EP2806751A1 - Sucrerie ménageant les dents - Google Patents

Sucrerie ménageant les dents

Info

Publication number
EP2806751A1
EP2806751A1 EP13701058.3A EP13701058A EP2806751A1 EP 2806751 A1 EP2806751 A1 EP 2806751A1 EP 13701058 A EP13701058 A EP 13701058A EP 2806751 A1 EP2806751 A1 EP 2806751A1
Authority
EP
European Patent Office
Prior art keywords
sugar confectionery
tooth
sugar
trehalose
product according
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Withdrawn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
EP13701058.3A
Other languages
German (de)
English (en)
Inventor
Birgit GUILLEAUME
Stephan Hausmanns
Elvira LANG
Annelore Schott
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.)
Gelita AG
Original Assignee
Gelita AG
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 Gelita AG filed Critical Gelita AG
Publication of EP2806751A1 publication Critical patent/EP2806751A1/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Withdrawn legal-status Critical Current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
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G3/36—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
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • 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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer
    • A23V2200/132—Sugar replacer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/636—Trehalose

Definitions

  • the present invention relates to a tooth-protecting sugar confectionery based on a gelatin gel, which comprises about 1 to about 15 wt.% Gelatin.
  • Classic sugar confectionery based on a gelatin gel e.g. Gumdrops or gummy bears, besides the gelatin, comprise considerable amounts of sugar, i. E. in particular sucrose and also glucose, fructose and / or glucose syrup. It has long been known that these mono- and disaccharides, at least with regular consumption of the corresponding confectionery favor the development of caries, as they are degraded in the bacterial dental plaque to acids (especially lactic acid, acetic acid and propionic acid), which attack the enamel.
  • sugar i. E. in particular sucrose and also glucose, fructose and / or glucose syrup.
  • the invention is therefore based on the object to propose a tooth-preserving sugar confectionery based on a gelatin gel, which has no laxative effect and which can be well processed within the known for sugar confectionery production process.
  • the sugar confectionery trehalose and a resistant dextrin comprises.
  • Trehalose is a disaccharide in which two glucose units are linked by means of a 1,1-glycosidic bond. This binding can not or only to a limited extent be cleaved by the microorganisms in the bacterial plaque (in particular Streptococcus mutans), so that trehalose has demonstrably no cariogenic effect (see, for example, BT Neeta et al., Journal of Dentistry 28 (2000). 571-576). Furthermore, trehalose has no laxative effect.
  • the proportion of trehalose in the sugar confectionery product according to the invention is favorably in the range of up to about 30 wt.%, Preferably in the range of about 10 to about 27 wt.%. Within this range, the proportion of trehalose can be varied according to the desired sweetness of the product. In addition, it has been shown that at least up to a proportion of about 30% by weight the composition has a viscosity suitable for the casting process.
  • the proportion of trehalose in the sugar confectionery product according to the invention may also be more than about 14% by weight.
  • the tooth-protecting sugar confectionery comprises the smallest possible proportion of mono- or disaccharides, in particular less than about 10% by weight. It is particularly preferred if the sugar confectionery except trehalose comprises no further mono- or disaccharides by which the tooth-sparing properties of the sugar confectionery could be called into question.
  • the proportion of the resistant dextrin which is present in the sugar confectionery product according to the invention next to trehalose is preferably in the range of up to about 30% by weight, more preferably in the range of about 10 to about 26% by weight.
  • Resistant dextrins are oligosaccharides based on glucose units that can not or only to a small extent be degraded by the human organism (so-called soluble fiber).
  • Resistant dextrins are formed by a thermal and / or enzymatic treatment of starch, in contrast to the latter not only 1,1-glycosidic and 1,4-glycosidic bonds are present, but also 1,2-glycosidic and 1,3-glycosidic glycosidic.
  • the molecules of the resistant dextrin in the sugar confectionery according to the invention are each formed from about 8 to about 30 glucose units.
  • the resistant dextrin preferably comprises Nutriose ® which is sold by the company Roquette (France), in particular the product Nutriose ® FB06 (from wheat starch) or FM06 (from maize starch).
  • Resistant dextrins are also not cariogenic because they are not metabolized by the bacterial plaque microorganisms. In addition, despite their partial indigestibility, they have no laxative effect.
  • the sugar confectionery based on a gelatin gel comprises about 1 to about 15% by weight gelatin, this proportion preferably being about 5 to about 15% by weight, more preferably about 7 to about 12% by weight.
  • the gelatin beneficially has a bloom strength in the range of about 160 to about 300 grams of bloom.
  • the sugar confectionery further comprises a proportion of up to 25% by weight polydextrose.
  • polydextrose is a synthetic polysaccharide made from glucose and sorbitol, in which there are 1,2-, 1,3-, 1,4- and 1,6-glycosidic bonds.
  • polydextrose has a moderate laxative effect, so that for this reason the proportion of about 25% by weight should not be exceeded.
  • the sugar confectionery according to the invention may contain further constituents which are known from the prior art, in particular edible acids, sweeteners, flavorings and / or dyes.
  • the sugar confectionery product according to the invention can also contain one or more sugar alcohols as a supplementary sweetener, more particularly in an amount of less than 10% by weight, preferably less than 5% by weight.
  • a preferred sugar alcohol is in particular xylitol, which is not only gentle on the teeth but even has an anticariogenic effect (see, for example, C. Hohmann, Pharmazeutician Science 38 (2007)).
  • the sugar confectionery of the invention is preferably selected from the group consisting of gummy candies (including gummy bears and jelly babies), marshmallows, chewy candies and lozenges.
  • the individual constituents of the sugar confectionery according to the invention are each tooth-friendly, and this is also true for the Zuckersdorfware itself.
  • a product can be called tooth-friendly or tooth-friendly, if the pH Value of the bacterial plaque does not fall below the limit of 5.7 during and within 30 minutes after consumption of the product.
  • This pH value can be measured by means of the so-called intraoral plaque pH telemetry (see T. Imfeid: Identification of Low Caries Risk Dietary Components, Monographs in Oral Science, Vol 11, S. Karger, Basel, 1983). , It could be shown that the sugar confectionery according to the present invention fulfills this requirement (see below).
  • two aqueous solutions are preferably prepared, one containing the gelatin and the other containing the trehalose and the resistant dextrin. After combining the two solutions into a casting solution, it is poured or extruded at 60 to 90 ° C. into a mold shape defining the shape of the sugar candy, these hollow shapes typically being formed in a bed of starch powder in the case of gumdrops (Mogul technology).
  • a casting solution for producing the sugar candy according to the invention has good processing properties from this point of view.
  • Fig. 1 and 2 pH telemetry diagrams with the course of the pH as a function of time.
  • gum candies having two different compositions were prepared from the components listed in the following Table 1 with the proportions by weight indicated in each case. Table 1
  • the components B were each mixed, boiled at 112 ° C to a dry matter content of about 84 wt.% And then cooled to 90 ° C.
  • Components A were dissolved at 60 ° C.
  • Components A and C were added sequentially to components B and a homogeneous casting solution was prepared.
  • the casting solution was poured into molds formed in a bed of starch powder, the casting solution being easy to process in all respects.
  • the gumdrops removed from the starch powder after drying for 48 hours at room temperature had a pleasant texture and texture (elastic and non-sticky) in the sensory evaluation.
  • partial crystallization was observed due to the relatively high proportion of trehalose, resulting in a texture similar to that of British Jelly Babies.
  • no crystallization of the trehalose or other constituents took place, and the texture corresponded to that of gummy bears, as described, for. B. are known in Germany.
  • the subjects on whom the tests were performed had a mandibular telemetry prosthesis with a miniature pH glass electrode installed in an interproximal space.
  • the prostheses were cleansed and the subjects instructed to maintain their normal eating habits during the 3 to 6 day test period, but to abstain from any oral hygiene in the lower jaw.
  • Non-removal of the prostheses allows undisturbed growth of bacterial dental plaques (plaques) on the membrane surfaces of the interdental installed electrodes.
  • the subjects then each rinsed with a sucrose solution (0.3 mol / l) by. This resulted in all cases in a significant decrease in the pH in the range between 4 and 5.
  • the electrode was neutralized by chewing paraffin.
  • FIG. 1 The complete course of the pH measured by pH telemetering as a function of time in minutes is shown in FIG. 1 for a gum donut according to Example 1 in a 5-day-old plaque and in FIG. 2 for a gum donut according to Example 2 in a 6-day-old plaque.
  • the hatched periods have the following meaning:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Cosmetics (AREA)
  • Medicinal Preparation (AREA)

Abstract

La présente invention concerne une sucrerie ménageant les dents à base d'un gel de gélatine qui contient environ 1 à environ 15 % en poids de gélatine, la sucrerie comprenant du tréhalose et une dextrine résistante.
EP13701058.3A 2012-01-27 2013-01-22 Sucrerie ménageant les dents Withdrawn EP2806751A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE102012100691 2012-01-27
DE102012102502A DE102012102502A1 (de) 2012-01-27 2012-03-23 Zahnschonende Zuckersüßware
PCT/EP2013/051075 WO2013110576A1 (fr) 2012-01-27 2013-01-22 Sucrerie ménageant les dents

Publications (1)

Publication Number Publication Date
EP2806751A1 true EP2806751A1 (fr) 2014-12-03

Family

ID=48783677

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13701058.3A Withdrawn EP2806751A1 (fr) 2012-01-27 2013-01-22 Sucrerie ménageant les dents

Country Status (7)

Country Link
US (1) US20140328992A1 (fr)
EP (1) EP2806751A1 (fr)
JP (1) JP2015505461A (fr)
CN (1) CN104114032A (fr)
BR (1) BR112014017953A8 (fr)
DE (1) DE102012102502A1 (fr)
WO (1) WO2013110576A1 (fr)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166306A (zh) * 2015-08-27 2015-12-23 济南舜祥医药科技有限公司 一种海藻口香糖及其制备方法
FR3055085A1 (fr) * 2016-08-17 2018-02-23 Roquette Freres Confiserie gelifiee reduite en sucres
EP3570680B1 (fr) * 2017-01-20 2021-05-26 Rousselot B.V. Procédé et composition pour la préparation de bonbons gommeux à base de gélatine
CN110115311A (zh) * 2018-02-06 2019-08-13 匠人之心（北京）产品设计有限公司 一种纯素棉花糖的配方及工艺

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0622025A3 (fr) * 1993-04-28 1995-01-11 Ajinomoto Kk Denrées glacées sucrées et aliments gélatinisés.
JP3619433B2 (ja) * 2000-08-04 2005-02-09 ハウス食品株式会社 糖衣固形食品及びその製造方法
JP3619434B2 (ja) * 2000-08-04 2005-02-09 ハウス食品株式会社 グミキャンディ
AU2007317011A1 (en) * 2006-11-09 2008-05-15 Toms Gruppen A/S Sweet confectionary product
JP2010148475A (ja) * 2008-12-26 2010-07-08 Uha Mikakuto Co Ltd 含気グミキャンディ及びその製造方法
JP2010200626A (ja) * 2009-02-27 2010-09-16 Uha Mikakuto Co Ltd パン様の食感と風味を有するソフトキャンディ及びその製造方法

Also Published As

Publication number Publication date
BR112014017953A2 (fr) 2017-06-20
CN104114032A (zh) 2014-10-22
WO2013110576A1 (fr) 2013-08-01
BR112014017953A8 (pt) 2017-07-11
JP2015505461A (ja) 2015-02-23
DE102012102502A1 (de) 2013-08-01
US20140328992A1 (en) 2014-11-06

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