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
• • 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
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
• • 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
  • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
• • 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
• • C—CHEMISTRY; METALLURGY
  • C13—SUGAR INDUSTRY
  • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
  • C13B40/00—Drying sugar
  • C13B40/002—Drying sugar or syrup in bulk
• • C—CHEMISTRY; METALLURGY
  • C13—SUGAR INDUSTRY
  • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
  • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar

Definitions

• the present invention relates to a process for preparing a powder composition of ultra-fine ground sugar.
• the invention also relates to a pulverulent composition of ultra-fine ground sugar comprising more than 95% of particles having a size of less than 35 mm, said composition preferably being devoid of additives.
• Icing sugar or impalpable sugar, is obtained by grinding crystalline sugar, whether refined or not.
• Icing sugar is used in particular for dusting food compositions but it can be assimilated in certain compositions such as white powder.
• Icing sugar is obtained from crystalline sugar.
• Crystalline sugar crystal size reduction is generally achieved by grinding.
• the crystalline sugar used is often between 1500 mm and 200 mm in size and the grinding allows, depending on the different qualities, to reduce the size to 97% less than 150, 80, 60 or 40 mm.
• the pulverulent compositions such as the icing sugar compositions, consisting of particles having a small particle size, undergo agglomeration and caking effects which increase during storage.
• Reducing the size of the particles increases their specific surface area, helping to improve the perception of sweetness.
• the increase in the specific surface accelerates and intensifies the phenomena of agglomeration and caking.
• EP0692304 describes a process for packaging icing sugar comprising a step of exposing the pulverulent compositions to microwaves.
• the process according to EP0692304 has an impact on the purity of the powder obtained, it is energy intensive and therefore not suitable for being implemented on an industrial scale.
• the particles obtained are not fine and the process does not make it possible to stop the exchange of humidity in the ambient air by the sugar after their conditioning.
• EP0692304 also cites the techniques of Reimelt and Bauermeister based on continuous stirring of the crushed powder and the injection of dry and / or heated air allowing the moisture released by the crushed sugar to be evacuated. As EP0692304 presents, these techniques do not lead to products devoid of agglomerates or even risk denaturing the sugar (caramelization). The presence of agglomerates such as lumps of sugar indicate moisture uptake that can impact the shelf life of the icing sugar but also the quality of the food compositions in which it will be incorporated.
• the invention relates to a process for preparing a pulverulent composition of ultra-fine ground sugar having a size distribution of 95 less than or equal to 35 mm, in which crystalline sugar is ground until obtaining particles of ultrafine ground sugar having a size distribution d 95 less than or equal to 35 mm, then subjected to a maturation step configured so that the particles go through a phase of absorption of moisture and a phase of desorption of the moisture absorbed by constant agitation in the presence of an air flow having a relative humidity of less than 70%.
• This air flow suspends the composition of particles of ultra-fine ground sugar at an apparent density of less than or equal to 0.5 g / cm 3 .
• the maturation step consists of constant agitation in the presence of a flow of air having a relative humidity of 40% to 65%.
• the air flow has a temperature less than or equal to
• the airflow has a flow rate greater than 300 L / minute / tonne of ultra fine ground sugar.
• the air flow suspends the composition of particles of ultra-fine ground sugar, said suspension having a bulk density of 0.34 to 0.4 g / cm 3 .
• the method of the invention does not include the addition of additives at any of these steps, namely to the crystalline sugar to be ground, to the particles of ultra-fine ground sugar obtained or to the pulverulent composition of ultra-fine ground sugar final.
• the process does not include the addition of an anti-caking agent such as calcium triphosphate, starch, starch hydrolyzate, silica and a mixture thereof.
• the invention in a second aspect, relates to a pulverulent composition of ultra-fine ground sugar having a size d 95 less than or equal to 35 mm, devoid of anti-caking agents, preferably devoid of starch and / or of a starch hydrolyzate.
• this composition can be obtained by the process according to the process of the invention.
• powder compositions of ultrafine ground sugar with the distribution described below and which are devoid of anti-caking agents are not known in the art.
• Anti-caking agents that can also be excluded are those which are typically used in the art in icing sugar compositions such as calcium triphosphate, starch, silica or a mixture thereof.
• composition of the invention has a bimodal particle size distribution.
• the composition has the following number particle size distribution:
• said number distribution being calculated by morphological imaging.
• the composition has the following particle size distribution in number: from 40% to 70% of the particles have an average diameter less than or equal to 5 mm;
• said number distribution being calculated by morphological imaging.
• the invention also relates to the use of a composition as described above, for the preparation of a food composition.
• the food composition can be chosen from confectionery, pastry preparations, cookies, cookies, spreads, dark chocolate bars, milk chocolate bars, cream filling for cakes, drinks, cocoa drinks, cocoa powders and breakfast cereals.
• Additive refers to a substance added to a food product to modify it.
• Food additives are substances added in small amounts to processed foods to improve flavor, texture, appearance and physicochemical properties such as rheological properties. Food additives break down into several groups depending on their role. Additives can be chosen from a non-exhaustive list comprising colorants; conservatives ; antioxidants; texturing agents such as anti-caking agents; sweeteners; flavor enhancers; acidifiers.
• an additive is an anti-caking agent which prevents particles of a powdery composition such as icing sugar from bonding.
• an ultra-fine ground sugar composition containing no additive preferably designates a composition which does not contain anti-caking agents, in particular anti-caking agents suitable and intended to be incorporated into icing sugar compositions.
• the anti-caking agents suitable and intended to be incorporated into the icing sugar compositions are chosen from calcium triphosphate, magnesium carbonate, silica, sodium aluminosilicate, calcium aluminosilicate, magnesium silicate, calcium silicate, starches such as corn starch, starch derivatives such as dextrins, maltodextrins, syrup glucose, invert sugar or monosaccharides such as glucose, fructose and their mixture.
• Classifier or “breeder” means a device for the selective extraction of a fine powder from a system.
• the classifier extracts the composition of ultra-fine ground sugar from the grinding system, leaving the particles of ultra-fine ground sugar not conforming to the particle size according to the invention, in particular the particles having an average size greater than 35 mm in the crusher.
• the classifier is based on the sieve technique.
• the classifier is a pneumatic classifier classifying the particles dispersed in a gaseous medium according to their rate of fall in a carrier gas, such as air.
• the pneumatic classifier further uses centrifugal force.
• Approximately placed in front of a number, means plus or minus 10% of the face value of that number.
• relative humidity or hygrometric degree, commonly noted ⁇ p, corresponds to the ratio of the partial pressure of the water vapor contained in the air over the saturated vapor pressure (or vapor pressure) at the same temperature. It is therefore a measure of the ratio between the water vapor content of the air and its maximum capacity to contain it under these conditions. In the context of the present invention, relative humidity is expressed at pressure conditions of about 10 1325 Pa and at the temperature conditions of the air flow.
• Interstitial refers to the air space among particles within a powdery composition.
• 'Crystal sugar' refers to sucrose with the monoclinic space group P2i.
• the crystalline sugar which is used in the process according to the invention is devoid of additives.
• the crystalline sugar is in bulk (No.1 or 2 EU sugar) “Resistivity”: generally symbolized by the Greek letter rho (p), represents the capacity of a material, such as a powdery composition, to oppose the flow of electric current. It corresponds to the resistance of a section of material one meter long and one square meter in section and is expressed in ohm-meters (W m). The presence of moisture in an icing sugar composition influences its resistivity. Resistivity is the inverse quantity of the conductivity (s).
• the utlrafm ground sugar compositions according to the invention exhibit an advantageous resistivity over the icing sugar known in the art.
• the resistivity is calculated based on the electric current measured on a sample (generally in the form of a stick) of about 10 cm following the application of a voltage applied to the ends of the sample. According to one embodiment, the resistivity measurement is carried out at 20 ° C.
• “Sorption” refers to the process by which a substance, such as water, is adsorbed or absorbed onto or into another substance.
• a substance such as water
• the water exchanges between the surface of the particles of ground sugar according to the invention and the interstitial air are sorption phenomena.
• Average particle size generally refers to the average particle diameter. Since the average diameter is often calculated by the sieve technique, the average diameter and the average opening are equivalent terms.
• the particle size distribution is calculated by the laser diffraction technique which can calculate the particle volume distribution.
• the particle size distribution is calculated in number by morphological imaging applying the static image analysis technique such as morphologically oriented Raman spectroscopy. (for example using the Malvem Morphologi 3 ® device equipped with an additional Raman spectrometer). According to one embodiment, when the particle size distribution is expressed by volume, 95% of the particles are less than 35 mm. According to a second embodiment, when the size distribution of the particles is expressed as a number, at least 97% of the particles are less than 35 mm, at least 98% of the particles are less than 35 mm or at least 99% of the particles are less than 35 mm.
• the present invention relates to a powdered icing sugar or ultrafm ground sugar composition, 95% of the particles of which have an average opening of 35 mm or less.
• the composition has a particle size distribution d 95 less than or equal to 35 mm.
• 97% of the particles have an average opening less than or equal to 35 mm.
• 90% of the particles have an average opening less than or equal to 30 mm. In one embodiment, 90% of the particles have an average opening less than or equal to 29 or 28 mm.
• 50% of the particles have an average opening less than or equal to 20 mm. In one embodiment, 90% of the particles have an average opening less than or equal to 15 mm or 12 mm. In one embodiment, the average size of the icing sugar particles is from about 3mm to about 25mm. In one embodiment, the average size of the icing sugar particles is from about 3mm to about 15mm. In one embodiment, the average size of the icing sugar particles is from about 5mm to about 10mm. In one embodiment, the average size of the icing sugar particles is about 4mm, about 5mm, about 6mm, about 8mm, about 9mm, or about 10mm. In one embodiment, from 0 to 20% of the particles have an average opening less than or equal to 5 mm.
• from 0.5 to 20% of the particles have an average opening less than or equal to 5 mm. In one embodiment, from 5 to 20% of the particles have an average opening less than or equal to 5 mm. In one embodiment, from 5 to 15% of the particles have an average opening less than or equal to 5 mm. In one embodiment, approximately 5% of the particles have an average opening less than or equal to 5 mm. In one embodiment, approximately 10% of the particles have an average opening less than or equal to 5 mm. In one embodiment, about 15% of the particles have an average opening less than or equal to 5 mm.
• the particle size distribution is monomodal. In one embodiment, the particle size distribution is bimodal. In one embodiment, the particle size distribution is bimodal, with the population of the finest particles representing 0.1% to 20% of the particles, calculated by the sieve method or by volume distribution of particles. In the context of this distribution, the finest particles have an average diameter of less than 8 mm, less than 7 mm, less than 6 mm, typically less than 5 mm.
• the composition exhibits the following particle size distribution:
• 97% of the particles have an average opening less than or equal to 35 mm; 90% of the particles have an average opening less than or equal to 30 mm; 50% of the particles have an average opening less than or equal to 15 mm; and
• the composition exhibits the following particle size distribution:
• 97% of the particles have an average opening less than or equal to 35 mm; 90% of the particles have an average opening less than or equal to 30 mm; 50% of the particles have an average opening less than or equal to 15 mm; and
• the composition exhibits the following particle size distribution:
• 97% of the particles have an average opening less than or equal to 35 mm; 90% of the particles have an average opening less than or equal to 30 mm; 50% of the particles have an average opening less than or equal to 15 mm; and
• the average volume (D [4.3]) of the icing sugar particles is from about 5mm to about 25mm. In one embodiment, the average volume (D [4.3]) of the icing sugar particles is from about 5mm to about 20mm. In one embodiment, the average volume (D [4.3]) of the icing sugar particles is from about 7mm to about 16mm. In one embodiment, the average volume (D [4.3]) of the icing sugar particles is from about 8mm to about 16mm. In one embodiment, the average volume (D [4.3]) of the icing sugar particles is from about 10mm to about 15mm.
• the average volume (D [4.3]) of the icing sugar particles is about 5mm, about 6mm, about 7mm, about 8mm, about 9mm, about 10mm, about 11mm. , about 12mm, about 13mm, about 14mm, about 15mm.
• the particle size distribution is bimodal calculated in number with the morphological imaging method.
• the number distribution is as follows: at least 97%, preferably at least 99% of the particles have an average diameter less than or equal to 35 mm;
• At least 99% of the particles have an average diameter less than or equal to 30 mm; at least 90% of the particles have an average diameter less than or equal to 15 mm;
• the number distribution is as follows: from 40% to 70% of the particles have an average diameter less than or equal to 5 mm; from 10% to 30% of the particles have an average diameter of 5 mm to 10 mm; from 3% to 15% of the particles have an average diameter of 10 mm to 15 mm; from 3% to 10% of the particles have an average diameter of 15 mm to 30 mm; and from 0.1% to 3% of the particles have an average diameter of 30 mm to 35 mm.
• the number distribution of the finest particles is as follows: from 35% to 70% of the particles have an average diameter less than or equal to 3 mm; from 15% to 25% of the particles have an average diameter of 3 mm to 5 mm; from 10% to 30% of the particles have an average diameter of 5 mm to 8 mm; and from 1% to 15% of the particles have an average diameter of 8 mm to 10 mm.
• the number distribution of the particles is according to any one of the distributions A, B or C of Table 2 (Example 2).
• the composition according to the invention is substantially free of additives.
• the additives usually used in icing sugar compositions are anti-caking agents such as calcium triphosphate, magnesium carbonate, magnesium stearate, silica, aluminosilicate sodium, calcium aluminosilicate, magnesium silicate, calcium silicate, starches, and a mixture thereof.
• icing sugar compositions contain more than 2% additives, by weight relative to the total weight of the composition.
• the composition according to the invention comprises less than 1.5% of additives, by weight relative to the total weight of the composition. According to one embodiment, the composition according to the invention comprises less than 1% of additives, by weight relative to the total weight of the composition.
• the composition does not comprise calcium triphosphate. According to one embodiment, the composition does not comprise magnesium carbonate. According to one embodiment, the composition does not comprise magnesium stearate. According to one embodiment, the composition does not include silica. According to one embodiment, the composition does not include sodium aluminosilicate. According to one embodiment, the composition does not include calcium aluminosilicate. According to one embodiment, the composition does not comprise magnesium silicate. According to one embodiment, the composition does not comprise calcium silicate. According to one embodiment, the composition does not include starch. According to one embodiment, the composition does not include starch hydrolysates. According to one embodiment, the composition does not comprise dextrins, maltodextrins or invert sugar.
• the composition does not comprise monosaccharides such as glucose or fructose. According to one embodiment, the composition does not include starch derivatives. According to one embodiment, the composition does not include starch derivatives. According to one embodiment, the composition does not include anti-caking agents. According to one embodiment, the composition does not include additives.
• the present invention also aims to provide a process for preparing an ultrafine ground sugar composition which makes it possible to avoid, even in the long term, the problems of agglomeration or caking of powdery materials, or the release of powder. moisture adsorbed by particles of ultrafm ground sugar within food preparations containing it.
• the Applicant has developed a process making it possible to obtain an ultrafine ground sugar composition free from risks of agglomeration and of solidification which may impact the duration of its storage or the quality of the food compositions which contain it.
• the invention therefore also relates to a process for preparing a pulverulent composition of ultrafine ground sugar having a size distribution d 95 less than or equal to 35 mm, in which successively crystalline sugar is ground until particles of Ultrafine ground sugar having a size distribution d 95 less than or equal to 35 mm, then subjected to a maturation step configured so that the particles go through a phase of absorption of moisture and a phase of desorption of the absorbed moisture.
• the Applicant considers that the ultra-fine grinding according to the invention, preferably in combination with the aging according to the invention, allows the structural fixation of the surfaces of the crushed particles. Indeed, it is known in the art that the grinding of sugar crystals leads to the formation of an "amorphous surface structure" on the surface of the ground particles. This "amorphous surface structure" tends to revert to its crystalline state and is prone to moisture exchange with the pore air of the powder composition.
• the surfaces of the particles of the composition according to the invention are "structurally” fixed when subjected to a phase of moisture absorption followed by a phase of desorption of the adsorbed moisture. This fixation prevents the phenomena of moisture sorption of the finished product.
• Crystal sugar can be ground by any type of grinder known in the art which is suitable and intended for grinding food compositions.
• the angular speed of the crusher is greater than or equal to 100 m / s.
• the mill is selected from hammer mills, pin mills, attrition (impact) mills, and air jet mills. In one embodiment, the mill is selected from hammer mills, pin mills and attrition mills.
• an extraction system often called a classifier or selector makes it possible to extract the powder while leaving the particles that are too large in the mill.
• the final particle size distribution depends, in fact, on the setting of the selector.
• the mill contains or is directly connected to a classifier. More preferably, the mill is an impact mill coupled with a classifier or an impact mill incorporating a classifier.
• the classifier is a turbine, preferably exerting a vertical suction allowing the removal of particles of the size to be selected.
• the classifier results in a pulverulent composition of ultra-fine ground sugar having a particle size distribution as described above.
• the maturation stage is configured so that the particles go through a phase of absorption of moisture and a phase of desorption of the absorbed moisture.
• the phase of moisture absorption and the phase of desorption of the absorbed moisture take place during the maturation step.
• the maturation consists in maintaining the composition of the ultra-fine ground sugar with constant stirring.
• the air flow suspends the composition of ultrafine ground sugar particles.
• the Applicant has observed that if the suspension has a high bulk density, particles begin to agglomerate.
• the suspension has an apparent density of less than or equal to 0.55 g / cm 3 .
• the suspension has an apparent density of less than or equal to 0.5 g / cm 3 .
• the suspension has an apparent density of less than or equal to 0.45 g / cm 3 .
• the suspension has an apparent density less than or equal to 0.4 g / cm 3 .
• the suspension has a bulk density of 0.34 g / cm 3 to 0.4 g / cm 3 .
• the maturation consists of mechanical stirring in association with the injection of an air flow.
• the maturation consists of a bed of the composition of the ultra-fine ground sugar fluidized with a flow of air.
• the flow of air flow is configured so that the equilibrium of moisture exchange as described above, between the particle surface and the pore air is established.
• the air flow has a relative humidity of less than 70%. In one embodiment, the air flow has a relative humidity of less than 68%. In one embodiment, the air flow has a relative humidity of less than 65%. In one embodiment, the air flow has a relative humidity of less than 63%. In one embodiment, the air flow has a relative humidity of less than 58%. In one embodiment, the air flow has a relative humidity of less than 55%. In one embodiment, the air flow has a relative humidity of less than 52%. In one embodiment, the air flow has a relative humidity of less than 50%.
• the air flow has a relative humidity of less than 48%. In one embodiment, the air flow has a relative humidity of less than 45%. In one embodiment, the air flow has a relative humidity of less than 42%. In one embodiment the air flow has a relative humidity of 30% to 68%. In one embodiment the air flow has a relative humidity of 30% to 65%. In one embodiment the air flow has a relative humidity of 35% to 65%. In one embodiment the air flow has a relative humidity of 40% to 65%.
• the air flow is at a temperature of 45 ° C or less. In one embodiment, the air flow is at a temperature less than or equal to 42 ° C. In one embodiment, the air flow is at a temperature less than or equal to 40 ° C.
• the air flow is at a temperature less than or equal to 38 ° C. In one embodiment, the air flow is at a temperature less than or equal to 35 ° C. In one embodiment, the air flow is at a temperature less than or equal to 33 ° C. In one embodiment, the air flow is at a temperature less than or equal to 32 ° C. According to one embodiment, the flow rate of the air flow is configured so that the interstitial air is renewed every 2 to 5 minutes. In one embodiment, the flow rate of the air flow greater than 250 liters of air per minute per ton of ultra fine ground sugar. In one embodiment, the flow rate of the air flow greater than 300 liters of air per minute per ton of ultra fine ground sugar.
• the flow rate of the air flow is 250 to 400 L of air per minute per ton of ultra fine ground sugar. In one embodiment, the rate of the air flow is 300 to 400 liters of air per minute per ton of ultra fine ground sugar. In one embodiment, the rate of the air flow is about 300, is about 300, is about 350, or, is about 400 liters of air per minute per ton of ultra fine ground sugar.
• the duration of the maturation step is dependent on the amount of the ultra-fine ground sugar composition, the temperature and humidity of the air flow. According to one embodiment, the maturation time is 10 to 30 minutes, 15 to 25 or about 20 minutes.
• the moisture absorption phase takes place under a first air stream and the absorbed moisture desorption phase takes place under a second air stream.
• the first air stream has a relative humidity higher than that of the second air stream.
• the first air flow has a relative humidity of less than 70% and the second air flow has a relative humidity less than or equal to 60%, or less than or equal to 50%.
• the moisture absorption phase is performed directly after grinding or classifying. In fact, the more the particle size of the pulverulent composition is reduced, the more the pulverulent composition is hygroscopic. It should be noted that with an industrial mill, the quantities of air involved are large and the absorption step is much faster as shown by the sorption isotherms of FIG. 1. According to this embodiment, the moisture desorption phase takes place during the maturation phase, as described above.
• the method does not include the addition of additives, as described above, in any one of these steps.
• the method does not include the addition of additives, in particular anti-caking agents as described above: to the material to be ground, namely to crystalline sugar,
• the finished composition namely the powdered composition of ultra-fine ground sugar.
• the invention also relates to at least one particle of ultra-fine ground sugar capable of being obtained by the process according to the invention and which has a size less than or equal to 35 mm.
• the invention further relates to a pulverulent composition of ultra-fine ground sugar comprising at least one particle obtainable by the process according to the invention and which has a size less than or equal to 35 mm.
• the invention further relates to a powder composition of ultra-fine ground sugar which is obtainable or which is directly obtained by the process of the invention.
• the composition consists essentially of sucrose, preferably at least 98%, at least 99%, even more preferably 100% of sucrose by weight relative to the weight of the composition. It is understood that the particle size distribution is as described above.
• the particles have an average aperture, average size distribution, and average volume (D [4.3]), as previously described.
• the composition comprises less than 10% of agglomerates, such as lumps, by weight relative to the total weight of the composition. In one embodiment, the composition comprises less than 9% of agglomerates by weight relative to the total weight of the composition. In one embodiment, the composition comprises less than 8% of agglomerates by weight relative to the total weight of the composition. In one embodiment, the composition comprises less than 7% of agglomerates by weight relative to the total weight of the composition. In one embodiment, the composition comprises less than 6% of agglomerates by weight relative to the total weight of the composition. In one embodiment, the composition comprises less than 5% of agglomerates by weight relative to the total weight of the composition.
• the composition according to the invention ceases the exchange of moisture after its preparation.
• the moisture uptake influencing the resistivity of a composition indicates the uptake (adsorbed moisture).
• the composition has a resistivity greater than or equal to 6 10 8 Ohmxm.
• the composition has a resistivity greater than or equal to 10 9 Ohmxm.
• the composition has a resistivity greater than or equal to 5 10 9 Ohmxm.
• the composition has a resistivity greater than or equal to 10 10 Ohmxm.
• the composition has a resistivity greater than or equal to 5 10 10 Ohmxm.
• the composition has a resistivity greater than or equal to 10 11 Ohmxm. According to one embodiment, the composition has a resistivity greater than or equal to 5 10 11 Ohmxm.
• the composition has a resistivity greater than or equal to 10 12 Ohmxm. According to one embodiment, the composition has a resistivity greater than or equal to 5 10 12 Ohmxm.
• the composition has a resistivity greater than or equal to 10 13 Ohmxm. According to one embodiment, the composition has a resistivity greater than or equal to 5 10 13 Ohmxm.
• the adsorbed humidity and consequently the resistivity of the composition change little or do not change during the storage of the composition.
• the storage is in a sealed packaging sheltered from thermal variations.
• the invention also relates to the use of an ultrafine ground sugar composition according to the invention, for the preparation of a food composition.
• the food composition is chosen from confectionery, pastry preparations, biscuits, cookies, chocolate bars (dark or milk), filling cream for cakes, drinks, drinks. cocoa beans, cocoa powders, spreads and breakfast cereals.
• the food composition is chosen from confectionery.
• the food composition is chosen from pastry preparations
• the food composition is chosen from cookies.
• the food composition is chosen from cookies. According to one embodiment, the food composition is chosen from dark chocolate bars or milk chocolate.
• the food composition is a filling cream for cakes
• the food composition is chosen from drinks or powders to be reconstituted in water with a view to obtaining a drink.
• the food composition is chosen from cocoa drinks.
• the food composition is chosen from cocoa powders.
• the cocoa powder is to be reconstituted in water or in milk with a view to obtaining a cocoa drink.
• the food composition is chosen from spreads.
• the spread is based on fruits, hazelnuts and / or cocoa.
• the spread is based on hazelnuts and / or cocoa.
• the incorporation of the sugar according to the invention allows the improvement of the texture of the dough and / or the reduction of the sugar content (sucrose).
• the food composition is chosen from cereals for breakfast. With a well-proportioned dusting, the ultrafine ground sugar according to the invention is fixed to the surface of the puffed cereal petals. By its size of fine particles, the sensation of the sweet taste is more intense from the start of the tasting.
• the use of ultrafine ground sugar for the preparation of cereals for breakfast allows the reduction of at least 5% or at least 10% of the amount of sugar added to the final composition of the cereals. for breakfast.
• the food composition is a cocoa powder.
• the use of the ultrafine ground sugar according to the invention allows instant solubilization of the cocoa powders in a cold liquid.
• this instantaneous dissolution effect is obtained without going through an agglomeration process (granulation).
• the invention also relates to the use of the ultrafine ground sugar of the present application for the preparation of a food composition, as described above.
• the food composition is reduced in sugars, namely it contains at least 10%, at least, 30% or 50% less sucrose compared to the average of commercial references of the same type (regular).
• the amount of sucrose withdrawn from the food composition is substituted with a bulking agent such as vegetable fibers, starches, modified starches or oligosaccharides.
• the invention also relates to food compositions, as described above, which comprise ultrafine ground sugar according to the invention.
• Figure 1 is a graph showing the sorption isotherms at 50% relative humidity as a function of the particle size of the ground sugar.
• Figure 2 is a graph illustrating the particle size distribution of samples B (crushed by spindle mill), D (crushed by hammer mill coupled with a classifier) and E (crushed by attrition mill coupled with a classifier) of Example 1.
• Figure 3 is a scanning electron microscopy (SEM) photograph showing particles of ultra-fine ground sugar according to the invention (right) compared to particles of traditional icing sugar.
• Figure 4 is a graph illustrating the particle size distribution by number of the particles of samples A, B and C according to Example 2.
• Figure 5 is a graph illustrating the particle size distribution by number of the particles of sample C according to Example 2 compared with the particle size distribution by number of the particles of a ground sugar of reference R.
• Figure 6 is the magnified area of Figure 5 from 10 to 100 mm.
• Figure 7 is a series of photos of the particles of a ground sugar of reference R, from 117.95 mm (top left) to 53.36 mm (bottom right).
• Figure 8 is a series of photos of the particles of Sample C according to Example 2, from 69.44 mm (top left) to 28.02 mm (bottom right).
• Figure 9 is a graph illustrating the particle size distribution by number of the particles of sample B, having undergone a maturation step according to the invention, compared with the particle size distribution by number of the particles of sample D which has not undergone a maturation step according to the invention.
• Figure 10 is a series of photos of the particles of Sample D which has not undergone a maturation step according to the invention, from 70.82 mm (top left) to 39.50 mm (bottom right).
• FIG. 11 is a photo by microscopy of the powder D which has not undergone a maturation step according to the invention.
• the arrow indicates the bridges created between the crushed particles due to moisture adsorption.
• Example 1 Three batches of crystalline sugar are crushed respectively by: an attrition mill (A),
• the particle size of the icing sugar obtained is presented in Table 1 and illustrated in Figure 2.
• Sample C is subjected to a maturation step according to the invention.
• Comparative SEM photos show the sample of ultra-fine icing sugar obtained according to the invention compared with conventional icing sugar (see Figure 3).
• the three batches are matured by suspension according to the present invention, resulting in the obtaining of the three powders without agglomerates.
• Particle size distribution by number is conducted using Malvem Mastersizer ® 3000 software by imaging dispersion of samples diluted 60X in 25 mL of oil.
• Table 2 particle size distribution by number of the particles of lots A, B and C.
• Example 3 shows the comparative study between the ultra-fine ground sugar of the invention and a reference ground sugar.
• the particle size distribution in number is compared between batch C of the ultra-fine ground sugar according to Example 2 and the reference ground sugar (R). The results are shown in Figures 5 and 6.
• Batch C of the ultra-fine ground sugar according to Example 2 has a natural slope angle of 62 ° -63 °.
• the reference ground sugar sample (R) exhibits a natural slope angle of 68 ° -69 °.
• Example 4 shows the effect of ripening according to the present invention.
• a batch of ultra-fine ground sugar is obtained with an impact mill with an integrated selector (turbine) (selector rotation speed: 13000 rpm, mill speed 115m / sec, sugar flow rate 100 Kg / hour)
• the first sample (B) is suspended at an apparent density of approximately 0.3 g / cm 3 .
• the first sample (D) is suspended at an apparent density of approximately 0.6 g / cm 3 .
• the analysis of the distribution of the particles in number shows a partial agglomeration of the ground powder without applying the maturation according to the invention (FIGS. 9 and 10).
• the microscopy images confirm the aggregation of unripened particles according to the invention due to the adsorption of water by the particles and the formation of bridges among the finely ground particles ( Figure 11).
• Example 5 shows food preparations using the ultra-fine ground sugar according to the invention (Tables 3 to 6)
• Table 3 Reference composition for cookies, composition reduced in sugar with commercial icing sugar and with the ultra-fine ground sugar according to the invention.
• Table 4 Reference composition for dark chocolate, compositions reduced by -30% and -50% in sugar with the ultra-fine ground sugar according to the invention.
• Table 5 Reference composition for milk chocolate, compositions reduced by -30% in sugar with the ultrafm ground sugar according to the invention.
• Table 6 Reference composition for filling cream, compositions reduced by -30% and -50% in sugar with the ultrafm ground sugar according to the invention.
• the organoleptic properties of the compositions obtained according to the recipes in Tables 3-6 were evaluated by a panel of experts.
• the use of the ultra-fine ground sugar according to the invention in the preparation of food compositions makes it possible to reduce the content of sugars (sucrose) without this reduction deteriorating the organoleptic properties compared to the reference recipe.
• use of the ultra-fine ground sugar according to the invention in the preparation of the low-sugar filling cream has improved sweetening power compared to that observed with the reference recipe.

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• 2020
  • 2020-03-09 EP EP20725857.5A patent/EP3934798A1/de active Pending
  • 2020-03-09 WO PCT/FR2020/050476 patent/WO2020183101A1/fr active Application Filing

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