EP0804089A1 - Sirop non cristallisant - Google Patents

Sirop non cristallisant

Info

Publication number
EP0804089A1
EP0804089A1 EP95913166A EP95913166A EP0804089A1 EP 0804089 A1 EP0804089 A1 EP 0804089A1 EP 95913166 A EP95913166 A EP 95913166A EP 95913166 A EP95913166 A EP 95913166A EP 0804089 A1 EP0804089 A1 EP 0804089A1
Authority
EP
European Patent Office
Prior art keywords
weight
syrup
water
polydextrose
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP95913166A
Other languages
German (de)
English (en)
Inventor
Rudolf Weiner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
"worlee Sweet" Eh Worlee & Co GmbH
Original Assignee
"worlee Sweet" Eh Worlee & Co GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by "worlee Sweet" Eh Worlee & Co GmbH filed Critical "worlee Sweet" Eh Worlee & Co GmbH
Publication of EP0804089A1 publication Critical patent/EP0804089A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof

Definitions

  • the invention relates to a syrup for the manufacture of sweetened foods and foods, a process for its manufacture and its use.
  • the invention relates to a syrup that does not crystallize out.
  • Sorbitol, isomalt and maltitol syrups are known, for example, which are concentrated aqueous sorbitol, isomalt and maltitol solutions (see, for example, "Sweetener Manual: Properties and Application", pages 256 to 257, 324 to 351 and 379 to 387, 1990 Behr's Verlag, Hamburg.)
  • Sugar-free, flowable but crystallizing compositions are also known which contain approximately 36% lactitol, 29% water, 21% polydextrose and 14% maltitol syrup (Pfizer information sheet on the polydextrose product "Litesse", July 1991) or 62.5 parts by weight lactitol, 7.5 Parts by weight of polydextrose, 19 parts by weight of maltitol syrup and water (dry substance 89% by weight) (Purac Biochem).
  • the previously known syrupy sweet compositions with reduced sugar content or sugar-free syrupy sweet compositions generally have the further disadvantage that their processing properties or processing behavior differ considerably from that of classic syrup, e.g. in the browning behavior, in the viscosity behavior and the flowability, the freshness, the shelf life and the shelf life of products containing these syrups, the sedimentation and the thixotropic properties.
  • the invention is therefore based on the object of providing a syrup and a process for its preparation, the syrup being largely similar in its appearance, its taste and processing properties and its temperature behavior to sugar syrup, but without sugar, gentle on the teeth, preferably for Suitable for diabetics and reduced calories and also provides better freshness, shelf life and shelf life of the products made with it.
  • a syrup which is characterized in that it contains a) 1 to 95% by weight of non-hygroscopic and non-crystallization-inhibiting sugar alcohol, b) 30 to 95% by weight of polydextrose and / or maltitol syrup
  • cellulose derivative which also includes turbidity and suspended matter.
  • the viscosity and the flowability can be changed over a wide range, the composition of the syrup production practically not having to be changed.
  • the flowability can in particular be set so that it is comparable to that of conventional sugar syrup.
  • the thixotropic properties can also be controlled by changing the recipe (eg changing the cellulose derivative content). It is also advantageous that the browning behavior corresponds to that of sugar syrup, which has often left something to be desired in the past.
  • the syrup according to the invention also has the advantages that it reduces calories, is gentle on the teeth and is preferably suitable for diabetics, which is achieved in that it is sugar-free, with "sugar” being sucrose, but also the breakdown products of which are understood to be glucose and fructose and other saccharides such as lactose and the like.
  • sugar alcohols which differ from the sugars (carbohydrates) which have aldehyde groups or are present in acetal form and are therefore reducing, ie they are non-reducing.
  • the sweetening power of the syrup according to the invention can be adjusted by varying the amounts of sugar alcohol and alternatively by introducing an intense sweetener. To some extent, any glycerin that is present also has an influence on the sweetening power of the syrup.
  • the syrup according to the invention can be used universally instead of sugar and sugar products, e.g. in ice cream, dairy products, ketchup and barbecue sauces, gingerbread and baked goods, marzipan, chewy sweets and marshmallows, frozen desserts, spreads, in particular as a honey substitute for diabetics, jams, hard and soft caramel, fruit fillings, soft pastries, drinks and desserts.
  • the syrup according to the invention also represents an alternative to inverted sugar creams. However, it can also serve as a plasticizer, freshness-keeping agent, moisture regulator, agent for improving the texture and the taste impression. For example, the mouthfeel in drinks is improved.
  • the syrup according to the invention comprises, for example, 1 to 56% by weight, in particular 5 to 50% by weight and preferably 10 to 50% by weight, of non-hygroscopic and non-crystallizing sugar alcohol, for example 30 to 90% by weight .-%, in particular 30 to 80 wt .-% and preferably 30 to 60 wt .-% polydextrose and / or maltitol syrup (maltitol content) PC ⁇ 7EP95 / 01161 O 95/26644
  • syrup containing polydextrose preferably contains glycerin.
  • the glycerin acts in particular as a moisturizer and moisture stabilizer, which also has an advantageous effect on the shelf life and shelf life.
  • Syrup containing polydextrose and glycerol can advantageously be used in jams or fruit fillings. If glycerol is used, the glycerol content is preferably 0 to 25% by weight, in particular 2 to 20% by weight and more preferably 5 to 18% by weight.
  • the syrup according to the invention contains, for example, 50 to 95% by weight, in particular 60 to 85% by weight and preferably 70 to 80% by weight, of non-hygroscopic and non-crystallization-inhibiting sugar alcohol, for example 0.01 to 2 , 0 wt .-%, in particular 0.02 to 1.0 wt .-% and preferably 0.05 to 0.7 wt .-% cellulose derivative, which is preferably a derivative of carboxymethyl cellulose and in particular Sodium carboxymethyl cellulose (Na-CMC).
  • the water content is preferably 4 to 35% by weight, in particular 10 to 30% by weight and preferably 20 to 30% by weight.
  • the syrup can also contain an intense sweetener.
  • All conventional intensive sweeteners are suitable as an intense sweetener, with aspartame (L-aspartyl-L-phenylalanine methyl ester), AceK (acesulfame-K, the potassium salt of 6-methyl-l, 2,3-oxathiazin-4 (3H) - on-2, 2-dioxides) or a mixture containing aspartame and / or AceK and in particular aspartame is preferred.
  • the intensity of the intense sweetener if present, is in the range from 0 to 10 % By weight, in particular 0.01 to 5% by weight and preferably 0.1 to 1.0% by weight.
  • Lactitol and xylitol are particularly suitable as the non-hygroscopic and non-crystallization-inhibiting sugar alcohol, but other polyhydroxy compounds belonging to this group of sugar alcohols are also suitable. Lactite is commercially available in several forms, e.g. as a white crystalline monohydrate form or in the form of the dihydrate.
  • Polydextrose is a polymer made by polycondensing glucose in the presence of sorbitol and citric acid.
  • Maltitol syrup contains maltitol as the main ingredient, the maltitol content generally being between 55 and 80% by weight. (See “Manual sweetener: properties and application", pages 256 to 257 and 379 to 387, 1990 Behr's Verlag, Hamburg.)
  • Carboxymethyl cellulose or its sodium derivative is particularly suitable as a cellulose derivative.
  • the Brookfield viscosity grade of 2% aqueous solutions is preferably 500 to 20,000 mPas, more preferably 500 to 15,000 mPas, measured at 25 ° C.
  • auxiliaries usually used such as, for example, preservatives, can be present in an amount of 0 to 1% by weight.
  • the process according to the invention for producing the syrup consists in a) mixing the sugar alcohol, the polydextrose and / or the maltitol syrup and / or the sorbitol or the cellulose derivative and, if appropriate, the auxiliaries and the intense sweetener with the water, b) this mixture in in a closed vessel with stirring at 75 to 95 ° C until everything has dissolved, and c) the vessel is then emptied, if necessary after cooling.
  • the dry feed materials can be mixed in advance in the system.
  • the water is then added.
  • a mixture of water and another liquid component is optionally added.
  • a cellulose derivative which is preferably Na-CMC
  • the cellulose derivative can be mixed with water beforehand so that it pre-swells.
  • the swelling time is preferably at least 5 minutes, in particular 10 minutes and more, with a swelling time of 15 minutes and more being preferred.
  • the remaining dry substances are filled into the system and then the CMC water suspension is added (or vice versa).
  • the required amount of water can be added in step a) or added in step b) with / in the form of hot steam.
  • hot steam has the advantage that the dissolving process is accelerated and the vessel walls are rinsed and are essentially free of crystallization nuclei.
  • the water vapor also causes the contents of the vessel to heat up.
  • a double jacket vessel can also be used for heating, the medium circulating therein supplying the heat.
  • the vessel is preferably emptied before the mixture contained therein cools down. Accordingly, it is emptied, for example, at a temperature of, for example, 85 ° C. into suitable containers, which are preferably then immediately closed.
  • a temperature of, for example, 85 ° C. into suitable containers, which are preferably then immediately closed.
  • emptying in the cooled state is also possible. If temperature-sensitive intensive sweeteners are used, these can alternatively be added instead of in step a) after the contents of the vessel have been cooled, with stirring being continued at the lower temperature until a homogeneous mixture has formed. Then the emptying takes place.
  • the polydextrose and lactite were filled into the kettle with a stirrer and heating (Stephan & Söhne type, HC 44 Pilot type).
  • the water and glycerin were mixed and also added to the kettle.
  • the system was then closed and heated to 85 ° C. by means of direct steam supply with stirring at 1500 rpm. Then the system was switched off and emptied.
  • compositions of syrups according to the invention which were produced according to the above-mentioned method, are given below.
  • a cellulose derivative was used instead of polydextrose.
  • the cellulose derivative was allowed to swell in the water and then subsequently added to the lactite presented.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne un sirop non cristallisant, comprenant: a) entre 1 et 95 % en poids de lactitol; b) entre 30 et 95 % en poids de polydextrose et/ou de sirop de maltitol (portion de maltitol); c) entre 0 et 10 % en poids d'édulcorant intensif; et d) entre 4 et 69 % en poids d'eau, ainsi que, à titre facultatif, des agents auxiliaires classiques. L'invention concerne également un procédé de préparation dudit sirop, consistant à mélanger le contenu, à porter le mélange à une température entre 75 et 95 % dans une cuve fermée, tout en remuant jusqu'à ce que tout soit dissous, puis à vider la cuve.
EP95913166A 1994-03-30 1995-03-28 Sirop non cristallisant Withdrawn EP0804089A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE4411595A DE4411595C1 (de) 1994-03-30 1994-03-30 Nicht-auskristallisierender Sirup
DE4411595 1994-03-30
PCT/EP1995/001161 WO1995026644A1 (fr) 1994-03-30 1995-03-28 Sirop non cristallisant

Publications (1)

Publication Number Publication Date
EP0804089A1 true EP0804089A1 (fr) 1997-11-05

Family

ID=6514584

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95913166A Withdrawn EP0804089A1 (fr) 1994-03-30 1995-03-28 Sirop non cristallisant

Country Status (4)

Country Link
EP (1) EP0804089A1 (fr)
AU (1) AU2073395A (fr)
DE (1) DE4411595C1 (fr)
WO (1) WO1995026644A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1005201C2 (nl) 1997-02-06 1998-08-07 Purac Biochem Bv Vloeibare, transparante samenstelling op basis van lactitol.
DE102007008056A1 (de) * 2007-02-15 2008-08-21 Mabea International Transport Expressservice Thelen Gmbh Verfahren zur Herstellung von Austauschzuckersirups

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3973050A (en) * 1968-01-16 1976-08-03 Hayashibara Company Containing lactitol as a sweetener
US4503080A (en) * 1982-07-08 1985-03-05 The Procter & Gamble Company Doughs and cookies providing storage-stable texture variability
US5144024A (en) * 1990-10-11 1992-09-01 Tammy Pepper Shelf stable liquid xylitol compositions
US5106646A (en) * 1991-01-08 1992-04-21 Kraft General Foods, Inc. Stabilized low calorie syrup with reduced sweetener solids content

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9526644A1 *

Also Published As

Publication number Publication date
AU2073395A (en) 1995-10-23
WO1995026644A1 (fr) 1995-10-12
DE4411595C1 (de) 1995-12-21

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