EP3264901A1 - Composition de succédané de sucre, chocolat et produit de boulangerie comprenant cette composition - Google Patents

Composition de succédané de sucre, chocolat et produit de boulangerie comprenant cette composition

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Publication number
EP3264901A1
EP3264901A1 EP15817212.2A EP15817212A EP3264901A1 EP 3264901 A1 EP3264901 A1 EP 3264901A1 EP 15817212 A EP15817212 A EP 15817212A EP 3264901 A1 EP3264901 A1 EP 3264901A1
Authority
EP
European Patent Office
Prior art keywords
sugar replacement
amount
sugar
replacement composition
composition
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Withdrawn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
EP15817212.2A
Other languages
German (de)
English (en)
Inventor
Sophie De Baets
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.)
Aegis Nv
Original Assignee
Aegis Nv
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 Aegis Nv filed Critical Aegis Nv
Publication of EP3264901A1 publication Critical patent/EP3264901A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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
    • 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
    • A23L27/37—Halogenated sugars
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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

Definitions

  • Sugar replacement compositions such as the compositions described in WO 2006/015880 Al may be used for replacing sugar also in bakery products and the like since such sugar replacement compositions also exhibit functional characteristics of sugar.
  • these compositions are still unsatisfactory because they have a too high caloric value and because they are unsatisfactory in view of health considerations (glycemic index, tooth friendliness, etc.).
  • the compositions of WO 2006/015880 Al and other known sugar replacers suffer from the disadvantage that they rely on the use of sugar alcohols such as isomalt as a means for accomplishing advantageous organoleptic properties, e.g. in chocolate.
  • the present invention therefore has the objective of providing sugar replacement compositions and products like chocolate made from such compositions, which avoid the above detrimental effects and which exhibit, in particular, one or more of the following advantageous characteristics:
  • the sugar replacement composition of the present invention also provides such benefits for applications other than chocolate due to the absence of sugar alcohols and the resulting absence of laxative effects.
  • the above objective is accomplished on the basis of the surprising finding that the use of sugar alcohols can be avoided without detrimentally affecting organoleptic properties in chocolate and other products by using a combination of polydextrose and resistant maltodextrin, wherein the relative amounts of these two essential components are increased to relatively high levels.
  • the above objective is accomplished by the subject-matter of the following numbered items:
  • Sugar replacement composition comprising polydextrose, resistant maltodextrin and high intensity sweetener as well as optional further components, wherein the content of polydextrose is from more than 60 wt.% to less than 90 wt.%, the content of resistant maltodextrin is from 5 to less than 40 wt.% and preferably 10 wt.% to less than 40 wt.%, and the content of high intensity sweetener is from more than 0% to 1 wt.%, wherein all wt.% indications are based on the total of the sugar replacement composition being 100 wt.%, and wherein the sugar replacement composition is free of sugar alcohols.
  • sugar replacement composition according to item 1 or 2, wherein said sugar replacement composition further comprises a fructan as a further component, wherein said fructan comprises one or more components selected from inulin, oligofractose and agavin and wherein, the total content of said fructan is from more than 0 wt.% to 30 wt.% and preferably from 10 to 25 wt.%, wherein all wt.% indications are based on the total of the sugar replacement composition being 100 wt.%.
  • sugar replacement composition according to item. 3, wherein said sugar replacement composition comprises from 5 wt.% to 15 wt.% of inulin, wherein the wt.% indication is based on the total of the sugar replacement composition being 1 0 wt.%.
  • sugar replacement composition according to anyone of items 3 or 4, wherein said sugar replacement composition comprises from 5 to 15 wt.% of oligo fructose, wherein the wt.% indication is based on the total of the sugar replacement composition being 100 w t.%.
  • oligofractose in an amount of 5 wt.% to 15 wt.%
  • sugar replacement composition according to anyone of the preceding items, wherein said sugar replacement composition comprises:
  • sugar replacement composition according to the preceding item 8a, wherein said sugar replacement composition comprises:
  • a sugar replacement composition which comprises polydextrose, resistant maltodextrin, a high intensity sweetener as well as inulin. and oligofractose.
  • the sugar replacement compositions of this embodiment additionally comprise one or more sugar alcohols selected from the group consisting of lactitol, isomalt, and maltitol, and preferably isomalt.
  • the sugar replacement compositions of this embodiment are however free of other sugar alcohols.
  • the sugar replacement composition according to this embodiment preferably comprises from 3 wt.% to 7 wt.% of inulin, wherein the wt.% indication is based on the total of the sugar replacement composition being 100 wt.%. Moreover, it preferably comprises from 1 to 5 wt.% of oligo fructose, wherein the wt.% indication is based on the total of the sugar replacement composition being 100 wt.%.
  • inulin in an. amount of 1 wt.% to 9 wt.%
  • Sugar replacement composition according to the preceding item 8c, wherein said sugar replacement composition comprises:
  • lactitol isomalt, and/or maltitol in an amount of 18 to 22 wt.%.
  • Method for manufacturing a sugar replacement composition according to any one of items 1 to 8d, which method comprises the step of mixing high intensity sweetener with polydextrose and/or resistant maltodextrin and optionally one or more further ingredients of the sugar replacement composition.
  • Method for manufacturing chocolate which comprises the steps of providing ingredients comprising cocoa mass, cocoa butter or another source of fat, emulsitier and the sugar replacement composition according to anyone of the items 1 to 8 above; mixing the above- mentioned ingredients in any order, conching at elevated temperature; and cooling the resulting mass.
  • insoluble is meant to refer to substances that are not soluble according to the above definition. Such compounds form, a turbid dispersion or suspension when being subjected to the above test conditions.
  • polyol is used in the context of the present application as having the same meaning as "sugar alcohol”.
  • compositions of the invention which are characterized by containing the following ingredients in the specified, amounts;
  • composition (al) Composition (a2) Composition (a3)
  • Component Amount Amount (weigiit%) (weight%) (weight"/*)
  • composition (b4) Composition (b5) Composition (b6)
  • composition (cl) Composition (c2) Composition (c3)
  • composition (d4) Composition (d5) Composition (d5) Com osition (d6) Component Amount Amount Amount
  • composition ( «1 ) Composition (g2) Composition (g3)
  • compositions of this aspect are as follows. Composition (jl) Composition j2) Composition (j3)
  • composition (k4) Composition (k5) Composition (k6)
  • composition (11) Composition (12) Composition (13)
  • composition (ql) Composition (q2) Composition (q3)
  • composition (q4) Composition (q5) Composition (q6)
  • compositions with the preferred, high intensity sweetener sucralose are described in the tables below.
  • composition (k'l) Composition (k'l) Composition (k'3)
  • composition (k'4) Composition (k'5) Composition (k'6)
  • composition (PI) Composition ( ⁇ 2) Composition (P3)
  • composition (m'l) Composition (in'2) 1 Composition (m'3)
  • composition (n'l) Composition (n'2) Composition (n*3)
  • composition (o'l) Composition (o'2) Composition (o'3)
  • composition (q'l) Composition (q'l) Composition (q 5 3)
  • composition (q'4) Composition (q'5) Com/position (q'6)
  • the further separate embodiment of the present invention pertains to sugar replacement compositions containing one or more sugar alcohols selected from the group consisting of lactitol, isomalt, and maltitol, and preferably isomalt, but no other sugar alcohols as defined hereinabove.
  • sugar alcohols selected from the group consisting of lactitol, isomalt, and maltitol, and preferably isomalt, but no other sugar alcohols as defined hereinabove.
  • isomalt may be advantageous in spite of its laxative effect since the resulting compositions may be used very well various applications, they exhibit an excellent taste and are advantageous also in terras of low glycemic index and manufacturing costs.
  • Typical compositions of this embodiment are illustrated by the tables below.
  • composition (tl ) Composition (t2) Composition (t3) Component Amount Amount
  • lactitol isomalt, 16-24 18-22 20
  • composition (ul) Composition (u2) Composition (u3)
  • lactitol isomalt, 16-24 18-22 20
  • soluble and/or insoluble non-selective non-digestible fibers are employed in the sugar replacement compositions of the present invention, it is preferred to use them in amounts of from 0.05 weight% to 10 weight%, more preferably from 0.1 weight% to 5 weight% and most preferably in an amount of from 0.15 weight% to 2.5 weight%.
  • an anti-caking agent it is preferable to add the anti-caking agent in an amount of 0.1 to 0.5 weight% and more preferably in an amount of from 0.2 to 0,3 weight%.
  • a vitamin or a mineral it is preferable to add these components in such small amounts that recommended daily allowances for the respective vitamins and/or minerals are not exceeded when using amounts of the sugar replacement composition of the present invention, which correspond to typical daily consumptions of sugar.
  • any high intensity sweetener which is permitted for human consumption, may be used as a component of the sugar replacement composition of the present invention.
  • Suitable high intensity sweeteners and their relative sweetness compared to the sweetness of sugar are the following; cyclamate (30-50), glycyrrhizin (50), aspartame (120-200), acesulfame K (200), saccharine (250-300), stevioside (300), sueralose (600), monellinc (1500-2000), neohesperidine DC (1800), alitame (2000), thaumatin (2000-3000) and neotame (8000).
  • Sueralose is a preferred high intensity sweetener.
  • the above-mentioned mixing can be performed in the solid state or in the liquid state. If solids are mixed, this can be done in any conventionally used mixer, including ribbon blender, V Blender, continuous processor, cone screw blender, screw blender, double cone blender, planetary mixer, double planetary mixer, high viscosity mixer, high shear rotor stator, dispersion mixers, paddle mixer, jet mixer, drum blenders, banbury mixer, intermix mixer, etc.
  • any conventionally used mixer including ribbon blender, V Blender, continuous processor, cone screw blender, screw blender, double cone blender, planetary mixer, double planetary mixer, high viscosity mixer, high shear rotor stator, dispersion mixers, paddle mixer, jet mixer, drum blenders, banbury mixer, intermix mixer, etc.
  • Mixing i n the liquid state can be done relying on any suitable liquid medium. It is preferred to use an aqueous medium and it is particularly preferred to use water as the medium.
  • the crystallization solvent/resulting solution for instance to a temperature in the range of from 20° Celsius to 95°C, preferably 30°C to 70°C and more preferably 35°C to 55°C, wherein the heating temperature should be equal (reflux conditions) or less than, the boiling point of the solvent.
  • the relative amount of crystallization solvent is not particularly limited as long as it is sufficient, to permit the formation of a clear solution at the chosen temperature conditions. It is preferred to use as little crystallization solvent as possible, for instance not more than 20% of the crystallization solvent more than the amount, which is required to obtain a. clear solution, more preferably not more than 10% more than the required minimum amount for obtaining a clear solution. Most preferably, the amount of crystallization solvent exceeds the minimum required amount for obtaining a clear solution by 0-5%.
  • the sugar replacement composition of the present invention is characterized by the following advantageous properties.
  • the sugar replacement composition of the present invention has,, at least in some aspects, the same structural characteristics as sugar. This means that it allows to accomplish the same sponge-like structure in bakery products and to accomplish the same viscous structure in jams, ice creams and sorbets.
  • the sugar replacement compositions of the present invention give rise to a browning effect upon heating, which is comparable to that of sugar when, being used in caramelization and/or in bakery products.
  • the degree of browning can be fine-tuned by adjusting the relative amount of oligosaccharide components such as oligofructose in relation to the polysaccharide components.
  • addition of wheat fibers may also be contemplated in this fine-tuning process.
  • the sugar replacement compositions of the present invention are generally characterized by very low caloric values.
  • Preferred embodiments of the present invention have caloric values of 100 kcal/! QG g or less and preferably less than 80 kcal/100 g,
  • the glyeemic index of the sugar replacement compositions of the present invention is typically in the range of from 0 to 40 and preferably in the range of 10 to 30 (with glucose having a glyeemic index of 100 as a reference).
  • prebiotic fibers in the present invention contributes to a healthy gastrointestinal tract of the consumer. That is, the growth of beneficial probiotic bacteria Is advantageously supported by the consumption of the sugar replacement composition of the present invention. Additionally, consumption of the sugar replacement composition of the present invention contributes to the formation of short chain fatty acids in the gastrointestinal tract of the consumer. These acids are advantageous in reducing pH of the gastrointestinal tract and especially the colon in an advantageous manner. This leads to improved uptake of Ca and Mg and to a reduction of the risk of colon cancer. Further benefits are increased faecal bulk, reduced transit time and softer stools.
  • a sugar replacement composition of the present invention which is capable of achieving as many functional properties of sugar as possible.
  • the sugar replacement composition of the present invention may be used not only by end consumer when, making bakery products, but also by commercial producers of bakery producers. In both instances, it is vital to provide a sugar replacement composition exhibiting excellent structural effects and browning effects,
  • the emulsifying agent can also be selected among all commercially used types.
  • a typical example is lecithin and especially soy lecithin.
  • optional ingredients for instance to modify taste or organoleptic properties
  • optional further ingredients are milk or milk powder, vanilla flavor, salt, nuts, etc.
  • emulsifying agent and/or part of the cocoa butter are not added in the first step but only at a later stage. It is preferred to add the emulsifying agent at a later step, namely after conching, Even more preferably, the entire amount of lecithin as well as a part of the cocoa butter are added later, after the conching step.
  • the ingredients are mixed.
  • Mixing can take place simultaneously or sequentially, wherein, the relative order of mixing the individual ingredients is not particularly limited. It is advantageous to mix the ingredients simultaneously.
  • Mixing is typically done at elevated temperatures. A preferred temperature range is from. 30 to 60 °C and more preferably from 40 to 50 °C.
  • the mixture or the initially employed, ingredients is/are optionally refined, i.e. milled or grinded to reduce particle size to thereby improve organoleptic properties.
  • any conventionally used refinement device can be employed, such as the Exakt SOS 3-rol.
  • the temperature of the refiner rolls is advantageously set to a temperature of about 32-38°C, more preferably 34-36°C. Refinement can be performed one r more times. Number of refinement steps (e.g., one step), distance between the refiner rolls (e.g. 2- 1 ) and the speed of the refiner rolls (e.g.
  • the volume weighted average diameter is preferably in the range of from 7 to 20 pm and more preferably 10 to 15 ⁇ .
  • the 50th percentile i.e. where 50% of the particles is smaller than this value, is preferably in the range of from 4 to 12 pm and more preferably 6 to 10 pm.
  • the total refining time is preferably 5 to 45 min, more preferably 10 to 30 min and most preferably 20 min.
  • the mixture is conched, i.e.. refined under the influence of heating and grinding forces.
  • the duration of the conching operation can have a strong influence on the quality of the resulting chocolate. Typical conching durations are from 60 to 720 min, preferably 180 to 300 min.
  • the conching temperature is typically in the range of from 40 °C to 90 °C, more preferably 40 °C to 80°C.
  • conching is performed in different stages at step-wise increased temperatures.
  • the conching procedure may comprise 2, 3, 4, 5, 6, 7, 8 or more steps.
  • the first step is carried out at a low temperature, for instance a temperature in the range of from. 40 °C to 50 °C, whereas the temperature in the subsequent steps is gradually increased, for instance by 3-15 °C per step, preferably 5-10°C per step.
  • emulsifying agent such as lecithin and/or part of the cocoa butter may be added to and mixed with the warm mixture (unless all these ingredients have already been, added, at an earlier stage).
  • the mixing conditions are not particularly restricted. Typical conditions are a temperature in the range from 40 to 50 °C, preferably 43 to 47 °C, mixing speed in the range from 1200 to 3600 rpm., more preferably 2000 to 2800 rpm.. Duration of mixing is preferably in the range of from 15 to 45 min. It is furthermore preferred to carry out a first part of the mixing procedure under shear conditions and the second part under mixing conditions.
  • the warm mixture is preferably tempered.
  • This process includes application of a controlled program of heating/cooling/agitation steps to thereby ensure formation of small crystals of the desired fat crystal form.
  • tempering treatment is carried out such that the temperindex (Tl), as measured on an Aasted Mikroverk Chocometer, is in the range of from 3.3 to 5.2, preferably in the range of from 3.5 to 5.0. This parameter is derived from the slope of the plateau in the temper curve. The value of the slope should be around 0 (slope »0: undertempered chocolate, slope « 0: overtempered chocolate).
  • the chocolate tempering unit is greater than 20' °C, preferably greater than 23 °C, especially in case of dark chocolate.
  • the CTU parameter gives the temperature at which the plateau occurs in the temper curve. Higher values are associated with the presence of more stable crystals ( ⁇ ⁇ crystals).
  • the chocolate After tempering, the chocolate is typically cooled and brought into the desired shape.
  • the moisture content is 3.5 weight% or less, more preferably 3 weight% or less, most preferably 2.5 weight% or less.
  • the chocolate of the invention is furthermore preferred to manufacture such that it exhibits a favourable melting profile.
  • the melting profile of the inventive chocolate can be evaluated 24 hours after tempering by using a TA Instruments Q 1000 Differential Scanning Calorimeter (DSC). The sample should be subjected to the following time-temperature profile:
  • Onset temperature i.e. start of melting
  • maximum temperature i.e. start of melting
  • offset temperature i.e. start of melting
  • Offset temperature 1 to 4 °C higher than maximum temperature, preferably 1 to 3 °C higher than maximum temperature.
  • the texture of the inventive chocolate can be measured at 20°C, 24 hours after tempering.
  • a penetration test can be performed by using an Instron 5942 texture analyzer equipped with a SOON load cell. In this test, the chocolate bars are penetrated with a needle-shaped probe at a constant speed of 2 mm/s and to a penetration depth of 5 mm.
  • the maximum force that the probe experiences during the measurement is a measure for the hardness of the inventive chocolate.
  • the maximum force of the inventive chocolate is preferably in the range of from. 5 to 25 N, more preferably in the range of from 7 to 20 N and most preferably in the range of from 10 to 15 N.
  • Mousses, creams and related desserts can. also be manufactured using the sugar replacement composition of the present invention.
  • the structural characteristics and browning effects of the sugar replacement composition of the present invention are of less relevance, instead, the main focus of the sugar replacement composition will be on its sweetening properties and its health benefits.
  • sugar replacement composition of the present invention may or may not be of relevance.
  • the above-mentioned health benefits are certainly advantageous. Sweetness will in most applications be of importance, too.
  • Example A sugar replacement composition of the present invention was manufactured by mixing the following ingredients in the amounts specified below:
  • the sweetness of the resulting sugar replacement composition is approximately the same as that of sugar on. a weight basis.
  • the resulting sugar replacement composition was tested by incorporating it into chocolate by means of the following procedure:
  • a dark chocolate was prepared on a 5-kg scale.
  • the following ingredients were used: the above sugar replacement composition, cocoa liquor of Valrhona, cocoa butter and soy lecithin.
  • the composition of the final chocolate is given in Table 2. Taking into account a fat content of 54% for the cocoa liquor (estimated value) the chocolate below has a fat content of 33.6%.
  • the mixture was refined, in which the size of the dispersed particles (sugar replacer, cocoa particles) is reduced to acceptable values from a sensory point of view (absence of sandiness).
  • An Exakt 80S 3-rol refiner was used. The temperature of the refiner rolls was 35°C.
  • the mixture was refined, one time wherein a distance between the refiner rolls of 2-1 and a speed of the refiner rolls of 400 rpm were used. The total refining time was 20 min.
  • a third step in the production of the dark chocolate is conching.
  • the conching procedure was done by using a Biihler ELK'olino conche.
  • the total conching time was 240 min, and covered the following steps:
  • a next step in the production process is tempering.
  • the chocolate was hand tempered on a marble plate.
  • the tempered, chocolate was inserted into molds and cooled for 60 min at 11 °C in. temperature-controlled Chocolate World cooling cabinets. Also the relative humidity is recorded in these cabinets.
  • the chocolate bars (dimensions: 100 mm length, 24 mm width and 10 mm high) and chocolate pieces were then dem.oI.ded and stored at 20°C. During cooling the chocolate bars contracted well and no problems were seen during demoiding, indicative of a good temper degree.
  • the moisture content of the chocolate after conching was evaluated by using Karl-Fisher titration. The measurements were done in triplicate. The moisture content of the chocolate was 1.1 ⁇ 0.1 %, which is a relatively high value. For dark chocolates usually a moisture content of 0.5% or less is found.
  • Span (-) relative width of the distribution, calculated as (D90% - D10%) / D50%
  • the temperindex (TI) of a well-tempered chocolate should be in the range 3.5-5 (TI ⁇ 3.5: undertempered chocolate; TI > 5-5.5: overtempered chocolate). This parameter is derived from the slope of the plateau in the temper curve. The value of the slope should be around 0 (slope »0: undertempered chocolate, slope « 0: overtempered chocolate).
  • a final output parameter of the Chocometer is the chocolate tempering unit (CTU). This parameter gives the temperature at which the plateau occurs in the temper curve. Higher values are associated with the presence of more stable crystals ( ⁇ ⁇ crystals). For dark chocolate this value should be higher than 23°C.
  • the temper index for the chocolate of the present example was in the range 3.5-5 and the CTU (chocolate tempering unit) was higher than 24°C indicating that the chocolate was well-tempered.
  • the melting profile of the inventive chocolate was evaluated 24 hours after tempering by using a TA Instruments Q1000 Differential Scanning Calorimeter (DSC). The sample was subjected to the following time- temperature profile:
  • Onset temperature i.e. start of melting
  • a maximum temperature and an offset temperature i.e. end of melting
  • the melting enthalpy are given in Table 5. Both the temperature range of the melting peak and the high maximum temperature are typical for ⁇ ⁇ crystals, the desired crystals in tempered chocolate.
  • the texture of the chocolate was measured at 20°C, 24 hours after tempering.
  • a penetration test was performed by using an Instron 5942 texture analyzer equipped with a SOON load cell.
  • the chocolate bars were penetrated with a needle-shaped probe at a constant speed of 2 mm/s and to a penetration depth of 5 mm.
  • the maximum force that the probe experienced during the measurement is a measure for the hardness of the inventive chocolate.
  • the maximum, force of the inventive chocolate was 12.9 ⁇ 0.3 N. This is a typical value for a well-tempered dark chocolate.

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

Abstract

La présente invention concerne une composition de succédané de sucre, qui est basée sur une association nouvelle et innovante d'ingrédients, tels que la composition de succédané de sucre offre une ou plusieurs caractéristiques d'utilisation avantageuses comparables ou supérieures à celles du saccharose, d'excellentes propriétés organoleptiques notamment dans le chocolat, une faible teneur en calories (dans certains modes de réalisation 100 kcal/100 g maximum) permettant la réduction de la teneur en matières grasses de certains aliments comme le chocolat, ainsi que des avantages significatifs en termes de santé, y compris un faible indice glycémique, un faible pouvoir cariogène et des propriétés prébiotiques favorisant la croissance de bactéries intestinales bénéfiques, des effets bénéfiques en termes de réduction du taux de glucose dans le sang et de ralentissement de la vidange gastrique. Les compositions de succédané de sucre selon la présente invention contiennent le polydextrose, la maltodextrine résistante et un édulcorant intense. L'invention concerne des utilisations de la composition de succédané de sucre pour la fabrication de chocolat et d'autres produits alimentaires.
EP15817212.2A 2014-12-16 2015-12-16 Composition de succédané de sucre, chocolat et produit de boulangerie comprenant cette composition Withdrawn EP3264901A1 (fr)

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PCT/EP2015/080113 WO2016097069A1 (fr) 2014-12-16 2015-12-16 Composition de succédané de sucre, chocolat et produit de boulangerie comprenant cette composition

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WO2019145263A1 (fr) * 2018-01-26 2019-08-01 Katjes Fassin Gmbh. + Co. Kommanditgesellschaft Confiserie à teneur réduite en sucre
WO2019239366A1 (fr) * 2018-06-15 2019-12-19 Kraft Foods Schweiz Holding Gmbh Composition de chocolat
SE544960C2 (en) * 2020-02-06 2023-02-07 Bayn Solutions Ab Sweetening composition
CN112715716B (zh) * 2020-12-25 2023-03-21 内蒙古蒙牛乳业（集团）股份有限公司 一种白色纯脂巧克力、冷冻饮品及制备方法
CZ35088U1 (cs) * 2021-04-12 2021-05-18 Chocolate experience s.r.o. Čokoláda s obsahem rozpustné vlákniny

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AU2012201398A1 (en) * 2004-08-12 2012-03-29 Sweetwell Nv Functional sugar replacement
US20070082104A1 (en) * 2004-08-12 2007-04-12 Sophie De Baets Functional sugar replacement
EP1629730A1 (fr) * 2004-08-12 2006-03-01 First-to-Market N.V. Remplacement fonctionnel de sucre
CA2613716A1 (fr) * 2005-06-27 2007-01-04 Cargill, Incorporated Preparations edulcorantes et leur emploi dans les aliments et les boissons
DE102009005928A1 (de) * 2009-01-19 2010-07-22 Südzucker AG Mannheim/Ochsenfurt Stabilitätsverbesserte Schokoladenzusammensetzungen auf Reisstärkebasis
WO2012155220A1 (fr) * 2011-05-13 2012-11-22 Danone Ltda. Composition contenant un mélange de fibres
JP2017513523A (ja) * 2014-04-14 2017-06-01 アイヒス エヌヴイＡｅｇｉｓ Ｎｖ 代替糖組成物

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