EP0841857A1 - Produits de confiserie et leur fabrication - Google Patents

Produits de confiserie et leur fabrication

Info

Publication number
EP0841857A1
EP0841857A1 EP96923754A EP96923754A EP0841857A1 EP 0841857 A1 EP0841857 A1 EP 0841857A1 EP 96923754 A EP96923754 A EP 96923754A EP 96923754 A EP96923754 A EP 96923754A EP 0841857 A1 EP0841857 A1 EP 0841857A1
Authority
EP
European Patent Office
Prior art keywords
casing
core
candy
hygroscopic
ofthe
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Withdrawn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
EP96923754A
Other languages
German (de)
English (en)
Other versions
EP0841857A4 (fr
Inventor
Ashok Premchand Luhadiya
Wundriari Santosa
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.)
Procter and Gamble Co
Original Assignee
Procter and Gamble Co
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 Procter and Gamble Co filed Critical Procter and Gamble Co
Publication of EP0841857A1 publication Critical patent/EP0841857A1/fr
Publication of EP0841857A4 publication Critical patent/EP0841857A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2015—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

  • This invention relates to sugar-free hard candy products and their manufacture, and in particular to such products having a core which is enclosed within a casing.
  • Hard candy products such as medicated lozenges or fruit flavoured candies, can be made by cooking an aqueous solution of sugar or sugar alcohol to form a cooked candying solution and then cooling the solution and allowing crystallisation and solidification to occur.
  • Sugar alcohol being low calorie and non-cariogenic provides advantage over sugar based candy products and can be used by diabetic persons.
  • the candy should be sugar-free it is necessary that its taste and flavour release characteristics are similar or as close as possible to that of sugar based product to be acceptable by consumers.
  • the manufacturing process should be able to produce product with acceptable shelf-life without excessive packaging.
  • Maltitol a sugar alcohol is most preferred for sugar-free candy because it can be processed using conventional candy manufacturing equipment and is very similar taste profile to that of sugar.
  • it suffers from the disadvantage of being hygroscopic by which we mean that the candy prepared with maltitol will become sticky when it is exposed to atmospheric humidity ofthe type which can prevail regularly in tropical climates or occasionally in more moderate climates.
  • the sugar alcohol known as Isomalt has been proposed by a supplier, Palatint Sussungsmitel GmbH of Mannhein Germany to be suitable for use as the main constituent of a hard cooked candy casing which contains a soft filling of maltitol syrup, wherein the casing and the filling contain appropriate flavourings and other additives.
  • Isomalt has been proposed by a supplier, Palatint Sussungsmitel GmbH of Mannhein Germany to be suitable for use as the main constituent of a hard cooked candy casing which contains a soft filling of maltitol syrup, wherein the casing and the filling contain appropriate flavourings and other additives.
  • this is not relevant to the production of a hard candy containing a hard core.
  • An object ofthe invention is to provide a hard candy which is sugar-free, has a hard core, and is satisfactorily non-hygroscopic when exposed to a humid environment.
  • a sugar-free hard candy according to the invention comprises a core enclosed within a casing, wherein the casing is substantially non-hygroscopic, substantially moisture impermeable, casing which is formed of a hard cooked casing composition which consists mainly of a substantially non-hygroscopic sugar alcohol, and the core is hygroscopic and is formed of a hard, cooked core composition which consists mainly of hygroscopic sugar alcohol.
  • the hard candy ofthe invention consists entirely of hard, cooked material and has a core of material which would be hygroscopic if exposed to a humid atmosphere and a casing of material which is much less hygroscopic and which protects the core from humidity in the atmosphere. Accordingly, by the invention, it is possible to provide a candy which is hard throughout and which remains non- sticky even when exposed to humidity despite having a core formed of a sugar alcohol which results in the core potentially being unacceptably hygroscopic.
  • the invention also provides a method of making such a candy, preferably by a centerfilling depositing technique.
  • the sugar-free candy ofthe invention has an outer casing that has the conventional, substantially non-hygroscopic, properties which are associated with satisfactory hard candies. Additionally, the entire candy is hard, in that the entire candy is formed of hard, cooked, sugar alcohols, but the core is formed of a hard cooked material which would be unsatisfactorily hygroscopic if it was exposed to ambient humidity. As a result of enclosing the hygroscopic core within the non- hygroscopic, substantially impermeable, casing it is possible to combine the advantages of using a substantial amount of a chosen sugar alcohol despite the resultant hygroscopic properties without incurring the disadvantages of using that material.
  • the entire candy is sugar-free, by which we mean that it is substantially free, and preferably wholly free, of sugar or corn syrup and instead depends mainly or, preferably, wholly upon sugar alcohols for providing the hard casing and the hard core.
  • the casing must cover the entire core (preferably substantially uniformly) to protect the core from the surrounding air and thus must be substantially impermeable. By this we mean that the casing must protect the core from ingress of atmospheric humidity to an extent which would result in stickiness developing on the outer surface.
  • a convenient way for determining whether or not the casing composition and application method does give a substantially impermeable casing is to form sample candy exactly in accordance with the intended production technique but with a characteristic flavour, such as menthol, in the core composition (but without any ofthe flavour in the casing composition) and then to taste the candy in the mouth. If the initial taste, before dissolution of any ofthe casing, reveals any significant menthol (or other characteristic flavour) then the casing is not substantially uniform and impermeable. However if there is no significant menthol (or other characteristic flavour) upon initial contact ofthe casing with the mouth then the casing can be regarded as substantially impermeable and as providing a satisfactory uniform covering around the core.
  • a characteristic flavour such as menthol
  • the casing itself must be substantially non-hygroscopic, by which we mean that it is significantly less hygroscopic then the core and, in particular, does not become sticky upon exposure to humid atmospheric conditions for, for instance, half an hour.
  • the casing should have hygroscopic properties ofthe same character, when exposed to atmospheric humidity, as are conventionally considered to be commercially acceptable for hard candies.
  • the casing is made by cooking a casing composition which consists mainly of a substantially non-hygroscopic sugar alcohol to form a candying solution, which on casting and cooling then forms the hard casing in conventional manner.
  • a non-hygroscopic sugar alcohol we mean that we use a sugar alcohol which, when cooked, forms a substantially non-hygroscopic hard, cooked, product.
  • the sugar alcohols for the casing can be any commercially available, economically satisfactory, sugar alcohols which are suitable for the production of non-hygroscopic hard candy.
  • examples are isomalt (for instance the commercial product Isomalt M supplied by Palatint Sussungsmitel GmbH of Mannhein Germany), sorbitol, xylitol, lactitol, mannitol and polydextrose.
  • Other hydrogenated monosaccharides and disaccharides can be used and mixtures of hydrogenated saccharides and polysaccharides, such as hydrogenated glucose syrup, can also be used. Mixtures are suitable.
  • the casing composition usually contains at least 50% by weight (dry matter after cooking) ofthe named sugar alcohols and usually at least 80% and frequently at least 90% by weight ofthe named sugar alcohols.
  • the only components ofthe casing composition which are not cooked along with sugar alcohols (and trace water remaining from the casing composition) are generally colorings, acidifying agents and flavourings and/or pharmaceutical active ingredients.
  • the total amount of such materials is usually below 10% by weight, and generally below 5% by weight ofthe cooked composition.
  • the core is hygroscopic in the sense that it will, if exposed to atmospheric humidity, becomes sticky much more rapidly than the cooked casing composition.
  • the core is formed of a hard, cooked, core composition which consists mainly of a hygroscopic sugar polyol (that is to say a sugar polyol which, when cooked, will form a hygroscopic core).
  • the preferred polyol is maltitol.
  • the maltitol generally provides at least 50% by weight ofthe core and usually at least 80% by weight ofthe core. It can be mixed with a relatively small amount of other sugar alcohol, which may be more hygroscopic.
  • maltitol is commercially available under the trade names Maltidex 100 and Maltidex 85, and such products may contain a small amount, for instance 2 to 5%, by weight sorbitol, reducing sugars and other sugar or sugar alcohols which are not maltitol.
  • Maltitol itself has the formula C12H24O11.
  • the core may contain relatively small amounts, for instance not more than 10% and usually not more than 5% by weight ofthe cooked core composition, of coloring, flavouring, pharmaceutical active ingredient or other conventional candy additives.
  • the preferred candy ofthe invention comprises a hard, cooked, maltitol core encased within a substantially impermeable hard, cooked, isomalt casing.
  • the ratio by weight of corexasing can generally be within the range 10:90 to 90:10 but is most preferably in the range 30:70 to 70:30, often around 50:50 by weight.
  • the amount ofthe casing must be sufficient to provide a substantially impermeable casing and so the minimum amount which is acceptable will depend in part upon the size ofthe candy.
  • each candy has a mass of 0.5 to 20g, often around 1 to lOg. Often it is preferred that the candy has a weight of 0.5 to 4g, preferably 0.5 to about 2.5 or 3g.
  • the candy is often substantially spherical or flat oval or disc-shaped, as is conventional for hard candies.
  • the candy can be a pharmaceutically active lozenge or can be a flavoured, non- pharmaceutical, candy.
  • the amount of pharmaceutical active ingredient and/or fruit or other flavourings can be conventional for hard candies.
  • the relevant additives such as flavours, colorants or other active ingredients can be present in conventional amounts. They can be contained wholly in the core or wholly in the casing but are usually distributed through both.
  • the desired active ofthe coating can be provided in conventional manner by including for example calcium lactate in the core compositions but preferably the compositions are free of calcium.
  • the candy is formed by separately cooking an aqueous solution ofthe casing composition to form a candying coating solution, and an aqueous solution ofthe core composition to form a candying core solution, and then the two candying solutions are combined in core-casing relationship and the product is subjected to cooling so as to allow crystallisation to occur with the consequential formation ofthe desired hard candy.
  • the candy can be made by appropriate combination of conventional candy- making process steps.
  • a hard candy material can be made by cooking an aqueous solution ofthe sugar alcohol to provide a syrup, generally referred to as a candying solution, having an adequately low water content.
  • a syrup generally referred to as a candying solution
  • the water content ofthe candying solution must be below 3%, preferably below 2%.
  • the candying solution is then allowed to cool, with consequential crystallisation and the formation ofthe hard candy component.
  • non aqueous components ofthe aqueous solution which is subjected to cooking are provided by the sugar alcohol or alcohols and the desired small amount, usually not more than 5%, flavouring, colorants, acidifiers or other active ingredients.
  • the additives may be added to the candying solution after cooking and before cooling and crystallisation.
  • the cooking When the cooking is conducted in bulk, it is conducted to a temperature selected according to the materials being used and the process conditions. Often the cooking is being conducted on a microfilm cooker, for instance at temperatures of 130 to 170°C.
  • the preferred method of making the candy ofthe invention comprises centerfilling the core candying solution within the casing candying solution and cooling the centerfilled product.
  • Centerfilling is a well known technique and involves, in the invention, discharging the core candying solution substantially centrally within an annular stream of casing candying solution under conditions whereby the extruded bi-component stream drops or otherwise separates from the stream as a droplet or other shaped body consisting of a core ofthe core candying solution surrounded by a casing ofthe casing candying solution, and the resultant product then cools and solidifies.
  • a core sugar alcohol solution composition is formed of Maltidex 100, water and calcium lactate. This is cooked in microfilm cooker to a temperature of 160°C at which time the resultant core candying solution has a water content of about 2% w/w. To the core candying solution is then added: 0.8% w/w mixed fruit flavour, l%w/w cirtric acid and 0.0006 FD&C Blue #1 and 0.0026%w/w Beta-Carotene.
  • a casing sugar alcohol solution composition is formed from 67%w/w isomalt, and 33%w/w water and is cooked in microfilm cooker to a temperature of 160°C at which time the resultant casing candying solution has a water content of about 2%w/w.
  • To this casing candying solution is then added: 0.8%w/w mixed fruit flavour, and l%w/w citric acid.
  • the core candying composition is deposited as a core centrally within a stream of the casing candying composition under conditions whereby drops having a weight of 3.0g are formed. They are left to cool and solidify.
  • the resultant hard candy remains non-sticky when exposed to ambient humidity for an hour or more but has the performance and technical advantage as that of Maltitol, which would normally give a sticky, deformed and unacceptable candy.
  • the resultant hard candy remains non-sticky when exposed to conventional humidity for an hour or more but has the commercial and technical advantage that about half the weight ofthe candy is provided by maltitol, which would normally give a sticky, deformed and unacceptable candy.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne une confiserie dure sans sucre constituée d'une enveloppe fourrée de maltitol, et le procédé de fabrication correspondant. La confiserie dure résultante selon l'invention ne devient pas poisseuse, même lorsqu'elle est exposée à l'humidité ambiante pendant une heure ou plus, mais elle présente le même effet et les mêmes avantages techniques que maltitol qui, sinon, donnerait une confiserie poisseuse, déformée et inacceptable.
EP96923754A 1995-07-21 1996-07-12 Produits de confiserie et leur fabrication Withdrawn EP0841857A4 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9515077 1995-07-21
GBGB9515077.7A GB9515077D0 (en) 1995-07-21 1995-07-21 Candy products and their manufacture
PCT/US1996/011620 WO1997003569A1 (fr) 1995-07-21 1996-07-12 Produits de confiserie et leur fabrication

Publications (2)

Publication Number Publication Date
EP0841857A1 true EP0841857A1 (fr) 1998-05-20
EP0841857A4 EP0841857A4 (fr) 1999-03-24

Family

ID=10778128

Family Applications (1)

Application Number Title Priority Date Filing Date
EP96923754A Withdrawn EP0841857A4 (fr) 1995-07-21 1996-07-12 Produits de confiserie et leur fabrication

Country Status (6)

Country Link
EP (1) EP0841857A4 (fr)
JP (1) JP2001519641A (fr)
AU (1) AU6458596A (fr)
GB (1) GB9515077D0 (fr)
IN (1) IN186129B (fr)
WO (1) WO1997003569A1 (fr)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002541874A (ja) * 1999-04-23 2002-12-10 ダニスコ カルター アメリカ，インコーポレーテッド 固沸糖菓用無糖低カロリー基剤
ES2157160B2 (es) * 1999-05-27 2002-12-16 Ind Rodriguez S A Procedimiento de fabricacion de un caramelo refrescante.
US6562382B1 (en) * 1999-08-05 2003-05-13 Wm. Wrigley Jr. Company Confectionery products having improved shelf life and methods for their production
GB9928527D0 (en) 1999-12-02 2000-02-02 Nestle Sa Preventing stickiness of high-boiled confections
EP1151672A1 (fr) 2000-05-03 2001-11-07 Societe Des Produits Nestle S.A. Confiserie avec un effet réfrigérant amélioré
CA2517471A1 (fr) * 2003-03-26 2004-10-14 Wm. Wrigley Jr. Company Confiserie comportant un enrobage a liberation d'arome rapide
MX2015004282A (es) * 2012-10-08 2016-02-25 Intercontinental Great Brands Llc Producto de confiteria duro y metodo para fabricarlo.
US10820608B1 (en) 2015-10-26 2020-11-03 The Hershey Company Hard candy confections with low hygroscopicity

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4517205A (en) * 1983-01-03 1985-05-14 Nabisco Brands, Inc. Co-deposited two-component hard candy
US5314701A (en) * 1991-06-14 1994-05-24 Roquette Freres Sugar-free "hard candy" and process for its manufacture
EP0611527A1 (fr) * 1993-02-16 1994-08-24 Roquette FrÀ¨res Sirop edulcorant à base de maltitol, confiseries fabriquées à l'aide de ce sirop, et utilisation d'un agent de contrôle de la propagation de la cristallisation dans la fabrication de ces produits
FR2705207A1 (fr) * 1993-05-17 1994-11-25 Roquette Freres Procédé de dragéification dure sans sucre et produits ainsi obtenus.

Family Cites Families (7)

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Publication number Priority date Publication date Assignee Title
JPS5221585B2 (fr) * 1973-06-05 1977-06-11
US4154867A (en) * 1977-12-12 1979-05-15 Life Savers, Inc. Sugarless candies
FR2525868A1 (fr) * 1982-04-30 1983-11-04 Roquette Freres Bonbon " sucre cuit " sans sucre
US4466983A (en) * 1983-02-04 1984-08-21 Warner-Lambert Company Substantially non-aqueous semi-liquid center-fill
US4627980A (en) * 1984-12-21 1986-12-09 Ici Americas Inc. Hard candy dentifrice formulation and method of treating teeth, mouth and throat therewith to reduce irritation and plaque accumulation
FR2580904B1 (fr) * 1985-04-30 1990-08-10 Roquette Freres Produit de confiserie ou pharmaceutique a revetement sans sucre obtenu par drageification dure et son procede de preparation.
DE3821505C2 (de) * 1988-06-25 1994-07-28 Haensel Otto Gmbh Verfahren zur kontinuierlichen Herstellung von Hartbonbonmassen sowie Vorrichtung zur Durchführung dieses Verfahrens

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4517205A (en) * 1983-01-03 1985-05-14 Nabisco Brands, Inc. Co-deposited two-component hard candy
US5314701A (en) * 1991-06-14 1994-05-24 Roquette Freres Sugar-free "hard candy" and process for its manufacture
EP0611527A1 (fr) * 1993-02-16 1994-08-24 Roquette FrÀ¨res Sirop edulcorant à base de maltitol, confiseries fabriquées à l'aide de ce sirop, et utilisation d'un agent de contrôle de la propagation de la cristallisation dans la fabrication de ces produits
FR2705207A1 (fr) * 1993-05-17 1994-11-25 Roquette Freres Procédé de dragéification dure sans sucre et produits ainsi obtenus.

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch, Week 7727 Derwent Publications Ltd., London, GB; Class D13, AN 77-48163Y XP002071170 & JP 52 021585 B (KANEBO LTD) *
See also references of WO9703569A1 *

Also Published As

Publication number Publication date
AU6458596A (en) 1997-02-18
IN186129B (fr) 2001-06-23
JP2001519641A (ja) 2001-10-23
EP0841857A4 (fr) 1999-03-24
WO1997003569A1 (fr) 1997-02-06
GB9515077D0 (en) 1995-09-20

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