EP0218570A1 - Sugaring product, process to prepare it and apparatus for carrying out this process - Google Patents

Sugaring product, process to prepare it and apparatus for carrying out this process Download PDF

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Publication number
EP0218570A1
EP0218570A1 EP86870061A EP86870061A EP0218570A1 EP 0218570 A1 EP0218570 A1 EP 0218570A1 EP 86870061 A EP86870061 A EP 86870061A EP 86870061 A EP86870061 A EP 86870061A EP 0218570 A1 EP0218570 A1 EP 0218570A1
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Prior art keywords
mixture
sugar
extruder
water
sucrose
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EP86870061A
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German (de)
French (fr)
Inventor
Georges Smits
André Bausier
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Raffinerie Tirlemontoise SA
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Raffinerie Tirlemontoise SA
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Publication of EP0218570A1 publication Critical patent/EP0218570A1/en
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/02—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar formed by moulding sugar
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

  • the subject of the invention is a sweetening product which, with equal sweetening power, offers the advantage of having an energy power very much lower than that of sugars while also having the significant advantage of having practically the same organoleptic properties. that these sugars, that is to say that said sweetening product does not have the unpleasant aftertaste of sweeteners with known high sweetening power.
  • the sweetening product consists of a mixture comprising, by weight, 94 to 96.5% of sugar and / or polyalcohol derived from sugar, 3 to 5.5% of a sweetener or of a mixture of sweeteners with high sweetening power, 0.1-0.4% of organic food acid, such as citric acid, 0.2-0.5% of bicarbonate, such as sodium bicarbonate and water whose quantity is such that the final product contains at most 0.1%, by weight, of water.
  • the product is in the form of white, hard and airy pieces whose density is of the order of 0.3 to 0.7. So that this sweetening product has the form and the appearance of the usual pieces of sucrose with high energy power, which has a non-negligible advantage compared to the sweeteners which are generally packaged in the form of lozenges, tablets of the drug type, or powders.
  • the invention also relates to a process for the production of the above-mentioned sweetening product.
  • this process consists, to produce the sweetening product in the form of white, hard and aerated pieces to dissolve in water the sweetener, to mix this solution with the sugar, the quantity of water being chosen for that the mixture comprises 80 to 88% of dry matter, dissolving said mixture at a temperature between 150 and 220 ° C, evaporating and carrying out this concentration so as to lower the temperature, to add to the latter, when the temperature is lower than 130 ° C., the organic food acid and the bicarbonate, to knead the whole intimately, at a pressure substantially equal to atmospheric pressure, to mold the paste obtained by letting it flow freely in molds preheated to a temperature of around 80 ° C, to rid the molds of excess dough, to quickly dry the molds and their contents, to unmold the pieces formed and partially dried and finally to completely dry the pieces at a temperature e between 30 and 35 ° C.
  • the invention finally relates to an installation for implementing the above method.
  • the drawing is a schematic elevation view, partially broken, illustrating said process and installation.
  • the sweetening product consists of a mixture of sugar such as sucrose and a sweetener with high sweetening power.
  • the sweetening power of this latter product is often of the order of 150 to 300 times higher, for equal weight, than that of sucrose and that its energy value is practically zero, the sweetening product obtained has, for the same sweetening power , an energy value which is 80% to 85% lower than that of sucrose.
  • a sweetener which gives particularly interesting results, in combination with sucrose, is an artificial sweetener consisting of acesulfame potassium from the company Hoechst, known as Acesulfame K.
  • the above-mentioned mixture comprises, by weight, from 94% to 96.5% of sucrose.
  • This mixture comprises, in order to obtain a sweetening product which has the bulky and more or less airy appearance of the pieces of traditional sucrose, from 94% to 96.5% by weight, of sucrose, 3% to 5.5% , by weight, of acesulfame potassium, 0.3%, by weight, of organic food acid, 0.4%, by weight, of bicarbonate and water whose quantity is such that the final product contains at most 0.1% by weight of water.
  • Said mixture makes it possible to obtain a final sweetening product with a density of between 0.6 and 0.7, the pieces of which, for having the same sweetening power as traditional sugars, have a weight of between 0.6 and 1.1 g. , a volume of the order of 1 cm 3 to 1.5 cm 3 , a pH in solution which varies between 6 and 7, the energy power of each of these pieces being of the order of 2 to 4 kcal.
  • the process for obtaining the sweetening product in the form of white, hard and aerated pieces consists in dissolving in potassium acesulfate in water whose percentage by weight, in the above-mentioned mixture, is between 3% and 5.5% .
  • the amount of water is calculated to obtain 80% to 88% dry matter.
  • the sucrose and acesulfame potassium are dissolved, in 2, at a temperature of 150 to 220 ° C. A large part of the water in the mixture is then evaporated in 3, under atmospheric pressure, in order to obtain a dry matter content of 87% to 96%.
  • This concentration is carried out so as to bring the temperature below 130 ° C. before adding to the solution, in 4 and in 5, the edible organic acid and the bicarbonate. It is imperative to neutralize the mixture as soon as possible after the addition of the acid and bicarbonate, in order to avoid staining and / or inversion of sucrose.
  • the organic acid for example citric acid
  • the bicarbonate is premixed, in 7, with very fine refined sucrose.
  • the bicarbonate-sucrose ratio can vary depending on the amount of sugar necessary for peening the mass after evaporation.
  • the mass of sweetening product must be poured, in 9, into molds preheated to 80 ° C, the design of which is such that the sweetening product flows therein without resistance so as not to break the structure of the bubbles.
  • the molds circulate in a quick-drying tunnel 10 and are rid of the excess sweetening product.
  • the pieces After demolding, the pieces finally pass through a drying tunnel II whose internal temperature is 30 to 35 ° C to avoid coloring of the product.
  • the installation shown in the drawing is essentially constituted by an extruder-cooker 12 continuously carrying out the phases of the abovementioned process, namely mixing of the constituents, heating of the mixture, partial evaporation of the latter and allowing modifications of the resulting mixture chemical and physical reactions of the constituents with each other.
  • This extruder 12 consists of eleven chambers 13 to 23 aligned, in which are arranged two parallel endless screws, shown diagrammatically by their axes 24 and 25, driven in opposite directions by a motor not shown.
  • This extruder is of the type known under the name "CONTINUA" and manufactured by the company WERNER and PFLEIDERER and its length / diameter ratio is of the order of 33, the eleven chambers being equal and of length / diameter ratio equal to 3.
  • the two screws 24 and 25 are arranged so that the pressure inside the extruder remains substantially equal to atmospheric pressure.
  • Heating means are provided in chambers 14 to 18 and 21 to 23. These heating means are arranged to raise the internal temperature of chambers 14 to 16 gradually from ambient temperature to 150 ° C to 200 ° C, rooms 17 and 18 from 160 ° to 250 ° C.
  • the chambers 19 and 20 which are open to allow evaporation are not heated while the heating means of the chambers 21 to 23 are arranged to raise their internal temperature to 90 ° to 110 ° C.
  • the screws 24 and 25 are also arranged to propel the constituents of the chamber 13 to the chamber 20 and for, in addition to the propulsion, intimately mix the constituents of the chamber 21 to the chamber 23.
  • the speed of screw rotation is variable and can be between 35 and 100 revolutions / minute depending on the quantities of product to be manufactured, these quantities being, for these two speeds of rotation, 50 and 100 kg / hour.
  • the sucrose-artificial sweetener / water mixture is introduced into the extruder, between the chambers 13 and 14, by a conduit 26 connected to a hopper 27 provided with a mixing screw 28.
  • the sucrose / bicarbonate mixture is introduced into the extruder, between the chambers 19 and 20, by a conduit 29 connected to a hopper 30 provided with a mixing screw 31.
  • the organic food acid solution is injected into the extruder, between the chambers 20 and 21, by a conduit 32 connected to a hopper 33 provided with an agitator 34.

Abstract

Produit sucrant constitué par un mélange comprenant, en poids, 94 à 96,5% de sucre et/ou de polyalcool dérivé de sucre, 3 à 5,5% d'un édulcorant ou d'un mélange d'édulcorants à haut pouvoir sucrant, 0,1 à 0,4% d'acide organique alimentaire, tel qu'acide citrique, 0,2 à 0,5% de bicarbonate, tel que bicarbonate de sodium et de l'eau dont la quantité est telle que le produit final contient au maximum 0,1%, en poids, d'eau, procédé pour la fabrication de ce produit et installation pour la mise en oeuvre de ce procédé.Sweetening product consisting of a mixture comprising, by weight, 94 to 96.5% of sugar and / or polyalcohol derived from sugar, 3 to 5.5% of a sweetener or of a mixture of sweeteners with high sweetening power , 0.1 to 0.4% organic food acid, such as citric acid, 0.2 to 0.5% bicarbonate, such as sodium bicarbonate and water the amount of which is such that the product final contains at most 0.1%, by weight, of water, process for the manufacture of this product and installation for the implementation of this process.

Description

L'invention a pour objet un produit sucrant qui, à pouvoir édulcorant égal, offre l'avantage d'avoir un pouvoir énergétique très nettement inférieur à celui des sucres tout en ayant en outre l'avantage important d'avoir pratiquement les mêmes propriétés organoleptiques que ces sucres, c'est-à-dire que ledit produit sucrant ne présente pas l'arrière-goût désagréable des édulcorants à haut pouvoir sucrant connus.The subject of the invention is a sweetening product which, with equal sweetening power, offers the advantage of having an energy power very much lower than that of sugars while also having the significant advantage of having practically the same organoleptic properties. that these sugars, that is to say that said sweetening product does not have the unpleasant aftertaste of sweeteners with known high sweetening power.

A cet effet, suivant l'invention, le produit sucrant est constitué par un mélange comprenant, en poids, 94 à 96,5 % de sucre et/ou de polyalcool dérivé de sucre, 3 à 5,5 % d'un édulcorant ou d'un mélange d'édulcorants à haut pouvoir sucrant, O,1 à 0,4 % d'acide organique alimentaire, tel qu'acide citrique, 0,2 à 0,5 % de bicarbonate, tel que bicarbonate de sodium et de l'eau dont la quantité est telle que le produit final contient au maximum 0,1 %, en poids, d'eau.To this end, according to the invention, the sweetening product consists of a mixture comprising, by weight, 94 to 96.5% of sugar and / or polyalcohol derived from sugar, 3 to 5.5% of a sweetener or of a mixture of sweeteners with high sweetening power, 0.1-0.4% of organic food acid, such as citric acid, 0.2-0.5% of bicarbonate, such as sodium bicarbonate and water whose quantity is such that the final product contains at most 0.1%, by weight, of water.

Suivant une forme de réalisation avantageuse de l'invention, le produit se présente sous la forme de morceaux blancs, durs et aérés dont la densité est de l'ordre de 0,3 à 0,7. De sorte que ce produit sucrant a la forme et l'aspect des morceaux de saccharose habituels à haut pouvoir énergétique, ce qui présente un avantage non négigeable par rapport aux édulcorants qui sont généralement conditionnés sous forme de pastilles, de tablettes du type médicament, ou de poudres.According to an advantageous embodiment of the invention, the product is in the form of white, hard and airy pieces whose density is of the order of 0.3 to 0.7. So that this sweetening product has the form and the appearance of the usual pieces of sucrose with high energy power, which has a non-negligible advantage compared to the sweeteners which are generally packaged in the form of lozenges, tablets of the drug type, or powders.

L'invention a encore pour objet un procédé pour la fabrication du produit sucrant précité.The invention also relates to a process for the production of the above-mentioned sweetening product.

Suivant l'invention, ce procédé consiste, pour réaliser le produit sucrant sous la forme de morceaux blancs, durs et aérés à dissoudre dans de l'eau l'édulcorant, à mélanger cette solution au sucre, la quantité d'eau étant choisie pour que le mélange comprenne 80 à 88 % de matières sèches, à dissoudre ledit mélange à une température comprise entre 150 et 220°C, à évaporer et à mener cette concentration de façon à abaisser la température, à ajouter à ce dernier, lorsque la température est inférieure à 130°C, l'acide organique alimentaire et le bicarbonate, à malaxer le tout intimement, à une pression sensiblement égale à la pression atmosphérique, à mouler la pâte obtenue en la laissant couler librement dans des moules préchauffés à une température de l'ordre de 80°C, à débarasser les moules de l'excédent de pâte, à sécher rapidement les moules et leur contenu, à démouler les morceaux formés et partiellement séchés et enfin à sécher complètement les morceaux à une température comprise entre 30 et 35°C.According to the invention, this process consists, to produce the sweetening product in the form of white, hard and aerated pieces to dissolve in water the sweetener, to mix this solution with the sugar, the quantity of water being chosen for that the mixture comprises 80 to 88% of dry matter, dissolving said mixture at a temperature between 150 and 220 ° C, evaporating and carrying out this concentration so as to lower the temperature, to add to the latter, when the temperature is lower than 130 ° C., the organic food acid and the bicarbonate, to knead the whole intimately, at a pressure substantially equal to atmospheric pressure, to mold the paste obtained by letting it flow freely in molds preheated to a temperature of around 80 ° C, to rid the molds of excess dough, to quickly dry the molds and their contents, to unmold the pieces formed and partially dried and finally to completely dry the pieces at a temperature e between 30 and 35 ° C.

L'invention a enfin pour objet une installation pour la mise en oeuvre du procédé susdit.The invention finally relates to an installation for implementing the above method.

D'autre détails et particularités de l'invention ressortiront de la description du dessin annexé au présent mémoire et qui illustre, à titre d'exemple non limitatif, le procédé et l'installation précités.Other details and particularities of the invention will emerge from the description of the drawing appended to this memo and which illustrates, by way of non-limiting example, the aforementioned process and installation.

Le dessin est une vue en élévation schématique, avec brisures partielles, illustrant lesdits procédé et installation.The drawing is a schematic elevation view, partially broken, illustrating said process and installation.

Le produit sucrant, suivant l'invention, est constitué par un mélange de sucre tel que du saccharose et d'un édulcorant à haut pouvoir sucrant. Comme le pouvoir édulcorant de ce dernier produit est souvent de l'ordre de 150 à 300 fois plus élevé, à poids égal, que celui du saccharose et que sa valeur énergétique est pratiquement nulle, le produit sucrant obtenu a, pour le même pouvoir édulcorant, une valeur énergétique qui est inférieure de 80 % à 85 % à celui du saccharose.The sweetening product, according to the invention, consists of a mixture of sugar such as sucrose and a sweetener with high sweetening power. As the sweetening power of this latter product is often of the order of 150 to 300 times higher, for equal weight, than that of sucrose and that its energy value is practically zero, the sweetening product obtained has, for the same sweetening power , an energy value which is 80% to 85% lower than that of sucrose.

Un édulcorant qui donne des résultats particulièrement intéressants, en combinaison avec le saccharose, est un édulcorant artificiel constitué par de l'acésulfame potassium de la société Hoechst, connu sous le nom d'Acesulfame K.A sweetener which gives particularly interesting results, in combination with sucrose, is an artificial sweetener consisting of acesulfame potassium from the company Hoechst, known as Acesulfame K.

Pour que ce produit sucrant, par exemple sous forme de poudre, ait un goût pratiquement identique à celui du sucre normal, le mélange susdit comprend, en poids, de 94 % à 96,5 % de saccharose.In order for this sweetening product, for example in powder form, to have a taste practically identical to that of normal sugar, the above-mentioned mixture comprises, by weight, from 94% to 96.5% of sucrose.

Ce mélange comprend, pour permettre d'obtenir un produit sucrant qui présente l'aspect volumineux et plus ou moins aéré des morceaux de saccharose traditionnels, de 94 % à 96,5 % en poids, de saccharose, 3 % à 5,5 %, en poids, d'acésulfame potassium, 0,3 %, en poids, d'acide organique alimentaire, 0,4 %, en poids, de bicarbonate et de l'eau dont la quantité est telle que le produit final contient au maximum O,1 %, en poids, d'eau. Ledit mélange permet d'obtenir un produit sucrant final de densité comprise entre 0,6 et 0,7, dont les morceaux, pour avoir le même pouvoir édulcorant que les sucres traditionnels, ont un poids compris entre 0,6 et 1,1 g, un volume de l'ordre de 1 cm3 à 1,5 cm3, un pH en solution qui varie entre 6 et 7, le pouvoir énergétique de chacun de ces morceaux étant de l'ordre de 2 à 4 kcal.This mixture comprises, in order to obtain a sweetening product which has the bulky and more or less airy appearance of the pieces of traditional sucrose, from 94% to 96.5% by weight, of sucrose, 3% to 5.5% , by weight, of acesulfame potassium, 0.3%, by weight, of organic food acid, 0.4%, by weight, of bicarbonate and water whose quantity is such that the final product contains at most 0.1% by weight of water. Said mixture makes it possible to obtain a final sweetening product with a density of between 0.6 and 0.7, the pieces of which, for having the same sweetening power as traditional sugars, have a weight of between 0.6 and 1.1 g. , a volume of the order of 1 cm 3 to 1.5 cm 3 , a pH in solution which varies between 6 and 7, the energy power of each of these pieces being of the order of 2 to 4 kcal.

Le procédé pour obtenir le produit sucrant sous la forme de morceaux blancs, durs et aérés consiste à dissoudre dans de l'eau l'acésulfate potassium dont le pourcentage en poids, dans le mélange susdit, est compris entre 3 % et 5,5 %. On mélange à cette solution, en 1, le saccharose dont la granulométrie se situe entre 0,22 et 0,50 mm et qui est de préférence du saccharose raffiné. La quantité d'eau est calculée pour obtenir de 80 % à 88 % de matières sèches. Le saccharose et l'acésulfame potassium sont dissous, en 2, à une température de 150 à 220°C. On évapore ensuite, en 3, une grande partie de l'eau du mélange, sous pression atmosphérique, afin d'obtenir une teneur en matières sèches de 87 % à 96 %. Cette concentration est menée de façon à amener la température en dessous de 130°C avant d'ajouter à la solution, en 4 et en 5, l'acide organique alimentaire et le bicarbonate. Il est impératif de neutraliser le plus rapidement possible le mélange après l'addition de l'acide et du bicarbonate, afin d'éviter une coloration et/ou une inversion du saccharose. L'acide organique, par exemple de l'acide citrique, est préalablement mis en solution, en 6, dans de l'eau jusqu'à l'obtention d'une solution dont la concentration, en poids, est de 50 % et dont le pH est 0,5. Le bicarbonate est prémélangé, en 7, avec du saccharose raffiné très fin. Le rapport bicarbonate-saccharose peut varier en fonction de la quantité de sucre nécessaire au grenage de la masse après évaporation.The process for obtaining the sweetening product in the form of white, hard and aerated pieces consists in dissolving in potassium acesulfate in water whose percentage by weight, in the above-mentioned mixture, is between 3% and 5.5% . One mixes with this solution, in 1, the sucrose whose granulometry is between 0.22 and 0.50 mm and which is preferably refined sucrose. The amount of water is calculated to obtain 80% to 88% dry matter. The sucrose and acesulfame potassium are dissolved, in 2, at a temperature of 150 to 220 ° C. A large part of the water in the mixture is then evaporated in 3, under atmospheric pressure, in order to obtain a dry matter content of 87% to 96%. This concentration is carried out so as to bring the temperature below 130 ° C. before adding to the solution, in 4 and in 5, the edible organic acid and the bicarbonate. It is imperative to neutralize the mixture as soon as possible after the addition of the acid and bicarbonate, in order to avoid staining and / or inversion of sucrose. The organic acid, for example citric acid, is dissolved beforehand, in 6, in water until a solution whose concentration, by weight, is 50% and of which the pH is 0.5. The bicarbonate is premixed, in 7, with very fine refined sucrose. The bicarbonate-sucrose ratio can vary depending on the amount of sugar necessary for peening the mass after evaporation.

Pour produire 1 1 de gaz carbonique par kg de saccharose, il faut ajouter, en matière sèche, 2,86 g d'acide citrique et 3,75 g de bicarbonate de sodium par kg de saccharose. A partir de ce stade du procédé, la température doit rester inférieure à I30°C. Le mélange d'acide et de bicarbonate dans la masse de produit sucrant doit être, en 8, très intime pour bien distribuer le gaz carbonique et les bulles de gaz ne peuvent pas dépasser 1 mm de diamètre car sinon elles pourraient s'échapper de la masse avant que celle-ci ne soit durcie. La masse de produit sucrant se présente sous la forme d'une pâte visqueuse au sein de laquelle la réaction de l'acide citrique et du bicarbonate doit se poursuivre pendant un certain temps pour obtenir la structure aérée. Pour cette raison, la masse de produit sucrant doit être coulée, en 9, dans des moules préchauffés à 80°C dont la conception est telle que le produit sucrant y coule sans résistance pour ne pas rompre la structure des bulles. Après la coulée, les moules circulent dans un tunnel de séchage rapide 10 et sont débarrassés de l'excédent de produit sucrant. Après démoulage, les morceaux passent enfin dans un tunnel de séchage lI dont la température interne est de 30 à 35°C pour éviter la coloration du produit. On obtient ainsi des morceaux de produit sucrant blanc dont le volume est d'environ 1 cm3 à 1,5 cm3, dont la densité se situe entre 0,6 et 0,7, dont le pH en solution varie entre 6 et 7 et dont la valeur énergétique est de 2 à 4 Kcal, c'est-à-dire un morceau dont la valeur énergétique est de 80 % à 85 % moindre que celle d'un morceau de saccharose normal de 4 à 6,25 g, et ce à même pouvoir sucrant.To produce 1 1 of carbon dioxide per kg of sucrose, 2.86 g of citric acid and 3.75 g of sodium bicarbonate per kg of sucrose must be added as dry matter. From this stage of the process, the temperature must remain below 130 ° C. The mixture of acid and bicarbonate in the mass of sweetening product must be, in 8, very intimate to distribute the carbon dioxide well and the gas bubbles cannot exceed 1 mm in diameter because otherwise they could escape from the mass before it is hardened. The mass of sweetening product is in the form of a viscous paste in which the reaction of citric acid and bicarbonate must continue for a certain time to obtain the aerated structure. For this reason, the mass of sweetening product must be poured, in 9, into molds preheated to 80 ° C, the design of which is such that the sweetening product flows therein without resistance so as not to break the structure of the bubbles. After casting, the molds circulate in a quick-drying tunnel 10 and are rid of the excess sweetening product. After demolding, the pieces finally pass through a drying tunnel II whose internal temperature is 30 to 35 ° C to avoid coloring of the product. We thus obtain pieces of white sweetening product whose volume is about 1 cm 3 to 1.5 cm 3 , whose density is between 0.6 and 0.7, whose pH in solution varies between 6 and 7 and whose energy value is 2 to 4 Kcal, that is to say a piece whose energy value is 80% to 85% less than that of a normal piece of sucrose from 4 to 6.25 g, and with the same sweetening power.

L'installation représentée au dessin est essentiellement constituée par un extrudeur-cuiseur 12 effectuant en continu les phases du procédé précité, à savoir mélange des constituants, chauffage du mélange, évaporation partielle de l'eau de ce dernier et permettant les modifications du mélange résultant des réactions chimiques et physiques des constituants entre eux. Cet extrudeur 12 est constitué de onze chambres 13 à 23 alignées, dans lesquelles sont disposées deux vis sans fin parallèles, schématisées par leurs axes 24 et 25, entraînées en sens contraire par un moteur non représenté. Cet extrudeur est du type connu sous la dénomination "CONTINUA" et fabriqué par la firme WERNER et PFLEIDERER et son rapport longueur/diamètre est de l'ordre de 33, les onze chambres étant égales et de rapport longueur/diamètre égal à 3. Les deux vis 24 et 25 sont agencées pour que la pression à l'intérieur de l'extrudeur reste sensiblement égale à la pression atmosphérique. Des moyens de chauffage sont prévus dans les chambres 14 à 18 et 21 à 23. Ces moyens de chauffage sont agencés pour élever la température interne des chambres 14 à 16 progressivement de la température ambiante jusqu'à 150°C à 200°C, des chambres 17 et 18 de 160° à 250°C. Les chambres 19 et 20 qui sont ouvertes pour permettre l'évaporation ne sont pas chauffées tandis que les moyens de chauffage des chambres 21 à 23 sont agencés pour élever leur température interne jusqu'à 90° à 110°C. Les vis 24 et 25 sont en outre agencées pour assurer la propulsion des constituants de la chambre 13 jusqu'à la chambre 20 et pour, outre la propulsion, mélanger intimement les constituants de la chambre 21 jusqu'à la chambre 23. La vitesse de rotation des vis est variable et peut être comprise entre 35 et 100 tours/minute suivant les quantités de produit à fabriquer, ces quantités étant, pour ces deux vitesses de rotation, de 50 et 100 kg/heure. Le mélange saccharose-solution édulcorant artificiel/eau est introduit dans l'extrudeur, entre les chambres 13 et 14, par un conduit 26 relié à une trémie 27 pourvue d'une vis de mélange 28. Le mélange saccharose/bicarbonate est introduit dans l'extrudeur, entre les chambres 19 et 20, par un conduit 29 relié à une trémie 30 munie d'une vis de mélange 31. Enfin, la solution d'acide organique alimentaire est injectée dans l'extrudeur, entre les chambres 20 et 21, par un conduit 32 relié à une trémie 33 pourvue d'un agitateur 34.The installation shown in the drawing is essentially constituted by an extruder-cooker 12 continuously carrying out the phases of the abovementioned process, namely mixing of the constituents, heating of the mixture, partial evaporation of the latter and allowing modifications of the resulting mixture chemical and physical reactions of the constituents with each other. This extruder 12 consists of eleven chambers 13 to 23 aligned, in which are arranged two parallel endless screws, shown diagrammatically by their axes 24 and 25, driven in opposite directions by a motor not shown. This extruder is of the type known under the name "CONTINUA" and manufactured by the company WERNER and PFLEIDERER and its length / diameter ratio is of the order of 33, the eleven chambers being equal and of length / diameter ratio equal to 3. The two screws 24 and 25 are arranged so that the pressure inside the extruder remains substantially equal to atmospheric pressure. Heating means are provided in chambers 14 to 18 and 21 to 23. These heating means are arranged to raise the internal temperature of chambers 14 to 16 gradually from ambient temperature to 150 ° C to 200 ° C, rooms 17 and 18 from 160 ° to 250 ° C. The chambers 19 and 20 which are open to allow evaporation are not heated while the heating means of the chambers 21 to 23 are arranged to raise their internal temperature to 90 ° to 110 ° C. The screws 24 and 25 are also arranged to propel the constituents of the chamber 13 to the chamber 20 and for, in addition to the propulsion, intimately mix the constituents of the chamber 21 to the chamber 23. The speed of screw rotation is variable and can be between 35 and 100 revolutions / minute depending on the quantities of product to be manufactured, these quantities being, for these two speeds of rotation, 50 and 100 kg / hour. The sucrose-artificial sweetener / water mixture is introduced into the extruder, between the chambers 13 and 14, by a conduit 26 connected to a hopper 27 provided with a mixing screw 28. The sucrose / bicarbonate mixture is introduced into the extruder, between the chambers 19 and 20, by a conduit 29 connected to a hopper 30 provided with a mixing screw 31. Finally, the organic food acid solution is injected into the extruder, between the chambers 20 and 21, by a conduit 32 connected to a hopper 33 provided with an agitator 34.

Il doit être entendu que l'invention n'est nullement limitée à la forme de réalisation décrite et que bien des modifications peuvent être apportées à cette dernière sans sortir du cadre du présent brevet.It should be understood that the invention is in no way limited to the embodiment described and that many modifications can be made to the latter without departing from the scope of this patent.

Claims (12)

1. Produit sucrant, caractérisé en ce qu'il 1 est t constitué par un mélange comprenant, en poids, 94 à 96,5 % de sucre et/ou de polyalcool dérivé de sucre, 3 à 5,5 % d'un édulcorant ou d'un mélange d'édulcorants à haut pouvoir sucrant, 0,1 à 0,4 % d'acide organique alimentaire, tel qu'acide citrique, 0,2 à 0,5 % de bicarbonate, tel que bicarbonate de sodium et de l'eau dont la quantité est telle que le produit final contient au maximum 0,1 %, en poids, d'eau.1. Sweetening product, characterized in that it 1 is constituted by a mixture comprising, by weight, 94 to 96.5% of sugar and / or polyalcohol derived from sugar, 3 to 5.5% of a sweetener or a mixture of sweeteners with high sweetening power, 0.1 to 0.4% of organic food acid, such as citric acid, 0.2 to 0.5% of bicarbonate, such as sodium bicarbonate and water the quantity of which is such that the final product contains at most 0.1%, by weight, of water. 2. Produit sucrant suivant la revendication 1, caractérisé en ce que le sucre utilisé est du saccharose et l'édulcorant est constitué par de l'acesulfame potassium connu sous le nom d'Ace- sulfame K.2. Sweetening product according to claim 1, characterized in that the sugar used is sucrose and the sweetener consists of acesulfame potassium known under the name of Ace-sulfame K. 3. Produit sucrant suivant l'une ou l'autre des revendications 1 et 2, caractérisé en ce qu'il se présente sous la forme de morceaux blancs, durs et aérés dont la densité est de l'ordre de 0,3 à 0,7.3. Sweetening product according to either of claims 1 and 2, characterized in that it is in the form of white, hard and aerated pieces whose density is of the order of 0.3 to 0 , 7. 4. Produit sucrant suivant la revendication 3, caractérisé en ce que le poids des morceaux est compris entre 0,6 g et 1,1 g, pour un volume de l'ordre de 1 à 1,5 cm et dont le pouvoir énergétique est de l'ordre de 2 à 4 Kcal.4. Sweetening product according to claim 3, characterized in that the weight of the pieces is between 0.6 g and 1.1 g, for a volume of the order of 1 to 1.5 cm and whose energy power is in the range of 2 to 4 Kcal. 5. Produit sucrant suivant l'une quelconque des revendications 1 à 4, caractérisé en ce que le pH en solution varie entre 6 et 7.5. Sweetening product according to any one of claims 1 to 4, characterized in that the pH in solution varies between 6 and 7. 6. Procédé pour la fabrication du produit sucrant suivant l'une quelconque des revendications 3 à 5, caractérisé en ce qu'il consiste, pour réaliser le produit sucrant sous la forme de morceaux blancs, durs et aérés, à dissoudre dans de l'eau l'édulcorant, à mélanger cette solution au sucre, la quantité d'eau étant choisie pour que le mélange comprenne 80 à 88 % de matière sèche, à dissoudre ledit mélange à une température comprise entre 150 et 220°C, à évaporer et à mener cette concentration de façon à abaisser la température, à ajouter à ce dernier, lorsque la température est inférieure à 130°C, l'acide organique alimentaire et le bicarbonate, à malaxer le tout intimement, à une pression sensiblement égale à la pression atmosphérique, à mouler la pâte obtenue en la laissant couler librement dans des moules préchauffés à une température de l'ordre de 80°C, à débarrasser les moules de l'excédent de pâte, à sécher rapidementles moules et leur contenu, à démouler les morceaux fori-iés et partiellement séchés et enfin à sécher complètement les morceaux à une température comprise entre 30 et 35°C.6. Method for the manufacture of the sweetening product according to any one of claims 3 to 5, characterized in that it consists, to produce the sweetening product in the form of white, hard and aerated pieces, to be dissolved in water the sweetener, mix this solution with the sugar, the amount of water being chosen so that the mixture comprises 80 to 88% of dry matter, dissolve said mixture at a temperature between 150 and 220 ° C, evaporate and to carry out this concentration so as to lower the temperature, to add to the latter, when the temperature is below 130 ° C., the organic food acid and the bicarbonate, to knead the whole intimately, at a pressure substantially equal to the pressure atmospheric, to mold the dough obtained by letting it flow freely in molds preheated to a temperature of about 80 ° C, to rid the molds of the excess dough, to quickly dry the molds and their contents, to unmold the fori-ied pieces and partially dried and finally to completely dry the pieces at a temperature between 30 and 35 ° C. 7. Procédé suivant la revendication 6, caractérisé en ce qu'on évapore l'eau contenue dans le mélange susdit pour obtenir une teneur en matières sèches comprise entre 87 et 96 % et qu'on utilise, d'une part, comme acide organique alimentaire de l'acide citrique mis en solution dans de l'eau pour que la concentration soit de l'ordre de 50 % en poids et pour que le pH soit de l'ordre de 0,5 et, d'autre part, du bicarbonate mélangé à du sucre.7. Method according to claim 6, characterized in that the water contained in the above mixture is evaporated to obtain a dry matter content of between 87 and 96% and that, on the one hand, is used as organic acid food of citric acid dissolved in water so that the concentration is of the order of 50% by weight and so that the pH is of the order of 0.5 and, on the other hand, baking soda mixed with sugar. 8. Procédé suivant la revendication 7, caractérisé en ce qu'on dose l'acide citrique et le bicarbonate de sodium de manière à former environ un litre de gaz carbonique par kg de saccharose.8. Method according to claim 7, characterized in that the citric acid and the sodium bicarbonate are dosed so as to form approximately one liter of carbon dioxide per kg of sucrose. 9. Procédé suivant l'une quelconque des revendications 6 à 8, caractérisé en ce qu'on utilise, pour le mélange sucre-édulcorant, du sucre constitué par du saccharose raffiné dont la granulométrie (MA) se situe entre 0,20 et 0,50 mm et, pour le mélange bicarbonate-saccharose, du saccharose raffiné très fin.9. Method according to any one of claims 6 to 8, characterized in that one uses, for the sugar-sweetener mixture, sugar constituted by refined sucrose whose particle size (MA) is between 0.20 and 0 , 50 mm and, for the bicarbonate-sucrose mixture, very fine refined sucrose. 10. Procédé suivant la revendication 9, caractérisé en ce que, en matière sèche et par kg de saccharose, on utilise de l'ordre de 2,8 g d'acide citrique et 3,7 g de bicarbonate de sodium.10. Method according to claim 9, characterized in that, in dry matter and per kg of sucrose, about 2.8 g of citric acid and 3.7 g of sodium bicarbonate are used. 11. Installation pour la mise en oeuvre du procédé suivant l'une quelconque des revendications 6 à 10, caractérisée en ce qu'elle comprend un extrudeur-cuiseur (12) constitué d'une succession de chambres (13 à 23) alignées et dans lesquelles est disposée au moins une vis sans fin (24) agencée pour assurer, en continu et à une pression voisine de la pression atmosphérique, le transport des matières à partir d'une extrémité d'entrée de l'extrudeur-cuiseur vers l'extrémité de sortie de ce dernier ainsi que les mélanges successifs une trémie d'alimentation (27) de l'extrudeur située à proximité de l'entrée de celui-ci et destinée à introduire dans ledit extrudeur le mélange sucre-édulcorant-eau, des moyens de chauffage agencés pour porter la température du mélange dans un nombre déterminé de chambres (14 - 18) à partir de l'entrée de l'extrudeur et à partir de la température ambiante, progressivement jusqu'à 250°C, au moins une chambre ouverte (19), disposée en aval du nombre déterminé de chambres susdit, et dépourvues de moyens de chauffage permettant l'évaporation de l'eau, une seconde trémie d'alimentation (30), située en aval de cette chambre ouverte (19), destinée à introduire dans l'extrudeur le mélange sucre-bicarbonate et une troisième trémie d'alimentation (33), située en aval de la seconde trémie (30), destinée à introduire dans l'extrudeur le mélange acide organique alimentaire-eau précité, des moyens de chauffage équipant les chambres (21 - 23) situées en aval de la troisième trémie (33) et agencés pour porter la température à l'intérieur de ces chambres progressivement de 90 à 110°C, les moules susdits étant disposés (en 9) à la sortie de l'extrudeur de manière telle que la pâte puisse y couler librement.11. Installation for implementing the method according to any one of claims 6 to 10, characterized in that it comprises an extruder-cooker (12) consisting of a succession of chambers (13 to 23) aligned and in which is arranged at least one worm (24) arranged to ensure, continuously and at a pressure close to atmospheric pressure, the transport of materials from an inlet end of the extruder-cooker to the outlet end of the latter as well as the successive mixtures a feed hopper (27) of the extruder located near the inlet thereof and intended to introduce into said extruder the sugar-sweetener-water mixture, heating means arranged to bring the temperature of the mixture into a determined number of chambers (14 - 18) from the inlet of the extruder and from from ambient temperature, gradually up to 250 ° C., at least one open chamber (19), arranged downstream of the determined number of aforementioned chambers, and devoid of heating means allowing the evaporation of water, a second hopper feed (30), located downstream of this open chamber (19), intended to introduce into the extruder the sugar-bicarbonate mixture and a third feed hopper (33), located downstream of the second hopper (30 ), intended to introduce into the extruder the aforementioned organic food-water acid mixture, heating means equipping the chambers (21 - 23) located downstream of the third hopper (33) and arranged to bring the temperature inside. of these chambers progressively from 90 to 110 ° C, the aforementioned molds being arranged (at 9) at the outlet of the extruder so that the dough can flow therein freely. 12. Installation suivant la revendication 11, caractérisée en ce qu'elle comprend un extrudeur-cuiseur à deux vis sans fin (24. 25) parallèles, à vitesse variable, entraînées en sens contraire.12. Installation according to claim 11, characterized in that it comprises an extruder-cooker with two worms (24, 25) parallel, at variable speed, driven in opposite directions.
EP86870061A 1985-05-06 1986-04-29 Sugaring product, process to prepare it and apparatus for carrying out this process Withdrawn EP0218570A1 (en)

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Publication number Priority date Publication date Assignee Title
AU592346B2 (en) * 1985-05-07 1990-01-11 Beghin-Say, AS Sugar cubes containing aspartame
EP0334617A3 (en) * 1988-03-25 1990-06-20 Tate & Lyle Public Limited Company Sweetener compositions
EP0334617A2 (en) * 1988-03-25 1989-09-27 TATE & LYLE PUBLIC LIMITED COMPANY Sweetener compositions
GB2216387A (en) * 1988-03-25 1989-10-11 Tate & Lyle Plc Sweetener compositions
AU618993B2 (en) * 1988-03-25 1992-01-16 Tate & Lyle Public Limited Company Sweetener composition
US5061320A (en) * 1988-03-25 1991-10-29 Tate & Lyle Plc Sweetener composition
GB2216387B (en) * 1988-03-25 1991-10-23 Tate & Lyle Plc Sweetener compositions
EP0335852A1 (en) * 1988-03-30 1989-10-04 "Raffinerie Tirlemontoise", société anonyme: Saccharose-based products containing strong sweeteners, and processes for making the same
WO1989009287A1 (en) * 1988-03-30 1989-10-05 Raffinerie Tirlemontoise Products based on saccharose containing sweetners with high sweetening power and processes for obtaining them
BE1001556A4 (en) * 1988-03-30 1989-12-05 Raffinerie Tirlemontoise Sa SUCROSE PRODUCTS CONTAINING HIGHLY SWEETENING SWEETENERS AND PROCESSES FOR OBTAINING SAME.
EP0545890A2 (en) * 1988-03-30 1993-06-09 Raffinerie Tirlemontoise Saccharose based products containing high potency sweeteners and process for making the same
EP0545890A3 (en) * 1988-03-30 1993-08-11 Raffinerie Tirlemontoise Saccharose based products containing high potency sweeteners and process for making the same
WO1990001070A1 (en) * 1988-07-25 1990-02-08 Beghin-Say New sweetening food product based on saccharose and intense sweetener, and methods for its preparation
EP0352393A1 (en) * 1988-07-25 1990-01-31 Eridania Beghin-Say Food-sweetening compound based on sucrose and a strong sweetener, and process to prepare it
FR2634355A1 (en) * 1988-07-25 1990-01-26 Beghin Say Sa NEW SUCROSE-BASED EDULCORANT FOOD-SWEETENER AND PROCESS FOR PREPARING SAME

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US4746520A (en) 1988-05-24
BE902356A (en) 1985-09-02

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