydrate component and at least one flavoring substance that is added separately, i.e. not integrally in a protein component, carbohydrate component and/or fat component, is present in the food product.

In particular, in a preferred embodiment, the at least one food component can be present as a mixture of two or more food components.

In a particularly preferred embodiment of the present invention, the at least one food component is at least one fat component and at least one flavoring, at least one protein component and at least one flavoring, or at least one fat component, at least one protein component and one flavoring.

In a particularly preferred embodiment, the at least one food component can be in solid form.

In a particularly preferred embodiment of the present invention, the at least one food component can be in liquid form.

In a particularly preferred embodiment of the present invention, the at least one food component can be in semi-liquid, in particular gel-like, form.

In a particularly preferred embodiment of the present invention, the at least one food component can also be in foamed, porous, suspended or emulsified form.

In a particularly preferred embodiment of the present invention, the at least one foodstuff component can be present in an oil phase, in a water phase, in an oil-in-water phase or in a water-in-oil phase.

In a particularly preferred embodiment of the present invention, the at least one flavoring is present in the food product in an amount of 0.01 to 5.0% by weight (in each case based on the total weight of the food product).

In a particularly preferred embodiment of the present invention, the at least one flavoring is present in an amount of 0.1 to 4.0% by weight, in particular 0.2 to 3.0% by weight, in particular 0.3 to 2.0% by weight % by weight, in particular 0.4 to 1.5% by weight, in particular 0.5 to 1% by weight (in each case based on the total weight of the food product) in the food product.

In a particularly preferred embodiment of the present invention, the food product contains as at least one food component at least one fat component, at least one protein component, at least one carbohydrate component and optionally at least one flavoring, with this at least one food component, i.e. the at least one fat component, at least one protein component, at least one Carbohydrate component and optionally at least one flavoring in an amount of 10 to 95% by weight, in particular 20 to 95% by weight, in particular 30 to 95% by weight, in particular 40 to 95% by weight, in particular 50 to 95% by weight, in particular 60 to 95% by weight, in particular 70 to 95% by weight, in particular 80 to 95% by weight, is present in the food product (in each case based on the total weight of the food product).

In a particularly preferred embodiment, the at least one food component can be present as a mixture having at least one protein component, at least one carbohydrate component, at least one fat component and at least one flavoring in the form of cocoa mass.

In a particularly preferred embodiment, the at least one food component can be present as a mixture having at least one fat component, at least one protein component, at least one carbohydrate component and at least one flavoring in the form of cocoa powder.

In a particularly preferred embodiment, the at least one food component can be present as at least one fat component in the form of cocoa butter.

In a particularly preferred embodiment, the at least one food component can be present as at least one fat component in the form of butter.

In a further preferred embodiment of the present invention, the at least one food component can be present as at least one fat component in the form of milk, in particular raw milk, whole milk or skimmed milk, cream or milk powder.

In a particularly preferred embodiment, the at least one carbohydrate component can be present in the form of a cereal product, in particular flour or starch.

In a particularly preferred embodiment of the present invention, the food product is a confectionery, in particular chocolate, couverture, ice cream, praline, filling, cream filling, cream filling for biscuits and candy bars, soft caramel, an instant powder or a baked goods mix.

In a particularly preferred embodiment of the present invention, the food product according to the invention is a chocolate. In a particularly preferred embodiment, a chocolate according to the present invention allocates 30 to 60% by weight of the crystalline NSP-enriched beets cker-sucrose preparation of the present invention, 2 to 40% by weight cocoa butter, 0 to 60% by weight cocoa mass and 0 to 40% by weight milk powder (each based on the total weight of the food product) and optionally an emulsifier, for example Lecithin, fruits, spices, other flavorings or nuts.

In a further preferred embodiment of the present invention, the food product according to the invention is a coating. In a particularly preferred embodiment, the couverture according to the invention has 30 to 60% by weight of the crystalline NSP-enriched sucrose preparation according to the invention, 20 to 50% by weight cocoa butter, 0 to 50% by weight cocoa mass and 0 to 40% by weight milk powder ( each based on the total weight of the food product) and optionally an emulsifier, for example lecithin, spices, fruits, nuts or other flavorings.

In a further preferred embodiment of the present invention, the food product according to the invention is a praline. According to the invention, the praline has a chocolate according to the invention and/or couverture according to the invention, in particular the praline according to the invention has 10 to 90% by weight, in particular 20 to 80% by weight, in particular 30 to 70% by weight, in particular 40 to 60% by weight .-% of the chocolate according to the invention and / or couverture according to the invention (in each case based on the total weight of the food product).

In a further preferred embodiment, the food product according to the invention is a baked good. In a preferred embodiment of the present invention, the baked goods according to the invention are delicate baked goods. In a particularly preferred embodiment of the present invention, the fine bakery product according to the invention is a bakery product that contains 5 to 40% by weight of the crystalline NSP-enriched sucrose preparation of the present invention and 30 to 95% by weight of a cereal product, in particular flour or starch, as well 0 to 50% by weight of a fat component (in each case based on the total weight of the food product).

In a further preferred embodiment of the present invention, the food product according to the invention is a bakery product mix, in particular a fine bakery product mix, in particular one containing 5 to 60% by weight of the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention and 30 to 95% by weight -% of a cereal product, in particular flour or starch, and 0 to 50% by weight of a fat component (in each case based on the total weight of the food product).

In a further preferred embodiment of the present invention, the food product according to the invention is a soft caramel, in particular a soft caramel, which contains 30 to 90% by weight of the crystalline NSP-enriched beet sugar-sucrose preparation according to the invention, 5 to 20% by weight of a fat component, in particular butter, and 3 to 30 wt ).

In a further preferred embodiment of the present invention, the food product according to the invention is an ice cream, in particular an ice cream, a cream ice cream, a fruit ice cream, a milk ice cream, an ice cream cream, a sorbet or a water ice. In a particularly preferred embodiment of the present invention, the ice cream according to the invention has 10 to 50% by weight of the crystalline NSP-enriched beet sugar/sucrose preparation according to the invention. In addition, ice cream, cream ice cream, fruit ice cream, milk ice cream, cream ice cream contain at least 8 to 80% by weight of at least one milk component, in particular milk and/or cream, and optionally water, flavorings, fruit, fruit preparation and/or fruit juices (in each case based on the total weight of the food product).

In a particularly preferred embodiment of the present invention, the food product according to the invention is a chewing gum. In a particularly preferred embodiment of the present invention, the chewing gum according to the invention has 30 to 80% by weight of a crystalline NSP-enriched beet sugar-sucrose preparation according to the invention and 10 to 50% by weight of a chewing gum base and 0 to 10% by weight of coloring agent, for example titanium dioxide or rice starch, other flavorings, food-compatible acids, antioxidants, humectants and/or plasticizers and emulsifiers (in each case based on the total weight of the food product).

In a further preferred embodiment of the present invention, the food product according to the invention is an instant powder. In a particularly preferred embodiment of the present invention, the instant powder according to the invention has 10 to 95% by weight of a crystalline NSP-enriched beet sugar/sucrose preparation of the present invention and 5 to 90% by weight of a soluble, in particular water- or milk-soluble, food component, in particular a carbohydrate -, Fat and / or protein component, for example coffee, especially coffee extract, tea, especially tea extract, cocoa, especially cocoa extract, fruit extract, other flavorings, spices, flavorings, emulators or food-compatible acids.

In a further preferred embodiment of the present invention, the food product according to the invention is a filling of a food product, in particular a cream filling, in particular a cream filling for biscuits and candy bars. In a particularly preferred embodiment of the present invention, the filling for a food product according to the invention comprises 5 to 60% by weight of the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention, 20 to 95% by weight of a fat component, 0 to 40% by weight a protein component and 0 to 40% by weight of a carbohydrate component (in each case based on the total weight of the food product), and optionally an emulsifier, for example lecithin, cocoa, fruits, spices, other flavorings or nuts.

The crystalline NSP-enriched beet sugar-sucrose composition of the present invention may preferably be present in a reduced calorie food product of the present invention.

In a particularly preferred embodiment of the present invention, the food product is suitable for the production of a HT (high temperature) heated food product, in particular a baked good.

In a particularly preferred embodiment of the present invention, the food product suitable for the preparation of a HT (high temperature) heated food product is a bakery mix.

The present invention also relates to a process for the production of a food product according to the invention, wherein 5 to 99.9% by weight (based on the total weight of the food product) of a crystalline NSP-enriched beet sugar sucrose preparation containing 95 to 100% by weight beet sugar sucrose (based on the total weight of the crystalline NSP-enriched beet sugar/sucrose preparation) containing 1 to 75% by weight HSP and 25 to 99% by weight NSP (each based on the total dry weight of the sucrose) and 0.1 to 95% by weight % of at least one food component (based on the total weight of the food product) are mixed and processed into the food product.

Accordingly, the invention also provides a process for the manufacture of a food product, which food product is characterized by the presence of a crystalline NSP-enriched beet sugar sucrose preparation, in particular one obtained by the process of the invention for the manufacture of a crystalline NSP-enriched beet sugar sucrose preparation would.

In a particularly preferred embodiment, a method for producing a food product according to the invention is provided, wherein after the mixing of the at least one NSP-enriched beet sugar sucrose preparation with the at least one food component, further processing steps are provided which depend on the type and quantity of the food component used and the food component to be produced Orient food product and the specialist can run in a conventional manner.

In a particularly preferred embodiment of the present invention, after mixing the crystalline NSP-enriched beet sugar sucrose preparation with the at least one food component, high temperature heating (HT heating) of the resulting mixture to a temperature sufficient to melt the NSP in the NSP enriched beet sugar-sucrose preparation, in particular to a temperature of 140°C to 165°C, and subsequent cooling, so that an HT-heated food product according to the invention is obtained.

The present invention therefore also relates to HT-heated food products that can be produced by heating and cooling food products according to the invention, in particular baked goods.

1. a) Bereitstellen einer Lösung einer in einem wässrigen Medium vorliegenden Ausgangs-Rübenzucker-Saccharosepräparation, wobei die Ausgangs-Rübenzucker-Saccharosepräparation einen Gehalt an Kaliumionen von 1 bis 100 mg/kg und an Sulfationen von 1 bis 34 mg/kg (jeweils bezogen auf das Gesamttrockengewicht der Ausgangs-Rübenzucker-Saccharosepräparation) aufweist,
2. b) teilweises Verdampfen des wässrigen Mediums aus der Lösung gemäß Verfahrensschritt a) in einer Vakuumkochvorrichtung unter einem Druck von 100 bis 600 mbar und bei einer Temperatur von mindestens 65 °C zum Erhalt Saccharosekristall-haltigen Magmas und
3. c) Abtrennen der gebildeten Saccharosekristalle aus dem in Verfahrensschritt b) erhaltenen Saccharosekristall-haltigem Magma zum Erhalt einer kristallinen NSP-angereicherten Rübenzucker-Saccharosepräparation, umfassend 95 bis 100 Gew.-% Rübenzucker-Saccharose (bezogen auf Gesamttrockengewicht der kristallinen NSP-angereicherten Rübenzucker-Saccharosepräparation) mit einem Gehalt an 25 bis 99 Gew.-% NSP und 1 bis 75 Gew.-% HSP (jeweils bezogen auf das Gesamttrockengewicht der Rübenzucker-Saccharose).

The present invention also relates to a process for producing a crystalline NSP-enriched beet sugar-sucrose preparation comprising 95 to 100% by weight beet sugar sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation) containing 1 to 75% by weight % high-melting phase (HSP) and 25 to 99% by weight low-melting sucrose phase (NSP) (in each case based on the total dry weight of the beet sugar sucrose), comprising the process steps:

1. a) providing a solution of a starting beet sugar-sucrose preparation present in an aqueous medium, the starting beet sugar-sucrose preparation having a content of potassium ions of 1 to 100 mg/kg and of sulfate ions of 1 to 34 mg/kg (in each case based on the total dry weight of the starting beet sugar sucrose preparation),
2. b) partial evaporation of the aqueous medium from the solution according to process step a) in a vacuum cooking device under a pressure of 100 to 600 mbar and at a temperature of at least 65 °C to obtain sucrose crystal-containing magma and
3. c) separating the formed sucrose crystals from the sucrose crystal-containing magma obtained in process step b) to obtain a crystalline NSP-enriched beet sugar-sucrose preparation, comprising 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar Sucrose preparation) containing 25 to 99% by weight of NSP and 1 to 75% by weight of HSP (in each case based on the total dry weight of the beet sugar sucrose).

In a particularly preferred embodiment of the present invention, the crystalline NSP-enriched beet sugar-sucrose preparation of the present invention produced in this way has a beet sugar-sucrose content of 96.00 to 100% by weight, in particular 97.00 to 99.99% by weight. %, in particular 98.00 to 99.99% by weight of beet sugar/sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar/sucrose preparation).

The crystalline NSP-enriched beet sugar-sucrose preparation of the present invention produced in this way preferably has a beet sugar-sucrose content of 99.80 to 99.90% by weight (in each case based on the total dry weight of the NSP-enriched crystalline beet sugar-sucrose).

The methods provided by the present invention for preparing a crystalline NSP-enriched beet sugar-sucrose preparation are for providing a crystalline NSP-enriched beet sugar-sucrose preparation for use in a food product according to the present invention. The food product according to the invention of the present invention is therefore a food product comprising 5 to 99.9% by weight of a crystalline NSP-enriched beet sugar sucrose preparation, the crystalline NSP-enriched beet sugar sucrose preparation being preparable according to a method according to the invention for the preparation of a crystalline NSP enriched beet sugar-sucrose preparation and wherein the food product contains 0.1 to 95% by weight of at least one food component (in each case based on the total weight of the food product).

In a particularly preferred embodiment, the starting beet sugar-sucrose preparation according to process step a) has an HSP content of 80 to 100% by weight and an NSP content of 0 to 20% by weight (each based on the total dry weight of the sucrose).

The present invention relates to methods for producing a crystalline NSP-enriched beet sugar-sucrose preparation, these methods being characterized in that a starting beet sugar-sucrose preparation defined according to the invention is used in order to obtain a crystalline NSP-enriched beet sugar-sucrose preparation from this by evaporative crystallization . The starting beet sugar-sucrose preparations used according to the invention are, in particular, beet sugar-sucrose preparations which are characterized by a high purity of the sucrose, in particular by a sucrose content of at least 99.00% by weight (based on the total weight of the TS (dry matter) of the starting beet sugar-sucrose preparation), a maximum potassium ion content of 100 mg/kg and a maximum sulfate ion content of 34 mg/kg (potassium and sulfate ion weights based on the total dry weight of the starting beet sugar-sucrose preparation). In particular, the starting beet sugar used has sucrose preparations 1 to 100 mg/kg potassium ions and 1 to 34 mg/kg sulfate ions (potassium and sulfate ion weight in each case based on the total dry weight of the starting beet sugar-sucrose preparation).

It was surprisingly possible to show that the advantageous NSP-enriched beet sugar-sucrose preparation provided according to the invention can be produced in a targeted manner by providing and using a starting beet sugar-sucrose preparation with a specific composition. In particular, it was surprisingly possible to show that a starting beet sugar-sucrose preparation that had a maximum potassium ion content of 100 mg/kg and a maximum sulfate ion content of 34 mg/kg (potassium and sulfate ion weights based on the total dry weight of the starting beet sugar-sucrose preparation ) while at the same time having a high purity of the sucrose of at least 99.00 wt. enriched beet sugar sucrose preparation can be converted.

In a particularly preferred embodiment of the present invention, the starting beet sugar/sucrose preparation has a beet sugar/sucrose content of 99.00 to 99.90% by weight, in particular 99.10 to 99.90% by weight, in particular 99 20 to 99.90% by weight, in particular 99.40 to 99.90% by weight, in particular 99.50 to 99.90% by weight, in particular 99.60 to 99.90% by weight, in particular 99.70 to 99.90% by weight, in particular 99.70 to 99.99% by weight, in particular 99.70 to 100% by weight, a content of potassium ions of 1 to 100 mg/kg and of sulfate ions from 1 to 34 mg/kg (in each case based on the total dry weight of the starting beet sugar/sucrose preparation).

In a particularly preferred embodiment of the present invention, the crystalline starting beet sugar/sucrose preparation has an HSP content of 85 to 100% by weight and an NSP content of 0 to 15% by weight, in particular an HSP content of 90 to 100% by weight. and NSP from 0 to 10% by weight (in each case based on the total dry weight of the beet sugar sucrose).

In a particularly preferred embodiment, the aqueous medium is water, in particular deionized water.

In a particularly preferred embodiment, the solution of the starting beet sugar-sucrose preparation provided in process step a) has a dry matter content of 40 to 80% by weight, in particular 20 to 70% by weight, in particular 50 to 70% by weight (in each case based on on the total weight of the solution).

In a preferred embodiment, the solution provided according to the invention in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium can be produced in a preceding process step x) or y).

In a particularly preferred embodiment of the present invention, the solution of the starting beet sugar-sucrose preparation provided in process step a) is produced, either in a process step x) by dissolving a crystallization of a liquid starting material, in particular a sucrose solution, a raw sugar juice, a thin juice , a thick juice or raw juice, solid starting beet sugar-sucrose preparation obtained, or in a process step y) by adsorption processes carried out on a liquid starting material, in particular a sucrose solution, a raw sugar juice, a thick juice or raw juice, in particular adsorption processes using activated carbon, decolorizing resins , ion exchangers or in a combination thereof.

In the two alternatives of the method steps x) and y), an educt material is used as a starting point, wherein the educt material can in particular be a liquid material originating directly from natural sources. The educt material is preferably in liquid form, in particular in the form of a sucrose solution, raw juice, raw sugar juice, thin juice or thick juice.

In a particularly preferred embodiment of the present invention, a solid starting sucrose preparation according to the present invention can be obtained from a liquid starting material, for example a sucrose solution, raw sugar juice, thick juice, thin juice or raw juice, by crystallization, in particular evaporative crystallization , which is dissolved in a method step x) in an aqueous medium, in particular water, in order to provide the solution used in method step a).

In a particularly preferred embodiment of the present invention, the solution provided in step a) of a starting beet sugar-sucrose preparation present in an aqueous medium is prepared by, in a step a) preceding step x), a solid crystalline starting beet sugar-sucrose preparation in a aqueous medium is dissolved.

In a further embodiment, the solution provided in method step a) of an in a starting beet sugar-sucrose preparation according to the present invention present in an aqueous medium.

In a further particularly preferred embodiment of the present invention, the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium is produced by, in a process step y) preceding process step a), an adsorption process on a liquid starting material, in particular an adsorption process using activated charcoal, decolorizing resins, ion exchangers or a combination thereof, sucrose purification has been carried out and a solution of a starting beet sugar sucrose preparation present in an aqueous medium is thus obtained.

In a particularly preferred embodiment of the present invention, the solution provided in process step a) of a starting beet sugar sucrose preparation present by means of an aqueous medium is in the form of a solution of a starting sucrose preparation treated by adsorption processes, which consists of educt material, in particular directly from natural Sources originating liquid educt material, in particular in the form of raw sugar juice, in particular in the form of raw juice or in particular in the form of thick juice.

In a particularly preferred embodiment of the present invention, a temperature of at least 67° C., in particular at least 70° C., is set in process step b) in order to obtain the magma containing sucrose crystals.

In a particularly preferred embodiment of the present invention, in process step b) a temperature of 65° C. to 85° C., in particular 67° C. to 81° C., in particular 67 to 74° C., in particular 65° C. to 73° C., in particular 65 °C to 72 °C, in particular 65 °C to 71 °C, in particular 65 °C to 70 °C, in particular 72 °C to 73 °C.

In a particularly preferred embodiment of the present invention, a pressure of 100 to 500 mbar, in particular 100 to 400 mbar, in particular 150 to 400 mbar, in particular 200 to 400 mbar, in particular 200 to 300 mbar, is set in process step b).

In a particularly preferred embodiment, process step b) comprises at least two process sections, in particular process step b) comprises a thickening (process step b1)) and a boiling step (process step b2)).

In a particularly preferred embodiment of the present invention, a first part of the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium is thickened in a thickening step in process step b1) and a second part of the solution provided in process step a) in Process step b2) added to the thickened in process step b1) first part of the solution, preferably semi-continuously or continuously.

The first part of the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium is particularly preferably 10 to 60% by weight, in particular 15 to 30% by weight, and the second part is 40 to 90% by weight, in particular 70 to 85% by weight % of the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium (in each case based on the total weight of the solution provided in process step a) of a starting beet sugar/sucrose preparation present in an aqueous medium).

In a particularly preferred embodiment, a seeding step (method step b3)) takes place in method step b), in particular between method step b1) and method step b2).

In a particularly preferred embodiment, the seed material used in seeding step b3) is sucrose, in particular crystalline sucrose, in particular ground crystalline sucrose. In a particularly preferred embodiment, the seed substance, in particular sucrose, in particular crystalline sucrose, in particular ground crystalline sucrose, can be used in the form of a suspension (slurry) or in the form of an aqueous crystal-containing magma.

In a particularly preferred embodiment, crystalline sucrose, in particular ground crystalline sucrose, in the form of a suspension in isopropanol, in particular in the form of a 5 to 45% by weight, in particular 10 to 40% by weight, in particular 35% by weight, can be used as seed material. Suspension containing sucrose in isopropanol can be used.

In a particularly preferred embodiment, crystalline sucrose, in particular ground crystalline sucrose, is used as the only seed substance and no other substances.

In a particularly preferred embodiment, method step b3) is carried out after method step b1) and before method step b2).

In a particularly preferred embodiment of the present invention, in process step b) the aqueous medium is agitated, in particular the aqueous medium is stirred. In a particularly preferred embodiment of the present invention, the agitation, in particular the stirring, of the aqueous medium is carried out at a stirring speed of 50 to 300 rpm (revolutions)/min, in particular 70 to 200 rpm, in particular 70 to 150 rpm. In a particularly preferred embodiment of the present invention, the agitation, in particular the stirring, during process step b) in process step b1), in process step b2) and in process step b3) or in one or two of the process steps b1), b2), or b3) carried out, preferably in process step b1).

In a particularly preferred embodiment of the present invention, at least one NSP inducer is added to the aqueous medium in process step a), in process step b) or in process steps a) and b).

In a particularly preferred embodiment of the present invention, a process for producing a crystalline NSP-enriched beet sugar-sucrose preparation is provided, wherein in process step a) at least one NSP inducer is added to the solution of a starting beet sugar-sucrose preparation present in an aqueous medium.

In a particularly preferred embodiment of the present invention, a process for the production of a crystalline NSP-enriched beet sugar sucrose preparation is provided, wherein in process step b) at least one NSP inducer is added to the aqueous medium.

In a particularly preferred embodiment of the present invention, at least one NSP inducer is added to the aqueous medium in an amount of 0.01 to 5.00% by weight (based on the total weight of the solution provided in process step a) of a solution present in an aqueous medium Starting beet sugar sucrose preparation) in process step b), in particular in process step b1),) added.

The methods provided according to the invention for producing a crystalline NSP-enriched beet sugar/sucrose preparation are characterized in particular by the sequence of method steps a), b) and c), in particular x), a), b) and c) or in particular y), a) , b) and c), in the given order. In a particularly preferred embodiment, no further process steps are carried out between process steps a), b) and c).

In a particularly preferred embodiment, in the course of the procedure according to the invention, in particular in the course of process steps a), b) and c), in particular also in the course of process steps x), a), b) and c) or y), a), b) and c), no organic solvents, no organic catalysts or organic reactants are used for the crystallization of the sucrose, including an optional seeding step b3), in particular no methanol and no furfuryl alcohol. In a further particularly preferred embodiment, in the course of the procedure according to the invention, in particular in the course of process steps a), b) and c), in particular also in the course of process steps x), a), b) and c) or y), a), b) and c), with the exception of the use of an alcohol as a suspending agent for an optional seeding step b3), no organic solvents, no organic solvents Catalysts or organic reactants used, in particular no methanol and no furfuryl alcohol.

The procedure according to the invention is therefore also advantageous in that, in a preferred embodiment, no organic solvents, catalysts and/or organic reactants are used. In a particularly preferred embodiment, a procedure according to the invention is provided according to which no organic solvents, catalysts and/or organic reactants are used, with the exception of carrying out an inoculation step b3), in which in the inoculation step process step b3) an amount of at most 1% by weight is used (1% by weight) (based on the total volume of the crystallization solution in process step b)) isopropanol is used as the medium for suspending ground sucrose as seed material.

In a particularly preferred embodiment, the crystalline NSP-enriched beet sugar-sucrose preparation provided according to the invention, in particular produced by the method according to the invention, has 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the NSP-enriched crystalline beet sugar-sucrose), wherein the beet sugar-sucrose has 1 to 75% by weight high-melting sucrose phase (HSP) and 25 to 99% by weight low-melting sucrose phase (NSP) (in each case based on the total dry weight of the beet sugar-sucrose) and wherein the beet sugar-sucrose preparation has a maximum content of Potassium ions of 100 mg/kg, in particular 1 to 100 mg/kg, and a maximum content of sulfate ions of 34 mg/kg, in particular 1 to 34 mg/kg (in each case based on the total dry weight of the crystalline NSP-enriched beet sugar sucrose preparation).

In a particularly preferred embodiment of the invention, the resulting crystalline NSP-enriched beet sugar sucrose preparation has an NSP content of 30 to 95% by weight, preferably 30 to 90% by weight, preferably 30 to 85% by weight, preferably 30 to 80% by weight, preferably 50 to 80% by weight, in particular 50 to 70% by weight, in particular 27 to 70% by weight (in each case based on the total dry weight of the sucrose).

Accordingly, the present invention also relates to the crystalline NSP-enriched beet sugar-sucrose preparations according to the invention, in particular the crystalline NSP-enriched beet sugar-sucrose preparations produced according to the invention, having a sucrose content of 95 to 100% by weight, in particular 99.00 to 99.99% by weight, beet sugar-sucrose (each based on the total dry weight of the NSP-enriched beet sugar-sucrose preparation) and a content of 1 to 75% by weight HSP and 25 to 99% by weight NSP (each based on the total dry weight of the beet sugar-sucrose).

The NSP-enriched crystalline beet sugar/sucrose preparation according to the invention can be used to increase the sweetness, to improve the sweetness profile, to improve the organoleptic properties, to increase the aroma intensity, to increase the rate of dissolution and/or to increase the solubility.

The crystalline NSP-enriched beet sugar/sucrose preparation according to the invention can be used to increase the sorption capacity, in particular to increase the water sorption capacity, or to increase the aroma sorption capacity (also referred to as aroma sorption).

In a particularly preferred embodiment, the present invention relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the sweetness of a food product.

In a particularly preferred embodiment of the present invention, this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention for increasing the solubility of a food product.

In another preferred embodiment of the present invention, it relates to the use of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention to increase the rate of dissolution of a food product.

In a particularly preferred embodiment, the present invention relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the sweetness of sucrose in the food product.

In a particularly preferred embodiment of the present invention, this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the solubility of sucrose in the food product.

In another preferred embodiment of the present invention, this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the rate of dissolution of sucrose in the food product.

In a further preferred embodiment of the present invention, this relates to the use of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention to increase the sorption capacity, in particular to increase the H ₂ O sorption capacity or to increase the aroma sorption capacity of sucrose in a food product. In a further preferred embodiment of the present invention, this relates to the use of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention for increasing the flavor intensity of a food product.

The features disclosed in connection with the present invention, in particular quantitative and qualitative features, of the food products provided according to the invention, the food components used for the production and crystalline NSP-enriched beet sugar sucrose preparations are both in relation to the food product according to the invention and in relation to the method for the production of the food product according to the invention disclosed, i.e. features that are described in relation to the food product also relate to the process for the production of the food product and features that are described in relation to the process for the production of the food product are also used for characterization of the food product according to the invention and its use.

In connection with the present invention, an “increased solubility” of a crystalline NSP-enriched beet sugar sucrose preparation of the present invention is understood to mean that it has a higher solubility in water, in particular at 25° C., than a comparative crystalline sucrose preparation of exactly the same composition , which has a lower NSP and a higher HSP content, for example an EU1 sugar or an EU2 sugar.

In the context of the present invention, an “increased dissolution rate” of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention is understood to mean that it has a higher dissolution rate in water, in particular at 25° C., than a crystalline comparison beet sugar-sucrose preparation exactly the same composition that has a lower NSP and a higher HSP content, for example an EU1 sugar or an EU2 sugar. A shorter time is required to dissolve a certain amount of sucrose free of crystals using a crystalline NSP-enriched beet sugar sucrose preparation according to the invention.

In the context of the present invention, an "increased sorption capacity" of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention is understood to mean that it has a higher sorption capacity than a comparative crystalline beet sugar-sucrose preparation of exactly the same compositions, which has a lower NSP and has a higher HSP content, for example an EU1 sugar or EU2 sugar. The sorption capacity of a beet sugar/sucrose preparation according to the invention can be determined according to Examples 6 and 7.

The "enhanced sorption capacity" of the crystalline NSP-enriched beet sugar sucrose preparation provided by the present invention may be increased H ₂ O sorption capacity or increased aroma sorption capacity or increased H ₂ O sorption capacity and increased aroma sorption capacity.

In the context of the present invention, an "increased sweetness" of a crystalline NSP-enriched beet sugar-sucrose preparation of the present invention is understood to mean that it has a higher sweetness than a comparison crystalline beet sugar-sucrose preparation of exactly the same compositions, which has a lower NSP and has a higher HSP content, for example play a EU1 sugar or EU2 sugar. Increased sweetness, in particular an improved sweetness perception, can be determined by trained test persons using sensory tests.

In connection with the present invention, an “increased aroma intensity of a food product according to the invention” means that the food product according to the invention containing the crystalline NSP-enriched beet sugar-sucrose preparation according to the invention has a higher aroma intensity than a comparison food product of exactly the same composition, including the same amount of a crystalline comparison -Sucrose preparation, wherein the comparison sucrose preparation, for example an EU1 sugar or EU2 sugar, has a lower NSP and higher HSP content than the beet sugar-sucrose preparation according to the invention. An increased aroma intensity can be determined by comparative measurements of food products to be measured in sensory tests and/or by chemical and physical analyses.

According to the present invention, the crystalline NSP-enriched beet sugar sucrose preparation of the present invention exhibits an increased amount of adsorbed volatile flavorant transported via the gas phase. This can be determined in a sensory test or by chemical/physical analysis.

In connection with the present invention, an "increased sweetness" of a food product according to the invention is understood to mean that the food product according to the invention, containing the crystalline NSP-enriched beet sugar sucrose preparation according to the invention, has a higher sweetness than a comparison food product of exactly the same composition including the same amount of a crystalline comparison sucrose preparation, wherein the comparison sucrose preparation, for example an EU1 sugar or EU2 sugar, has a lower NSP and higher HSP content than the beet sugar-sucrose preparation according to the invention. Increased sweetness, in particular an improved sweetness perception, can be determined by trained test persons using sensory tests.

In the context of the present invention, a "food product" is understood to mean a solid, liquid, semi-liquid, paste-like or gel-like product which is intended and suitable for consumption by the human or animal body and has primary functions as a food, functional food, drink, Can exercise stimulants and / or dietary supplements.

In the context of the present invention, a "HT-heated food product" is understood to mean a solid, liquid, semi-liquid, paste-like or gel-like food product which, during its manufacturing process, includes a heating step of an NSP-enriched beet sugar-sucrose preparation used according to the invention to a temperature; which leads to the melting of the NSP in the NSP-enriched beet sugar-sucrose preparation, in particular to a temperature of 140 to 165 °C and subsequent cooling and which is accordingly characterized by the presence of an amorphous sucrose phase originating from the NSP and a crystalline HSP -phase awards.

In connection with the present invention, a "food component" is understood to mean a component which is suitable and intended for human and/or animal consumption and which gives the crystalline NSP-enriched beet sugar sucrose preparation also used according to the invention in the food product according to the invention an additional, for gives consumers and/or food manufacturers technological or nutritional value, for example as a source of calories, flavoring and/or aroma-giving agent and/or source of nutritionally relevant substances such as vitamins, dietary fibers, metabolic products such as proteins, in particular amino acids, fats and carbohydrates.

In connection with the present invention, a food component is understood to mean, in particular, no water. In connection with the present invention, a food component is understood to mean in particular no solvent for sucrose, in particular no aqueous solvent for sucrose and no organic solvent for sucrose. In connection with the present invention, a food component is also understood to mean, in particular, no alcohol.

In connection with the present invention, “beet sugar sucrose” is understood as meaning a total of sucrose molecules which originate from a C3 plant, in particular from the beet, in particular sugar beet, and have been synthesized from them. Under the term “Beet Sugar Sac "charose" means in particular a total of sucrose molecules which are determined by means of a carbon isotope determination of ¹² C and ¹³ C in sucrose with a carbon isotope pattern with a δ ¹³ C value of -34 ‰ to -20 % o, in particular -32‰ to -20%o, in particular -27‰ to -22%o. The δ ¹³ C value is a measure of the ratio of the isotope ratios ¹³ C/ ¹² C of a sample to be measured and a standard. The δ ¹³ C value is preferably determined using mass spectrometry (MS), in particular IR-MS (isotope ratio MS), preferably an EA (Elemental Analyzer) IRMS method compared to the mineral Pee Dee Belemnite (PDB) used as a standard determined, in particular according to the EA-IRMS-based procedure from Martin et al. (Journal of Science of Food and Agriculture, (1991), 56 , 419-435).

In connection with the present invention, a “beet sugar/sucrose preparation” is understood to mean a sucrose preparation which has beet sugar/sucrose as the only sucrose. In the context of the present invention, a beet sugar-sucrose preparation is understood to mean a sucrose preparation in which all of the sucrose contained in it is beet sugar-sucrose.

In the context of the present invention, a "beet sugar-sucrose preparation" is understood to mean a naturally occurring or industrially produced composition of sucrose molecules from C3 plants, in particular beets, in particular sugar beets, this composition being made up of sucrose molecules alone, i.e. consisting of it , i.e. consists of sucrose molecules or wherein this composition comprises sucrose molecules, in particular at least 99.0% by weight, at least 99.1% by weight, at least 99.2% by weight, at least 99.3% by weight, at least 99.4% by weight, at least 99.5% by weight, at least 99.6% by weight, at least 99.7% by weight, at least 99.8% by weight, or in particular at least 99%, 9% by weight of sucrose molecules (in each case based on the total dry weight of the beet sugar/sucrose preparation).

A "beet sugar-sucrose preparation" in connection with the present invention can therefore be pure sucrose (100% by weight sucrose based on TS) or a mixture of sucrose with at least one other substance, i.e. a composition containing sucrose and proportions of at least another substance.

In the context of the present invention, a “crystalline NSP-enriched beet sugar sucrose preparation” means a crystalline beet sugar sucrose preparation which has at least two sucrose phases, in particular an HSP and an NSP.

The crystalline NSP-enriched beet sugar sucrose preparation according to the invention has proportions of a low-melting (NSP) and a high-melting sucrose phase (HSP). In a particularly preferred embodiment, the crystalline NSP-enriched beet sugar sucrose preparation of the present invention accordingly has at least two different melting temperatures, namely a melting temperature of an NSP and a melting temperature of an HSP.

In a particularly preferred embodiment of the present invention, the DSC curve obtained in a DSC measurement of a crystalline NSP-enriched beet sugar sucrose preparation according to the invention is a curve with at least one signal in a temperature range of the NSP, in particular from 140 to 165 ° C and a further signal in a temperature range of the HSP, in particular from 166 to 210 °C.

In connection with the present invention, the term “sucrose phase” means a continuous or non-continuous part of a sucrose preparation with homogeneous physical properties, in particular a homogeneous melting point.

In connection with the present invention, “NSP” is understood to mean a low-melting sucrose phase which comprises crystalline sucrose, in particular consists of this, and is characterized by a melting temperature in a range from 140 to 165.degree. In a particularly preferred embodiment, the NSP has a melting temperature in a range of in particular 145 to 165° C., in particular 140 to 160° C., in particular 145 to 160° C., in particular 147 to 160° C., in particular 149 to 159° C., in particular 150 to 159°C, or in particular 150 to 160°C. In connection with the present invention, these temperature ranges are also referred to as the melting temperature range of an NSP.

In connection with the present invention, “HSP” is understood as meaning a high-melting sucrose phase which comprises crystalline sucrose, in particular consists of this, and is characterized by a melting temperature in a range from 166 to 210.degree. In a particularly preferred embodiment, the HSP has a melting temperature in a range of in particular 166 to 200°C, in particular 170 to 200°C, in particular 175 to 200°C, in particular 178 to 200°C or in particular 178 to 195°C. In connection with the present invention, these temperature ranges are also referred to as the melting temperature range of an HSP.

In connection with the present invention, the existence and quantity of a low-melting sucrose phase (NSP) and a high-melting sucrose phase (HSP) in a sucrose preparation is determined by means of differential scanning calorimetry (DSC), in particular by means of differential heat flux dynamic calorimetry or differential power dynamic calorimetry.

The determination of the NSP and HSP content in a sucrose preparation to be determined, which is preferably provided according to the invention, is carried out by first heating the sucrose preparation to be determined to 165° C., in particular at a heating rate of 10 K/min, and cooling, in particular at a cooling rate of 50 K/min to 25 °C, and a second heating of the sucrose preparation to be determined to at least 210 °C, during the first and second heating DSC measurements for the differential determination of the heat of fusion in a melting temperature range of an NSP and the heat of fusion in a melting temperature range of an HSP to determine the identity and quantity of an NSP and HSP.

According to the invention, the existence of an HSP and an NSP is preferably determined by the presence of a melting process in the sucrose preparation to be examined, determined by means of DSC measurement, and by assigning the possibly observed melting process to the melting temperature. A melting process is detected as part of a DSC measurement in the DSC curve obtained by the occurrence of a DSC signal (here also referred to as “signal” for short).

A signal in the context of the present invention is accordingly a deviation from the DSC baseline in the form of a peak, an additional peak, a shoulder or a broad endothermic signal with one or more local minima.

According to the invention, the melting temperature is therefore preferably determined as part of a DSC measurement and is shown as a signal, in the form of a peak, additional peaks, broad endothermic signal with one or more local minima or shoulders in the DSC curve obtained.

In a particularly preferred embodiment, a DSC measurement is carried out within the scope of the present invention at a heating rate of 10 K/min over a temperature range from 20° C. to 220° C.

The determination of the existence of a low-melting sucrose phase (NSP), which is preferably provided according to the invention, is carried out by carrying out a DSC measurement on a sucrose preparation to be determined and determining whether in the melting temperature range of an NSP, in particular whether in a temperature range of 140 to 165 ° C, there is a deviation in Form of a signal, which means a deviation in the form of a peak, additional peaks, a shoulder or a broad endothermic signal with one or more local minima from the DSC baseline, i.e. a melting process takes place in this temperature range.

The determination of the existence of a high-melting sucrose phase (HSP), which is preferably provided according to the invention, is carried out by carrying out a DSC measurement on a sucrose preparation to be determined and determining whether there is a deviation in the melting temperature range of an HSP, in particular whether in a temperature range from 166 to 210 °C in the form of a signal, which means there is a deviation in the form of a peak, additional peaks, a shoulder or a broad endothermic signal with one or more local minima from the DSC baseline, i.e. a melting process takes place in this temperature range.

The determination of the quantity of a high-melting sucrose phase (HSP) in a sucrose preparation to be determined is preferably provided according to the invention by selective melting of a NSP determined according to the invention in a first heating process to 165° C. of the sucrose preparation to be determined, subsequent cooling of the sucrose preparation and then quent melting of the HSP in a second heating process while determining the heat of fusion of the HSP. Then the percentage of HSP in the sucrose present in the sucrose preparation is determined by dividing the specific heat of fusion of the HSP determined during the second heating process (normalized to the total weight of the examined sucrose preparation) by the specific heat of fusion of a phase-pure HSP, i.e. 100.00 wt % HSP containing sucrose preparation (133.7 J/g).

In a preferred embodiment, the first and second heating according to the invention takes place at a heating rate of 10 K/min.

The determination of the quantity of a low-melting sucrose phase (NSP) preferably provided according to the invention takes place arithmetically by subtracting the determined percentage of HSP from 100% and gives the percentage of NSP in the sucrose contained in the sucrose preparation.

In a particularly preferred embodiment, the existence and quantity of an NSP and an HSP is determined as described in example 5.

In connection with the present invention, a DSC device is used for the DSC measurement provided according to the invention. The term "DSC device" means a differential scanning calorimeter, for example a DSC device from Perkin-Elmer, for example the Pyris 1 device.

In a preferred embodiment, this can be coupled to a low-temperature freezer. The instrument is preferably calibrated with indium and water, in particular with a heating rate of 10 K/min.

In connection with the present invention, the term “DSC curve” is understood to mean the graphic representation of the results of carrying out a dynamic differential calorimetry, ie the course of the determined heat flow into a sample with set temperature ramps.

In connection with the present invention, the term “phase transition” is understood to mean a first-order phase transition, i.e. the transition of a preparation from one physical state of aggregation, in particular solid, to another state of aggregation, in particular liquid, in particular a “melting”.

In connection with the present invention, the term “glass transition” is understood to mean the transition from an amorphous phase to a rubber-like or viscous state, in particular no first-order phase transition.

In connection with the present invention, the term “DSC baseline” is understood to mean the course of the DSC curve, which, as is apparent to the person skilled in the art, only represents the heat absorption of the sample and no phase transition, in particular no melting, and no glass transition. In addition, the term "DSC baseline" means that part of the curve that is interpolated in the area of a signal and that connects the measurement curve before and after the signal as if no reaction heat had been released. A phase transition manifests itself in the DSC curve as the slope of the graph of heat flow into the sample changes from the extrapolated baseline, whereas heat flow into the sample without a phase transition or without a glass transition is characterized by a constant slope of the graph with increasing temperature is.

In the context of the present invention, the term “signal” is understood to mean a change in the slope of the DSC curve that indicates an endothermic process, i.e. a deviation from the DSC baseline in the form of a peak, an additional peak, a shoulder and/or a broad endothermic signal with one or more local minima.

In connection with the present invention, the term “peak” is understood to mean a signal in the DSC curve which, when plotted positively by endothermic signals (according to the sign convention of thermodynamics) with a positive slope starting from the DSC baseline (“onset”) ends in a peak (“peak maximum”) and leads back to the DSC baseline with a negative gradient (“offset”).

In the context of the present invention, the term "additional peak" is understood to mean a further signal in the DSC curve which, when endothermic signals are plotted positively (according to the sign convention of thermodynamics) with a positive gradient starting from the DSC baseline ("Onset ’) ends in a peak (‘peak’), however, in contrast to a peak, it does not have to lead completely back to the DSC baseline with a negative slope, but can only result in a local minimum between the peaks due to the superimposition of the signals.

In connection with the present invention, the term “shoulder” is understood to mean a signal in the DSC curve which, when plotted positively by endothermic signals (according to the sign convention of thermodynamics) emanates from the DSC baseline with a positive slope (“onset”). , but neither ends in a peak nor leads back to the DSC baseline with a negative slope. A shoulder is characterized by a flat area that becomes a peak at a certain temperature.

The extrapolated onset temperature is given as the melting point in each case. This is defined as the intersection of the inflection tangent through the rising peak edge with the interpolated baseline.

In a preferred embodiment, the melting temperature results from the DSC measurement carried out according to the invention at a heating rate of 10 K/min.

In the context of the present invention, the term "enthalpy of fusion" or "heat of fusion" means the amount of energy required to melt a sucrose preparation at its melting point at constant pressure. With DSC measurements, it is determined from the area between the interpolated baseline and the measurement curve. It is given in energy units, for example J (joules).

In the context of the present invention, the term "specific enthalpy of fusion" or "specific heat of fusion" means the amount of energy required to melt a bulk element of a substance at its melting point at constant pressure. It is given in heat quantity per unit mass, for example J/g.

In connection with the present invention, the term “ash” means the substances that remain when a sucrose preparation is ashed in an oven at the defined temperature of the method under normal pressure.

Alternatively, the ash content of a sucrose preparation is determined by measuring the conductivity of an aqueous solution according to ICUMSA method GS2/3/9-17(2011) (ash conductometric).

In connection with the present invention, a “sweetener” means a substance or a mixture of substances that triggers a taste sensation of the “sweet” quality in a human consumer. A sweetener can therefore be, for example, a sugar, sugar derivative, sugar alcohol, amino acid, peptide, protein, alcohol or high-intensity sweetener.

In connection with the present invention, a “body-enhancing sweetener” is understood to mean a sweetener that leaves the human consumer with a feeling of volume and thus body of the sweetener during consumption, in particular during oral intake and processing. In the context of the present invention, a “body-enhancing sweetener” is not understood to mean an intense sweetener, ie not a sweetener that triggers a comparatively high sweetening power in very small quantities.

In the context of the present invention, a "NSP inducer" is understood to mean a substance that is able to cause an increase in the proportion of NSP in a sucrose preparation obtained by evaporative crystallization compared to an otherwise identically carried out evaporative crystallization without the presence of an NSP inductor was performed. In particular, an NSP inducer is an oligomeric or polymeric carbohydrate, especially sugar, especially inulin, oligofructose, short-chain fructooligosaccharides (scFOS), DP4-oligosaccharides, DP4-oligosaccharide syrup, DP4-oligosaccharide syrup made from rice, especially rice flour, or a combination thereof.

In the context of the present invention, “inulin” is understood as meaning an oligomeric or polymeric carbohydrate which is usually present in a polydisperse manner and consists mainly of fructosyl-fructo severbindungen is constructed with an optionally present terminal glucose unit. The fructosyl-fructose compounds are preferably of the β(2-1) type. In the present context, the term “polydisperse” means that the inulin is preferably present as a mixture of compounds with different degrees of polymerization. In a particularly preferred embodiment, inulin is also understood as meaning oligofructose with a degree of polymerization of 2 to 10.

In connection with the present invention, short-chain fructooligosaccharides (scFOS) are understood to mean oligofructose which is made up of GF _n compounds, preferably consists essentially of it, in particular consists of it, where G stands for the monomer glucose and F for the monomer fructose and where n is an integer from 2 to 7 and indicates the number of fructose units in the molecule.

In the context of the present invention, the term “DP4 oligosaccharides” is understood to mean a saccharide mixture that has arisen from starch by liquefaction and subsequent enzymatic saccharification. Based on the total dry substance, this saccharide mixture consists of at most 17% by weight of the sum of mono- and disaccharides (DPI and DP2), and at least 50% by weight of tri- or tetrasaccharides (DP3 and DP4). The rest of the higher saccharides (DP>4) results from the difference to the total mass of the saccharide mixture. A DP4 oligosaccharide syrup is to be understood as meaning an aqueous solution of the DP4 oligosaccharides described. The DP4 oligosaccharide syrup can be adjusted to a desired dry matter content by thickening. This can also be converted into dried DP4 oligosaccharides, for example by spray drying.

The DP4 oligosaccharides can be obtained from starch or flour. If flour is used as the raw material, flour is brought into an aqueous suspension. The starch contained in it is liquefied and enzymatically saccharified. Thereafter, the liquid phase, which contains the majority of the DP4 oligosaccharide mixture, is separated from the solid components of the suspension by a solid-liquid separation, for example centrifugation. The further processing then takes place analogously to the DP4 oligosaccharides, which were obtained from starch.

In connection with the present invention, the term “white sugar” (EU2 sugar) is understood to mean a sugar that corresponds to the quality criteria of DIRECTIVE 2001/111/EG Sugar Types Ordinance for white sugar. This has a polarization of at least 99.7 °Z (Z: sugar).

In connection with the present invention, the term “EU2 sugar” is understood to mean a granulated sugar of EU category 2, ie a white sugar.

In connection with the present invention, the term “refined sugar” is understood to mean a sugar that meets the quality criteria of DIRECTIVE 2001/111/EC Sugar Types Ordinance for refined sugar. This has a polarization of at least 99.7 °Z. The distinction from white sugar (EU2 quality) is based on a points system with regard to the criteria color type, ash content, color in solution.

In connection with the present invention, the term “EU1 sugar” is understood to mean a granulated sugar of EU category 1, ie a refined sugar.

The categorization of "EU1" and "EU2" sugar is based on the Sugar Types Directive 2001/111/EC and the Sugar Market Regulation EC No. 318/2006.

In connection with the present invention, a “raw sugar” or a “raw sugar preparation” is understood as meaning crystalline sucrose or a crystalline sucrose-containing preparation which is present in particular in solid, in particular dried form, and which was produced by crystallization of sucrose present in thick juice without the sucrose obtained from said crystallization of thick juice being subjected to one or more dissolving, melting, recrystallization and recrystallization steps between a single-stage or multi-stage crystallization of the sucrose from the thick juice and the receipt of the raw sugar, without being subjected to any refining accordingly . According to the present invention, “raw sugar” is thus understood to mean unrefined sugar.

In the context of the present invention, “raw juice” is understood as meaning an aqueous sugar-containing liquid obtained by hot-water extraction of sucrose and other extractable substances from sugar beet material, in particular sugar beet, preferably sugar beet cossettes. The hot water extraction not only removes sucrose, but also other, especially water-soluble, substances from the sugar beet material.

In connection with the present invention, “thin juice” means an aqueous sucrose-containing solution that was obtained by cleaning raw juice, in particular using calcium oxide, CO ₂ and optionally flocculation aids. The juice purification is often carried out in the form of a preliminary liming, main liming and carbonation, with a clear, light yellow juice having a sucrose content of 10 to 20% being obtained in particular.

In connection with the present invention, “thick juice” means an aqueous solution or suspension that was obtained from thin juice by thickening, in particular evaporation of water. The sucrose content of thick juice is in particular in a range from 60 to 90% by weight, in particular 65 to 80% by weight (based on the total weight of the thick juice).

Unless otherwise stated, in connection with the present invention, the term “refractometric dry matter content” means the sugar content of a mixture of sugar and aqueous medium, in particular water, in °Bx, which is determined by measuring the refractive index of the mixture. As an illustrative example, 100 g of an aqueous sugar solution at 25°Bx contains 25 g of sugar and 75 g of water.

In connection with the present invention, pressures are given as absolute pressures in mbar.

In connection with the present invention, the melting process is determined via DSC measurements. The DSC signal for the melting of sucrose can be a single peak, a peak with a shoulder, a peak with a small additional peak at lower temperature, or a broad endothermic signal with one or more local minima.

In connection with the present invention, the "bulk density" is preferably measured according to the procedure described in Example 8 and the apparatus specified there.

If quantitative information, in particular percentages, of components of a food product, of sucrose, of a preparation, for example of a sucrose preparation or of a composition, is given in connection with the present invention, these add up unless explicitly stated otherwise or known to those skilled in the art with the other further components of the food product, sucrose, preparation or composition explicitly stated or apparent to those skilled in the art to 100% of that of the food product, sucrose, preparation and/or composition.

In connection with the present invention, the term “at least one” is understood to mean a quantity that expresses a number of 1 or 2 or 3 or 4 or 5 or 6 or 7 or 8 or 9 or 10 and so on. In a particularly preferred embodiment, the designation “at least one” can represent exactly the number 1. In a further preferred embodiment, the term “at least one” can also mean 2 or 3 or 4 or 5 or 6 or 7.

If in connection with the present invention a “presence”, a “contain”, a “having” or a “content” of a component is expressly mentioned or implied, this means that the respective component is present, in particular is present in a measurable quantity.

If, in connection with the present invention, a “presence”, “contain” or “having” of a component in an amount of 0 [unit], in particular mg/kg, μg/kg or % by weight, is expressly mentioned or implied is, this means that the respective components are not present in a measurable amount, in particular is not present.

The number of decimal places specified corresponds to the precision of the measurement method used in each case.

The term “and/or” is understood in connection with the present invention to mean that all members of a group which are connected by the term “and/or” are disclosed both as alternatives to one another and cumulatively with one another in any combination. this means for the expression "A, B and/or C" that the following disclosure content is to be understood: a) A or B or C or b) (A and B), or c) (A and C), or d) (B and C), or e) (A and B and C).

In connection with the present invention, the terms “comprising” and “having” mean that in addition to the elements explicitly covered by these terms, other elements that are not explicitly mentioned can also occur. In connection with the present invention, these terms also mean that only the elements explicitly mentioned are covered and no further elements are present. In this particular embodiment, the meaning of the terms "comprising" and "comprising" is synonymous with the term "consisting of". In addition, the terms “comprising” and “having” also include compositions that, in addition to the elements explicitly mentioned, also contain other elements that are not mentioned, but which are of a functional and qualitatively subordinate nature. In this embodiment, the terms “comprising” and “comprising” are synonymous with the term “consisting essentially of”.

Further advantageous configurations emerge from the dependent claims.

The invention is described in more detail below, without restricting the general inventive idea, using examples and associated drawings.

• 1A und 1B: DSC-Messung einer Weißzucker-Präparation (EU2-Zucker) (Kontrolle, Probe Nr. 202004021)
• 2A und 2B: DSC-Messung einer erfindungsgemäßen Rübenzucker-Saccharosepräparation (Probe Nr. 202004410)
• 3A und 3B: DSC-Messung einer erfindungsgemäßen Rübenzucker-Saccharosepräparation (Probe Nr. 202006836)
• 4 Sorptionsisothermen einer Weißzucker-Präparation (EU2-Zucker, Kontrolle) und der erfindungsgemäßen Rübenzucker-Saccharosepräparation (Probe Nr. 202004410)

the 1 until 4 show various embodiments of the method according to the invention and test results.

• 1A and 1B : DSC measurement of a white sugar preparation (EU2 sugar) (control, sample no. 202004021)
• 2A and 2 B : DSC measurement of a beet sugar-sucrose preparation according to the invention (sample no. 202004410)
• 3A and 3B : DSC measurement of a beet sugar/sucrose preparation according to the invention (sample no. 202006836)
• 4 Sorption isotherms of a white sugar preparation (EU2 sugar, control) and the beet sugar-sucrose preparation according to the invention (sample no. 202004410)

Example 1 Working up of an educt material using activated carbon to obtain a solution of a starting beet sugar/sucrose preparation (process step y)).

First, 66.50 kg of sucrose (educt material) of refined quality (EU1 sugar) are stirred with 33.50 kg of deionized water in a suitable stirred tank with an agitator and heated to 60.degree. After the sucrose has completely dissolved, the solution is heated to 90 - 95 °C. The solution is filtered and decolorized in a suitable container by precoat filtration with a mixture comprising kieselguhr (0.2 kg each of Celite 545 and Celite 503) and activated carbon (0.24 kg of activated carbon CW 20). The filtered and decolorized solution is heated to a temperature in the range from 105 to 115 °C and then passed through a sheet filter (Technofood SA-995) with 10 µm needle fiber fleece in a second filtration. The filtered solution obtained in this way is passed through a plate heat exchanger and cooled to 20 to 25 °C. If necessary, the dry matter content can be standardized by adding deionized water. The end product is a liquid sugar with a dry matter content of approx. 66 - 67%. Table 1: Characterization of the solution of the starting beet sugar sucrose preparation sample no. pH conductivity conductivity ash TS color originally, 20°C Icumsa electrom. conduct. conduct. ref. µS/cm g/100g g/100g 202007714 6.4 1.4 < 0.001 65.6 4
TS: dry matter

Example 2 Working up of an educt material using decolorizing resin to obtain a solution of a starting beet sugar/sucrose preparation (process step y)).

A 52% sucrose solution of fine-grain refined sugar grade granulated sugar was prepared with deionized water (Sample No. 202007761). 25 L of solution were conveyed by means of a peristaltic pump over several double-walled glass columns. First there were two identical columns, each with 500 mL of strongly basic, macroporous anion exchange resin based on polystyrene (Lewatit®S 6368, from Lanxess), which were heated to 80°C. The next column contained inert glass beads and was conditioned at 25°C. This was followed by a column with 250 mL strongly acidic, macroporous cation exchange resin based on a styrene-divinylbenzene copolymer (Lewatit®S 2568, from Lanxess), which was heated to 25°C. This was followed by a column containing 500 mL of medium-basic, macroporous anion exchange resin based on polystyrene (Lewatit®S 4328, from Lanxess), which was heated to 25°C. The rate at which the solution was conveyed was 1.0-1.5 bed volumes per hour, based on the volume of anion exchange resin. The purified solution was collected in a vessel (Sample No. 202007760). Table 2: Characterization of the solution of the starting beet sugar sucrose preparation according to Example 2: sample no. pH conductivity conductivity ash TS color originally, 20°C Icumsa electrom. conduct. conduct ref. µS/cm g/100g g/100g 202007760 8.1 2.0 < 0.001 52.7 0
TS: dry matter

Example 3: Working up an educt material using activated carbon and decolorizing resin and additional anion and cation exchange resins to obtain a solution of a starting beet sugar/sucrose preparation (process step y)).

A 52% sucrose solution of fine-grain refined sugar grade granulated sugar was prepared with deionized water (Sample No. 202008018). 25 L of solution were conveyed by means of a peristaltic pump over several double-walled glass columns. The first column contained 500 mL of Chemviron CPG-LF 12 x 40 (Calgon Carbon) brand activated carbon and was heated to 60°C. Following this were two identical columns, each with 500 mL of strongly basic, macroporous anion exchange resin based on polystyrene (Lewatit®S 6368, from Lanxess), which were heated to 80°C. The next column contained inert glass beads and was conditioned at 25°C. This was followed by a column with 250 mL strongly acidic, macroporous cation exchange resin based on a styrene-divinylbenzene copolymer (Lewatit®S 2568, from Lanxess), which was heated to 25°C. This was followed by a column containing 500 mL of medium-basic, macroporous anion exchange resin based on polystyrene (Lewatit®S 4328, from Lanxess), which was heated to 25°C. The rate at which the solution was conveyed was 1.0-1.5 bed volumes per hour, based on the volume of activated carbon. The purified solution was collected in a vessel (Sample No. 202008019). Table 3: Characterization of the solution of the starting beet sugar sucrose preparation according to Example 3: sample no. pH conductivity conductivity ash TS color originally, 20°C Icumsa electrom. conduct. conduct. ref. µS/cm g/100g g/100g 202008019 8.3 1.9 < 0.001 52.7 0
TS: dry matter

Example 4 Working up of an educt material by means of crystallization to obtain a solution of a starting beet sugar/sucrose preparation (process step x)).

Example 4a: Processing of an educt material by means of crystallization to obtain a solution of a starting beet sugar/sucrose preparation with EU1 quality.

About 27 m ³ of raw beet sugar dissolved in condensate with a dry matter content of 73 °Bx were placed in a preheated cooking apparatus so that the heating chamber of the apparatus was completely covered. The filling level in the cooking apparatus was 43% at this time. The syrup was then thickened to a dry matter content of 79.5°Bx over a period of 35 minutes. During the thickening phase, raw sugar clarifier (dissolved raw sugar) was constantly drawn into the apparatus to keep the fill level at 43%. The temperature of the syrup fluctuated from 71 to 73 °C during the thickening phase, the pressure in the boiler fluctuated from 230 to 240 mbar at the beginning of the thickening phase and decreased to 210 mbar during the thickening phase. The heating chamber of the cooker was heated with steam during the thickening phase. The absolute pressure of the heating steam was about 1.1 bar.

At the end of the thickening phase, the syrup was seeded with 1.5 l of isopropanol-containing slurry containing 500 g of finely ground and suspended icing sugar. The temperature at the seeding point was 71.9 °C, the dry matter content of the syrup was 79.5 °Bx, which corresponded to a saturation of 1.16. After the inoculation, the syrup was thickened over a period of 3 h while continuously adding more raw sugar clarification (dissolved raw sugar) so that the dry matter content of the massecuite in the boiling apparatus rose evenly from 79.5 °Bx to 92.8 °Bx. The fill level in the boiling apparatus increased uniformly from 43% to 91%. The crystal suspension became more and more viscous as it thickened. After the end of the boiling-off phase, the crystal suspension was kept in the boiling apparatus for a further 10 minutes and then discharged into a mash lying below the boiling apparatus over a period of 5 minutes. The massecuite was dosed from the mash into a discontinuous centrifuge. In the centrifuge, the crystallized sugar was separated from the mother liquor and washed. The wet sugar was then dried in a continuous drum dryer. During the boiling-up phase, crystallization took place at a pressure of 230 to 240 mbar, and the temperature of the massecuite at the beginning of the boiling-up phase was approx. 72°C. Due to the increase in the boiling point, the filling mass temperature rose to 78 °C during the boiling phase with increasing dry matter content. During the high-boiling phase, the heating chamber of the cooking apparatus was heated with heating steam. The absolute vapor pressure was in a range from 1.1 to 1.2 bar.

A total of approx. 90 m ³ raw sugar clarets were drawn into the cooking apparatus. At the end of the high-boiling phase, there were around 70 tons of filling material in the apparatus. The crystal content of the massecuite was about 54%. After drying, about 35 tons of refined sugar could be obtained from the massecuite.

For use in Example 5.2, the crystals obtained are dissolved in demineralized water. Thereafter, the solution of the starting beet sugar-sucrose composition thus obtained is analyzed for dry matter content, color value, pH value and ash content. If necessary, the dry matter content can be standardized by adding deionized water. Table 4: Characterization of the solution of the starting beet sugar sucrose preparation (EU1) sample no. TS ref. (1+1) ash conduct. Color iL ICUMSA pH (1+1) g/100g g/100gTS ie 202009233 66.9 0.0056 20.5 7.5
TS: dry matter

Example 4b: Processing of an educt material by means of crystallization to obtain a solution of a starting beet sugar sucrose preparation with EU2 quality.

About 27 m ³ thick beet juice with a dry matter content of 73 °Bx were placed in a preheated cooking apparatus, so that the heating chamber of the apparatus was completely covered. The filling level in the cooking apparatus was 43% at this time. The syrup was then thickened to a dry matter content of 79.5°Bx. During the thickening phase, thick juice was constantly drawn into the apparatus to keep the fill level at 43%. The temperature of the syrup fluctuated throughout the thickening phase from 71 to 73 °C, the pressure in the cooking apparatus varied from 230 to 240 mbar at the beginning of the thickening phase and decreased to 210 mbar during the thickening phase. The heating chamber of the cooker was heated with steam during the thickening phase. The absolute pressure of the heating steam was about 1.1 bar.

At the end of the thickening phase, the syrup was seeded with 1.5 l of isopropanol-containing slurry containing 500 g of finely ground and suspended icing sugar. The temperature at the seeding point was 71.9 °C, the dry matter content of the syrup was 79.5 °Bx, which corresponded to a saturation of 1.16. After the inoculation, the syrup was thickened over a period of 3 h while continuously adding more thick juice so that the dry matter content of the filling material in the cooking apparatus rose uniformly from 79.5°Bx to 92.8°Bx. The fill level in the boiling apparatus increased uniformly from 43% to 91%. The crystal suspension became more and more viscous as it thickened. After the end of the boiling-off phase, the crystal suspension was kept in the boiling apparatus for a further 10 minutes and then discharged into a mash lying below the boiling apparatus over a period of 5 minutes. The massecuite was dosed from the mash into a discontinuous centrifuge. In the centrifuge, the crystallized sugar was separated from the mother liquor and washed. The wet sugar was then dried in a continuous drum dryer. During the boiling-up phase, crystallization took place at a pressure of 230 to 240 mbar, and the temperature of the massecuite at the beginning of the boiling-up phase was approx. 72°C. Due to the increase in the boiling point, the filling mass temperature rose to 78 °C during the boiling phase with increasing dry matter content. During the high-boiling phase, the heating chamber of the cooking apparatus was heated with heating steam. The absolute vapor pressure was in a range from 1.1 to 1.2 bar.

A total of approx. 90 m ³ thick juice was drawn into the cooking apparatus. At the end of the high-boiling phase, there were around 70 tons of filling material in the apparatus. The crystal content of the massecuite was about 54%. After drying, about 35 tons of white sugar (EU2 sugar) could be obtained from the massecuite.

The crystals obtained are dissolved in demineralized water. Thereafter, the solution of the starting beet sugar-sucrose composition thus obtained is analyzed for dry matter content, color value, pH value and ash content. If necessary, the dry matter content can be standardized by adding deionized water. Table 5: Characterization of the solution of the starting beet sugar sucrose preparation (EU2) sample no. TS ref. (1+1) ash conduct. Color iL ICUMSA pH (1+1) g/100g g/100gTS ie 202009234 66.5 0.0088 28.3 7.7
TS: dry matter

Example 5: Production of NSP-enriched beet sugar-sucrose preparations according to the invention (process steps a), b) and c)).

Example 5.1 Production of a beet sugar/sucrose preparation according to the invention (sample no. 202006281) from a liquid purified EU1 sugar preparation according to example 1.

8.7 kg of a liquid, purified EU1 sugar preparation according to example 1 with a dry matter content of approx. 66.5% dry matter are placed in a suitable apparatus that can be evacuated and concentrated under reduced pressure to a dry matter content of approx. 73% dry matter. This thickened syrup is placed as feed syrup in a storage tank at 60 °C to 65 °C. Approx. 11.7 kg of the liquid, purified EU1 sugar preparation according to example 1 with a TS content of 66.5% TS are placed in the cooking apparatus with stirrer and stirred at a stirrer speed of 150 rpm and under reduced pressure of approx. 290 mbar to approx. 79.7% TS to the vaccination point at approx. 80 °C. A syrup saturation of 1.16-1.18 should be reached at the inoculation point. At the inoculation point, a quantity of 3g of icing sugar in approx. 7ml of isopropanol is placed in the crystallizer. After a rest phase of 10 minutes, the syrup is thickened continuously at approx. 290 mbar at 70 to 80°C. At the same time, at intervals of about 5 minutes, such an amount of feeding syrup as in example 1 is metered in that a calculated increase in the dry matter content of about 0.2% dry matter/5 min to 0.3% dry matter/5 min is achieved. After reaching a calculated dry matter content of approx. 90.5% dry matter to approx. 91.5% dry matter, the feeding syrup is stopped. The crystal-containing sugar syrup (magma) is drained off and the excess syrup is removed from the crystals by centrifugation. The thrown off crystals can be washed with syrup cover or cover water. The crystals are removed from the centrifuge and dried in a warm air tumble dryer.

The sucrose preparation obtained (sample no. 202006281) had an NSP content of 78% by weight and an HSP content of 22% by weight (in each case based on the total dry weight of the sucrose).

Example 5.2 Production of a beet sugar/sucrose preparation according to the invention (sample no. 202004199) from beet sugar/sucrose with EU1 quality according to example 4a—crystallization in a 5L crystallizer with the addition of sc-FOS

About 3 kg of feed syrup, produced from the crystalline starting beet sugar/sucrose preparation from Example 4a and demineralized water, with about 73% TS and about 41 g of sc-FOS are placed in a storage container and heated to about 60°C maintained at 65°C. About 3.05 kg of feed syrup, produced from the crystalline sucrose preparation from Example 4a and demineralized water, with 73% dry matter and about 41 g of sc-FOS are placed in the cooking apparatus and stirred at a stirrer speed of 150 rpm and reduced Pressure from approx. 290 mbar to approx. 81.1% DS at the vaccination point at 79 °C. A saturation of the syrup of approx. 1.2 should be reached at the inoculation point. At the seeding point, an amount of approx. 1 ml of an approx. 35% icing sugar suspension in isopropanol is added to the crystallizer. After a resting phase of approx. 10 minutes, the syrup is thickened at 70 to 80 °C and at approx. 290 mbar. At the same time, at intervals of about 5 minutes, such an amount of feeding syrup as in Example 4a is metered in that a calculated increase in the DM content of about 0.2% DM/5 min to 0.3% DM/5 min is achieved. After reaching a calculated dry matter content of approx. 90.5% dry matter, the feeding syrup is stopped. The crystal-containing sugar syrup (magma) is drained off and the excess syrup is removed from the crystals by centrifugation. The crystals are removed from the centrifuge unwashed and dried in a tumble dryer with warm air. Alternatively, the spun-off crystals can be washed using a syrup blanket or top water.

The sucrose preparation obtained (sample no. 202004199) has an NSP content of 69% by weight and an HSP content of 31% by weight (in each case based on the total dry weight of the sucrose).

Example 5.3 Production of a beet sugar/sucrose preparation according to the invention (sample no. 202008016) from beet sugar/sucrose with EU1 quality according to example 4a—crystallization in a 5L crystallizer with the addition of DP4 oligosaccharide syrup from rice flour

Approx. 3 kg feed syrup, produced from the crystalline starting beet sugar/sucrose preparation from Example 4a and demineralized water, with approx. 73% TS, and approx. 33 g DP4 rice syrup are placed in a storage container and heated to approx. 60 °C to 65 °C maintained. About 3 kg of feed syrup, produced from the crystalline sucrose preparation from Example 4a and demineralized water, with 73% TS and about 33 g of DP4 rice syrup are placed in the cooking apparatus and stirred and reduced pressure from about 290 mbar to about 81 .1% DS thickened to the seeding point at 79 °C. A saturation of the syrup of approx. 1.2 should be reached at the inoculation point. At the seeding point, an amount of approx. 1 ml of an approx. 35% icing sugar suspension in isopropanol is added to the crystallizer. After a resting phase of approx. 10 minutes, the syrup is thickened at 70 to 80 °C and at approx. 290 mbar. At the same time, at intervals of about 5 minutes, such an amount of feeding syrup as in Example 4a is metered in that a calculated increase in the DM content of about 0.2% DM/5 min to 0.3% DM/5 min is achieved. After reaching a calculated dry matter content of approx. 90.5% dry matter, the feeding syrup is stopped. The crystal-containing sugar syrup (magma) is drained off and the excess syrup is removed from the crystals by centrifugation. The crystals are removed from the centrifuge unwashed and dried in a tumble dryer with warm air. Alternatively, the spun-off crystals can be washed using a syrup blanket or top water.

In this way, the sample 202008016 was obtained, in the preparation of which 1% by weight of DP4 rice syrup (based on the total weight of the feed syrup) was used and the sucrose preparation obtained was sucrose with an NSP content of 82% by weight and an HSP Content of 18 wt .-% (in each case based on the total dry weight of sucrose).

In addition, sample 202008357 with a content of DP4 rice syrup, namely 1% by weight (based on the total weight of the feed syrup) was prepared as described above, but using a crystalline starting beet sugar/sucrose preparation from Example 1 (purified EU1 sugar), the sucrose preparation obtained having 84% by weight of NSP and 16% by weight of HSP (in each case based on the total dry weight of the sucrose preparation of the sucrose).

Example 5.4 Production of a beet sugar/sucrose preparation according to the invention (sample no. 202004410) from a liquid, purified EU1 sugar preparation according to example 1 with variation of the stirrer speed and the seeding point

About 3 kg of feed syrup, produced from a liquid, purified EU1 sugar preparation according to Example 1 with a dry matter content of about 66.5% dry matter, is kept at about 60° C. to 65° C. in a storage tank. Approx. 3.05 kg feed syrup, produced from a liquid, purified EU1 sugar preparation according to example 1 with a dry matter content of approx. 6% TS thickened to the seeding point at 78 °C. The mixture is stirred at a stirrer speed of 70 revolutions per minute. A saturation of the syrup of approx. 1.1 should be reached at the inoculation point. At the seeding point, an amount of approx. 1 ml of an approx. 35% icing sugar suspension in isopropanol is added to the crystallizer. After a resting phase of approx. 10 minutes, the syrup is thickened at 70 to 80 °C and at approx. 290 mbar. At the same time, at intervals of about 5 minutes, such a quantity of feeding syrup as in Example 1 is metered in that a calculated increase in the DM content of about 0.2% DM/5 min to 0.3% DM/5 min is achieved. After reaching a calculated dry matter content of approx. 90.5% dry matter, the feeding syrup is stopped. The crystal-containing sugar syrup (magma) is drained off and the excess syrup is removed from the crystals by centrifugation. The spun off crystals can be washed with syrup cover or top water. The crystals are removed from the centrifuge and dried in a warm air tumble dryer.

Example 5.5: Production of further samples

Sample No. 202004123 was obtained using the solution obtained in Example 4b of a starting sucrose preparation of EU2 quality by carrying out process steps a), b), c) analogously to Example 5.1.

Sample No. 202003979 was obtained analogously to example 5.1 from a solution of crystalline EU1 sugar, ie a process sequence of steps a), b) and c).

Another beet sugar/sucrose preparation (sample no. 202006836) was produced using the procedure described in Example 5.1, which had an NSP content of 72% by weight and an HSP content of 28% by weight (each based on the total dry weight of the sucrose ) having.

The other sample designations shown in Table 8 represent beet sugar/sucrose preparations which were also obtained according to the procedure of Example 5.1 from different aqueous solutions of starting beet sugar/sucrose preparations with the specifications given in Table 8.

Example 5.6: Determination of the NSP and HSP contents.

• Die Schmelzwärme wurde über dynamische Differenzkalorimetrie (DSC) mit dem Gerät Pyris 1 (Perkin-Elmer) ermittelt. Das Gerät wurde vor der Messung mit Indium und Wasser kalibriert. 20 mg der zu bestimmenden Saccharosepräparation wurden in einen DSC-Tiegel eingewogen (Ablesegenauigkeit: 0,01 mg) und verschweißt. Der Deckel des Tiegels weist ein kleines Loch auf, damit Wasser und gegebenenfalls vorhandene flüchtige Zersetzungsprodukte entweichen können. Als Referenz diente ein leerer Tiegel.

The NSP and HSP content of the obtained beet sugar sucrose preparations is determined as follows:

• The heat of fusion was determined using differential scanning calorimetry (DSC) using the Pyris 1 device (Perkin-Elmer). The device was calibrated with indium and water before the measurement. 20 mg of the sucrose preparation to be determined were weighed into a DSC crucible (reading accuracy: 0.01 mg) and sealed. The lid of the crucible has a small hole to allow water and any volatile decomposition products to escape. An empty crucible served as a reference.

The first deviation from the DSC baseline, i.e. the existence of a signal indicating a melting process, is determined from the DSC curve obtained, for example as in Hemminger/Cammenga (“Methods of Thermal Analysis”, Springer-Verlag, Berlin, 1989) described.

In a preferred embodiment, the melting temperature results from the DSC measurement carried out according to the invention at a heating rate of 10 K/min.

If the DSC curve obtained by DSC measurement of a sucrose preparation to be determined, starting from the DSC baseline, shows a first deviation from this DSC baseline, which immediately turns into a peak at approx. 190 °C, then there is no NSP and only HSP available.

The melting peak of pure HSP is a sharp peak when the chemical purity of the sugar is high. The melting temperature is lowered by the water, impurities and/or additives contained, and the peak becomes broader and flatter (see Hemminger/Cammenga, "Methods of Thermal Analysis", Springer-Verlag, Berlin, 1989).

If, in a temperature range from 145 to 165 °C, a first deviation from the DSC baseline in the form of a broad endothermic signal with one or more local minima, a shoulder, an additional peak or a peak is observed, an NSP is present and its quantity to be determined.

For the DSC measurement, a sample of the sucrose preparation to be determined is weighed out (20 mg), heated for the first time at a heating rate of 10 K/min from 25 °C to 165 °C and maintained at this temperature for one minute (selective the NSP melted) and immediately cooled, in particular using a cooling rate of 50 K/min to 25 °C. The sucrose preparation is kept at this temperature for one minute before it is heated a second time to 210° C. at a heating rate of 10 K/min. Here, the remaining HSP is melted.

In the DSC curve obtained during the second heating of a sucrose preparation containing NSP, only a single peak can be seen, which indicates the HSP and compared to a phase-pure HSP (100% by weight HSP), the total amount of energy required is the HSP of the sample to melt, lower. Compared to the melting peak of pure HSP, the melting peak of HSP in mixtures of NSP and HSP is broader and shifted to lower temperatures, because the crystals to be melted are embedded in material of the NSP that has already melted, and the heat transfer is thus altered. In addition, the DSC curve obtained on the second heating shows a glass transition (YH Roos, "Phase Transitions in Foods", Academic Press, San Diego, 1995, page 115) at about 62 - 67 °C, indicating that on the first heating the Preparation a part of the preparation has been converted from the crystalline state to the amorphous state.

An evaluation is carried out using software, for example Pyris 1 from Perkin Elmer, software version 11, with selection of the glass transition and the melting peak during the second heating. From the ratio of this measured specific enthalpy of fusion and known specific enthalpy of fusion of a pure crystalline HSP of sucrose crystals of 133.7 J/g, the percentage of the HSP from the sucrose, i.e. the phase that is not an NSP, can be determined. The percentage of NSP from the sucrose is calculated from the difference between 100% and the determined percentage of HSP.

The specific enthalpy of fusion of the pure HSP phase was determined by averaging by measuring various beet sugar/sucrose preparations which had been crystallized according to Example 4a) and Example 4b). Table 6: sample no . Manufactured after heat of fusion y/g 202004015 Example 4a 133.5 202004016 Example 4b 132.2 202004017 Example 4a 132.9 202004018 Example 4b 134.9 202004019 Example 4b 135.2 202004020 Example 4b 133.3 202004021 Example 4b 136.0 202004022 Example 4b 132.1 202004023 Example 4a 134.7 202004024 Example 4a 135.0 202004243 Example 4a 130.0 202004244 Example 4a 132.8 202004245 Example 4b 133.2 202004246 Example 4b 135.5 202004804 Example 4b 134.0 Average 133.7 staff 1.6
Stv: standard deviation

Table 8 summarizes the compositions of various starting beet sugar/sucrose preparations and the NSP and HSP contents of the sucrose in the beet sugar/sucrose preparations obtained according to example 5 from these starting sucrose preparations.

The sulfate ion content was determined by means of ion chromatography (IC). The inorganic anions in the sample are separated by elution on a latex anion exchange column (e.g. IonPac AS17, Thermo Scientific DIONEX®) and detected conductometrically after suppression. The concentration gradient required for separating the components is generated automatically using an eluent generator integrated in the IC system.

The method described here is used to determine inorganic anions in aqueous solutions of various products (e.g. beet pulp, raw juice, thin juice, thick juice, molasses). The content of inorganic anions is given in mg/kg or mg/L.

The analysis of the potassium content is based on DIN ISO 9964-3:1996-08 (Water quality - Determination of sodium and potassium - Part 3: Determination of sodium and potassium using flame photometry)

The determination was made by flame photometry. The alkali metal ions to be determined in the sample are thermally excited in a flame. When returning to the ground state, light is emitted at a characteristic wavelength for each metal, for potassium at 766.5 nm and for sodium at 589.0 nm. The intensity of the emitted light is approximately proportional to the concentration of the corresponding metal ions.

The ash content (conductometric) was determined according to ICUMSA method GS2/3/9-17(2011).

The determination was made by measuring the conductivity. The content of soluble ash is related to the electrical conductivity it causes. For this reason, the conductivity is first determined in a white sugar solution of the prescribed concentration. The conductivity ash content can then be calculated from this.

The conductivity of white sugar samples in µS/cm is understood to be the conductivity value of an aqueous solution with a specified concentration c = 31.3 g/100 ml (mass concentration = 28 g/100 g) measured at 20 °C using the method described here. From the measured conductivity, the associated ash content is calculated as a mass concentration (g/100 g) using the conversion factors specified for sugar.

Control (Sample #202004021)

The control in Example 6 is white sugar (EU2 sugar) prepared according to Example 4b (Sample #202004021). The NSP and HSP content was determined using DSC measurements, the DSC curves are in 1A and 1B shown. 1A shows the absence of NSP by the lack of additional signals in a range from 140 to 165 °C. 1B clarifies the procedure for quantifying NSP. The upper DSC curve of 1B shows the second heating and the associated melting of the HSP (extrapolated onset: 190.0 °C, peak maximum: 194.3 °C, extrapolated offset: 197.0 °C, specific heat of fusion: 134 J/g). The lower DSC curve of 1B shows the first heating up to 165 °C, no signals are recognizable, i.e. no NSP is melted and only HSP is present.

Sample No. 202004410

The dried beet sugar-sucrose preparation according to the invention has a proportion of high-melting phase (HSP) of 46% by weight and 54% by weight of NSP (in each case based on the total weight of the dried sucrose) according to Example 5.1. The NSP and HSP content was determined using DSC measurements. The DSC curves are in 2A and 2 B shown. 2A shows the existence of an NSP by an additional signal in a temperature range from 140 to 165 °C. 2 B clarifies the procedure for quantifying NSP. The upper DSC curve of 2 B shows the first heating up to 165 °C and the melting of the NSP. The lower DSC curve of 2 B shows the second heating and melting of the HSP (extrapolated onset: 176.6 °C, peak maximum: 185.3 °C, extrapolated offset: 193.5 °C, specific heat of fusion: 62 J/g) and a glass transition (glass transition temperature: 65 .9 °C).

The water content (determined by the Karl Fischer method) is 0.068 g/100 g of dried sucrose preparation. The grain size distribution and grain size characteristics are shown in Tables 10 and 11.

The sucrose preparation obtained has a very high purity. Fructose, glucose and residual components are all below the detection limit (HPLC) of 0.1% by weight. The sucrose content is accordingly 100 g/100 g sucrose preparation.

The ash content is 0.0022 g/100 g dry substance. The surface water content (determined titrimetrically according to the Karl Fischer method) is 0.029 g/100 g sucrose preparation and the particle size d50 is 0.81 mm.

Sample No. 202006836

The dried beet sugar-sucrose preparation according to the invention has a proportion of high-melting phase (HSP) of 28% by weight and 72% by weight of NSP (in each case based on the total weight of the dried sucrose).

The NSP and HSP content was determined using DSC measurements. The DSC curves are in 3A and 3B shown. 3A shows the existence of an NSP by an additional signal in a temperature range from 140 to 165 °C. 3B clarifies the procedure for quantifying NSP. The upper DSC curve of 3B shows the first heating up to 165 °C and the melting of the NSP. The lower DSC curve of 3B shows the second heating and melting of the HSP (extrapolated onset: 165.9 °C, peak maximum: 182.4 °C, extrapolated offset: 192.8 °C, specific heat of fusion: 37.5 J/g) and a glass transition (glass transition temperature : 67.1 °C).

Further characterization of sample no. 202006836: Table 7: Sample No. 202006836 Water content KF g/100g ash conduct. g/100gTS Sucrose g/100g Fructose g/100g Glucoseg/100g 0.070 0.0008 99.9 <0.1 <0.1
KF: Karl Fischer, TS: dry substance Table 8: Characterization of the samples Starting Sucrose Preparation sucrose preparation sample designation Potassium ions mg/kg TS Sulfate ions mg/kg TS scFOS (% by weight based on solution) DP4 (% by weight based on solution) NSP (% by weight based on TS sucrose) HSP (% by weight based on TS sucrose) 202004123 19.0 27.0 0 0 34 66 202004410 9.0 1.5 0 0 54 46 202004199 12.0 5.0 1.4 0 69 31 202005311 9.0 1.5 0 0 66 34 202005832 72.2 12.8 0 0 37 63 202005582 195 34.7 0 0 24 76 202003979 12.0 5.0 0 0 41 59 202006101 198 38.1 0 0 19 81 202005874 75.2 16.3 0 0 27 73 202006102 75.2 16.3 1 0 46 54 202006278 75.2 16.3 2 0 53 57 202008016 21.2 23:6 0 1 82 18 202008357 18.2 20.1 0 1 84 16 202006281 9.0 1.5 0 0 78 22 202006836 9.0 1.5 0 0 72 28

Legend:

TS: dry matter. The NSP and HSP contents of the beet sugar/sucrose preparations in Table 8 are based on the dry substance of the sucrose contained in the respective sucrose preparation. The other dry substance-related contents of the starting beet sugar-sucrose preparation and the beet sugar-sucrose preparations according to Table 8 are based on the dry substance of the respective beet sugar-sucrose preparation.

As can be seen from Table 8, starting beet sugar sucrose preparations used according to the invention with a potassium ion content of 1 to 100 mg/kg and a sulfate ion content of 1 to 34 mg/kg (in each case based on the total dry weight of the starting beet sugar Sucrose preparation) obtained by the procedure of process steps a), b) and c) carried out according to the invention, crystalline NSP-enriched beet sugar sucrose preparations according to the invention which contain 25 to 99% by weight of NSP and 1 to 75% by weight of HSP (based on the total dry weight of the sucrose).

The starting beet sugar sucrose preparations used to produce sample numbers 202005582 and 202006101 have potassium and sulfate ion levels above 100 mg/kg TS (based on potassium ions) and above 34 mg/kg TS (based on sulfate ions). lie. No crystalline NSP-enriched beet sugar sucrose preparation according to the invention could be obtained from starting sucrose preparations composed in this way.

Example 6: Comparison of the water vapor sorption of commercially available EU2 sugar and beet sugar/sucrose preparation according to the invention.

In this example, a beet sugar-sucrose preparation according to Example 5.4, Sample No. 202004410, containing 54% by weight of NSP and 46% HSP (Sample No. 202004410) and, as a control, a commercially available white sugar (granulated sugar EU Category 2, white sugar variety fine, 0% by weight of NSP, 100% by weight of HSP, sample no. 202004021) (prepared analogously to example 4b) (in each case based on the total dry weight of sucrose in the sucrose preparation). For each measurement of water absorption (i.e. for each relative humidity), 3 to 3.5 g of the preparations to be analyzed are weighed into various open glass weighing pans and placed at room temperature (20 °C) in a climatic chamber at defined relative humidities (0 %, 32%, 60%, 75% or 85%) each stored at 20 °C until the gravimetric check shows no change in mass. Table 9: Overview of humidity standards and relative humidities. measuring point humidity standard relative humidity 1 saturated KCl solution with sediment 85% 2 saturated NaCl solution with sediment 75% 3 saturated (NH ₄ )(NO ₃ ) solution with sediment 60% 4 saturated CaCl ₂ solution with sediment 32% 5 dried silica gel 0%

Based on the mass differences between the beginning and end of storage under the specified humidity, the water content after storage can be calculated for each relative humidity used by Karl Fischer titration (Metrohm, 703 Ti Stand with 701 KF Titrino and 650 Dosimat).

According to Karl Fischer titration, the control (white sugar, EU2 sugar, sample no. 202004021) before storage is characterized by a water content of 0.057 g water per 100 g white sugar.

The beet sugar-sucrose preparation according to the invention from example 5.4 (sample no. 202004410) has a water content of 0.068 g of water per 100 g of sucrose preparation before storage.

In 4 the obtained sorption isotherms are shown. It is found that both the white sugar and the beet sugar/sucrose preparation according to the invention show hardly any significant differences in water absorption at relative humidities in the range below 60%. However, the beet sugar/sucrose preparation according to the invention from example 5.4, sample no. 202004410, absorbs significantly more water from the ambient air at relative humidities above 60% than the white sugar ( 4 ). Since the beet sugar-sucrose preparation according to the invention, sample no. 202004410 from Example 5.4, has a coarser particle size than white sugar and therefore a smaller specific surface area than this (see Tables 10 and 11), the differences in water absorption cannot be attributed to differences in the specific surface area .

The beet sugar/sucrose preparation according to the invention (sample no. 202004410) has a significantly higher water absorption than commercial white sugar at elevated relative humidities. Table 10: Screen analysis of the screenings mesh size Sieve residue in g/100 g of the preparation Control, sample #20204021 (EU2 sugars) Sample No. 202004410 (Example 5.4) 800 microns 2.24 5.71 710 µm 8.46 16.62 630 µm 20:11 26:13 560 µm 16:17 12.80 500 microns 18:36 12.81 400 microns 14.78 8.36 355 µm 6.25 6.95 315 µm 4.63 6.34 200 microns 7.63 4:23 floor 1.38 0.06 Table 11: Grain size indices Grain size indicator Control, sample #20204021 (EU2 sugars) Sample No. 202004410 (Example 5.4) n (scattering parameter of the RRSB distribution) 3.8 3.5 d' (grain diameter below which 63.2% of the sample fall according to the RRSB distribution) 0.60mm 0.90mm d95 (grain diameter below which 95% of the sample fall according to the RRSB distribution) 0.80mm 1.23mm d5 (grain diameter below which 5% of the sample falls according to the RRSB distribution) 0.27mm 0.38mm MA (Mean Aperture) 0.54mm 0.81mm CV (Coefficient of Variation) 30% 32%

Example 7: Comparison of the aroma sorption of commercially available EU1 sugar and beet sugar-sucrose preparations according to the invention

In this example, two beet sugar/sucrose preparations according to the invention are produced according to example 5.1 with contents of 78% by weight of NSP and 22% by weight of HSP (sample no. 202006281, example 7a) and 72% by weight of NSP and 28% by weight. % HSP (sample no. 202006836, example 7b) and as a control a commercially available white sugar (granulated sugar EU category 1, sample no. 202006863 type white sugar fine, 0% by weight NSP, 100% by weight HSP, water content according to Karl Fischer 0.053 g / 100 g crystal sugar) (prepared according to Example 4a) (each based on the total dry weight of sucrose in the sucrose preparation) used.

In preparation for measuring the aroma sorption, the above-mentioned beet sugar-sucrose preparations according to the invention and the control are sieved. For this purpose, the Retsch Vibrotronic type Ve1 screen stack was equipped with Retsch corner screens 0.40 mm and 0.63 mm. 200 g of sample per run were placed on the top corner screen and screened for 5 minutes. The sieved target fraction between 0.4 mm and 0.63 mm was saved and new material sieved until 200 g of the target fraction was collected. Oversize and undersize was discarded. No re-sieve analysis was performed on the target fraction.

Menthol (DC-Menthol, Merck, Art. No. 8.18452.0100) was selected as exemplary flavors for refreshing confectionery, and 2,3,5,6-tetramethylpyrazine (Sigma Aldrich, Art. No. 183938) as the key substance for chocolate flavors ).

To measure aroma absorption, 5 g each (weighed to the nearest 0.01 g) of the preparations to be analyzed are placed in three different headspace vials per preparation. These nine vials in total are stored in a desiccator (40° C., 7 days) together with a dish which contains 1.01 g of menthol flavoring (Merck, Art. No. 8.18452.0100). In a second series of measurements in a second desiccator, a total of nine more vials are stored (40 °C, 7 days). After storage, a defined amount of water is added to the headspace vials and the contained samples no. 202006281, no. 202006836 and the control sample no. 202006863 are dissolved. The solutions obtained are analyzed by gas chromatography with solid phase microextraction (SPME, solid phase microextraction) with regard to their menthol content or tetramethylpyrazine content (see Table 8). Table 12: Menthol intake of white sugar (control sample #20206863), sample #202006281 and #202006836 vials sample no . sample designation menthol mg/kg MW staff NSP share % B 202006863-003 Control EU1 sugar 4.2 4.4 0.35 0 C 202006863-003 Control EU1 sugar 4.2 D 202006863-003 Control EU1 sugar 4.8 E 202006281-005 Example 7a, prepared according to Example 5.1 6.9 6.8 0.36 78 f 202006281-005 Example 7a, prepared according to Example 5.1 7.1 G 202006281-005 Example 7a, prepared according to Example 5.1 6.4 H 202006836-003 Example 7b, prepared according to Example 5.1 8.7 7.8 0.78 72 I 202006836-003 Example 7b, prepared according to Example 5.1 7.3 K 202006836-003 Example 7b, prepared according to Example 5.1 7.4
Mean: Mean, Stv: Standard Deviation

The beet sugar-sucrose preparations according to the invention of sample 202006281 (78% by weight NSP, average menthol intake: 6.8 mg menthol/kg sucrose preparation) and sample no. 202006836 (72% by weight NSP, average menthol intake: 7.8 mg menthol/ kg sucrose preparation) show a significantly higher menthol intake than EU1 sugar (control sample no. 202006863, 0% by weight NSP, average menthol intake: 4.4 mg menthol/kg sugar). Table 13: 2,3,5,6-Tetramethylpyrazine Uptake of White Sugar (Control Sample #20206863), Sample #202006281 and #202006836 vials sample no . sample designation tetramethylpyrazine mg/kg MW staff NSP share % B 202006863-002 Control EU1 sugar 6.4 6.4 0.1 0 C 202006863-002 Control EU1 sugar 6.3 D 202006863-002 Control EU1 sugar 6.4 E 202006281-004 Example 7a, prepared according to Example 5.1 20 20.0 0 78 f 202006281-004 Example 7a, prepared according to Example 5.1 20 G 202006281-004 Example 7a, prepared according to Example 5.1 20 H 202006836-002 Example 7b, prepared according to example 5.1 15 15.0 0 72 I 202006836-002 Example 7b, prepared according to example 5.1 15 K 202006836-002 Example 7b, prepared according to example 5.1 15
Mean: Mean, Stv: Standard Deviation

The beet sugar-sucrose preparations according to the invention of sample 202006281 (78% by weight NSP, average 2,3,5,6-tetramethylpyrazine intake: 20.0 mg 2,3,5,6-tetramethylpyrazine/kg sucrose preparation) and sample no. 202006836 ( 72% by weight of NSP, average 2,3,5,6-tetramethylpyrazine intake: 15.0 mg 2,3,5,6-tetramethylpyrazine/kg sucrose preparation) have a significantly higher 2,3,5,6-tetramethylpyrazine intake than the EU1 sugar (control sample No. 202006863, 0 wt% NSP, average 2,3,5,6-tetramethylpyrazine intake: 6.4 mg 2,3,5,6-tetramethylpyrazine/kg sugar).

Example 8:

Execution:

Two sucrose preparations of the present invention (sample nos. 202006281 and 202006836) with a high proportion of NSP and, for comparison, a commercially available EU-1 sugar (sample no. 202005111) and a commercially available EU2 sugar (sample no. 202006927 ), as controls, each with 100% by weight HSP content in sucrose.

The bulk density of the sugar samples was determined in a funnel apparatus, in particular a funnel apparatus from Janz Präzisionstechnik. About 600 mL of the sample to be examined is filled into the funnel. Then the lower opening of the funnel is released by moving the slider and the product flows into the collection container below. The excess sample is removed by scraping it off with a ruler. The collection container, filled to the brim, is now weighed. The bulk density can be calculated from the difference between the empty mass of the collection container and the known volume of the collection container of exactly 500 mL. The bulk density is measured in duplicate, using a fresh sample for each individual measurement.

The results are summarized in Table 14 below: sample no Bulk density in g/ ^cm3 1st measurement 2nd measurement Average 202006281 0.76 0.76 0.76 202006836 0.82 0.82 0.82 202005111 0.87 0.87 0.87 202006927 0.88 0.88 0.88

In order to check whether the bulk density of the two controls is representative of commercial sugar production and how large the fluctuation range of the bulk density of sugar is, the values of 26 other commercially available sugar samples (EU2 sugar) for the year 2019 were considered. The mean bulk density for these samples is 0.867 g/cm ³ with a standard deviation of 0.015 g/cm ³ .

The bulk density of the two tested crystalline NSP-enriched sucrose preparations according to the invention is significantly lower than that of the commercial sugars consisting of pure HSP.

QUOTES INCLUDED IN DESCRIPTION

This list of documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• US 8273873 B2 [0003, 0010]
• US 8202987 B2 [0010]
• WO 2017/093309 A1 [0013]

Claims (24)

A food product comprising 5 to 99.9% by weight of a crystalline NSP (low melting sucrose phase)-enriched beet sugar sucrose preparation and 0.1 to 95% by weight of at least one food component (each based on the total weight of the food product), wherein the crystalline NSP-enriched beet sugar-sucrose preparation 95 to 100 wt up to 99% by weight of low-melting sucrose phase (NSP) (in each case based on the total dry weight of the beet sugar sucrose). food product after claim 1 wherein the crystalline NSP-enriched beet sucrose preparation comprises 45 to 90% by weight NSP (based on the total dry weight of the beet sucrose). food product after claim 1 or 2 , wherein the crystalline NSP-enriched beet sugar-sucrose preparation contains 95.00 to 99.90% by weight beet sugar-sucrose, in particular 99.00 to 99.90% by weight beet sugar-sucrose (based on the total dry weight of the beet sugar-sucrose preparation) having. A food product according to any one of the preceding claims wherein the crystalline NSP-enriched beet sucrose preparation contains from 95.00 to 99.99% by weight of beet sucrose and from 0.01 to 5.00% by weight of an NSP inducer (based on the total dry weight of the beet sugar-sucrose preparation). Food product according to one of the preceding claims, wherein the NSP inducer is an oligomeric or polymeric carbohydrate, in particular inulin, oligofructose, short-chain FOS (fructooligosaccharides), DP4-oligosaccharides, DP4-oligosaccharide syrup, DP4-oligosaccharide syrup made from rice, in particular rice flour, or a combination of it is. A food product according to any one of the preceding claims, wherein the at least one food component is selected from the group consisting of fat component, protein component, carbohydrate component, flavour, dietary fibre, additive and a combination thereof. Food product according to one of the preceding claims, wherein the food product has at least one fat component and at least one flavoring, at least one protein component and at least one flavoring or at least one fat component, at least one protein component and a flavoring as at least one food component. Food product according to one of the preceding claims, wherein the at least one flavoring agent is present in the food product in an amount of from 0.01 to 5.00% by weight (based on the total weight of the food product). Food product according to one of the preceding claims, wherein the food product has at least one fat component, at least one protein component, at least one carbohydrate component and, optionally, at least one flavoring as at least one food component, and the at least one food component in a total amount of 10 to 95% by weight is present in the food product (based on the total weight of the food product). Food product according to one of the preceding claims, wherein the food product is a confectionery, in particular chocolate, couverture, ice cream, praline, truffle, filling, in particular cream filling, in particular cream filling for biscuits and candy bars, chewing gum, soft caramel, an instant powder or a baked goods mix. Food product according to one of the preceding claims, wherein the food product is suitable for the production of a HT (high temperature) heated food product, in particular a baked good. Process for the production of a food product, in particular according to one of Claims 1 until 11 , wherein 5 to 99.9% by weight (based on the total weight of the food product) of a crystalline A NSP-enriched beet sugar-sucrose preparation containing 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation) with a content of 1 to 75% by weight HSP and 25 to 99% by weight % NSP (in each case based on the total dry weight of the beet sugar sucrose), and 0.1 to 95.0% by weight of at least one food component (based on the total weight of the food product) are mixed and processed into the food product. Process for manufacturing a food product claim 12 , wherein after mixing the crystalline NSP-enriched sucrose preparation with the at least one food component, HT heating of the mixture obtained is carried out to a temperature which leads to melting of the NSP in the NSP-enriched beet sugar sucrose preparation, in particular to a temperature of 140 C up to 165°C, and subsequent cooling takes place, so that a HT-heated food product is obtained. A process for preparing a crystalline NSP-enriched beet sugar-sucrose preparation comprising 95 to 100% by weight beet sugar sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar-sucrose preparation) containing 1 to 75% by weight high-melting phase (HSP) and 25 to 99% by weight of low-melting sucrose phase (NSP) (in each case based on the total dry weight of the beet sugar sucrose), comprising the process steps: a) providing a solution of a starting beet sugar-sucrose preparation present in an aqueous medium, the starting beet sugar-sucrose preparation having a content of potassium ions of 1 to 100 mg/kg and of sulfate ions of 1 to 34 mg/kg (in each case based on the total dry weight of the starting beet sugar sucrose preparation), b) partial evaporation of the aqueous medium from the solution according to process step a) in a vacuum cooking device under a pressure of 100 to 600 mbar and at a temperature of at least 65 °C to obtain magma containing sucrose crystals and c) separating the sucrose crystals formed from the sucrose crystal-containing magma obtained in process step b) to obtain a crystalline NSP-enriched beet sugar-sucrose preparation comprising 95 to 100% by weight beet sugar-sucrose (based on the total dry weight of the crystalline NSP-enriched beet sugar Sucrose preparation), containing 25 to 99% by weight of NSP and 1 to 75% by weight of HSP (in each case based on the total dry weight of the beet sugar sucrose). procedure according to Claim 14 , wherein process step b) comprises at least two process steps b1) and b2), in particular process step b1) comprises a thickening step and b2) a boiling step. procedure according to Claim 14 or 15 , wherein in method step b), in particular between method step b1) and method step b2), a seeding step b3) takes place. Method according to any of the preceding Claims 14 until 16 , wherein the solution of the starting beet sugar-sucrose preparation provided in process step a) is produced in a process step x) by dissolving a solution obtained by crystallization of a liquid starting material, in particular a sucrose solution, a raw sugar juice, a raw juice, a thin juice or a thick juice solid starting beet sugar sucrose preparation or in a process step y) by adsorption processes carried out on a liquid starting material, in particular a sucrose solution, raw sugar juice, raw juice, thin juice or thick juice, in particular adsorption processes using activated carbon, decolorizing resins, ion exchangers or a combination of them. Procedure according to one of Claims 14 until 17 wherein at least one NSP inducer is added to the solution of a starting beet sugar/sucrose preparation present in an aqueous medium in process step a) or process step b), in particular in process step a). Crystalline NSP-enriched beet sugar sucrose preparation can be prepared by one of the methods according to Claims 14 until 18 . Crystalline NSP-enriched beet sugar sucrose preparation claim 19 , this having 0.01 to 5.00% by weight of at least one NSP inducer (based on the total dry weight of the sucrose preparation). Use of a crystalline NSP-enriched beet sugar sucrose preparation according to any one of claims 19 or 20 to increase the sweetness of a food product. Use of a crystalline NSP-enriched beet sugar sucrose preparation according to any one of claims 19 or 20 to increase the aroma intensity of a food product. Use of a crystalline NSP-enriched beet sugar sucrose preparation according to any one of claims 19 or 20 to increase the solubility and/or rate of dissolution of a food product. Use of a crystalline NSP-enriched beet sugar sucrose preparation according to any one of claims 19 or 20 to increase the sorption capacity, in particular to increase the H ₂ O sorption capacity or to increase the aroma sorption capacity of sucrose in a food product.

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